Hot Home Canned Bloody Mary Mix |
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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 6 |
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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 Ingredients:
20 large vine-ripe tomatoes, cored and cut, in wedges (no need to peel) |
2 large yellow onions, peeled and minced |
2 garlic cloves, peeled and crushed |
3 celery ribs, diced |
1 medium bell peppers, green or 1 medium red pepper, cored, seeded and minced |
1/4 cup finely grated horseradish or 1/4 cup prepared horseradish |
1 1/2 teaspoons crushed dried hot red chili peppers |
1 1/2 teaspoons liquid hot red pepper seasoning |
1/4 cup granulated sugar |
1/3 cup lemon juice |
1 tablespoon salt |
Directions:
1. 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.
2. 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.
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