How to make HOMEMADE ANTIPASTO SAUCE | Home Canning Special!

Описание: HOMEMADE ANTIPASTO SAUCE completes the perfect snack when spooned onto warmed bread, crackers or veggies. Everyone will love it.

And another thing! This may not be considered a “safe” method of canning by some folks because I make it with tuna and oil. If you’re at all nervous, please DO NOT MAKE. However, I’ve made this recipe this way for years - sterilizing my jars, caps and lids and also processing the jars as I do with all home canning recipes. So have a whole bunch of others and none of us has ever had an issue. Again, if you’re at all nervous, please DO NOT MAKE. Otherwise, let’s continue!

Warning: be prepared to chop! I say it from the outset because although you’ll be lost for a little while preparing the ingredients for this recipe, the flavours in this HOMEMADE ANTIPASTO SAUCE makes it worth the effort.

Another thing to consider is how the recipe yields such a large quantity of superior-flavoured condiment that you can serve it up for a big gathering with friends and family, or make it a lovely gift too!

Before getting into my suggestions, a reminder to bookmark this page and PIN it to one of your Pinterest boards for future reference. We think it best categorized along with our other canning recipes: BREAD & BUTTER PICKLES, NANCY’S APRICOT JAM, GARLIC DILL PICKLES and our now famous GOOSEBERRY JAM.

We also want to send out a huge thank you to our friends Odila Busi and Angela Calamita from Windsor, Ontario, who both forwarded their treasured family recipes for us to reference and use. These two expert home canners sure know what they’re doing, and our HOMEMADE ANTIPASTO SAUCE recipe is made all the better with their expert guidance.

Here are a few things to consider when you go to embark on this worthy endeavour:
HOME CANNING: Take a few moments to familiarize yourself with our steps for home canning. Click HERE to read our post about this rewarding process.

VEGETABLES – This HOMEMADE ANTIPASTO SAUCE recipe calls for an assortment of fresh seasonal vegetables. Preparing them for this recipe requires quite a bit of time and effort, but as mentioned above, it’s so worth it. Although you may be tempted to use a food processor, we suggest not – instead, call in a friend to help with the prep work and chop these ingredients by hand for an even-textured sauce.

I do want to comment on the pearl onions and peas used in our recipe. I found pearl onions in the frozen section of my local supermarket (who knew?) and love how they add a subtle flavour, as did the bag of fresh peas. I also loved how these round little gems made the finished sauce more appealing visually.

CANNED INGREDIENTS – This recipe calls for the inclusion of a number of canned ingredients. Depending on the brands you select, there may be a bit of prep work here as well. I needed to slice the stuffed green olives and also decided to chop the assorted canned mushrooms too. The main point is to keep the consistency of the sauce uniform, making spooning it less messy.

TUNA – I made this recipe using a premium-canned tuna packed in olive oil. It’s essential to drain the tuna thoroughly before breaking it up and adding into the sauce. Doing so will prevent the finished ANTIPASTO SAUCE from being oily.

PROCESSING – We decided to fill both 250 and 500ml sized jars. The smaller sized jars make lovely gifts for friends, while the larger size seems to work perfectly when placed out for parties.

BEST ENJOYED – Unlike our canned pickle recipes, this HOMEMADE ANTIPASTO SAUCE can be enjoyed the day after being made; there’s no need to wait for the flavours to mature.

We like serving it with warmed pita, freshly baked bread, crispy crackers or toast, and an assortment of fresh vegetable crudité. Placing one 500ml jar of ANTIPASTO SAUCE into a bowl at a party will make a number of guests very happy.

Something fabulously delicious has gone to pot – let’s make HOMEMADE ANTIPASTO SAUCE!

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