Antipasto(Makes 33 Pints) - cooking recipe

Ingredients

2 lb. dill pickles (cut in 1/4 and sliced)
2 lb. can whole small onions (three 16 oz. jars)
3 lb. mushrooms
2 lb. green beans or 4 cans
2 lb. green peppers
5 (16 oz.) ripe pitted olives, cut in half
5 (16 oz.) green stuffed olives, cut in half
2 small cans anchovies (optional) or capers
5 (8 oz.) cans tuna
3 lb. cauliflower, cut small flowerets
1 (No. 10) can ketchup (13 c.)
2 1/3 c. olive oil
2 1/4 c. vinegar
artichoke hearts (if desired)

Preparation

Boil cauliflower 3 minutes.
Cut all veggies except mushrooms and peppers.
In large kettle saute mushrooms in oil; add ketchup and peppers.
Simmer 15 minutes.
Add vinegar; cool 10 minutes. Add balance and simmer 15 minutes.
Pack in sterilized jars.
Cook in water bath (boil) 15 minutes for pints, 20 minutes for quarts.