Set Up a Bloody Mary Bar & Get Canning!
Kick off a canning party with homemade heirloom tomato mix, a little vodka, and pickled veggie garnishes.
Because canning tomatoes requires extra care, try this refrigerator variety for your Bloody Marys. Trust us: You'll want to drink it immediately anyway.
- Recipe: Heirloom Bloody Mary Mix
Learn how to safely can tomatoes and—prevent botulism—at the National Center for Home Food Preservation (nchfp.uga.edu).
Field-fresh okra is the perfect pickled garnish for a Southern Bloody Mary.
Elizabeth uses this basic recipe for pickling okra, beets, baby purple carrots, radishes--whatever's coming in from the garden. The recipe is very forgiving; you'd have to work to mess it up.
We asked some of our favorite canning enthusiasts (including chefs, gardeners, and cookbook authors) to share their favorite recipes.
And once you have your stash of canned goods, we've also included how you can spread the wealth beyond jam on bread.
"Spices! In jam! This was the jam that made me realize how good homemade preserves could be--and I'm pretty sure it landed me my book deal. You can use any kind of plums. Tart, even under-ripe, plums too puckery to eat out of hand make especially good jams."-Liana Krissoff
Recipe: Cardamom-Plum Jam
Recipe from Liana Krissoff, author of Canning for a New Generation.
- Recipe: Muscadine Jelly
Recipe from Gwen Powell, Co-Owner of Petals from the Past.
Recipe from Sara Foster, chef and author of Sara Foster's Southern Kitchen. "An overabundance of fast-growing yellow squash inspired my sister, Judy, to make these unusually gratifying sweet squash pickles. They can elevate anything from a simple dish of beans and rice to a fried egg sandwich. You can use any kind of summer squash, from sundrops to pattypans to zucchini.
Recipe: Judy's Pickled Squash
"My family starts clamoring for my Uncle Hoyt Harwell's pickles—a perfect combination of sweet and savory—as soon as summer's heat gives us cucumbers. I put them on sandwiches and in deviled eggs or just eat them out of the jar." —James T. Farmer
Recipe from James T. Farmer, III, author of A Time to Plant.