Vegetable Antipasto- Waterbath Canning


Preserving Method: Water Bath Canning

  1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  2. PREPARE, measure vegetables and set aside keeping carrots separate. If using, prepare eggplant last. It discolors rapidly.
  3. COMBINE sugar, salt, vinegar, tomato paste, Worcestershire and hot pepper sauces and garlic in a large, deep stainless steel saucepan. Stirring frequently, bringing to a boil over medium high heat. Stir in carrots; boil 2 minutes.
  4. ADD remaining vegetables, basil and mustard.  Stirring frequently, bring mixture to a boil over medium-high heat; boil gently for 5 minutes. Remove from heat.
  5. LADLE antipasto into a hot jar to within ½ inch remove air bubbles. Wipe jar rim removing any stickiness. Center lid on jar; apply screw band securely & firmly until resistance is met – fingertip tight, Do not over tighten. Place jar in canner; repeat for remaining antipasto.
  6. COVER canner; bring water to a boil. At altitudes up to 1,000 ft, process-boiled filled jars-25 minutes.  Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in cool, dark place.  Check other altitude adjustments here.