Homemade Bloody Mary Mix for Canning: A Spicy Garden-Fresh Recipe

Ingredients

• 4 dried chile de arbol peppers
• 20 pounds tomatoes, chopped
• 2 pounds onions, chopped
• 4 green bell peppers, chopped
• 4 carrots, chopped
• 4 cloves garlic, minced
• 1 jalapeno pepper, chopped
• 2 (8 ounce) cans tomato sauce
• 1 cup vinegar
• 6 tablespoons prepared horseradish
• 5 bay leaves
• 4 teaspoons kosher salt
• 4 teaspoons Worcestershire sauce
• 2 teaspoons freshly ground black pepper
• 1 teaspoon celery seed
• 1 teaspoon seafood seasoning (such as Old Bay®)
• 1 teaspoon hot pepper sauce (such as Tabasco®)
• 1 cup lemon juice
• 8 (1 quart) sterilized canning jars with lids and rings

Instructions

1. Grind chile de arbol peppers using a mortar and pestle until they become a fine powder; set the powder aside.
2. Place the tomatoes, onions, bell peppers, carrots, garlic, and jalapeño peppers into a food processor, working in batches if needed; pulse until finely chopped, then transfer the mixture to a large pot.
3. Stir in the tomato sauce, vinegar, horseradish, bay leaves, chile de arbol powder, kosher salt, Worcestershire sauce, black pepper, celery seeds, seafood seasoning, and hot pepper sauce into the tomato mixture; bring the mixture to a boil. Reduce the heat to low, and simmer, stirring regularly, until the vegetables are tender, about 30 minutes; remove and discard the bay leaves.
4. Place the vegetable mixture into a vegetable juicer, working in batches if necessary; process until juiced. Strain any excess pulp from the juice if desired. Pour the juice into a large pot over medium heat; cook until it's nearly boiling, then stir in the lemon juice.
5. Meanwhile, carefully inspect 8 quart-sized jars for any cracks and the rings for rust, discarding any defective ones. Immerse the jars in simmering water until the Bloody Mary mix is ready. Wash new, unused lids and rings in warm, soapy water.
6. Pack the hot Bloody Mary mix into the hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or a thin spatula around the insides of the jars to remove any trapped air bubbles. Wipe the rims of the jars with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly.
7. Place a rack in the bottom of a large stockpot or canning kettle and fill it halfway with water. Bring the water to a boil and carefully lower the jars 2 inches apart into the boiling water using a jar holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 40 minutes (or 35 minutes if using pint-sized jars).
8. Carefully remove the jars from the pot and place them on a cloth-covered or wooden surface, several inches apart. Allow the jars to cool for 8 hours to overnight. Press the centers of the lids with a finger to ensure the lids have sealed properly and do not move up or down. Remove the rings for storage and store the jars in a cool, dark area.

Nutrition

• Calories: 78 kcal
• Fat Content: 1 g
• Fiber Content: 5 g
• Sugar Content: 10 g
• Sodium Content: 371 mg
• Protein Content: 3 g
• Carbohydrate Content: 17 g
• Saturated Fat Content: 0 g
• Unsaturated Fat Content: 0 g