BLOODY MARY MIXER

THIS SPICY TOMATO JUICE WILL LIVEN UP SUNDAY BRUNCH, WHETHER YOU ADD THE VODKA OR NOT.

PREP: 1 HOUR COOK: 45 MINUTES PROCESS: 35 MINUTES MAKES: 4 PINTS

8 pounds ripe tomatoes
1 cup chopped celery (2 stalks)
½ cup chopped onion (1 medium)
6 tablespoons bottled lemon juice
2 tablespoons sugar
1 tablespoon Worcestershire sauce
2 teaspoons prepared horseradish
1 teaspoon salt
¼ teaspoon bottled hot pepper sauce

1. Place a large colander in sink. Core and coarsely chop tomatoes. Transfer tomatoes to the colander; drain. Measure 19 cups coarsely chopped tomatoes.

2. In an 8- to 10-quart stainless-steel, enamel, or nonstick heavy pot combine the chopped tomatoes, the celery, and onion. Bring to boiling, stirring frequently; reduce heat. Simmer, covered, about 15 minutes or until tomatoes are soft, stirring frequently to prevent sticking.

3. Press tomato mixture through a food mill or sieve placed over an extra-large bowl to extract the juice. Discard seeds and skins. Measure 12 cups juice; return juice to pot. Bring to boiling, stirring frequently; reduce heat. Simmer, uncovered, for 20 minutes, stirring frequently. Remove from heat. Measure 9½ to 10 cups juice and return to pot. Stir in lemon juice, sugar, Worcestershire sauce, horseradish, salt, and hot pepper sauce. Return to boiling; reduce heat. Simmer, uncovered, for 10 minutes more.

4. Ladle hot juice into hot sterilized pint canning jars, leaving a ½-inch headspace. Wipe jar rims; adjust lids and screw bands.

5. Process filled jars in a boiling-water canner for 35 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

PER ½ CUP: 61 cal., 1 g fat (0 g sat. fat), 0 mg chol., 181 mg sodium, 14 g carb., 3 g fiber, 2 g pro.

COCKTAIL TIME

To make the perfect Bloody Mary, rub a lemon wedge around the rim of a tall glass. Dip the rim in coarse salt or celery salt. In an ice-filled cocktail shaker combine 8 ounces of the mixer and 2 ounces vodka. Shake until very cold, then strain into the glass. Garnish drink with a pickle spear, celery stick with leaves, pimiento-stuffed olives on a pick, a lemon slice—or all of them.