1 qt. vinegar
1/2 lb. anchovies
4 cans tomato paste
2 lbs. green pepper, chopped
3 to 4 hot peppers, chopped
1 qt. oil
Parsley, boiled, chopped
1 qt. each of cauliflower, pickling cucumbers, celery & carrots, green beans, mushrooms, pickling onions
4 to 5 cans tuna in water
Green and black olives
1/2 box pickling spices

Put 1/2 box of pickling spices in a cheesecloth and boil with the first 9 ingredients. Cook 5 minutes. Cut up all the quarts of vegetables into bite size pieces. Cook for 5 minutes; drain and set aside. In each jar, put 2 to 3 tablespoons tuna and a few of each olives. Mix all vegetables with the sauce and cook for 10 minutes. Salt and pepper to taste. Pack in jars and process in hot water to seal, 20 to 30 minutes.