Bloody Mary Mix

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  • 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 easoning
  • 1/4 cup granulated sugar
  • 1/3 cup lemon juice
  • 1 tablespoon salt


  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.

Posted by Mae at Recipe Goldmine 8/6/2001, 5:38 am.

Source: Star Tribune