Homemade Bloody Mary Mix Canning Recipe

This homemade canned bloody mary mix is perfect for fall when you have a plethora of home-grown tomatoes. If you don’t garden yourself but would like to make a homemade bloody mary juice, we suggest hitting up your local farm stand to buy locally grown bushels of tomatoes and vegetables. 

We love a good Bloody Mary. Every fall, we gather our harvested home-grown tomatoes and vegetables, pool them together with a friend, and make a day of canning homemade salsa. We decided to switch things up one year and tried canning a homemade bloody mary mix recipe. Genius! It’s a special treat to open up a jar of canned Bloody Mary Mix. 

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Using a Juicer for Canning Bloody Mary Mix

Then we had another (genius) idea. Let’s try using our juicer to juice the tomatoes instead of going through the long and tedious process of chopping. Let’s not stop at the tomatoes; let’s juice all our garden vegetables. Anybody who has canned salsa knows how long (but worth it) the vegetable prep takes.

We reverse-engineered the process by juicing all of our vegetables and then simmering the juice in a roaster. If you don’t want to juice your veggies or don’t have a juicer, you can do it the old-fashioned way of chopping. The juicer is definitely a time-saver, though!  It’s also perfect for those who prefer a less pulpy bloody mary juice. 

Don’t worry if you don’t have a juicer, you can chop and simmer the vegetables just the same. You may want to use an immersion blender after the juice has simmered to get the desired texture. 

Canning Stations:

Our canning station was set up in three stages: 

1. Quick soaking/washing of the vegetables
2. Roughly quarter the vegetables in sizes suitable for your juicer. We cut the rhines off of the lemons and took a shortcut of using jarred horseradish because we didn’t have fresh.
3. Juice the vegetables and pour them into the roasting pan

Wash, rinse, and repeat, quite literally! 

The juicing did not affect the simmering time. We still simmered for two hours. 

How Much Does this Homemade Bloody Mary Canning Recipe Make?

We made just about 13 quarts of our Bloody Mary mix.  Juicing the vegetables does not result in a thick or pulpy juice.  We ended up liking it all the same, and some who tried it even preferred the texture. It felt lighter and fresher and we loved the texture! The taste is amazing, and the best part about it is that you can pronounce all the ingredients used in this excellent recipe. It’s also not overly salty, which is always a regret of drinking a pre-mixed bloody mary. 

This homemade bloody mary mix canning recipe would also make a great gift for friends and neighbors. If you grow a garden and have friends or family that grow as well, it’s fun to combine vegetables and make the juice together. Canning is always more fun with more help.

Homemade Bloody Mary Mix Canning Recipe

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Canning Recipe for Bloody Mary Juice

Using a juicer you easily create a bloody mary recipe to use up a fall harvest of tomatoes and other vegetables. We also canned this recipe to enjoy for months to come. Using a juicer means no pulp! We adapted our recipe is adapted from Real Food RN.

Cook Time4 hours hrs

Course: Drinks

Cuisine: American

Keyword: bloody mary mix, canning recipe for bloody mary mix, juicer bloody mary mix

Servings: 12 quarts

Author: Kelly & Dusty Ratcliff

Equipment

• 18 qt roaster
• Juicer
• Paring Knife
• Canning Essentials Kit

Ingredients

Vegetables for Juicing

• 1/4 bushel tomatoes (about 25 pounds)- any variety, washed, quartered- any bruised spots cut off
• 4 medium sweet bell peppers- any color, washed, quartered and seeds removed
• 4-5 medium carrots, washed, left whole
• 4 ribs celery, washed, trimmed
• 2 small sweet onions, peeled, quartered
• 2 medium banana peppers, washed, seeded and sliced
• 2 medium jalapeno, with seeds for spicer
• 1 bunch parsley

Other ingredients

• 6 cloves garlic, chopped (not juiced)
• 1-2 tsp prepared horseradish (less or more depending on your taste)
• 1 lemon rhine peeled, juiced separately from vegetables above
• 1 Tbsp Worchestershire sauce
• 1 Tbsp brine, olive or pickle

Spice Mixture

• 1/4-1/2 cup coconut sugar
• 1 tsp smoked paprika

Instructions

• Prepare your quart jars, lids and rings. Submerge in water and boil for 10 minutes. They will be sterilized during the boiling process of canning.
• Juice all of the vegetables. Pour in the roasting pan as you go. Do not turn the roasting pan on until you have all your juice made.
• Add the remaning spices to the roasting pan.
• Bring this mixture to a boil. Turn to a simmer for about 2 hours. The consistency will go from bubbling to smooth.
• During the next two hours refer the canning tips and notes section to have the next steps ready.
• Turn off the roasting pan. Add the remaining ingredients and spice mixture. Stir to combine. Let cool.
• When the bloody mary juice has cooled some, get your water bath ready for your canning jars.

Notes

Preparation:

• Jars and rings may be reused but lids should always be new.
• If reusing jars, make sure the rims have no cracks or chips.  
• Wash all jars, lids, and rings. We use the dishwasher for washing. Keep them warm in the dishwasher until you’re ready to use them
• If you don’t have a dishwasher, you’ll need to soak the jars in your canning water until you’re ready to use them. Simply Fill the jars with water and submerge them until your food is ready to be canned. Carefully empty the water from the jars and set them on towels, allowing them to cool slightly before filling them with juice mix. Use a small saucepan to simmer the lids until they’re ready to be used. 
• While your juice is simmering you can get your canning pot ready with water on the stovetop. Don’t fill too full of water- keep in mind the rack and jars will be added. You can always add more water to the canning pot. 

Filling the Jars:

1. Fill your jars with the bloody mary juice leaving slightly more than 1″ of headroom. Carefully remove any bubbles with a knife. 
2. Look for any spills or drips around the lid area. Gently wipe clean as needed with a paper towel. 
3. Carefully add the lid and then lightly twist the ring on until it just tightens. Don’t overtighten or it can crack in the water bath

Processing:

1. Using a jar lifter/canning tongs to gently place the jars onto the rack in the canner on the stovetop. Keep the jar level as you place it. You want the jars submerged in water by 2 inches. 
2. Bring the water back to a boil and cover the pot. Once the water is boiling set the timer for 40 minutes. 
3. Turn off the heat and remove the cover.
4. Remove the jars using the jar lifter/canning tongs and place them on your towels to sit. This is when the magic happens- you will hear popping as it cools and the lids seal. 

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