Prep 1 hr
Cook 1 hr 25 mins
This is an old family recipe. Great when you have lots of tomatoes to can! Very yummy with or without alcohol!
- 30 medium tomatoes, peeled, seeded, and quartered
- 591.47 ml green peppers, chopped
- 414.03 ml carrots, diced
- 236.59 ml celery, diced
- 1 small onion, diced
- 2-3 garlic cloves, minced
- 59.14 ml parsley, minced
- 1 bay leaf
- 59.14 ml sugar
- 59.14 ml lemon juice
- 22.18 ml salt
- 14.79 ml Worcestershire sauce
- 7.39 ml Tabasco sauce (to taste)
- Cook tomatoes, celery, carrots, onion, green peppers, garlic, bay leaf, and parsley in a large pot until mushy, approximately 30-45 minutes.
- Remove the bay leaf.
- Working in batches, place the vegetable mixture into a blender and puree.
- Using a spatula, press each pureed batch through a fine sieve to remove any extra seeds.
- Place back in a large pot and add the sugar, lemon juice, worcestershire sauce, salt, and tobasco (1/2 T. tobasco is very mild, so you may wish to add more now or add when mixing your drink).
- Heat this to a boil.
- Pour into clean quart jars and add prepared lids.
- Process in a boiling water canner for 40 minutes.
I made this last year and we ran out quickly. Now that the tomatos are on, my DH requested this one specifically. It was great and my only regret is that I didn't can more of it last year. I won't make that mistake again :) ... My 30 medium tomatos worked out to be about 24 cups of quartered tomatoes. This year I'll be running this through my vitamix to smooth everything out easily. Thanks for this recipe!
I just finished canning the juice and I was hoping to have a little left over to taste it cold, but all the Bloody Mary juice went into the jars.I did make this last year but did not do a review until I tasted it.If your looking for some very very good Bloody Mary Juice give this a try. I made mine a little hotter than what the recipe calls for, but thats the way I like it.As you can see by the pictures, I canned 9 quarts and 2 half gallon! I hope this makes it until next years tomato crop, but I doubt it! This was made by request from a friend that has some from last years canning and I got tired of him asking when are you doing the Bloody Mary Juice!
I have a Kitchen Aid attachment that bypasses most of the steps and you can process 5 times as much in half the time by using the fruit and juice strainer!
Great Recipe, made about 4.5 quarts for my 30 tomatoes. Only thing was we added more lemon juice (1/2 cup) since tomatoes are a low acidic food to preserve. (Recommended 2 tbsp per quart). We also added a little more garlic and spice. Thanks!