Canned Low Sodium Spicy Bloody Mary Mix

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Canned Low Sodium Spicy Bloody Mary Mix

Ingredients


MAKES 7 QUARTS

20# tomatoes (I used all different types from my garden)
2 large sweet onions, chopped
2 cups celery, chopped
4 Tbsp garlic, chopped
3 large green peppers, chopped
6 jalapeƱos, chopped
6 Hungarian wax peppers, chopped
2 cups carrots, chopped
1 1/2 Tbsp Worcestershire sauce
1 Tbsp hot sauce
1 Tbsp salt
1/4 cup sugar
1/2 lemon juice
6 bay leaves

LARGE POTS
Canning Tongs
Canning Funnel



Recipe Mix


Step 1.
Remove skins from tomatoes. Bring a large pot of water to a boil. While you are waiting for pot to come to a boil, hull the stems from your tomatoes and slice a shallow "X" in the bottom. Fill a large pot with ice and water and set it next to the stove. Working in batches, drop several tomatoes into the boiling water. Watch for their skins to start to wrinkle and split, 45 to 60 seconds, then scoop them out with a slotted spoon and drop into the ice water bath. Once cooled, remove tomatoes from the pot and put into a large bowl. Continue working in batches until all the tomatoes have been poached. Use your fingers or a paring knife to peel back the tomato skins. Place tomatoes once peeled into a large bowl.

Step 2:
Place your canning jars and 2 piece lids into your dishwasher and run on light cycle (hour cycle) and be sure to let full cycle run so jars will be nice and hot for canning. This recipe makes 7 quarts, though you might get a little extra, so be sure to heat up a few pint jars / lids.

Step 3:
While your dishwasher is running, place all ingredients into a large pot and bring to a boil, stirring often. Once at a boil, lower heat to a simmer and let mixture cook down for 40 minutes, stir often.

Step 4:
Remove pot from stove, remove bay leaves and working in batches, place mix into your food processor and puree to as smooth as you can get the mix. Place mix back into a large pot once pureed. Be patient with this step, don't rush the process of pureeing the mix!

Step 5:
Place the mix / pot back onto stove and turn burner to simmer to keep mix hot. Now start to fill your heated canning jars. Take one jar at a time and fill an inch from the top. Next take a butter knife and gently stir the mix in the jar to help remove any air bubbles. Wipe the rim dry and place the 2 piece lid on top. Again, fill one jar at a time!

Step 6:
Water bath, place all your jars into a large pot / pots and fill with water. Water must cover the jars by at least 2 inches. Place on stove and bring pot / pots to a boil, let jars boil 40 minutes. The 40 minutes begins when the pot starts to boil!

Step 7:
Remove jars from the boiling water and place your jars on a large towel on your kitchen counter and let the cooling process begin. You will most likely start to hear the jars pop within an hour. Let jars cool overnight, then the next morning check the jars to make sure the lids popped before you place them in your pantry. As a jar cools, the jar seals itself and pulls the lid in.

**You can also skip the canning process, and whip this up and use within a week. You can store this mix up to a year. I let my jars sit for several weeks before we enjoy a jar tailgating at a Browns home game. Also, I do not remove the seeds from my mix, I don't get that fancy!