Aunt Ione's Bloody Mary Mix (Canning)

• medium tomatoes, peeled, seeded, and quartered↗30
• green peppers, chopped↗2 1⁄2 cups
• carrots, diced↗1 3⁄4 cups
• celery, diced↗1 cup
• small onion, diced↗1
• garlic cloves, minced↗2 -3

  2 -3

• parsley, minced↗1⁄4 cup
• bay leaf↗1
• sugar↗1⁄4 cup
• lemon juice↗1⁄4 cup
• salt↗1 1⁄2 tablespoons

  1 1⁄2

• Worcestershire sauce↗1 tablespoon
• Tabasco sauce (to taste)↗1⁄2 tablespoon

  1⁄2

Step-by-step instructions

1. 1

   Cook tomatoes, celery, carrots, onion, green peppers, garlic, bay leaf, and parsley in a large pot until mushy, approximately 30-45 minutes.

2. 2

   Remove the bay leaf.

3. 3

   Working in batches, place the vegetable mixture into a blender and puree.

4. 4

   Using a spatula, press each pureed batch through a fine sieve to remove any extra seeds.

5. 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. 6

   Heat this to a boil.

7. 7

   Pour into clean quart jars and add prepared lids.

8. 8

   Process in a boiling water canner for 40 minutes.