Go Back
Print

Antipasto

This Antipasto recipe comes directly from the “Best of Bridge” cookbook series and is most definitely Canadian. It is a lot of chopping but so worth the effort. Make by yourself of invite a couple friends over and make a double batch!
Course Appetizer
Cuisine Canadian, Italian
Keyword French's Ketchup, mushrooms, Olives, Peppers, Shrimp, Tuna

Ingredients

  • 1 cup olive oil 0 CHO
  • 1 large cauliflower after stemmed (850 gr) 24 CHO
  • 2 peppers after stemmed (275 gr) 11 CHO
  • 1 large 1 small can (575 ml total) Sliced Black Olives, drained (285 gr) 19 CHO
  • 1 jar 500 ml Green Olives with Pimento, drained (339 gr) 0 CHO
  • 2 jars 375 ml each Pickled Sweet Onions, drained (475 gr) 31.6 CHO
  • 1 jar 1 Litre Mixed Pickles, drained (658 gr) 21.9 CHO
  • 2 cans 284 ml each Mushroom Stems and Pieces, drained (305 gr) 7 CHO
  • 2 bottles 1.5 Litres each French’s Ketchup (3495 gr) 198.57 CHO
  • 15 oz 426 ml/425 gr Hot and Spicy Ketchup 24.1 CHO
  • 3 cans 113 gr each Cocktail Shrimp, drained 0 CHO
  • 3 cans 184 gr Solid White Tuna, drained 0 CHO

TOTAL CHO 337.17 CHO

  • TOTAL GRAMS 7425 GRAMS
  • 337.17 CHO DIVIDED BY 7425 GRAMS = .045 CHO/GRAM
  • 1 TBSP = 16 GRAMS (.045 CHO x 16 GRAMS) .72CHO/TBSP
  • ¼ CUP = 4 TBSP (.72 CHO x 4) 2.88 CHO/1/4 CUP
  • ¼ CUP = 64 GRAMS

Instructions

  1. Wash cauliflower and red peppers. Remove stems and let air dry.
  2. Place olive oil in large stock pot.
  3. Drain ketchups into stock pot. (This may take 3 – 4 times draining and resting bottles upside down so that all ketchup is removed from the bottle.)
  4. Drain all cans and jars.
  5. We roughly shop the olives, onions, and mushroom pieces by hand. Add to the stock pot.
  6. Our Kitchen Aid Food Processor attachment works like a charm for the cauliflower, peppers, and mixed pickles. (Mixed pickles are thicker than bread and butter and do not have the mustard seed. We chop the extra cauliflower at the bottom of the jar as well as the fresh.)
  7. Add all ingredients to the stock pot except the tuna and the shrimp.
  8. Bring to a boil, reduce heat to keep at a good simmer for 20 minutes, stirring often.
  9. Meanwhile heat tea kettle of water to boiling. Drain tuna and shrimp in a colander. Pour boiling water over the fish and after the 20 minutes simmering, add tuna and shrimp to the stock pot. Bring back to a boil and simmer another 10 minutes. (Total simmering time 30 minutes.)
  10. Meanwhile, sterilize jars and lids with more boiling water.
  11. Add antipasto to sterilized jars and place in a canner. Add water ¾ the way up the jars, cover with the lid and bring to a boil.
  12. Reduce heat just enough to keep a rolling boil and process for 20 minutes. Remove jars and place on a dish towel, somewhere they can remain all night without being moved. Right side up.
  13. The lids will pop as they seal on processed jars.
  14. Repeat until all jars have been processed. We don’t let the jars touch one another while processing.
  15. We get 28 cups from this recipe, and usually do about 9 pints and 10 half pints.
  16. Store in a cool dark place.
  17. Perfect for a “before the meal” snack with crackers. Sometimes we fancy it up and serve some cream cheese and smoked oysters along side.