Hello friends. I'm looking for a recipe to can (pickle) a sort of antipasta: banana peppers and veggies. Anyone have something of this sort - I've gone through my books and the USDA website.
Antipasto is one of those labels that means very different things to many different people - traditional antipasto includes cured meats, olives, pepperoncini, mushrooms, anchovies, artichoke, etc. But the oil and olives normally included means canning it is restricted.
If you want a "pickled vegetables" instead - no meats, olives or oils - then several recipes are available for canning.
Then there is the Rummage Relish recipe where you can coarse chop rather than fine chop and play around with the vegetables a little.
Foodnetwork.com has a great recipe I have made a couple of times for Calabrese Antipasto but it is for fridge storage only, not for canning.
Lastly, Ball has a tested recipe for Antipasto that can be canned that you might want to look at.
Bottom line - antipasto by its nature is intended to be made and used fresh so it isn't a high-demand recipe for canning and has had little testing/research. What recipes that do exist for canning it are either less-satisfying in taste or downright risky and should be avoided (like the one on Food.com).
Thank you, Dave! I knew you would have an answer for me! Yes, I realize "antipasta" has alot of meanings, I just wanted to see what was available to the home canner. Thank you for the information.
digdirt2
melfield_wyOriginal Author
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