Bloody Mary Mix Canning Recipe

Bloody Mary Mix Canning Recipe. Add the bloody mary brine. Chop veggies small enough to fit in your juicer.

Homemade Bloody Mary Mix (with canning instructions) KeepRecipes from keeprecipes.com

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Bring to a boil, cover and cook about 30 minutes. Bring to a boil, and let simmer for 10 minutes. Water bath can for 40 minutes.

Source: www.sbcanning.com

Cover and cook 2 ½ to 3 hours until meat falls off the bones. Pour into glasses over ice.

Source: keeprecipes.com

Be sure to adjust time based on altitude. Place on a baking sheet and broil until soft and lightly browned.

If You Are Preserving At An Altitude Higher Than 1,000 Feet Above Sea Level, Adjust Boiling Water Processing Time As Indicated.

Shake vigorously and strain into the glass. Heat the sauce to rolling boil. Cover bones in a large pot with water;

Bring To A Boil, And Let Simmer For 10 Minutes.

Salt the rim of a tall glass. Juice tomatoes, reserving a couple tablespoons of pulp to add a little extra body to the drink, if desired. Add the bloody mary brine.

Remove From The Oven And Allow To Cool A Bit Before Transfering To A Blender.

Pour the pureed tomatoes into a large stock pot. Start a pot of boiling water large enough to hold your quart jar comfortably. Cover and cook 2 ½ to 3 hours until meat falls off the bones.

Pour Juice Into A Shaker With Ice.

Chop veggies small enough to fit in your juicer. Add more beef broth if needed to thin to desired consistency (but remember, the alcohol will dilute it a bit). Add the hot sauce, steak sauce, horseradish and pepper to the pot.

Clean A One Quart Canning Jar With Hot Soapy Water.

Water bath can for 40 minutes. Be sure to adjust time based on altitude. Juice celery, carrot, lime, and peppers.