Antipasta Sauce Canning Recipe

Elevate your appetizer game with this vibrant Antipasto Sauce, perfect for canning and serving with crusty bread or wheat thins. This recipe delivers a burst of Mediterranean flavor with artichoke hearts, ripe olives, and succulent shrimp. Easily customizable with jalapenos for an extra kick! Make a big batch for parties or enjoy it throughout the year.

Prep Time 30 mins
Cook Time 145 mins
Calories 581 kcal
Protein 24g
Rating 4.5 (2 Reviews)
Antipasta Sauce Canning 143

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Antipasta Sauce Canning

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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.

Nutrition Information (Approximate per serving)

Sodium

101 g

Sugar

186g

Fat

26g

Carbs

21g