Hot Home Canned Bloody Mary Mix
Spice up your brunch game with this Hot Home Canned Bloody Mary Mix, a bold, flavorful concoction that combines the richness of fresh Roma tomatoes with the zesty kick of jalapeños, horseradish, and smoked paprika. Perfectly balanced with tangy lemon juice and savory Worcestershire sauce, this homemade cocktail base is your go-to for crafting the ultimate Bloody Marys or adding a punch of flavor to soups and sauces. With detailed water-bath canning instructions, this recipe ensures your mix stays shelf-stable for up to a year, making it ideal for meal prep or gifting. Whether you enjoy it on its own or as the backbone to a classic cocktail, this homemade mix is sure to impress!
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Recipe Information
Ingredients
- 12 pounds Tomatoes (preferably Roma or paste tomatoes)
- 4 stalks Celery
- 2 medium Onion
- 4 cloves Garlic
- 3 whole Jalapeño peppers
- 1.5 cups Lemon juice
- 3 tablespoons Prepared horseradish
- 2 tablespoons Worcestershire sauce
- 2 teaspoons Hot sauce (e.g., Tabasco)
- 2 tablespoons Salt
- 1 tablespoon Sugar
- 1 teaspoon Black pepper
- 1 teaspoon Smoked paprika
- 2 cups Water
Instructions
Wash and core the tomatoes, then chop them into quarters.
Roughly chop the celery, onions, and jalapeño peppers, keeping seeds in the peppers for extra heat (optional). Peel the garlic cloves.
In a large pot, combine the tomatoes, celery, onion, garlic, jalapeños, and water over medium-high heat. Bring to a boil, then reduce to a simmer. Cook for about 30 minutes until the vegetables are soft and tender.
Use a food mill or high-powered blender to puree the mixture until smooth. Strain the liquid through a fine sieve or cheesecloth to remove any solids for a smoother mix (optional).
Return the strained juice to the pot. Stir in lemon juice, horseradish, Worcestershire sauce, hot sauce, salt, sugar, black pepper, and smoked paprika. Adjust seasonings to taste.
Heat the mixture over medium heat until it comes to a simmer, about 10 minutes.
Prepare your water-bath canner and sterilize jars, lids, and rings according to safe canning guidelines.
Fill the sterilized jars with the hot Bloody Mary mix, leaving 1/2-inch headspace at the top. Wipe rims of the jars clean with a damp cloth before applying lids and securing rings finger-tight.
Process the jars in a boiling water bath for 35 minutes, adjusting for altitude if necessary.
Remove the jars from the canner and let them cool completely on a towel-lined counter. Check that the lids have sealed properly before storing.
Store the sealed jars in a cool, dark place for up to 12 months. Once opened, refrigerate and consume within a week.
Nutrition Facts
Calories |
260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.8 g | 7% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 2153 mg | 94% | |
| Total Carbohydrate | 50.9 g | 18% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 31.2 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 143 mg | 11% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 2454 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
