I got this recipe as one of my first adult adventures into canning. Bessie Halton was a Grande Dame in the Crowsnest Pass when I was in my 20’s. I was privileged to enjoy her cooking, thanks to a few years of hanging out with one of her grandnephews. Feel free to modernize this with differ spices if you like; this is a classic version.

This recipe has been reduced; the original made a lot. You will now have enough to enjoy, and share as well.

Prepare approximately 30 x 250 mL canning jars: Sterilize jars and sealer rings first with soapy hot water, and put sealer lids in a shallow pot of water at medium heat on stove so they soften.

     1 lb/450 g of each of the following veggies, chopped into bite-size pieces:

  • cauliflower
  • green or yellow beans
  • dill pickles
  • pearl onions
  • green onions
  • green pepper
  • red pepper
  • green olives
  • black olives
  • mushrooms
  • 4 tins of tuna packed in water, drained
  • 1/4 lb/125 g anchovies, chopped
  • 2 – 20 oz/300 mL jar ketchup
  • 2 – 20 oz/300 mL cans tomato sauce
  • 1/2 cup/125 mL vinegar
  • 1/2 cup olive oil
  • 2 tbsp smoky paprika
  • 2 tsp salt
  • 2 tsp pepper

Pour 2 tbsp olive oil into a large stock pot and sauté chopped veggies until tender. Add tomato sauce, ketchup and fish and stir well. Add seasonings and adjust to taste. Keep hot.

Pack hot mixture into hot jars, and seal. Process in a boiling water bath for 20 minutes.

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