I really enjoy a good Bloody Mary Mix. It doesn’t even need the vodka. A spicy tomato drink with lots of ice is a great midafternoon snack. There is something to be said about making my own. You can omit preservatives and adjust it to your liking.
You’ll start by taking a trip you your local farmers market. Some are very busy and don’t have much time to help you with your order. Others will make sure and take the time. If you call ahead to these markets, they’ll make sure to have a produce box prepped with ripe sweet Roma tomatoes and ready to go.
You’ll need a large soup pot and a food processer for this recipe. Roma tomatoes work the best in terms of flavor and meat. You can choose to roast them before hand or just go ahead and dice them. Working in small batches, puree your tomatoes and add them to the pot. Shred your carrots and stir them in as the mix heats. I prefer to use purple carrots, if I can find them. They add great coloring to the mix without changing the flavor. Finish dicing your onion and green peppers, adding them in as you go.
Your mix will start off frothy, but don’t worry. The bubbles will fade away as the mix simmers. Once the mix comes to a full boil, allow it to simmer for 30 minutes. Turn off the heat and allow to cool to a manageable temperature. Start transferring small batches to the food processor to puree. Pour the pureed mixtures into a strainer and allow to drain. Squeeze out any remaining pulp from each small batch. You’ll need to continue this process until all of the mix has been pureed. Return the puree to the large soup pot with the remaining ingredients. Bring the mix back up to a full boil. Reduce the heat to medium and allow it to simmer for another 20 minutes.
Pour your Bloody Mary Mix into 8 – 1 quart mason jars that have been sterilized. You’ll fill your mason jars up within 1/4 inch from the rim. Give each jar a gentle shake and a tap to release any air bubbles. Wipe the rim clean and top with the lids and rings.
Add your jars to a water bath canner at 2 inches apart.. Make sure your water level is at least 1 inch above the top of the cans. Allow your Bloody Mary Mix to process at a full boil for 40 minutes. Remove the lid and allow to process for another 5 minutes. Once finished, remove each jar to a cooling wrack. Allow your jars to cool for 24 hours. After your Bloody Mary Mix has rested, check your seals, wipe down your jars, and store in a cool dark pantry.
Bloody Mary MixCuisine: CanningDifficulty: Challenging
I really enjoy a good Bloody Mary Mix. It doesn’t even need the vodka. A spicy tomato drink with lots of ice is a great midafternoon snack. There is something to be said about making my own. No preservatives and it’s just the way I like it.
20 lbs. Roma Tomatoes, diced
2 lbs. Yellow Onions, diced
4 Green Peppers, diced
4 Carrots, shredded (preferably purple carrots)
1 Jalapeño, diced (optional)
5 Garlic Cloves, minced
14.5 oz. can Tomato Sauce
1 cup Vinegar
8 T. Prepared Horseradish
4 tsp. Kosher or Non-Iodized Salt
5 tsp. Worcestershire Sauce
3 tsp. Coarse Ground Pepper
5 Bay Leaves
1 tsp. Celery Seed
2 tsp. Seafood Seasoning (such as Old Bay)
2 tsp. Hot Sauce (such as Tabasco)
1 1/4 cup Lemon Juice
8 – 1 quart sterilized jars.
- Wash and prepare all of your vegetables.
- You’ll need a large stainless steel soup pot.
- Working in small batches, start by dicing up your tomatoes and puree them in a food processer. Add them to the soup pot as you go. After several batches, go ahead and turn the heat on under the burner and set to high. It will be frothy, but the bubbles dissipate as the mix boils.
- Diced your onions, green peppers and add to the tomato base.
- Add your shredded carrots and garlic.
- Bring the mixture to a boil and allow to boil covered for 20 minutes or until the vegetables are soft. At that point you can turn off the heat and allow the mix cool to a manageable temperature.
- Set up a strain with a couple of large containers. Working in small batches, puree the mix and strain out the pulp.
- Clean the soup pot and return the tomato sauce. Stir in the remaining ingredients except the lemon juice.
- Bring the Bloody Mary Mix to a boil and simmer for 30 minutes. Stir in the lemon juice and allow to simmer for another 10 minutes.
- Remove the bay leaves and pour the Bloody Mary Mix into the your prepared jars. Fill each jar within a 1/2 inch of the rim. Top wit hthe lids and ring.
- Process in a water bath canner spread 2 inches apart, for 40 minutes each batch.
- Remove the lid of the canner and allow to sit for 5 minutes.
- Remove your jars to a cooling wrack and allow to rest for 24 hours.
- Once your jars have rested, remove the rings, wipe them down and replace the rings loosely.
- Store in a cool dim place.