Antipasta Sauce Canning Recipe

Ingredients for Antipasta Sauce Canning

• Green Beans
• Pickling Onions
• Purple Onion
• Green Peppers
• Red Peppers
• Cauliflower
• Cucumbers
• Black Olives
• Mushrooms
• Green Olives
• 1 pound cooked shrimp (peeled and deveined)
• 1/2 cup ketchup
• 2 tablespoons olive oil
• 1/4 cup red wine vinegar

How to Make Antipasta Sauce Canning

1. Finely chop 1 cup artichoke hearts, 1/2 cup red onion, 1/2 cup green bell pepper, 1/4 cup celery, 2 cloves garlic, and 1/4 cup fresh parsley. (Alternatively, use a food processor for faster prep).
2. In a large pot, combine the chopped vegetables with 2 tablespoons olive oil, 1/2 cup ketchup, 1/4 cup red wine vinegar, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, and 1/4 teaspoon salt. Stir well.
3. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally.
4. Add 1 pound cooked shrimp (peeled and deveined) and 1/2 cup green olives (pitted).
5. Bring the sauce back to a boil, then carefully ladle into hot, sterilized canning jars, leaving 1/2 inch headspace.
6. Process the filled jars in a boiling water bath for 15 minutes.
7. Remove jars and let cool completely. Check for seals before storing. Enjoy!
8. Optional: Add 1-2 finely chopped jalapeño peppers for extra heat.