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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:

  1. Put vinegar and oil in a bigpot. Bring to boil and add all veggies but bell peppers, olives, mushrooms
  2. Boil 10 minutes. Add bell peppers. Boil 10 min. Add olives and mushrooms. Add tuna. Mix well
  3. Put ketchup, salsa and tomato paste in an other pan. Boil 10 minutes. Add to vegetables mix
  4. 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.



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