ripleys-bloody-mary-mix-for-canning

Ripley's Bloody Mary Mix for Canning

1 Review Add a Pic
  • Prep

    2 h
  • Cook

    1 h 5 m
  • Ready In

    11 h 5 m
Cara
Recipe by  Cara

“Bloody mary mornings are a neighborhood tradition. Now we can get a morning started right with a mix straight from the garden!”

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Ingredients

Adjust Servings

Original recipe yields 8 quarts

Directions

  1. Grind chile de arbol peppers into a powder with a mortar and pestle.
  2. Process tomatoes, onions, green bell peppers, carrots, jalapeno pepper, and garlic in a food processor, working in batches, until vegetables are finely chopped. Transfer vegetables to a large pot.
  3. Stir 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 into the vegetables. Bring mixture to a boil, reduce heat, and simmer until vegetables are tender, about 30 minutes, stirring regularly. Remove bay leaves.
  4. Process the mixture through a vegetable juicer, working in batches if necessary. Strain excess pulp from the juice if desired. Pour juice into a large pot, set over medium heat, and heat until juice is nearly boiling. Stir in lemon juice.
  5. Sterilize jars and lids in boiling water for at least 5 minutes. Pack the bloody mary mix into the hot, sterilized jars, filling the jars 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.
  6. Place a rack in the bottom of a large stockpot or canning kettle and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the 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 the pot, and process for 40 minutes.
  7. Remove the jars from the pot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

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Review (1)

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s00z22
1

s00z22

End of season and we have plenty of salsa and sauce! What to do? Make this recipe of course! Here were our changes, otherwise, we followed to a "T" and may have had more tomatoes than 20 pounds - we did things a little imprecise. Changes: 8 tbs horseradish, 8 tbs Worcestershire, 4 tsp Old Bay, added pepper flakes when our chiles didn't really dry fast enough to crush with mortar and pestle - We like it SPICY! (Were going for a Zing Zang Mix copycat, but this is much fresher and livelier). We also had no food processor but the benefit of a Victorio strainer, so we blended the solids first, working in batches (we needed the biggest soup pot we could find - one we steam crabs in) and then boiled it all 30 minutes and then ran it all through the Victorio (see photo) and came out with beautiful juice with awesome flavor. Canned 11 quarts. Tried this morning and with fresh lime, fresh cracked pepper and two Queen Olives, it's a home run!

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Nutrition

Amount Per Serving (32 total)

  • Calories
  • 78 cal
  • 4%
  • Fat
  • 0.7 g
  • 1%
  • Carbs
  • 17.4 g
  • 6%
  • Protein
  • 3.3 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 371 mg
  • 15%

Based on a 2,000 calorie diet

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