In reply to Dorene.
Hello Dorene, Great question. Place the jars in the water, cover the pot, turn up the heat and bring to a boil. Let boil for 40 minutes. Turn off heat, let sit for 5 minutes in hot water. Remove from water and wait for the jar to “ping”! Thanks so much. Jayne
]]>How long should I hot water bath them. Most tomato recipes say 45 minutes.
]]>Wow – love all the new ideas. The ice cube trick is brilliant – thanks for stopping by and sharing these awesome ideas.
]]>Made this for the first time for a Sunday brunch, it was real good. first time I had a bloody mary mix with the garlic, and i liked the fact it wasnt over powering. The only thing i did different was i used fresh squeezed lemon and lime juice, and upped the horse radish and black ground pepper because I like it a little extra spicey. I also made ice cubes with this mix,and used those instead of regular ice, so it wouldn’t reduce the flavor as they melted, plus it lets you stuff an extra pour of vodka in there as well. Made a total of 3 Bloody marys using 24 ounce mugs with 5 shots of vodka per mug and the frozen mix of cubes.Topped of each one with a colassal jumbo shrimp, fat slim jim stick, a stalk of celery and a skewer of 3 Blue cheese stuffed jumbo green olives, brunch in a mug! ]]>
Great and easy mix. “One day” I’m going to can some tomatoes and use those. This recipe (as I stopped and taste tested) made me more aware of what spices fit my taste best.
Now, I’m up for John’s recipe and some crab! I love that he uses Old Bay. I live in Alabama and I always use a sprinkle of Tony Chachere’s creole seasoning or BBQ dry rub in mine and on the rim.
]]>Made this afternoon, really good! Thanks ]]>
Hi – great question! I usually suggest refrigeration for about 7 days. I haven’t tried freezing it but I think it would definitely work. Just make sure to shake well once it is thawed out. Thanks for stopping by!
]]>Love this story John – and now we are starving for MD crabs! We never understand why people aren’t wild for Bloody’s either and do our best to change their minds! Glad you stopped by!
]]>Love this for a basic starter mix and the additional ideas. Will try the paste once tomatoes season ends. We grow a lot of tomatoes and different varieties of sweet and hot peppers. We always use Sacramento Tomato Juice and supplement the base with vine ripened tomatoes deskinned and seeded. Multiple combinations of sweet and hot peppers depending on the guests. Being from MD our one gotta have addition is Old Bay Seasoning. For special occasions, usually the day after a crabbing trip, we “backfin” multiple blue crabs and serve the bloody marys with a Jumbo lump backfin with the swimmer fin attached, Jumbo Shrimp, Premium Smoked Bacon, and a chunk of fillet either beef or deer. I can’t tell u how many times people initially decline a bloody mary when offered saying they never liked them. I leave it at that,
or maybe a small chuckle.. Once they see one and try it they are life long converts. Oh yeah, I only serve Bloody Mary’s with one Vodka. Absolute Peppar. It truly makes a big difference. Just discovered your blog and love it. Thanks John ]]>