Fleur de Lis

Fleur de Lis

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Tuesday, August 5, 2014

Home Canned Bloody Mary Mix


The remaining Roma tomatoes were patiently waiting their turn to be transformed into something delicious like their friends who made it into the salsa jars.  So our next project was to can Bloody Mary Mix.  

The good thing about this recipe is you can consider it healthy!  I mean, think about it.  You have tomatoes, carrots, onions, peppers, garlic and celery!  All those vegetables have to be great for your health, right?

Here's my ingredient list:

48 Roma tomatoes, quartered
1 large green bell pepper chopped
1 medium onion, chopped
3 ribs celery, chopped
2 carrots, chopped (I had a bag of shredded carrots from a previous recipe so used those instead)
2 T. minced garlic
1 medium jalapeno, seeded and chopped (more if you want it spicier)
1/4 cup chopped parsley
1 bay leaf
1/4 cup sugar
1/4 cup bottled lemon juice
1 T. celery salt
1 t. freshly ground black pepper
2 cups beef broth
2 T. Worcestershire sauce
Powdered Citric Acid 

Added all the ingredients into a LARGE Dutch oven or stock pot and bring to a boil.  Reduce to a simmer and let cook for about 45 minutes, stirring occasionally so nothing sticks.


And here's what you've got after cooking 45 minutes.  Remove the bay leaf at this point.  Taste and decide if you need any more salt or seasonings.


With your immersion blender, food processor or blender (I used my blender and worked in batches), blend or process the vegetables until very smooth.  If you want to remove the seeds, you can strain it through a sieve or fine mesh strainer.

Return to heat and bring back to a gentle simmer.  

Have your quart jars washed and sterilized and the water boiling for the water bath.  In another smaller saucepan, have your lids and rings waiting in hot water.

Very carefully ladle the liquid into the jars and add 1/4 t. citrus acid for pints and 1/2 t. citrus acid for quarts.  

Wipe rims carefully with a damp paper towel and place lids on the jars.  Add the rings to the tops of each jar and tighten only to "finger tight."

Place the jars in the water bath making sure that the water covers each of the jars by 1 - 2 inches.  Once the water has returned to a boil, start your time for 40 minutes.  When time is up, remove the jars and place them on a dishtowel in a non-drafty area to cool.  

You will hear the "ping" as the jars seal.  If any of the jars don't seal, refrigerate and use the mix within the next few days.

When ready to serve, pour into a pitcher, add a little fresh horseradish, a squeeze of lime and either vodka or tequila and serve over ice.  

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