Antipasto Recipe Bernardin

Prepare eggplant if using. Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure.

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Put all ingredients except the fish into a large Dutch oven.

Antipasto recipe bernardin. Boil gently 5 minutes to begin to soften vegetables. Place prepared closed jars on the rack in the bottom of the canner and proceed as with usual pressure canning instructions. The recipe calls for green but substitute whatever kind you like as long as you keep the weights constant.

Pour boiling water over all the fish to rinse. If youre using pickles instead of plain cukes hold them until the next step. Chop cauliflower green peppers red peppers olives beans dill pickles and pickled onions.

Add additional antipasto if required to maintain headspace. Caponata is a Sicilian dish with eggplant zucchini tomato and peppers traditionally cooked in oil and vinegar and flavored with sugar raisins capers olives and pine nuts. Remove air bubbles with a narrow rubber spatula or plastic knife.

Pints 110 minutes 1 hour and 50 minutes. Ladle antipasto into a hot jar to within 12 inch 1 cm of top rim headspace. Drain all jars and cans.

1 12 cups 375 ml coarsely chopped carrots 2 12 cups 625 ml or 400 gramsgreen beans chop in 12 inch 1cm pieces 2 12 cups 625 ml cauliflower florets 2 cups onion 500 ml coarsely chopped. Bring to a boil then simmer for 20 minutes stirring often. Serve at room temperature as.

Stir in basil and mustard. Ingredients 2 cups red wine vinegar 1 34 cup packed brown sugar 14 cup Worcestershire sauce 3 tablespoons pickling salt 3 cans tomato paste 2 teaspoons hot pepper sauce 2 12 cups green beans cut_in 12-inch 1 cm pieces 2 12 cups cauliflower florets 2 cups chopped onions 2. Stirring occasionally return mixture to a boil.

Stir into hot sauce along with remaining vegetables. Wipe jar rims thoroughly with a clean damp cloth. At this point you will add the ketchup vinegar and oil to the peppers cauliflower cucumbers and beans and bring to a boil then boil gently for 10 minutes.

Place in a large heavy bottomed soup pot with olive oil and pickle brine Bring to a simmer over medium heat and cook for 10 minutes stirring constantly. Its tangy sweet crunchy and salty all at the same time. Chop mushrooms flake tuna and set aside.

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