CANNED BLOODY MARY RECIPES

AUNT IONE'S BLOODY MARY MIX (CANNING) RECIPE - FOOD.COM

Aunt Ione's Bloody Mary Mix (Canning) Recipe - Food.com image

This is an old family recipe. Great when you have lots of tomatoes to can! Very yummy with or without alcohol!

Total Time 2 hours 25 minutes

Prep Time 1 hours

Cook Time 1 hours 25 minutes

Yield 5 quarts, 20-24 serving(s)

Number Of Ingredients 13

Ingredients

30 medium tomatoes, peeled, seeded, and quartered
2 1/2 cups green peppers, chopped
1 3/4 cups carrots, diced
1 cup celery, diced
1 small onion, diced
2 -3 garlic cloves, minced
1/4 cup parsley, minced
1 bay leaf
1/4 cup sugar
1/4 cup lemon juice
1 1/2 tablespoons salt
1 tablespoon Worcestershire sauce
1/2 tablespoon Tabasco sauce (to taste)

Steps:

Cook tomatoes, celery, carrots, onion, green peppers, garlic, bay leaf, and parsley in a large pot until mushy, approximately 30-45 minutes.
Remove the bay leaf.
Working in batches, place the vegetable mixture into a blender and puree.
Using a spatula, press each pureed batch through a fine sieve to remove any extra seeds.
Place back in a large pot and add the sugar, lemon juice, worcestershire sauce, salt, and tobasco (1/2 T. tobasco is very mild, so you may wish to add more now or add when mixing your drink).
Heat this to a boil.
Pour into clean quart jars and add prepared lids.
Process in a boiling water canner for 40 minutes.

Nutrition Facts : Calories 55.5, FatContent 0.5, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 556, CarbohydrateContent 12.6, FiberContent 3, SugarContent 8.7, ProteinContent 2

HOT HOME CANNED BLOODY MARY MIX RECIPE - HEALTHY.FOOD.COM

Hot Home Canned Bloody Mary Mix Recipe - Healthy.Food.com image

A great way to use the end of the season tomatoes. Adapted over the year - unique because it uses lemon juice for the acidic ingredient

Total Time 3 hours

Prep Time 1 hours

Cook Time 2 hours

Yield 5 1/2 Qts.

Number Of Ingredients 11

Ingredients

20 large vine-ripe tomatoes, cored and cut, in wedges (no need to peel)
2 large yellow onions, peeled and minced
2 garlic cloves, peeled and crushed
3 celery ribs, diced
1 medium bell peppers, green or 1 medium red pepper, cored, seeded and minced
1/4 cup finely grated horseradish or 1/4 cup prepared horseradish
1 1/2 teaspoons crushed dried hot red chili peppers
1 1/2 teaspoons liquid hot red pepper seasoning
1/4 cup granulated sugar
1/3 cup lemon juice
1 tablespoon salt

Steps:

Simmer all ingredients, covered, in a large heavy enamel or stainless steel kettle over moderate heat about 40 minutes, stirring occasionally, until tomatoes have cooked down to juice. Put mixture through a food mill or press through a fine sieve, forcing out as much juice as possible.
Return strained juice to kettle and bring to a boil. Pour into 4 (1-quart) hot canning jars, filling each to within 1 inch of top. Wipe rims and seal. Process for 30 minutes at 10 pounds of pressure.

Nutrition Facts : Calories 195.8, FatContent 1.5, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 1356, CarbohydrateContent 45.2, FiberContent 9.9, SugarContent 31.1, ProteinContent 6.9

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