Antipasto

Yield: 42 8 oz. jars

2 lb. each green & red peppers
48 oz. jars pickled onions
4 lb. cauliflower
50 oz. tins of mushrooms
64 oz. jars dill pickles
42 oz. tins white tuna

1 can anchovies, separated, diced
55 oz. bottles ketchup
6 cans pitted black olives
2 c. olive oil
2 c. vinegar

Bring ketchup, oil and vinegar to boil in large pot. Partly boil cauliflower and peppers. Cut up and add to pot. Slow boil for 3 minutes.

Chop and add everything else except anchovies. Slow cook and stir for 12 minutes, then add anchovies.

Fill sterilized jars and process 15-20 minutes.

(Nov.'88: $57-food + $27-jars = $84)

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