Bloody Mary Mix

Ingredients

• 20 large, vine-ripe tomatoes, cored and cut in wedges (no need to peel)
• 2 large yellow onions, peeled and minced
• 2 cloves garlic, peeled and crushed
• 3 celery stalks, diced
• 1 medium size sweet green or red pepper, cored, seeded and minced
• 1/4 cup finely grated horseradish or 1/4 cup prepared horseradish
• 1 1/2 teaspoons crushed dried red chile peppers or 1 1/2 teaspoons liquid hot red pepper seasoning
• 1/4 cup granulated sugar
• 1/3 cup lemon juice
• 1 tablespoon salt

Instructions

1. Simmer all ingredients, covered, in a large heavy enamel or stainless steel kettle over moderate heat about 40 minutes, stirring occasionally, until tomatoes have cooked down to juice.
2. Put mixture through a food mill or press through a fine sieve, forcing out as much juice as possible.
3. Return strained juice to kettle and bring to a boil. Pour into 4 (1-quart) hot canning jars, filling each to within 1 inch of top.
4. Wipe rims and seal.
5. Process for 30 minutes at 10 pounds of pressure.