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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.
July 02, 2019
51 calories, 0.2 g fat, 0.9 g protein, 11.9 g carbohydrate, 1.1 g fibre, 401 mg sodium