Ingrédients pour Hot Home Canned Bloody Mary Mix
- 8 cups ripe tomatoes, roughly chopped
- Yellow Onions
- Garlic Cloves
- Celery Ribs
- Bell Peppers
- Horseradish
- Dried Hot Red Chili Peppers
- Red Pepper Seasoning
- Granulated Sugar
- 1 cup fresh lemon juice
- Salt
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Comment préparer Hot Home Canned Bloody Mary Mix
- Combine all ingredients in a large, heavy-bottomed enamel or stainless steel kettle.
- Bring to a gentle simmer over medium heat, partially covered. Stir occasionally to prevent sticking.
- Simmer for 40 minutes, or until the tomatoes have broken down and released their juices.
- Carefully pour the mixture through a food mill or fine-mesh sieve, pressing firmly to extract as much juice as possible. Discard solids.
- Return the strained juice to the kettle and bring to a rolling boil.
- Ladle the hot Bloody Mary mix into four sterilized 1-pint canning jars, leaving 1 inch of headspace.
- Remove air bubbles by running a non-metallic utensil around the inside of each jar.
- Wipe the rims of the jars clean with a damp cloth.
- Place lids and rings on the jars, tightening fingertip tight.
- Process in a pressure canner at 10 pounds of pressure for 30 minutes (start timing once the pressure reaches 10 pounds).
- Allow the pressure to release naturally (NPR) according to your canner's instructions. Once the pressure has dropped to zero, carefully remove the jars from the canner.
- Let the jars cool completely. You should hear the satisfying 'pop' of the seals as they cool.
Nutrition Information (Approximate per serving)
Sodium
56 g
Sugar
124g
Fat
1g
Carbs
15g
