Homemade Bloody Mary mix, canning

***Update - for a second version, please visit the Spicy V8 recipe found here.

I LOVE bloody Mary's.  Just love them. I like them spicy and topped off with pickles, olives and sometimes pepperoni.  They are hearty and rich and something to sit and enjoy. Have I mentioned that I love Bloody Marys?
Because of my love for Bloody Marys, tonight I tested a recipe, that uses fresh tomatoes, but added my own twist.  It was unlike any Bloody Mary I have ever tried. The base was so fresh and flavorful, thick and rich. 

Begin by collecting these items.

Tomatoes, green peppers, carrots, celery, onions, garlic, parsley and a bay leaf. Put them into a pot and cook for 30-45 minutes until mushy.

Remove bay leaf and working in batches, place the vegetable mixture in a blender and puree.  Now should you choose, at this point, you can ladle yourself a bowl of veggie soup.  It might need a little salt and pepper but good none the less. 


Pour the pureed mixture into a food mill or sieve to remove any extra seeds.



Place the now pureed and seeded mixture back into a pan and add sugar, lemon juice, seasoning salt, Worcestershire sauce and Tabasco sauce to taste.


Heat the mixture to a boil.  Pour into clean quart jars and add prepared lids.  Process in a boiling water canner for 40 minutes. 

I am particular about my bloody mary's and added a little extra.  I added horseradish some pepper and a little more seasoning salt and I was set to try it.  It was very thick so if you prefer a not so hearty meal in a glass, you may want to thin it down a bit.

Here is the recipe.
  • 30 medium tomatoes, peeled, seeded and quartered.  Between 12-15 lbs
  • 2 1/2 cups of green peppers, chopped
  • 1 3/4 cups carrots, diced
  • 1 cup celery, diced
  • 1 small onions, diced
  • 2-3 garlic cloves, minced
  • 1/4 cup parsley, minced
  • 1 bay leaf
  • 1/4 cup sugar
  • 1/4 cup lemon juice
  • 1 1/2 tablespoons seasoning salt or more or less to taste. (I prefer more
  • 1 tablespoon Worcestershire sauce
  • 1/2 tablespoon hot sauce or Tabasco sauce.
(Optional additions.  I like to add a little olive juice and pickle juice to my mix.  You two can add these to your taste.)
1.  Cook tomatoes, celery, carrots, onions, green peppers, garlic, bay leaf and parsley in a large pot until mushy between 30-45 minutes. 
 2.  Remove the bay leaf and in batches, place the mixture into a blender or food processor and puree.
3.  using a fine sieve or a food mill press each batch to remove any extra seeds.
4.  Return the mixture into a large pot and add the remaining ingredients with the hot sauce to taste.
5.  Heat the mixture to a boil.
6.  Pour the mixture into prepared quart jars and process in boiling water bath for 40 minutes at 1000 feet. 
This makes an incredible base.  I added horseradish that my neighbor Wilson gave me. I enjoyed it and hope you enjoy it!
8 Responses
  1. meemsnyc Says:

    Holy macaroni Ruth! I am so bookmarking this recipe so I can make it. You R O C K! And yes, Bloody Marys are the best!


  2. Anonymous Says:

    Can I add horseradish prior to canning?
    thanks!


  3. Anonymous Says:

    Yes you can add the horseradish prior to canning. I will be posting another recipe tested by a fellow canner here today that included horseradish. ~Frugal Gardener


  4. awakening Says:

    We are picking tomatoes this weekend and were planning on experimenting with bloody mary mix.
    Thanks for sharing the info.
    About how many quarts did this make?
    Jen


  5. Anonymous Says:

    Jen, I wish I remembered. It will all depend on how much you allow the mix to reduce. You might want to try the Spicy V8/Bloody Mary Mix 2 recipe I just posted as an alternative. It can be found here http://www.frugal-gardener.com/2011/09/spicy-v8-or-bloody-mary-mix-canning.html. Happy Canning!!! ~Frugal Gardener


  6. Anonymous Says:

    I made this recently and the yield was 4 quarts. However that may vary depending on tomatoes and how much you reduce it etc. I just wanted to point out that the 40 minutes processing time is for sea level-1000ft. People should refer to the National Center for Home Preservation to learn about altitude adjustments. Very Important.
    http://www.uga.edu/nchfp/

    Great recipe!


  7. This is a great recipe, thank you for sharing! I used 1/2 celery salt and 1/2 sea salt. Garnish with jalapeno stuffed olives and spicy pickled asparagus. Lock the kids in their room and ENJOY! (-:


  8. This is GREAT and thank you for sharing! For the salt, I used 1/2 celery salt and 1/2 sea salt. Garnish with jalapeno stuffed olives and spicy pickled asparagus. Lock the kids in their room and enjoy! (-:


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