Fancy Pantry: Bloody Mary Supplies

One Quart of Bloody Mary Mix*:

Prepare tomato juice-
3 Pounds of red ripe tomatoes, stewed and strained through a fine sieve to make 4 cups of tomato juice

Measure the following into a clean 1 quart canning jar:
  • 3 tablespoons lemon juice
  • 3 tablespoons lime juice
  • 1 tablespoon prepared horseradish
  • 1 tablespoon Worcestershire Sauce, or to taste
  • 1 teaspoon minced garlic
  • 3/4 teaspoon hot sauce, or to taste (Make and use your own!)
  • 1 teaspoons salt (or to taste)
  • 1 teaspoon celery salt
  • 1/2 teaspoon freshly ground black pepper
 Fill jar with prepared tomato juice, leaving 1/2 inch headspace. Process jar in a Boiling Water Bath for 35 minutes.

Note: Horseradish loses it's heat over time so use this mix within a month or so. * Recipe adapted from Emeril's Bloody Mary Mix

Bloody Mary Pickle Mix
Into a 12 Ounce Quilted Jar:
  • 10 green beans, cut to fit
  • 4-6 small cauliflower florets
  • 2 cloves of garlic
  • 1 jalapeno pepper, cut into rings
  • 1 teaspoon of white or brown sugar
  • 1 teaspoon dill seed or dill weed
  • 1/4 teaspoon salt
Fill jar half full of vinegar(5% acidity) top up with clean tap water, leaving 1/2 inch headspace. Process in a Boiling Water Bath for 10 minutes.

Bloody Marys

When ready to serve, fill each glass with ice.

Add 1 ounce of vodka to each glass, then fill the glass with Bloody Mary Mix. Stir well and garnish with pickled green beans, and skewered cauliflower & jalapenos. Add other garnish as desired and call it a Liquid Salad!

Steam Canners -Still Not Recommended!

Steam canners are rather obscure in the US--they have been mostly replaced by the more highly-researched Boiling Water Bath Method. The basic idea is to process jars of food in live steam rather than immersing the jars in boiling water. This method is ONLY for high-acid foods.

If you insist on using this equipment for canning, follow these rules to the letter:
  • 1. Place appropriate amount of water in the base. Place the perforated cover over the base and bring water to a low boil.
  • 2. Pack and fill jars. Secure lids firmly, but not over-tight. Set each full jar on the base and allow it to warm up while packing and filling enough jars for one batch.
  • 3. When the last full jar has warmed up for 1-2 minutes, place the dome on the base and slowly (4-5 minutes)  increase temperature setting of the stove until a column of steam 8-10 inches is evident from the small holes at the base of the dome.
  • 4. Begin timing the process, maintaining the column of steam following the water bath canning recommendations adjusted for your altitude. Do not reduce temperature setting of the stove. The dome should not bounce from the base during processing.5. When processing time is complete, turn off the stove and wait 2-3 minutes before removing the dome. Remove the dome by turning it away from your face and body to avoid burns.
  • 6. Allow jars to cool and seal. Remove metal bands and store the jars in a cool dark place.
Extension researchers firmly advise against steam canning low acid (e.g., vegetables) or borderline acid foods (e.g., tomatoes). Under-processing these foods can lead to botulism food poisoning.




Taste of Spring

I seen kumquats at my local produce stand! This tiny member of the citrus family is a treat anytime, but you will only find them in the early spring.

