This is a very old recipe and I have made it for years with no issues. But if you are in doubt, use a pressure canner. If there's enough acid added I don't think you need to pressure can but some newbies come along and "think" they are experts. :)
This has to be one of the best antipasto recipes ever! The original recipe came from one of those cookbooks where everyone submits a recipe but it has been modified. The only reason for this is when my Dad and Sister were making it they weren't sure if you were supposed to drain the olives and pickled onions, ...they didn't and it came out great! The longer you can let it sit the better it taste. It is quite a costly recipe to make so what I do is buy the "sale" items throughout the year and make it up a bit before Christmas, that's why I'm posting it now---watch for sales :)
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|Serving Size: 1 Pint (146g)|
|Recipe Makes: 28 Pints|
|Calories from Fat: 16 (17%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 1123mg||39 %|
|Potassium 366.6mg||10 %|
|Total Carbohydrate 20.4g||6 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 18.8g|
|Protein 1.9g||3 %|
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Calories per serving: 93
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