Antipasto

Ingredients

• 1 large cauliflower, cut into bite-sized pieces
• 2 large green peppers, chopped
• 2 cans (10 oz/284 ml) sliced ripe olives
• 1 jar 16 oz (450 ml) green olives with pimento, drained and coarsely chopped
• 2 jars (13 oz/370 ml) pickled onions, drained and coarsely chopped
• 2 cans (10 oz/284 ml) mushrooms, stems and pieces
• 6 cups tomato ketchup
• 1 jar (14oz/398 ml) bottle chili sauce
• 1 cup olive oil
• 3 tbsp Pesto Sauce Mix
• 2 tbsp Rosemary Garlic Seasoning
• crushed chilies, to taste
• Black Pepper, coarsely ground, to taste

Preparation

1. Combine all ingredients in Multipurpose Pot. Simmer slowly for 20 minutes, stirring frequently. Ladle Antipasto into 18 — 8 oz (237 ml) sterilized jars and apply new lids.
2. To process, place jars on rack in large canning kettle. Add water 3⁄4 of the way up jars. Cover pot with a lid and bring water to a boil. Simmer for at least 20 minutes. Let cool. Tighten lids after they "pop" and store in a cool, dark place. The "popping" sound is made when processed jars begin to cool and a vacuum is created for an airtight seal.