Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Ripley's Canning Bloody Mary Mix

4.1
Save
Rate
Tap to rate
PREP TIME
120 min
COOKING TIME
65 min
TOTAL TIME
665 min
SERVINGS
32 servings
Ripley's Canning Bloody Mary Mix
Ingredients
  • 4 dried chile de arbol peppers
  • 20 pounds tomatoes, chopped
  • 2 pounds onions, chopped
  • 4 green bell peppers, chopped
  • 4 carrots, chopped
  • 1 jalapeno pepper, chopped
  • 4 cloves garlic, minced
  • 2 (8 ounce) cans tomato sauce
  • 1 cup vinegar
  • 6 tablespoons prepared horseradish
  • 4 teaspoons kosher salt
  • 4 teaspoons Worcestershire sauce
  • 2 teaspoons freshly ground black pepper
  • 5 bay leaves
  • 1 teaspoon celery seed
  • 1 teaspoon seafood seasoning (such as Old Bay®)
  • 1 teaspoon hot pepper sauce (such as Tabasco®)
  • 1 cup lemon juice
  • 8 (1 quart) sterilized canning jars with lids and rings
Instructions
1
Grind the chile de arbol peppers into a fine powder using a mortar and pestle.
2
Process the tomatoes, onions, green bell peppers, carrots, jalapeno pepper, and garlic in a food processor until the vegetables are finely chopped. Divide them into batches if necessary to ensure smooth processing.
3
Transfer the chopped vegetables to a large pot and combine them with 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. Stir the mixture until it's well combined.
4
Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes or until the vegetables are tender. Remove the bay leaves during this time.
5
Use a food juicer to extract as much juice from the mixture as possible. If necessary, process it in batches and strain out any excess pulp.
6
Heat the extracted juice over medium heat until it reaches a nearly boiling point. Stir in some lemon juice to enhance the flavor.
7
Prepare the jars and lids by submerging them in boiling water for at least 5 minutes. This will ensure they're sterilized and ready for use.
8
Fill the hot, sterilized jars with the bloody mary mix, leaving about 1/4 inch of space at the top. Use a knife or thin spatula to remove any air bubbles that may have formed.
9
Wipe the rims of the jars with a damp paper towel to remove any food residue. Place the lids on top and screw them tightly onto the jars.
10
Place a rack in the bottom of a large stockpot or canning kettle and fill it halfway with water. Bring the water to a boil, then carefully lower the jars into the pot using a holder.
11
Leave about 2 inches of space between each jar and pour in more boiling water if necessary to ensure the jars are completely submerged.
12
Process the jars for 40 minutes or 35 minutes if using pint-sized jars. Remove them from the pot once they've cooled down.
13
Press the top of each lid gently to ensure it's tightly sealed. Store the jars in a cool, dark area.