Ingredients for Aunt Ione's Bloody Mary Mix Canning
- 8 pounds ripe tomatoes
- 1 green bell pepper
- 1 large carrot
- 2 celery stalks
- 1 medium onion
- 4 cloves garlic
- 1/2 cup chopped fresh parsley
- 2 bay leaves
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice
- 2 tablespoons kosher salt
- 1/4 cup Worcestershire sauce
- 1-2 tablespoons Tabasco sauce
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How to Make Aunt Ione's Bloody Mary Mix Canning
- Roughly chop 8 pounds ripe tomatoes, 2 celery stalks, 1 large carrot, 1 medium onion, 1 green bell pepper, 4 cloves garlic, 2 bay leaves, and 1/2 cup chopped fresh parsley.
- In a large stockpot, combine the chopped vegetables, bay leaves, and parsley. Cook over medium heat until the vegetables are very soft and mushy, about 30-45 minutes, stirring occasionally.
- Remove the bay leaves.
- Carefully transfer the vegetable mixture in batches to a blender. Puree until completely smooth.
- Using a fine-mesh sieve, press the pureed mixture to remove any seeds or skins. This creates a smoother, more refined Bloody Mary mix.
- Return the sieved mixture to the stockpot. Stir in 1 cup granulated sugar, 1/2 cup fresh lemon juice, 1/4 cup Worcestershire sauce, 2 tablespoons kosher salt, and 1-2 tablespoons Tabasco sauce (adjust to your spice preference).
- Bring the mixture to a rolling boil, stirring frequently.
- Ladle the hot Bloody Mary mix into sterilized quart-sized canning jars, leaving 1/2 inch headspace. Remove air bubbles.
- Wipe the jar rims clean, place lids and rings on jars, and tighten fingertip tight.
- Process the filled jars in a boiling water bath canner for 40 minutes (adjust according to your altitude – consult a canning guide for specifics).
- Remove jars from the canner and let them cool completely. You should hear the jars "pop" as they seal. Store in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
34g
Fat
0g
Carbs
4g
