Antipasto is one of those labels that means very different things to many different people - traditional antipasto includes cured meats, olives, pepperoncini, mushrooms, anchovies, artichoke, etc. But the oil and olives normally included means canning it is restricted.

If you want a "pickled vegetables" instead - no meats, olives or oils - then several recipes are available for canning.

Mixed Pickled Vegetables

Then there is the Rummage Relish recipe where you can coarse chop rather than fine chop and play around with the vegetables a little.

Foodnetwork.com has a great recipe I have made a couple of times for Calabrese Antipasto but it is for fridge storage only, not for canning.

Lastly, Ball has a tested recipe for Antipasto that can be canned that you might want to look at.

Bottom line - antipasto by its nature is intended to be made and used fresh so it isn't a high-demand recipe for canning and has had little testing/research. What recipes that do exist for canning it are either less-satisfying in taste or downright risky and should be avoided (like the one on Food.com).

Hope this helps.

Dave

Thank you, Dave! I knew you would have an answer for me! Yes, I realize "antipasta" has alot of meanings, I just wanted to see what was available to the home canner. Thank you for the information.