This is a delicious recipe and keeps for a long time, due to hot water bath processing. Great little jars for picnics, hostess gifts and entertaining. Scrumptious with crackers and cream cheese. I like mine a little on the sweet side and will occasionally add 1/4 cup brown sugar to the mix or use a sweet BBQ sauce. Alter the veggies as you like, trying to keep the overall quantity about the same.
Ingredients
- green bell pepper: 1 piece (chopped)
- red bell pepper: 1 piece (chopped)
- yellow bell pepper: 1 piece (chopped)
- ½ cups fresh green beans: 1 piece (cut into 1/2 inch pieces)
- white onion: 1 piece (chopped)
- garlic, pressed: 12 clove
- head broccoli: 1 piece (chopped)
- head cauliflower: 0.5 piece (chopped)
- stalks celery: 2 piece (chopped)
- fresh mushrooms: 2 cups (finely chopped)
- olive oil: 0.25 cup
- ketchup: 2 cups
- tomatoes: 4 piece (chopped)
- white vinegar: 0.75 cup
- dash balsamic vinegar: 1 piece
- salt and ground black pepper: (to taste)
- pitted black olives, drained and: 1 can (6 ounce can, chopped)
- pitted green olives, drained and: 1 jar (5 ounce jar, chopped)
- bunch fresh basil: 1 piece (chopped)
- half-pint canning jars with lids and rings: 12 piece
Metric Conversion
Stages of cooking
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Preheat oven to 425 degrees F (220 degrees C).
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Spread green, red, and yellow peppers, green beans, white onion, garlic, broccoli, cauliflower, celery, and mushrooms onto several baking sheets and drizzle with olive oil; toss lightly to coat.
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Roast the vegetables in the preheated oven until slightly browned and softened, about 30 minutes, stirring occasionally.
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While vegetables are roasting, pour ketchup into a large pot over medium heat and stir in tomatoes, white vinegar, balsamic vinegar, salt, and black pepper; bring to a boil. Reduce heat to low and simmer for 5 minutes; stir in roasted vegetables, black olives, green olives, and basil. Simmer until cooked through, about 5 more minutes.
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Sterilize jars and lids in boiling water for at least 5 minutes. Pack the roasted vegetable mixture into the sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
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Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
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Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, for 24 hours. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
