This stuff, in spite of the tuna fish, is very good heaped on Ritz crackers. With a little cream cheese, it’s even better.

The best part was the fun we had putting it together. The recipe came from Annie Keefe’s sister who lives in Butte, and who makes it every year to give as Christmas gifts I think, until now, it was a family secret recipe!

In a VERY LARGE pan (we used the blue canning kettle) mix the following:
2 heads cauliflower, finely chopped
5 green peppers, finely chopped
2 large jars pimentos
1 quart dill pickles, finely chopped
3 cans string beans
2 small cans mushrooms
1 large jar stuffed olives cut crossways
1 can black olives cut crossways
3 cans water-pack tunafish

Mix in another LARGE pan and pour over the veggie mixture:
3 pints chili sauce
3 pint bottles cocktail sauce
5 pint bottles catsup
Mix well and pack to within 1 inch of the top of canning jars. To each jar add:
1 bay leaf
1 tsp. vinegar
1 tsp. oil
a dash of pepper

Seal and process for one hour in a boiling water bath. Be sure the jars are covered with water. This recipe is expensive to make and pretty messy but it’s worth all the trouble and makes a nice addition to a Christmas goody box.

This recipe will make 18 to 20 pints, or 36 to 40 half pints.