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Sunday, September 29, 2013

Bloody Mary Mix

Tomatoes.  Oh my gawd, the tomatoes.  We've canned, dehydrated, canned some more, made soup, had salad, sliced them for BLTs, snacked on them right off the vine, canned some more...  And now this.  This is good.  This is different.  I like this.  I really like this with tequila.  That is called a Bloody Maria, by the way.

If you have loads of little half-pint jars, put this mix up in those...fill them three-quarters full.  This allows exactly the right amount of room for a scant shot of liquor, an ice cube or two, and a ring of pickled jalapeno...put the canning lid/ring back on and shakeshakeshake...instant cocktail in its own serving cup.  Package up two or four of these guys with a 4 oz jar of homemade spicy pickled somethings and a miniature bottle of vodka or three, and it's a darling holiday gift.

The original recipe is here.  I used some jalapenos out of our garden instead of hot sauce and added lemon juice to each jar in the amounts recommended by the Ball Blue book (2 tbsp per quart, 1 tbsp per pint, 1/2 tbsp per half-pint) to insure that the tomato juice was acidified enough.

How much you get out of this recipe depends on how thick or thin you want your final product (i.e. how much water you add).  We like ours fairly thin, so we got about 4 quarts worth.  Your mileage may vary (YMMV)

If you don't want to use this as a cocktail mixer, it would also be an excellent tomato soup.

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