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Bloody Mary Mix for Canning Recipe

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This recipe for Bloody Mary Mix for Canning is from The Poe Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
30 medium tomatoes, peeled, seeded, and quartered (about 5 lb. chopped)
2 1/2 C. (about 2) green peppers, chopped
1 3/4 C. carrots, diced (3 carrots, 7.5 oz)
1 C. celery, diced (about 6 short ribs)
1 small onions, diced
4 small beets
1 T tomato paste
2 -3 garlic cloves, roasted
1 bay leaves
1/4 c sugar
1/4 cup lemon juice
1 T each (or to taste) of any of the following: salt, Sriracha sauce, Worcestershire sauce, Tabasco sauce, pickle juice, pepperoncini juice, grated horseradish
Directions:
Directions:
Cook veggies, garlic, bay leaf, and parsley in a large pot until mushy, approximately 30-45 minutes. Remove the bay leaf.
Working in batches, place the vegetable mixture into a blender and puree.
Using a spatula, press each pureed batch through a fine sieve to remove any extra seeds. (I skip this step.)
Place back in a large pot and add the sugar, lemon juice, spicy flavors. Heat this to a boil.
Pour into clean quart jars and add prepared lids.
Process in a boiling water canner for 40 minutes.
Number Of Servings:
Number Of Servings:
a lot
Preparation Time:
Preparation Time:
the afternoon
Personal Notes:
Personal Notes:
I found the original recipe, Aunt Ione's Bloody Mary Mix, here www.food.com/recipe/aunt-iones-bloody-mary-mix-canning-187969 but made a few adjustments.

 

 

 

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