3 qt. canned tomato juice
6 pt. tomato sauce
1 qt. olive oil
3 lg. cans anchovies salted
8 cans tuna
2 cans mushroom stems & pieces
2 cans stuffed green olives
2 cans pitted green olives
2 cans ripe olives, pitted
2 heads celery
2 heads cauliflower
3 lb. string beans
3 lb. carrots
3 lb. cucumbers
3 lb. pearl onions
Vinegar
Water

Clean and dice vegetables into bite-sized pieces. In a large kettle (not aluminum or iron) in 1 part cider vinegar and 2 parts water, cook vegetables slowly for 1 hour. Drain off liquid. Add tomato juice, tomato sauce, olive oil, mushrooms, olives and anchovy fillets; mix well. Boil 5-10 minutes.

Pack in hot sterilized jars, adding 1 teaspoon tuna to each jar. Fill jars to within 1/2 inch of the top adding more hot liquid if necessary. Makes 38 pints.