TOMATO COCKTAIL (Bloody Mary Base)
Source of Recipe
Internet
Recipe Introduction
Served straight and iced, or spiked with vodka to make a Bloody Mary, this spicy brew has the freshness of good vegetables and none of the strong flavoring additives found in many canned or bottled cocktail bases.
(Makes about 1 quart of juice from each 2 quarts of whole tomatoes)
List of Ingredients
For each 2 quarts of whole tomatoes:
-1/2 medium red or green sweet pepper, chopped
-1/2 small onion, peeled and chopped
-1/2 clove garlic, peeled and sliced
-1/2 to 1 rib celery (depending on size), with leaves, chopped
-1/4 teaspoon whole black peppercorns
-1 small dried hot red pepper (about 1 1/2 inches long) or a 1/2-inch slice fresh hot pepper (use more if you like "hotter" juice, or add bottled hot pepper sauce to the finished juice, as described in the directions)
1/2 teaspoon coriander seeds or 1/4 teaspoon ground coriander
-1/4 bay leaf
-2 or 3 small sprigs parsley
-3 or 4 fresh basil leaves or 1/4 teaspoon crumbled dried basil
-1/4 teaspoon mustard seeds
-Optional: 1/2 teaspoon sugar
1/2 or 3/4 teaspoon salt, or to taste
Strained fresh lemon or lime juice to taste Recipe
1. Wash the tomatoes well. Cut away any green or yellow parts and remove white or green cores. Quarter the tomatoes and measure them into a stainless-steel or enameled kettle; each 2 quarts of whole tomatoes should yield about 5 cups, cut up.
2. Add to the tomatoes the sweet pepper, onion, garlic, celery, peppercorns, hot pepper (if used), coriander, bay leaf, parsley, basil, and mustard seeds. Bring to a boil, then simmer, stirring occasionally, until the vegetables are soft.
3. Force the vegetables through the finest disc of a food mill. Sieve the juice if it isn't smooth enough, or if any seeds have passed into it. If the juice seems too thin, let it settle, then skim off and discard the thin liquid on top.
4. Taste the juice for seasoning and add sugar, salt, pepper sauce (if you are including it), and strained lemon or lime juice to taste.
5. Return the juice to the rinsed-out kettle and bring it to a boil, then ladle it into clean, hot canning bars, leaving 1/4 inch of headspace. Wipe the rims, put on two-piece lids, and fasten the screw bands.
6. Process in pressure cooker @ 5 lbs. for 20 minutes.
7. Remove the jars from the pressure cooker and cool.
Note: Because you want highly seasoned cocktail juice, you'll undoubtedly add enough lemon or lime juice to ensure that the juice is acid enough to be canned safely. About 1 Tbls. per pint is recommended
|
|
member logon
