Prep Time:
2 hrs
Cook Time:
1 hr 15 mins
Additional Time:
8 hrs
Total Time:
11 hrs 15 mins
Servings:
32
Yield:
8 quarts
Ingredients
Directions
Grind chile de arbol peppers with a mortar and pestle until becomes a powder; set aside.
Place tomatoes, onions, bell peppers, carrots, garlic, and jalapeño in the bowl of a food processor, in batches; pulse until finely chopped then transfer to a large pot.
Stir tomato sauce, vinegar, horseradish, bay leaves, chile de arbol powder, kosher salt, Worcestershire sauce, black pepper, celery seeds, seafood seasoning, and hot pepper sauce into tomato mixture; bring to a boil. Reduce heat, and simmer, stirring regularly, until vegetables are tender, about 30 minutes; remove and discard bay leaves.
Place vegetable mixture in a vegetable juicer, in batches if necessary; process. Strain excess pulp from juice if desired. Pour juice into a large pot over medium heat; cook until nearly boiling then stir in lemon juice.
Meanwhile, inspect 8 quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until Bloody Mary mix is ready. Wash new, unused lids and rings in warm soapy water.
Pack hot Bloody Mary mix into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims of jars with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
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 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 40 minutes (or 35 minutes if using pint-sized jars).
Remove jars from the pot; place on a cloth-covered or wood surface, several inches apart. Cool, 8 hours to overnight. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.
Editor’s Note:
For safety when canning and preserving foods, contact your local extension for processing times in your area that will be specific to your altitude.
Nutrition Facts (per serving)
| 78 | Calories |
| 1g | Fat |
| 17g | Carbs |
| 3g | Protein |
