March 17th, 2016
TIP: Use black olives that have been cured and preserved in brine (not oil) to make sure they are high in acid. Drain and rinse well. To cut slivers, place olives narrow end down on a cutting board and, using a sharp paring knife, cut the flesh away from the pit in about 4 slices. Place slices flat side down on board and cut into 1⁄8-inch (0.5 cm) slivers. You'll need about 15 large olives.
In a food processor or blender, purée 2 cups (500 mL) of the tomatoes until smooth.
In a large pot, combine puréed and chopped tomatoes, onions, red and green peppers, celery, garlic, bay leaves, sugar, salt, basil, oregano, pepper and vinegar. Bring to a boil over medium-high heat, stirring often. Reduce heat and boil gently, stirring often, for about 2 hours or until antipasto is reduced by about half and is thick enough to mound on a spoon.
Meanwhile, prepare canner, jars and lids (see pages 7 to 8).
Stir olives into antipasto and boil gently, stirring often, for 5 minutes to blend the flavors. Discard bay leaves.
Ladle hot antipasto into hot jars, leaving 1⁄2 inch (1 cm) headspace. Remove air bubbles and adjust headspace as necessary by adding hot antipasto. Wipe rim and place hot lid disc on jar. Screw band down until fingertip-tight.
Place jars in canner and return to a boil. Process for 20 minutes. Turn off heat and remove canner lid. Let jars stand in water for 5 minutes. Transfer jars to a towel-lined surface and let stand for 24 hours. Check lids and refrigerate any jars that are not sealed