2 c. carrots
2 c. green peppers
2 c. cauliflower
2 c. green beans
2 c. small pickling onions
2 c. mixed black and green olives
2 c. celery
2 c. mushrooms (button)
2 c. Mazola oil
2 c. white vinegar
1 reg. size can tuna fish
1 box anchovies
1 tsp. allspice
1/2 can tomato paste
A little black pepper

Cut all vegetables into small (bite size) pieces, except the mushrooms, olives and onions. Mix the oil and vinegar. Place in a big pot, let it come to a boil for about 10 minutes. Place the spices (whole) in a cheesecloth bag and tie, so it can be removed later.

Lower the heat, add the carrots first, then other vegetables and the allspice bag. Cook until done but not mushy - just tender.

Add anchovies, tuna and olives and mushrooms. Take tomato paste and mix with 1/2 can of water. Pour it in, mix well. Have 7 sterilized pint jars ready with sterile lids, pour antipasto into jars. Seal, place upside down. Serve with crackers as an appetizer or party food.