Antipasto(Makes 33 Pints)

Ingredients

• 2 lb. dill pickles (cut in 1/4 and sliced)
• 2 lb. can whole small onions (three 16 oz. jars)
• 3 lb. mushrooms
• 2 lb. green beans or 4 cans
• 2 lb. green peppers
• 5 (16 oz.) ripe pitted olives, cut in half
• 5 (16 oz.) green stuffed olives, cut in half
• 2 small cans anchovies (optional) or capers
• 5 (8 oz.) cans tuna
• 3 lb. cauliflower, cut small flowerets
• 1 (No. 10) can ketchup (13 c.)
• 2 1/3 c. olive oil
• 2 1/4 c. vinegar
• artichoke hearts (if desired)