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1 servings
suggest servings
| 2 | pounds | cucumbers | |
| 3 | pounds | cauliflower florets | |
| 2 | pounds | green beans | |
| 2 | pounds | sweet red bell peppers | |
| 40 | ounces | tuna fish | |
| 80 | ounces | olives | stuffed |
| 3/4 | cup | olive oil | |
| 2 | pounds | pickled onions | |
| 3 | pounds | mushrooms | |
| 2 | pounds | green bell peppers | |
| 80 | ounces | olives | ripe |
| 55 | ounces | ketchup | |
| 26 | ounces | anchovies | |
| 3/4 | cup | vinegar |
Boil cawliflower 3 minutes.
Drain and set aside.
Peel pickling onions, cut cucumbers in slices and boil green beans until tender.
Set all these vegetables aside.
In large canning kettle, fry sliced mushrooms in the oil, add ketchup, cut green beans and red peppers.
Simmer 10-15 minutes.
Add all the vegetables, olives and remaining ingredients (separate anchovies and break up tuna), simmer for another 12 minutes.
| % Daily Value* | |
| Total Fat 948.0g | 1458% |
| Saturated Fat 135.0g | 676% |
| Trans Fat 0.0g | |
| Cholesterol 1123mg | 374% |
| Sodium 115827mg | 4826% |
| Total Carbohydrate 885.0g | 295% |
| Dietary Fiber 272.0g | 1089% |
| Sugars 540.0g | |
| Protein 655.0g | 1310% |
| Vitamin A | 1457% | Vitamin C | 4979% | |
| Calcium | 547% | Iron | 580% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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