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.
Course Drinks
Cuisine American
Keyword bloody mary mix, canning recipe for bloody mary mix, juicer bloody mary mix
1/4 busheltomatoes (about 25 pounds)- any variety, washed, quartered- any bruised spots cut off
4mediumsweet bell peppers- any color, washed, quartered and seeds removed
4-5 mediumcarrots, washed, left whole
4ribscelery, washed, trimmed
2smallsweet onions, peeled, quartered
2mediumbanana peppers, washed, seeded and sliced
2mediumjalapeno, with seeds for spicer
1bunchparsley
Other ingredients
6clovesgarlic, chopped (not juiced)
1-2tspprepared horseradish (less or more depending on your taste)
1lemonrhine peeled, juiced separately from vegetables above
1TbspWorchestershire sauce
1Tbspbrine, olive or pickle
Spice Mixture
1/4-1/2cupcoconut sugar
1tsp 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:
Fill your jars with the bloody mary juice leaving slightly more than 1" of headroom. Carefully remove any bubbles with a knife.
Look for any spills or drips around the lid area. Gently wipe clean as needed with a paper towel.
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:
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.
Bring the water back to a boil and cover the pot. Once the water is boiling set the timer for 40 minutes.
Turn off the heat and remove the cover.
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.