RIPLEY'S BLOODY MARY MIX FOR CANNING
Bloody mary mornings are a neighborhood tradition. Now we can get a morning started right with a mix straight from the garden!
Provided by Cara
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes
Time 11h5m
Yield 32
Number Of Ingredients 19
Steps:
- Grind chile de arbol peppers into a powder with a mortar and pestle.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 77.6 calories, Carbohydrate 17.4 g, Fat 0.7 g, Fiber 4.8 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 371.4 mg, Sugar 10.4 g
AUNT IONE'S BLOODY MARY MIX (CANNING)
This is an old family recipe. Great when you have lots of tomatoes to can! Very yummy with or without alcohol!
Provided by Paula
Categories Beverages
Time 2h25m
Yield 5 quarts, 20-24 serving(s)
Number Of Ingredients 13
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, Fat 0.5, SaturatedFat 0.1, Sodium 556, Carbohydrate 12.6, Fiber 3, Sugar 8.7, Protein 2
BLOODY MARY MIX
We've made hundreds of thousands of bloody Marys over the decades at Prune, with 11 variations, and this classic base mix has been the stalwart, gleaming engine of them all. The lemon juice is what makes it so bright and zingy, and the Sacramento brand tomato juice is clean, with perfect body, never muddy or thick. Prepared horseradish keeps its bite and moisture just about forever, whereas fresh grated horseradish loses its potency almost immediately, leaving dead bits of pencil shavings in the glass instead - so resist the urge to "improve" the recipe. Worcestershire sauce adds greater depth to the umami already inherent in tomato, and the Tabasco brand hot-pepper sauce brings vibrancy with its high acidity but very manageable heat. This bloody Mary is as refreshing as a virgin affair as it is when spiked and garnished.
Provided by Gabrielle Hamilton
Categories cocktails
Time 15m
Yield About 8 to 14 drinks
Number Of Ingredients 10
Steps:
- Whisk together all the bloody Mary mix ingredients, transfer to a bottle and shake well just before using.
- Fill tall glasses with ice; pour the bloody Mary mix on top.
- If using the vodka, mix 1/4 cup vodka with 1/2 cup bloody Mary mix in a shaker over ice; shake for 10 hard strokes, strain and pour into each ice-filled glass.
- Garnish with a leafy interior rib of celery, a wooden skewer of olives and a lemon wedge.
HOT HOME CANNED BLOODY MARY MIX
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
Provided by WaterPath
Categories Beverages
Time 3h
Yield 5 1/2 Qts.
Number Of Ingredients 11
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, Fat 1.5, SaturatedFat 0.3, Sodium 1356, Carbohydrate 45.2, Fiber 9.9, Sugar 31.1, Protein 6.9
BLOODY MARY MIX
My sister got this recipe from a restaurant in Ohio and all our family loves it. This is very spicy and needs time to blend flavors.
Provided by APV
Categories Drinks Recipes Cocktail Recipes Bloody Mary Recipes
Time 8h5m
Yield 8
Number Of Ingredients 8
Steps:
- In a large pitcher, combine juice cocktail, lemon juice and brown sugar. Season with Worcestershire sauce, horseradish, hot sauce and celery salt. Cover, and refrigerate 8 to 12 hours to allow flavors to meld.
Nutrition Facts : Calories 44.6 calories, Carbohydrate 10.5 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 2.4 g, Protein 1.7 g, SaturatedFat 0 g, Sodium 581.8 mg, Sugar 5.7 g
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