Bloody Mary Mix
Bloody Mary Mix
- 9 # tomatoes (about 20)
- ½ tsp bottled hot pepper sauce
- ¼ c. lemon juice
- ¼ tsp pepper
- 2 T. Worcestershire sauce
- Dash cayenne
- 2 tsp. salt
- 1 tsp. onion powder
Wash tomatoes, remove stem ends & cores. Cut up tomatoes into 8-10 qt. kettle or dutch oven. Slowly cook tomatoes covered, 15 minutes, or until soft. Stir often to prevent sticking. Press tomatoes through food mill to extract juice; measure 12 cups juice. Return juice to kettle; stir in lemon juice, Worcestershire, celery salt, salt, onion powder, hot pepper sauce, pepper & cayenne. Bring mixture to boiling, boil 2 minutes. Pour hot juice into clean hot canning jars leaving ½ “ head space. Adjust lids. Process in boiling water bath 10 minutes for pints, 15 minutes for quarts (start timing when water returns to boiling).
Makes 6 pints or 3 quarts.
For each cocktail – fill cocktail glass with ice, pour 1 jigger vodka over ice, fill glass with Bloody Mary Mix.
Stir with celery stick.
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