Yeilds about 4 quarts (or about 16 cups), plus some (so about 10-16 bloody drinks depending on size of glass and how you mix them)
8 lbs of roma tomatoes, quartered (about 8 romas/lb so about 65 romas total)
3 green peppers, chopped
3 carrots, diced
3 celery ribs, diced
1 small onion, diced
3 garlic cloves, diced
1 bunch of italian parsely leaves, looseley chopped
1″ piece of fresh ginger, peeled & chopped
3 small or 1 lg banana peppers, chopped (not the canned kind) (optional)
1/4 c sugar
1/2 c lemon juice
1.5 T salt
generous grinds of fresh black pepper to taste
1/5 t hot sauce
1 T worstichire
1 T Horseraddish
Canning stuff & 4-5 quart jars and lids
2 large stock pots (I doubled this recipe and did all the veggies accept tomatoes in my dutch oven, then 1 batch of tomatoes in the tall duch oven, and two more batches of tomatoes in the regular duch oven. This was the worst…accept the strainer. You need two because you cook in one, batch in the food processor and strain into the other and you want to keep it hot for canning. It’d be worth borrow ione if you only have one.)
Fine mesh strainer or better yet a food mill – large and commercial grade (Even though it was two batches, straining this amount of crap through my super fine mesh sieve was the worst thing ever. I will never do this again.)
Go easy on yourself and chop all the veggies a day ahead of time and place them in the stock pot in the fridge. Let it come to room temp before putting it on the stovetop. Also go easy on ourself and do this on a Saturday or Sunday where you have a long time to puts and can.
Place all the chopped vegetables (including tomatoes) in large Dutch oven. Add a splash of water just to get things started and not burn the bottom, cover the pot, and cook until the vegetables are mushy, 30 – 40 minutes.
–> While you’re waiting, this would be a great time to wash your jars and lids and stuff if you need to
Stir occasionally, breaking up the vegetables with the back of a spoon. When everything is mushy, leave to cool for a few minutes.
–>If you’re going to can, this would be a good time to fillthe pot with your jars, water and turn the heat to high to sterilize for 10 min under a rolling boil. When done, kill the heat and leave the pot of hot water and all jars in there.
Working in batches, carefully puree the vegetables in a blender/food processor. When each batch is done, press it through a fine sieve, extracting as much liquid as possible. Discard the pulp left behind. Return all the extracted liquid to the pot.
Add the sugar, lemon juice, salt, pepper, Worcestershire, horseradish and hot sauce. Bring the mix to a boil and boil for 3 minutes.
You can now cool the mix, pour it into a pitcher, chill it and use it right away, or can it in quart jars for long term storage. You can also cool it, pour it into ziptop freezer bags or freezer jars and freeze it for up to six months.
Now that your cans are sterilized, remove the jars and put them on a towel so they’re ready for the recipe.
Ladle the hot mix into a large measuring jug or gravy separator for easy pouring. Fill each of your warm jars with the hot mix, leaving a ½ inch head space.
Process the jars for 40 minutes in a boiling water bath.
If you have a bit of extra mix, pour it into a refrigerator container and keep in the fridge for up to a week.
Freeze for 6 months of storage or can for 1 year of storage.
Adapted From: http://therunawayspoon.com/blog/2011/08/homemade-bloody-mary-mix-3/