Most traditional antipasto recipes cannot be safely home canned because they are too low in acid. This recipe has been formulated to give a well-balanced flavour and texture and it is also safe to process in a boiling water bath. It is extremely important that you do not alter ingredients or amounts or increase jar size. Please note: this recipe has not been tested in the ATCO Blue Flame Kitchen. It is an adaptation of the Vegetarian Antipasto from Bernardin Ltd. For a more traditional antipasto, tuna, shrimp, anchovies, mushrooms, olives or olive oil may be added just before serving.

Yield: Makes about 7 pint jars.



  • 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


  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.
Nutritional analysis per 1/4 cup serving:


51 calories, 0.2 g fat, 0.9 g protein, 11.9 g carbohydrate, 1.1 g fibre, 401 mg sodium

Tip: If using eggplant, prepare just before using to minimize browning. A food processor should not be used to prepare vegetables. If desired, antipasto may be frozen. Cook antipasto to desired consistency before freezing.