ANTIPASTO

Ingredients

• 2 cups packed brown sugar
• 3 tbsp pickling salt
• 2 cups red wine vinegar
• 3 cans (5.5 oz/156 mL each) tomato paste
• 1/4 cup Worcestershire sauce
• 1 - 2 tbsp hot pepper sauce
• 4 cloves garlic, crushed
• 1 1/2 cups diced carrots
• 2 1/2 cups green bean pieces (1/2 inch/1.25 cm)
• 2 1/2 cups cauliflower florets
• 2 cups diced onions
• 2 cups diced green bell peppers
• 2 cups diced red bell peppers
• 2 cups diced zucchini or peeled eggplant
• 1 1/2 cups diced celery
• 3 tbsp basil, crumbled
• 1 tbsp dry mustard

Directions

1. In a nonreactive Dutch oven, combine sugar, salt, vinegar, tomato paste, Worcestershire sauce, hot pepper sauce and garlic. Bring to a boil over medium-high heat, stirring frequently.
2. Add carrots. Return mixture to a boil; boil for 2 minutes.
3. Add green beans, cauliflower, onions, bell peppers, zucchini, celery, basil and mustard. Return mixture to a boil over medium-high heat, stirring frequently.
4. Reduce heat and boil gently for 5 minutes. Ladle into hot sterilized pint (500 mL) jars, leaving 1/2 inch headspace.
5. Remove air bubbles with a narrow rubber spatula or plastic knife. Add additional antipasto, if required, to maintain headspace.
6. Wipe jar rims thoroughly with a clean damp cloth. Seal and process in a boiling water bath.
7. At altitudes up to 1000 ft, process 25 minutes. For altitudes of 1001 - 3000 ft, process 30 minutes. . For altitudes of 3001 – 6000 ft, process for 35 minutes.
8. Once opened, use within 3 weeks.