Aunt Ione's Bloody Mary Mix (Canning)

This is an old family recipe. Great when you have lots of tomatoes to can! Very yummy with or without alcohol!

• Ready In: 2 hrs 25 mins
• Serves: 20-24
• Yields: 5 quarts

Ingredients

• 30  medium tomatoes, peeled, seeded, and quartered
• 2 1⁄2 cups green peppers, chopped
• 1 3⁄4 cups carrots, diced
• 1  cup celery, diced
• 1  small onion, diced
• 2 -3  garlic cloves, minced
• 1⁄4 cup parsley, minced
• 1  bay leaf
• 1⁄4 cup sugar
• 1⁄4 cup lemon juice
• 1 1⁄2 tablespoons salt
• 1  tablespoon Worcestershire sauce
• 1⁄2 tablespoon Tabasco sauce (to taste)

Directions

1. Cook tomatoes, celery, carrots, onion, green peppers, garlic, bay leaf, and parsley in a large pot until mushy, approximately 30-45 minutes.
2. Remove the bay leaf.
3. Working in batches, place the vegetable mixture into a blender and puree.
4. Using a spatula, press each pureed batch through a fine sieve to remove any extra seeds.
5. 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).
6. Heat this to a boil.
7. Pour into clean quart jars and add prepared lids.
8. Process in a boiling water canner for 40 minutes.