40 Med canning tomatoes, cored and quartered
1 1/2 C chopped bell peppers
1 1/2 peeled and diced carrots
1 C diced celery
1C diced yellow onion
1 medium jalapeño diced ( used an extra slice, like a fourth of another one)
6 garlic cloves diced (I used 8
1/4 C fresh parsley leaves, coarsely chopped
2 bay leaves ,1/2 C bottled lemon juice
1/4 C brown sugar
2 Tlbs horse radish (optional) not as good without it, at least use jarred/creamed)
1 1/2 T. course sea salt (optional, but it needs it).
1 T Worcestershire sauce
2 t ground black pepper
1 t Tabasco sauce
In a large stainless steel stockpot, add the tomatoes, bell peppers, carrots, celery, onion, jalapeño, garlic, parsley and bay leaves. Bring to aa slow boil over med heat to avoid scorching. Stir until juices escape. Once the mixture is to a boil, reduce heat and simmer for 30-40 minutes (I do forty) until carrots break apart easily. remove bay leaves.
Puree the mixture in a blender or food processor. I use a immersion stick to puree directy in the pot. Strain or food mill to remove pulp and seeds. Capture the liquid in a clean stock pot. Add the lemon juice, brown sugar, horseradish, salt and Worcestershire, black pepper and Tabasco sauce to the Bloody Mary mix. Bring to boil over med heat stirring regularly. Let boil and remove.
ladle into jars, wipe rim with vinegar, hand tighten lids vent canner for 10 mins close 10-11 psi reading. Quarts and pints for 25 min.
It is a lot of work!!! but a nice addition as a juice or drink. Shared by the canning Diva, complete guide to canning.
