Ripley's Bloody Mary Mix for Canning

Servings:

Bloody Mary mornings are a neighborhood tradition. Now we can get a morning started right with this Ripley's Bloody Mary mix for canning mix straight from the garden!

Prep
45 min
Cook
70 min
Servings
Difficulty
Hard

Ingredients

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

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