Ingredients for Antipasta Sauce Canning
- Green Beans (Not specified in recipe)
- Pickling Onions (Not specified in recipe)
- 1/2 cup red onion
- 1/2 cup green bell pepper
- Red Peppers (Not specified in recipe)
- Cauliflower (Not specified in recipe)
- Cucumbers (Not specified in recipe)
- Black Olives (Not specified in recipe)
- Mushrooms (Not specified in recipe)
- 1/2 cup green olives (pitted)
- 1 pound cooked shrimp (peeled and deveined)
- 1/2 cup ketchup
- 2 tablespoons olive oil
- 1/4 cup red wine vinegar
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How to Make Antipasta Sauce Canning
- 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).
- 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.
- Bring the mixture to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally.
- Add 1 pound cooked shrimp (peeled and deveined) and 1/2 cup green olives (pitted).
- Bring the sauce back to a boil, then carefully ladle into hot, sterilized canning jars, leaving 1/2 inch headspace.
- Process the filled jars in a boiling water bath for 15 minutes.
- Remove jars and let cool completely. Check for seals before storing. Enjoy!
- 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