Ingredients

• 4 drieds chile de arbol peppers
• 20 pounds tomatoes , chopped
• 2 pounds onions , chopped
• 4 greens bell peppers , chopped
• 4 carrots , chopped
• 4 cloves garlic , minced
• 1 jalapeño pepper , chopped
• 2 , 8 ounce
• 1 cup vinegar
• 6 tablespoons prepared horseradish
• 5 bays leaves
• 4 teaspoons kosher salt
• 4 teaspoons Worcestershire sauce
• 2 teaspoons freshly ground black pepper
• 1 teaspoon celery seed
• 1 teaspoon seafood seasoning , such as Old Bay
• 1 teaspoon hot pepper sauce , such as Tabasco
• 1 cup lemon juice
• 8 , 1 quart

Instructions

1. 1 Grind chile de arbol peppers into a powder with a mortar and pestle.
2. 2 Process tomatoes, onions, green bell peppers, carrots, garlic, and jalapeño pepper in a food processor, working in batches, until vegetables are finely chopped; transfer to a large pot.
3. 3 Stir tomato sauce, vinegar, horseradish, bay leaves, ground chile de arbol peppers, kosher salt, Worcestershire sauce, black pepper, celery seed, seafood seasoning, and hot pepper sauce into vegetables; bring to a boil. Reduce heat, and simmer, stirring regularly, until vegetables are tender, about 30 minutes; remove bay leaves.
4. 4 Process mixture through a vegetable juicer, working in batches if necessary; strain excess pulp from juice if desired. Pour into a large pot over medium heat, and cook until juice is nearly boiling; stir in lemon juice.
5. 5 Sterilize jars and lids in boiling water for at least 5 minutes. Pack Bloody Mary mix into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
6. 6 Place a rack in the bottom of a large stockpot or canning kettle and fill halfway with water; bring to a boil. Lower jars into the boiling water using a holder, leaving a 2-inch space between jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover, and process for 40 minutes (or 35 minutes if using pint-sized jars).
7. 7 Remove jars from the pot and place onto a cloth-covered or wood surface, several inches apart. Cool. Press the top of each lid with a finger, ensuring that the seal is tight. Store in a cool, dark area.

Nutrition per serving