TOMATO COCKTAIL
(Bloody Mary Base)
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)
Fully ripened Italian-type plum or pear
tomatoes, without spoiled spots or bruises
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 tsp. 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 tsp. coriander seeds or 1/4 tsp. ground coriander
1/4 bay leaf
2 or 3 small sprigs parsley
3 or 4 fresh basil leaves or 1/4 tsp. crumbled dried basil
1/4 tsp. mustard seeds
Optional: 1/2 tsp. sugar
1/2 or 3/4 tsp. salt, or to taste
Strained fresh lemon or lime juice to taste (see note below)
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. 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. 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.
Taste the juice for seasoning and add sugar,
salt, pepper sauce (if you are including it), and strained lemon
or lime juice to taste. 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. Set the jars on a rack in
a deep kettle half filled with boiling water. Add boiling water
to cover the jars by at least 2 inches. Bring to a boil, cover,
and boil hard (process) for 15 minutes for quarts, 10 minutes
for pints. Remove the jars from the boiling-water bath 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 acidic enough to be canned
safely in a boiling-water bath.
A Note On Canning Safety: Tomatoes, because of their acid content,
have in past years been considered safe to can in a boiling-water
bath. However, in recent years hybridizers have developed "sub-acid"
varieties that may be on the borderline of acid content where
the safe canning of tomatoes or their juice is concerned. To
be on the safe side, taste the juice before canning it. If it
lacks tartness, be sure to add enough lemon juice to re-create
the characteristic pleasant tomato sharpness.