Homemade Bloody Mary Mix

 

Creating a homemade Bloody Mary mix for canning is a fantastic way to enjoy this classic cocktail anytime with minimal effort.

 

 

 

This recipe combines fresh ingredients and a touch of spice, resulting in a flavorful mix that can be stored for months. Follow these steps to make approximately 6 pints of Bloody Mary mix ready for canning.  My husband also enjoys this drink without adding vodka.

Ingredients:

  • 10 pounds of ripe tomatoes (or 2 quarts of tomato juice)
  • 1 cup of chopped celery
  • 1 cup of chopped onions
  • 1 cup chopped carrots
  • 1 cup chopped green pepper
  • Optional chopped jalapeño (leave the seeds in if you want a spicier mix)
  • Optional chopped garlic
  • 2 teaspoons of celery seed
  • 2 teaspoons of freshly ground black pepper
  • 2 teaspoons of hot sauce (adjust to taste)
  • 3 tablespoons of lemon juice
  • 3 tablespoons of lime juice
  • 2 tablespoons of Worcestershire sauce
  • 2 tablespoons of salt
  • 2 Bay leaves

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Instructions:

  1. Prepare the Tomatoes: If using fresh tomatoes, wash them thoroughly, core them, and cut them into quarters. In a large stockpot, combine the tomatoes, celery, and onions, carrots, green peppers, jalapeños and garlic. Cook over medium heat until the vegetables are soft, and the tomatoes have broken down, about 30 minutes.
  2. Blend the Mix: Using an immersion blender, blend the mixture until smooth. Alternatively, you can use a regular blender in batches. If you prefer a smoother texture, strain the mixture through a fine-mesh sieve or cheesecloth to remove any seeds and pulp.
  3. Add Seasonings: Return the smooth tomato mixture to the pot and add celery seed, black pepper, hot sauce, lemon juice, lime juice, and salt. Stir well to combine and bring to a gentle simmer. Cook for an additional 10 minutes to allow the flavors to meld.
  4. Prepare the jars for Canning: Sterilize your canning jars, lids, and rings by boiling them in water for at least 10 minutes. Remove the Bay Leaves. Ladle the hot Bloody Mary mix into the prepared jars, leaving about 1/2 inch of headspace at the top. Wipe the rims clean with a damp cloth, place the lids on top, and screw on the rings until just finger tight.
  5. Process the Jars: Place the filled jars into a boiling water canner, ensuring they are completely covered with water. Process the jars for 35 minutes for pints or 40 minutes for quarts. Adjust processing time according to your altitude if needed.
  6. Cool and Store: Once processing is complete, carefully remove the jars from the canner and place them on a towel to cool. Check the seals after 24 hours; the lids should be concave and not flex when pressed. Store the sealed jars in a cool, dark place for up to one year.

Enjoy your homemade Bloody Mary mix by simply combining it with vodka and garnishing with your favorite additions like celery sticks, olives, or pickles. Cheers!

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