Antipasto - Salsa - Hot Pepper jelly

Antipasto

Make this well in advance of the holiday season. Great to give as a hosting gift.

Pickled onions, drained and            1 cup              250 mL

halved

Canned mushroom pieces, .            2x10 oz.          2x 284 mL

drained and chopped

Red pepper, seeded and                  1                        1

chopped “

Green pepper, seeded and               1                        1

chopped

Green pimiento stuffed olives,        1 cup                250 mL

chopped

Pitted ripe olives, chopped              1 cup                250 mL

Chopped dill pickles                        1 cup                250 mL

Canned tuna, drained and flaked      2x 6 1/2 oz.     2X 184 g

Ketchup                                            2 1/2 cups        625 mL

White vinegar                                   1/4 cup             60 mL

Olive oil or cooking oil                    1/4 cup             60 mL

Canned cut green beans,                  14 oz.               398 mL

drained

Place all ingredients in large saucepan. Heat, stirring often, until mixture comes to a boil. Simmer for 20 minutes, stirring often. Cool. Fill freezer containers, leaving 1 inch (2.5 cm) at the top to allow for expansion.

Freeze. Makes 13 cups (3.2 L) antipasto.

Salsa

Tangy and hot. Make it hotter by adding more cayenne.

Canned tomatoes                                             2x 28 oz           . 2x 796 mL

Tomato sauce                                                  2x 7 1/2 oz.         2x 213 mL

Red pepper, seeded and chopped                          1                             1

Green peppers, seeded and chopped                     2                             2

Chopped onion                                              2  cups                   500 mL

White vinegar                                                2/3 cup                   150 mL

Granulated sugar                                              3 tbsp.                  50 mL

Coarse (pickling) salt                                     2 tsp.                      10 mL

Paprika                                                            2 tsp.                     10 mL

Garlic powder                                               1/2 tsp.                    2 mL

Whole oregano                                              1/2 tsp.                    2 mL

Cayenne pepper, to taste                                1/4 1 tsp.                1-5 mL

Measure all ingredients into large saucepan. Heat, stirring often, until mixture starts to boil. Boil slowly, uncovered, for about 1 1/2 hours until thickened. Pour into hot sterilized half pint jars to within 1/4 inch (0.5 cm) of top. Place sterilized metal lids on jars and screw metal bands on securely.

For added assurance against spoilage, you may choose to process in a boiling water bath for 5 minutes. Makes 7 half pints salsa.

Hot Pepper jelly .

Great colors for Christmas. Serve over a block of softened cream cheese.

Medium red or green peppers,                                                2                       2

seeded and chopped

Cider vinegar                                                                      1 1/2 cups         350 mL

Granulated sugar                                                                  6 1/2 cups         1.45 L

Hot pepper sauce (add more, if desired)                             1 tsp.                  5 mL

Liquid pectin                                                                      6 oz.                  175 mL

Drops of red or green food coloring, if desired                     3-4                     3-4

Put peppers and vinegar in blender. Process until smooth.

Pour into large saucepan.

Add sugar and hot pepper sauce. Heat and stir until sugar dissolves and mixture starts to boil. Boil for 3 minutes.

Stir in pectin. Return to a full rolling boil on medium-high.

Boil hard for 1 minute. Remove from heat. Skim off foam.

Add a bit of food coloring if desired. You can also add more hot pepper sauce. Pour into hot sterilized half pint jars to within 1/4 inch (0.5 cm) of top. Place sterilized

metal lids on jars and screw metal bands on securely. 

For added assurance against spoilage, you may choose to process in a boiling water bath for 5 minutes. Makes 6 half pints jelly.