Hot Home Canned Bloody Mary Mix Recipes

LT. DAN'S BEST BLOODY MARY MIX RECIPE (HOMEMADE!)

Steps:

• Set out a large 6-8 cup pitcher. Pour in the clamato, vodka, lemon juice, and lime juice. Stir.
• Then measure and add all remaining ingredients. Stir well.
• Cover and refrigerate until ready to serve. Then fill glasses with ice and pour in the Bloody Mary Mix.
• Garnish with celery stalks, pickles, olives, pickles or raw vegetables, citrus wedges, grilled shrimp, bacon, grilled or raw chiles, or really anything you like!

HOMEMADE BLOODY MARY MIX

Steps:

• In a large mixing bowl, add all ingredients and whisk until thoroughly combined.
• Decant into a pitcher or bottle. Store in the fridge until ready to use. Stir or shake well before using.
• If rimming glasses with salt, rub a lemon wedge around the outer edge of the glass. Place the rim salt on a small plate and roll the glass in the salt.
• Fill tall glasses with ice.
• If adding vodka or tequila, add 2 ounces of alcohol to the glass.
• Top with Bloody Mary mix.
• Garnish with a leafy celery rib, a wooden skewer of olives, bacon and/or a lemon wedge.

HOMEMADE BLOODY MARY MIX

Steps:

• Blend the ingredients: In a blender, add the tomatoes, lemon juice, Worcestershire sauce, vinegar, garlic powder, hot sauce, celery salt, black pepper, kosher salt, smoked paprika, and horseradish, if you'd like. Blend on high speed for 30 to 40 seconds, until the mixture is smooth. Pour the mixture into a nonreactive container, like glass or stainless steel, cover, and refrigerate for 24 hours.
• Serve: To serve fill a pint glass with ice. Add 4 ounces of Homemade Bloody Mary Mix and 2 ounces of vodka. Stir well to combine. Garnish with a celery stalk. Did you love this recipe? Give us some stars below!

HOMEMADE BLOODY MARY MIX

Steps:

• 1. Wash tomatoes; remove stem ends and cores. Cut up into an 8-quart kettle. Slowly cook, covered, for 15 minutes.(stir to prevent sticking).
• 2. Press tomatoes through food mill to extract juice; measure 12 cups. Return tomato juice to kettle; stir in lemon juice, Worcestershire sauce, celery salt, salt, onion powder, hot pepper sauce, pepper and ground red pepper. Bring to a boil and boil for 2 minutes. Cool thoroughly.
• 3. Pour into freezer containers, leaving 1 inch head-space. Cover; seal, label, and freeze. Makes 3 quarts mix. --- To Serve: Thaw desired amount of frozen Bloody Mary Mix in refrigerator. For each serving, fill glass with ice; pour in 1 jigger vodka. Fill glass with thawed Bloody Mary Mix; stir thoroughly. Add desired garnish- celery,olives, bacon...

RIPLEY'S BLOODY MARY MIX FOR CANNING

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.

HOT HOME CANNED BLOODY MARY MIX

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.

BLOODY MARY MIX

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.

BLOODY MARY MIX

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.

AUNT IONE'S BLOODY MARY MIX (CANNING)

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.