Antipasto - cooking recipe

Ingredients

2 large green peppers
4 large carrots
2 cans pitted black olives
1 (16 ounce) jar broken green olives
2 (12 ounce) jars pickling onions
2 (4 ounce) cans pimientos
1 (48 ounce) jar sweet pickles
1 large cauliflower
8 ounces olive oil
5 cloves garlic, smashed
2 (15 ounce) bottles ketchup
1 (15 ounce) bottle hot ketchup
1 cup red wine
2 (5 1/2 ounce) cans tomato paste
1 tablespoon oregano
2 (14 ounce) cans artichokes
2 (10 ounce) cans mushroom pieces
2 cans anchovies, chopped
3 (7 ounce) cans solid tuna

Preparation

Chop green peppers, cut carrots into julienne strips.
Chop ripe olives, green olives, pickled onions, pimento, sweet pickle and set aside.
Break cauliflower into bite sized pieces.
Put 2 oz of olive oil into frying pan and add 2 cloves garlic, add cauliflower and saute.
Remove from heat and set aside.
In a large pot add remaining olive oil and saute the remaining 3 cloves of garlic, add ketchup, wine, tomato paste and oregano.
Add chopped vegetables, pickles, olives, artichokes, pimento, cauliflower and mushrooms.
Simmer for 10 minutes, stirring frequently.
Add anchovies and tuna to mixture and bring to a boil, stirring constantly to prevent sticking.
Serve for use immediately, refrigerate for up to 2 weeks, place in containers for freezing or place immediately in hot sterilized jars. [Editors note: Canning low acid foods such as olives or fish, has some heath concerns, we recommend that you read all comments below.]