Antipasto Recipe - Food.com
This is a very old recipe and I have made it for years with no issues. But if you are in doubt, use a pressure canner. If theres enough acid added I dont think you need to pressure can but some newbies come along and think they are experts. :) This has to be one of the best antipasto recipes ever! The original recipe came from one of those cookbooks where everyone submits a recipe but it has been modified. The only reason for this is when my Dad and Sister were making it they werent sure...