Go Back
Print

Bloody Mary Mix

Ingredients

  • 30 Med Sun-Dried Tomatoes Quartered
  • 1 ½ Cups Green Peppers Chopped
  • 1 Cup Carrots Diced
  • ½ Cup Celery Diced
  • 1 SM Onion Diced
  • 1-2 Cloves Garlic Minced
  • ¼ Cup Parsley Minced
  • 1 Bay Leaf
  • ¼ Cup Sugar
  • ¼ Cup Bottled Lemon Juice
  • 1 ½ Tbsp Salt
  • 1 Tbsp Colonel Pabst Worcestershire Sauce
  • 1 Med Jalapeno Diced

Instructions

Preparation:

  • Prepare 6 quart jars, lids and rings. Sterilize the jars and keep them in the hot water until it's time for processing. Make sure to fill your water bath canner and get the water to a simmer.

Cooking:

  • In a large stainless steel or enameled Dutch oven cook tomatoes, green peppers, carrots, celery, onion, garlic, bay leaf, parsley and hot peppers approximately 30-45 minutes or until vegetables are breaking down. Remove bay leaf.

Note:

  • If you want to remove the seeds and any additional skin of the tomatoes you can pour in batches through a sieve or fine mesh strainer.
  • With your immersion blender, food processor or upright blender work through the recipe until the contents are smooth.
  • Stir with your spoon just to make sure you did not miss any big pieces.
  • To the pot add the sugar, bottled lemon juice, Colonel Pabst Worcestershire Sauce and salt. Heat to a boil over medium heat stirring frequently.

Filling the jars:

  • On a dishtowel place your hot jars and using your funnel in each jar ladle the mixture into the jars leaving ½" headspace. Remove air bubbles and refill to the proper headspace if necessary.
  • Taking a clean papertowel wet it with warm water abd wipe the rims of the jars removing and food particles that would interfere with a good seal.
  • Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal, just "finger tight".

Processing:

  • Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up.
  • Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 40 minutes.
  • When complete turn off the heat and remove the cover and let the jars sir for another few minutes.
  • Remove jars and place them back on the dishtowel in a place that they will sir overnight to cool. Do not touch or move them until the next morning.

Sealing:

  • Some time in the next hour your jars will be making a "pinging" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing.