Servings:
Not Available
Time to make:
Not Available
Calories per Servings:
Not Available
INGREDIENTS:
- 10 small cans GF tuna, packed in water
- 4 cup mini whole corn
- 5 lb carrots
- 60 oz marinated small onions
- 5 lb red bell peppers
- 5 lb mixed yellow and orange peppers
- 24 oz big pitted green olives
- 1 quart stuffed olives
- 3 jars black pitted olives
- 24 oz spiced black olives
- 1 quart sweet pickles
- 50 oz mushrooms
- 1/2 lb green beans
- 3 cup chickpeas
- 1 cauliflower
- 5 whole celery
- 2 big cans artichokes, not marinated
Sauce:
- 6 1/2 cup olive oil
- 2 cup ketchup
- 1 quart hot salsa
- 5 cup vinegar
- 48 oz tomato paste
STEP BY STEP:
- Put vinegar and oil in a bigpot. Bring to boil and add all veggies but bell peppers, olives, mushrooms
- Boil 10 minutes. Add bell peppers. Boil 10 min. Add olives and mushrooms. Add tuna. Mix well
- Put ketchup, salsa and tomato paste in an other pan. Boil 10 minutes. Add to vegetables mix
- Put in sterilized jars. Put the jars in pan with boiling water. The water must be 1 inch over the jars. Let boil 15 min. In an other one, put ketchup, tomato paste and salsa. Boil 10 minutes.
|