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Cauliflower, fresh, bite-size pieces: 1 head Carrots, fresh, bite-size pieces: 5 medium Celery, fresh, bite-size pieces: 5 stalks Cider vinegar: to cover vegetables Tomato sauce, canned: 4 cups (32 oz) Tomato juice, canned: 7 cups (56 oz) Salsa, Mexican, medium-hot: 18 oz Olive oil: 12 oz Green beans, canned, bite-size: 16 oz Black (ripe) olives, whole, pitted: 32 oz Green olives, whole, pitted: 32 oz Artichoke hearts, canned, drained: 3 cups Button mushrooms, canned, drained: 24 oz Pearl onions, canned, drained: 12 oz Sweet gherkins, drained: 24 oz Albacore tuna, solid, water pack, well drained: 46 oz |
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Separate the cauliflower into bite-size pieces. Peel and cut carrots and celery into bite-size pieces and cook all three until just short of fork-tender, then drain, leaving a small amount of water. Add the cider vinegar and set aside.
Place tomato sauce, tomato juice, salsa and olive oil in another pot and simmer for 15 minutes. Drain the cooked cauliflower, carrots and celery and add to the sauce. Drain the liquid from all of the canned vegetables and tuna and add to the sauce. Heat to boiling, stirring carefully, then reduce the heat to a fast simmer for another 5 minutes. Sterilize canning jars and lids in boiling water, drain and fill the jars with the vegetable mixture and cover with liquid. Seal the jars. The mixture must age for at least 60 days. To serve, chill and serve with French bread as an appetizer for special occasions. Note: Vegetables may be varied, but not the tuna or liquids (3 cans olives, 2 cans beans - or omit the carrots and celery and increase green beans and mushrooms, etc.). Keep the amounts balanced. Cauliflower is basic, so don't omit, as are mushrooms, onions, pickles and artichokes. |