Antipasto

Betty Laird

10-12 pints

6 carrots
1/2 lb. silver skin onions
1 small cauliflower
3 green peppers
3 sweet red peppers
3/4 lb. mushrooms
1 small eggplant
2 cloves garlic crushed
3/4 c. olive oil
1 c. vinegar
5 c. ketchup
1 T. MSG
1 can black olives, drained
2 jars stuffed olives, drained
1 can cut green beans


Slice carronts, peel onions. Separate flowerettes on cauliflower. Slice pepper and remive seeds. Dice in large cubes. Trim mushrooms. Cut in half, slice and cube eggplant.

Bring 2 quarts of salted water to a boil. Add cauliflower and all vegetables.
bring to a boil - cook until barely tender
Drain vegetables well and add remaining ingredients
Bring all to a boil. Stir gently. Ladle into hot sterilized jars. cover. Process in boiling water
15 minutes for qt. jars. 10 min. for pints. cool and store