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Ripley's Bloody Mary Mix for Canning
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Prep Time:
120 minutes
Cook Time:
65 minutes
Total Time:
665 minutes
Make a large batch of homemade bloody mary sauce for year-round garden-fresh, spicy cocktails.
Ingredients:
  • 4 dried chile de arbol peppers
  • 20 pounds tomatoes, chopped
  • 2 pounds onions, chopped
  • 4 green bell peppers, chopped
  • 4 carrots, chopped
  • 1 jalapeno pepper, chopped
  • 4 cloves garlic, minced
  • 2 (8 ounce) cans tomato sauce
  • 1 cup vinegar
  • 6 tablespoons prepared horseradish
  • 4 teaspoons kosher salt
  • 4 teaspoons Worcestershire sauce
  • 2 teaspoons freshly ground black pepper
  • 5 bay leaves
  • 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:
  • Transform chile de arbol peppers into a fine powder using a mortar and pestle.
  • Finely chop tomatoes, onions, green bell peppers, carrots, jalapeno pepper, and garlic in a food processor in batches. Transfer chopped vegetables to a large pot.
  • Combine the tomato sauce, vinegar, horseradish, ground chile de arbol peppers, kosher salt, Worcestershire sauce, black pepper, bay leaves, celery seed, seafood seasoning, and hot pepper sauce with the vegetables. Bring to a boil, then simmer for about 30 minutes until vegetables are tender, stirring frequently. Don't forget to remove the bay leaves before serving.
  • Juice the mixture in a vegetable juicer, straining pulp if needed. Transfer juice to a large pot over medium heat and heat until almost boiling. Stir in lemon juice.
  • Prepare the jars and lids by boiling them for a minimum of 5 minutes. Fill the sterilized jars with the bloody mary mix, leaving 1/4 inch of space from the top. Gently run a knife or a thin spatula along the inside of the jars to release any trapped air bubbles. Clean the jar rims with a damp paper towel to eliminate any food particles. Seal the jars with the lids and secure them with rings.
  • Fill a large stockpot halfway with water, place a rack in the bottom, and bring to a boil. Using a holder, carefully lower jars into the boiling water, leaving a 2-inch space between them. Add more boiling water if needed to ensure the jars are covered by at least 1 inch of water. Cover the pot, bring to a rolling boil, and process for 40 minutes (or 35 minutes for pint-sized jars).
  • Take out the jars from the pot and place them on a cloth-covered or wood surface, spaced several inches apart, to cool. After they have cooled, press the top of each lid with a finger to check and confirm a tight seal (lid should not move). Store in a cool, dark place.

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