Description
This is a delicious recipe and keeps for a long time, due to hot water bath processing. Great little jars for picnics, hostess gifts and entertaining. Scrumptious with crackers and cream cheese. I like mine a little on the sweet side and will occasionally add 1/4 cup brown sugar to the mix or use a sweet BBQ sauce. Alter the veggies as you like, trying to keep the overall quantity about the same.
Ingredients
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 ½ cups fresh green beans, cut into 1/2-inch pieces
- 1 large white onion, finely chopped
- 12 cloves garlic, pressed
- 1 head broccoli, finely chopped
- ½ head cauliflower, finely chopped
- 2 stalks celery, finely chopped
- 2 cups finely chopped fresh mushrooms
- ¼ cup olive oil
- 2 cups ketchup
- 4 tomatoes, peeled and chopped
- ¾ cup white vinegar
- 1 dash balsamic vinegar
- salt and ground black pepper to taste
- 1 (6 ounce) can pitted black olives, drained and coarsely chopped
- 1 (5 ounce) jar pitted green olives, drained and coarsely chopped
- 1 bunch fresh basil, chopped
- 12 half-pint canning jars with lids and rings
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- Spread green
- red
- and yellow peppers
- green beans
- white onion
- garlic
- broccoli
- cauliflower
- celery
- and mushrooms onto several baking sheets and drizzle with olive oil; toss lightly to coat.
- Roast the vegetables in the preheated oven until slightly browned and softened
- about 30 minutes
- stirring occasionally.
- While vegetables are roasting
- pour ketchup into a large pot over medium heat and stir in tomatoes
- white vinegar
- balsamic vinegar
- salt
- and black pepper; bring to a boil. Reduce heat to low and simmer for 5 minutes; stir in roasted vegetables
- black olives
- green olives
- and basil. Simmer until cooked through
- about 5 more minutes.
- Sterilize jars and lids in boiling water for at least 5 minutes. Pack the roasted vegetable mixture into the sterilized jars
- filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil
- cover the pot
- and process for 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface
- several inches apart
- for 24 hours. Once cool
- press the top of each lid with a finger
- ensuring that the seal is tight (lid does not move up or down at all). Store in a cool
- dark area.
Prep Time: 1 hr
Cook Time: 55 mins
Total Time: 9 hrs 55 mins
Servings: 36