Antipasto

From: Chef #755294

On Feb 6, 2008

I agree with Chef # 722839; it is a wonderful recipe. I also would be happy if someone out there came up with a method for home preserving of this antipasto recipe. I'm not really interested in any of the vegetable only recipes for instance, and the alternative such as freezing, means that it has to be eaten immediately, or a day so after defrosting which is inconvenient. Freezing, I'm sure, will also change the texture. Any suggestions?

From: Chef #722839

On Jan 18, 2008

It is excellent, the best I've ever had! I first tried this antipasto years ago at a Christmas party and found it to be delicious. The host got the recipe from the Georgian Bay Gourmet Cookbook. I by coincidence had a copy as well. We live in cottage country, not too far from Georgian Bay, I think the cookbook was a fundraiser of sorts. I decided this year. to make the recipe for myself and for gift giving. I used hot water bath processing and all tasted and seemed fine. By coincidence again, I came across this recipe by Derf, where the Georgian Bay cookbook origin is also mentioned. I then read the comments about the possible dangers of home canning in regard to low acid levels created by the tuna, anchovies and olives combination as used in the recipe. Not wanting to take a chance on passing botulism on to relatives and friends, I disposed of all 16 pints (about $60 in ingredients) plus all of the hard work and not to mention no more antipasto Christmas gifts. The alternative of course, is to pay the ridiculous price for the commercially made variety, President's Choice for one is identical to this recipe. The other better alternarive, would be that if someone was able to establish the proper and safe processing time, pressure and ph for using a pressure canner or other method, it would certainly alleviate the worry and concern to a lot of us who want to make this at home. Unfortunately, establishing the proper chemistry, would have to be done in a reliable test facility which I'm sure would be a bit costly. Well if anyone knows a friend of a friend etc., with contacts in a testing facility, let us know , it would be appreciated. Thanks from your Chef #722839

From: Derf

On May 13, 2002

The recipe is only dangerous if you are stupid enough to make it so. This recipe is tried and true and enjoyed by hundreds of cooks for many years. Read the instructions, "Bring to a boil, stirring constantly to prevent sticking. Plce mixture IMMEDIATELY INTO HOT STERILIZED JARS, or place in containers for freezing." I think that clearly states the mixture is boiling and jars are sterilized. To clarify the proceedure, From Company's Comming, Preserves, 1996 edition. "The boiling hot food is poured into hot sterilized jars and rims wiped with a clean paper towel dipped in boiling water. Place sterilized metal lids on jars and screw metal bands on tightly." I should add that the lids and tongs used to apply the lids are taken out of boiling water as are any other utensils used. The preserves can be left to cool and store at this stage or if you wish you may put them into a boiling water bath, which in this case I have never felt it necessary. Here is further information: Sealing Jars:Processing in Boiling water bath or pressure canner. - To seal a screw top jar with metal lid, sterilize the lid in boiling water for 5 minutes and place the lid on the jar immediately after filling with the hot mixture being processed. Screw the metal band on securely, but do not tighten. Process in a boiling water bath or pressure canner. Do not retighten lids after processing jars. As jars cool, the contents in the jar contract, pulling the self sealing lid firmly aginst the jar to form a vacuum seal. And more: Open kettle canning - To seal a screw top jar with metal lid, sterilize the lid in boiling water for 5 minutes and place the lid on the jar immediately after filling with the hot mixture. Screw the medtal band on tightly, allow to cool. After the jars have cooled, check for an indentation in the lid to ensure that the jar has sealed. You may remove the medtal screw bands and store. and more: Sterilizing: Jars can be washed, rinsed and sterilized in the dishwasher. Set the dishwasher for the highest water temperature. (Mine has a setting especially for canning jars ), The jars can also be sterilized in boiling water. Wash in hot soapy water and rinse well, invert jars in 3 to 4 inches of boiling water in a large saucepan. Allow to boil for 10 minutes. Leave jars in water until you are ready to fill them. Fill jars while they are still hot. Wipe rims with clean paper towel, dipped in boiling water. Hope this helps to clear up the idea that this recipe is dangerous!! Have never heard of anyone doing pickles, antipasto, etc. in this tried and true way that have run into any trouble. Enjoy!! Dorothy

From: CalgaryCook

On Jul 20, 2008

This is very close to the Best of Bridge recipe, which I have made many times. For those who are worried about canning, be assured it's a simple and EXTREMELY rewarding way of preserving the flavour of the harvest. If you're not sure how to can, check out the canning basics tab at the Bernardin website: www.homecanning.com Canning is simple and delicious, but as in many other methods of cooking, you do have to know the safety basics.