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Canned Bloody Mary Mix Recipe

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This recipe for Canned Bloody Mary Mix is from Debbie Malone's Family Favorite Recipes, 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:  
1/2 Case Canning Tomatoes
2 Lg Green Pepper
3 Lg Carrots
3 Ribs of Celery
1 Med Onion
4-5 Garlic Cloves
1" Ginger
3 Banana Peppers

1/2 C Lemon Juice
1/2 C Lime Juice
1/4 C Apple Cider Vinegar
4 T Worcestershire
1/2 T Tabasco
1 1/2 T Salt
Black Pepper
Directions:
Directions:
Rough chop tomatoes, and puree in a blender. Pour in extra large stock pot, and boil on stove 40 minutes. Slice up rest of vegetables, and add them to a separate pot to boil 40 minutes until very mushy. Process vegetables in blender with some of the tomatoes if needed to puree. Don't fill blender more than half full of hot ingredients to process. Divide tomatoes, and veggies evenly between two large pots, and heat to boiling again on stove. Add the second set of ingredients divided between the two pots, and continue to heat. This is a good time to taste test, as this is your last chance to adjust the heat. Press all of your tomato mixture through a strainer to get all the juices separated. Heat the juice only back up on the stove. Meanwhile have quart jars ready and hot in your canning pot. Fill hot jars with hot liquid. Wipe the rim of the jars with a damp towel, and top with hot lids. Screw on rings until finger tight, and process in boiling canning pot for 40 minutes. Transfer to a towel on the counter, and let sit 24 hours before labeling and storing.
Number Of Servings:
Number Of Servings:
11 Pints
Personal Notes:
Personal Notes:
I saved all the veggie solids, and put in the freezer to add to other vegetable scraps on another day. Boil scraps in water, and strain and can as vegetable stock.

 

 

 

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