Vegetable Antipasto

Here are a couple of good recipes for this coming year's vegetable garden.

Vegetable Antipasto



This antipasto recipe was specifically formulated to be processed safely in a boiling water canner. Do not deviate from the recipe ingredients and quantities as any change could affect the safety of the end product.





2 1/2 cups green beans cut into 1/2 inch pieces
2 1/2 cups cauliflower florets, about 1/2 medium head
2 cups diced onion, about 2 large
2 cups diced green pepper, 2 medium
2 cups diced red pepper, 2 medium
1 1/2 cups diced carrots, 3 to 4 medium
1 1/2 cups diced celery, 4 to 5 stalks
2 cups lightly packed brown sugar
3 Tbsp pickling salt
2 cups red wine vinegar
3 cans tomato paste
4 Tbsp worcestershire sauce
2 Tbsp hot pepper sauce
4 garlic cloves, minced
2 cups diced peeled eggplant or unpeeled zucchini
3 Tbsp dried basil
1 Tbsp dried mustard

Prepare, measure and combine vegetables (including zucchini if using), except garlic and eggplant; set aside.
Prepare jars, lids and bands.
Combine brown sugar, salt, vinegar, tomato paste, worcestershire and hot pepper sauce and garlic in a large stainless steel saucepan. Stirring occasionally, bring to a boil.

Prepare eggplant (if using); stir into hot sauce along with remaining vegetables. Stirring occasionally, return mixture to a boil; boil gently, 5 minutes to begin to soften vegetables. Remove from heat; stir in basil and
mustard.

Ladle antipasto into jars leaving a 1/2 inch headspace. Process jars in a boiling water bath for 25 minutes. Adjust time according to altitude.

Makes about 7 pints

Fiery Pepperoncini Antipasto

Pepperoncini is the traditional variety used for Tuscan pickled peppers. In this zesty antipasto, they're combined with hot peppers and juicy tomatoes. The result is sure to get your taste buds jumping.
 
10 cups chopped, peeled plum tomatoes (Roma), divided
3 cups seeded pepperoncini peppers (preferably red)
1 1/2 cups finely chopped onions
1/2 cup diced, seeded cayenne peppers
2 Tbsp minced garlic
2 bay leaves
1 cup granulated sugar
1 Tbsp pickling salt
1 Tbsp dried basil
1/2 tsp freshly ground black pepper
1 1/2 cups red wine vinegar or white wine vinegar

In a food processor or blender, puree 2 cups of tomatoes until smooth.
In a large pot, combine pureed and chopped tomatoes, pepperoncini peppers, onions, cayenne peppers, garlic, bay leaves, sugar, salt, basil, pepper and vinegar. Bring to a boil over medium high heat, stirring often. Reduce heat and boil gently, stirring often, for about 2 hours or until antipasto is reduced by about half and is thick enough to mound on a spoon. Discard bay leaves.

Meanwhile prepare the canner, jars and lids. Ladle the hot antipasto into the prepared jars leaving a 1/2" headspace.
Process in a boiling water bath for 20 minutes. Adjust time according to your altitude.

Makes: about 8 half pints or 4 pints