Canning in the age of the possible. Bottoms up, its time for a Mango Tequila Sunrise from a Ball Spiral Jar

By on April 17, 2017

A Jarring Experience: Putting Food By in the Age of the possible

Not so long ago, canning food to get you through the winter was a task that every home maker knew would take up a good bit of her summer as the harvest came and went.

But now, when ardent cooks want to take gifts for housewarming or wedding parties, nothing is quite as personal as a jar of food you’ve put by yourself.
And in fact, we don’t even think the food has to be “canned” in the traditional sense of the word. Using the jar as a vessel to carry along some fresh comestible is the new and interesting way to can.

And Ball jars, on the cutting edge for nearly a hundred years, have created the coolest looking jars to hold your most precious home made gift. These Ball Collection Elite Spiral Jars just say – it’s a party before you even open one up to see what it contains.


You can jar up your favorite apple pie filling. You can jar up the provender of your garden as it comes along. But for pure fun, how about taking a quart of this gorgeous cocktail known as a Tequila Sunrise. Offer martini glasses to serve, keep the mixture icy cold, and you, my friend, will be the star of the show. Bottoms up!.

Mango Tequila Sunrise

Ingredients:
3.0 oz orange juice
1.5 oz. Cuervo Gold Tequila
1.0 oz. mango puree
0.5 oz. Sailor Jerry Spiced Rum
0.5 oz. grenadine
1 orange slice for garnish
1 cherry for garnish

Directions:
Add grenadine to mason jar. Tumble together orange juice, Cuervo Gold Tequila, Sailor Jerry Spiced Rum, mango puree with ice. Garnish with a speared orange slice and cherry. Enjoy! – See more at: http://drinkwire.liquor.com/post/bold-sips-cocktails

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About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”