Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
I can a lot of tomatoes, many of them heirlooms. Heirlooms are know for being a bit watery, so I am left with loads of juice. What is a girl to do? Make Bloody Mary Mix, of course.
step-by-step instructions for canning fresh tomato juice (red, yellow, heirloom, cooked and/or fresh). Your bloody mary and gazpacho never had it so good!
