This Ripley’s Bloody Mary mix for canning recipe allows for a big batch of homemade Bloody Mary sauce to enjoy garden-fresh, spicy cocktails all year.
Preparation Time
2 hr
Cooking Time
1 hr 5 mins
Total Time
3 hr 5 mins
Calories
78 Calories
Recipe Instructions
Step 1
Grind chile de arbol peppers into a powder with a mortar and pestle.
Step 2
Process tomatoes, onions, green bell peppers, carrots, garlic, and jalapeño pepper in a food processor, working in batches, until vegetables are finely chopped; transfer to a large pot.
Step 3
Stir tomato sauce, vinegar, horseradish, bay leaves, ground chile de arbol peppers, kosher salt, Worcestershire sauce, black pepper, celery seed, seafood seasoning, and hot pepper sauce into vegetables; bring to a boil. Reduce heat, and simmer, stirring regularly, until vegetables are tender, about 30 minutes; remove bay leaves.
Step 4
Process mixture through a vegetable juicer, working in batches if necessary; strain excess pulp from juice if desired. Pour into a large pot over medium heat, and cook until juice is nearly boiling; stir in lemon juice.
Step 5
Sterilize jars and lids in boiling water for at least 5 minutes. Pack Bloody Mary mix into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Step 6
Place a rack in the bottom of a large stockpot or canning kettle and fill halfway with water; bring to a boil. Lower jars into the boiling water using a holder, leaving a 2-inch space between jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover, and process for 40 minutes (or 35 minutes if using pint-sized jars).
Step 7
Remove jars from the pot and place onto a cloth-covered or wood surface, several inches apart. Cool. Press the top of each lid with a finger, ensuring that the seal is tight. Store in a cool, dark area.
Ingredients
4 cloves garlic, minced
1 cup lemon juice
5 bay leaves
2 (8 ounce) cans tomato sauce
4 carrots, chopped
1 teaspoon celery seed
2 teaspoons freshly ground black pepper
4 teaspoons Worcestershire sauce
1 jalapeno pepper, chopped
1 cup vinegar
6 tablespoons prepared horseradish
1 teaspoon seafood seasoning (such as Old Bay®)
1 teaspoon hot pepper sauce (such as Tabasco®)
4 teaspoons kosher salt
4 green bell peppers, chopped
2 pounds onions, chopped
4 dried chile de arbol peppers
20 pounds tomatoes, chopped
8 (1 quart) sterilized canning jars with lids and rings
