Every region of Italy has its own version of antipasto, depending on local products that are readily available, and if the desired end result is a quick first course to a meal or if it’s preserving a huge batch to keep on hand for personal use and/or to share with extended family and friends. The antipasto recipe I use came via my Aunt D (her source unknown) who passed it on to my sister-in-law M who passed it on to me and generously provided hands-on training during my first attempt. Over the years I’ve made a number of adjustments to Aunt D’s and M’s recipe because I can never leave well enough alone. In any case, here’s the standard recipe, along with a variety of options. By all means, add your own …

Antipasto, Family Recipe

¼ pound butter

1 bottle catsup (family size)

1 quart olive oil

½ cup sugar

1 quart white vinegar

2T salt

1 quart sweet pickles

1 quart or more canned mushrooms

1 quart string beans

1 quart celery

1 quart cauliflower

1 quart pearl onions

1 quart carrots (optional)

1 quart peppers

1 quart olives

1 quart anchovies

1 pint tomatoes

Other veggies to add or substitute: baby ears of corn, hearts of palm, hearts of artichokes, assorted varieties of mushrooms, olives, etc.

3 or more cans tuna (large family size)

2 cans sardines in tomato sauce (regular small size)

Blanche raw veggies

Drain all canned items (do not reserve liquid)

Cut all ingredients into small pieces (2 to 3 per tablespoon)

In a very large kettle add oil, vinegar, butter, catsup, and sugar. Heat.

When hot, add blanched veggies and all other ingredients. Bring to a simmering boil. Spoon into sterilized jars and seal. Should produce around 30 to 40 pints, depending on total ingredients. Although original recipe does not require cold-packing, I process sealed jars in boiling water for 20 minutes for added safety.

Allow to sit for at least 3 weeks before using. Eat with a fork or on top of bruschetta or crackers.

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