Kumquat Chutney
This goes well with chicken, pork, lamb, and curry.
  • 6 navel oranges
  • 12 fresh kumquats or 1 (10 ounce) jar preserved kumquats
  • 1 red bell pepper, seeded and chopped
  • 1 green bell pepper, seeded and chopped
  • 1 onion, chopped
  • 1 cup raisins
  • 2 cups cider vinegar
  • 2 cups packed brown sugar
  • 2 cinnamon sticks
  • 6 whole cloves
  • 2 tablespoons finely chopped fresh ginger
  • 1/2 teaspoon cayenne pepper, or to taste
  • Salt and freshly−ground pepper, to taste
Cut the unpeeled oranges into 1/4−inch slices, and cut the slices into 6 or 8 pieces. Cut the kumquats into 1/4−inch slices. Combine all the ingredients in a large saucepan and bring to a boil over moderate heat, stirring frequently. Reduce the heat and simmer uncovered for 1 hour, stirring occasionally. Scoop out the cinnamon sticks and whole cloves, after cooking.

Ladle into sterilized jars and seal.Process in a Boiling Water Bath for 5 minutes. Will keep unprocessed refrigerated for up to 4 weeks. Makes about 5 cups or 5 1/2 pint jars.

Preserved Kumquats - Middle Eastern Style (found on Redacted Recipes)
The Middle Eastern and North African tradition of preserving lemons in salt results in an explosively strong and distinctive condiment for seasoning food. They are integral to many, many dishes-- fragrant tagines, marinades and all sorts of salads. The rinsed rind can be chopped finely and mixed with olives for an instant treat and a little preserved lemon pulp and rind adds a huge amount of flavor to any fish dish.

  • 2 one-pint containers of kumquats--scrubbed
  • Sea salt
  • Fresh lemon juice, as needed (about 6 lemons)

Pat the kumquats dry and cut off the stem ends. Make a single vertical cut 3/4 of the way through each kumquat. Fill each cut with as much salt as it will hold and place them into a sterilized wide-mouth quart glass jar. Compress them into the jar until no space is left and add lemon juice to cover. Seal and set aside. Do not refrigerate.

The kumquats will be ready to use when the rinds are tender, in about 2 to 3 weeks.

Refrigerate after opening.



Pickled Asparagus
Skinny, new asparagus are beginning to show up in markets--stock up on this treat!
  • 7 lbs asparagus
  • 7 large garlic cloves
  • 3 cups water
  • 3 cups white distilled vinegar (5%)
  • 7 small hot peppers (optional)
  • 1/3 cup canning salt
  • 2 tsp dill seed

7 "Quilted" 12 ounce jars(these taller jars make for prettier finished product.)

Wash asparagus well, but gently, under running water. Cut stems from the bottom
to leave spears with tips that fit into the canning jar, leaving a little more than 1/2-inch headspace. Peel and wash garlic cloves. Place a garlic clove at the bottom of each jar, and tightly pack asparagus into hot jars with the blunt ends down. In an 8-quart saucepot, combine water, vinegar, hot peppers (optional), salt and dill seed. Bring to a boil. Place one hot pepper (if used) in each jar over asparagus spears. Pour boiling hot pickling brine over spears, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed.

Wipe rims of jars with a dampened clean paper towel. Adjust lids and process in a Boiling Water Bath for 10 minutes.

Since the asparagus is cut to fit the jars in Fancy Style, there is a little waste in this recipe. Snap those cut pieces and use the tender parts to try this less-well-known recipe.

The "Other" Pickled Asparagus
  • Remaining Asparagus from recipe above
  • or 1 pound asparagus, snap off the bottom part and cut into 2 inch pieces
  • 1 small organic lemon(or 4 Kumquats), cut into very thin slices
  • 1/4 teaspoon caraway seeds
  • 1/4 teaspoon dried thyme
  • 1 teaspoon pickling salt
  • 1 tablespoon white or brown sugar
  • 5% acidity vinegar(about 1/2 cup)
  • clean tap water(about 1/2 cup)
In a small bowl, toss asparagus pieces, lemon slices, slat, sugar and spices together and then stuff the mixture into a pint (16 ounce) jar. Fill jar half-way with 5% vinegar. Then top off with clean water, leaving at least 1/2 inch headspace. Apply cap and process in a Boiling Water Bath for 10 minutes.

Want to learn more about Homemade Pickles? Come to Pickle Class!