Antipasto -- (from Suzanne - SB monitor)

1 c olive oil
2 c red wine vinegar
3 L ketchup
375 ml hot ketchup
4 tins tuna
2 tins shrimp
2 tins anchovies
2 tins sliced mushrooms
2 tins button mushrooms
3 tins pitted black olives
2 tins stuffed olives
2 small heads cauliflower
1 cucumber
3 small zucchini
3 large green pepper
1 large red pepper
2 jars pickled onions (1 sour and 1 sweet)
1 jar hot mixed pickles
2 c pickled artichoke hearts
4 c frozen green beans
1 jar roasted sweet red pepper
1 jar hot pickled eggplant

Cut all vegetables into small bite-sized pieces. Add liquids together in one pot and add cut up vegetables. Bring to boil stirring constantly. Lower heat and simmer 10 minutes.

Pack in sterilized jars leaving 1" headroom at the top.

Place jars in boiling water bath and process for 15 minutes in canning pot.

Makes 10 to 12 500 ml jars.

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