Canning Bloody Mary Mix is safe and easy with these instructions. Be sure to jump to the end for my perfect Garden Fresh Bloody Mary Recipe!
Canning tomatoes is a chore where we practice delayed gratification. We endure August kitchen heat with a winter’s brunch in mind. Setting a few hours aside with your last harvest of tomatoes to make this amazing Bloody Mary Mix will give you the perfect ingredients for a Garden Fresh Bloody Mary any month of the year!
Why not make a double batch and enjoy some while celebrating the end of summer?Jump to Recipe
Tomatoes are heaven-sent, that’s for sure! One of its praise-worthy attributes is as the primary ingredient for a garden-fresh tomato Bloody Mary recipe.
Each year, after canning vats of crushed tomatoes for my winter stores, I turn to a few more complicated projects that highlight tomatoes and bring the sweetness of August into the winter kitchen. What’s nice about this recipe is that the final product can be consumed with or without vodka. A 4-ounce glass of this concoction with scrambled eggs makes a quick and satisfying breakfast.
What’s a Bloody Mary?
“A Bloody Mary is a cocktail containing vodka, tomato juice, and combinations of other spices and flavorings including Worcestershire sauce, hot sauces, garlic, herbs, horseradish, celery, olives, salt, black pepper, lemon juice, lime juice and/or celery salt. In the United States, it is usually consumed in the morning or early afternoon and is popular as a hangover cure.” ~Wikipedia
It turns out the Bloody Mary turned 80 in 2014, and to celebrate, Esquire wrote a piece about its origins that is both informative and entertaining. It explains the drink’s ties to Hemmingway, Prohibition, and as a traditional hangover remedy. There are two bars that serve my favorite Bloody Marys and I try to copy their style when I serve the drink. The first is a restaurant in Lewes, DE called Gilligan’s Waterfront Restaurant. They have a very nice dining area that is by the water and they serve their Bloody Marys rimmed with Old Bay Seasoning and garnished with shrimp. The other place that I love to visit for their well-known fresh tomato Bloody Mary recipe is The Trellis in Williamsburg, VA. The Bloody Marys from The Trellis have pretty much the same treatment but with fermented veggies, as I remember.
In any case, I do recommend ordering Bloody Marys when you can. Bartenders and chefs get quite creative with their recipes and presentations. And, as blues guitarist Freddie King knew, it is easy to consume them as food so as not to waste time eating. Remember, they are equally tasty on the virgin side, no alcohol need be added to get the satisfaction only a garden fresh and handcrafted Bloody Mary can offer.
My process for canning fresh tomato Bloody Marys follows. Be sure to skip to the end if you are just wanting my Garden Fresh Bloody Mary recipe!
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Supplies and Ingredients for Canning Bloody Mary Mix
I guess the most important ingredients for this food preservation project is time. It will take you 2 hours to complete this process and produce your jars of garden-fresh Bloody Mary mix. Plan an extra hour at the end to enjoy a cocktail (with or without vodka) to celebrate your accomplishment!
You will need:
- 10 pounds of fresh tomatoes from your garden or farmers’ market. While it might be nice to use Roma tomatoes, the variety really doesn’t matter for this fresh tomato Bloody Mary recipe. You can even get creative by using heirloom varieties of different colors. Imagine a yellow Bloody Mary with red cherry tomatoes in the garnish.
- 3/4 cup lemon juice
- 4 tablespoons of Worcestershire Sauce. (I make my own using the recipe from the Make the Bread, Buy the Butter by Jennifer Reese. BTW, I LOVE this book!)
- 1-2 tablespoons of horseradish. We’ll be making our own this fall.
- Hot Sauce, like Tobasco, to taste. Start with a tablespoon and then add from there. It is always easier to add more than to remedy a too hot mix. I will take one whole fermented jalapeno and finely chop it before adding to the cocktail base.
- Salt and pepper to taste.
- A soup pot.
- Ice water.
- 4-5 pint-sized mason jars, canning tongs, and funnel.
Processing the Tomatoes
This process will result in jars of Bloody Mary mix to be stored in the refrigerator. The final product will be good for 3 months, plenty of time to enjoy them during football games, brunches, or on Solitary times with a good book.
- Wash and dry your tomatoes.
- Fill your soup pot with water 3/4 full. Bring to a boil.
- Fill your sink with ice water, also 3/4 full.
- Blanch and skin your tomatoes by placing them in the boiling water. When the skin breaks, use a slotted spoon to remove them and place them in the ice water.
- Take the tomatoes from the ice water when cool to the touch and allow them to simply slip out of their skin. Core them by cutting out the stem, remove any blemishes, and cut them in quarters. Place them in a soup pot.
- When the tomatoes are finished, cook them over a medium flame for about 20-30 minutes at a slow rolling boil. You can use a potato masher to break them down and speed up the stewing process. If, after a half-hour, they are still not broken down give them a quick pulse in a blender or use an immersion blender to finish the process of breaking down the Turn down the heat and add the remaining ingredients.
- Taste and amend.
- Bring back to a boil for 15 minutes.
- Wash and dry your mason jars.
- Let your Bloody Mary mix cool a bit, then fill jars with a 1/2 inch headspace and seal.
- Let the finished product sit on your counter until cool to the touch and then refrigerate.
Garden Fresh Bloody Mary Cocktail Recipe
Garden Fresh Bloody Mary Recipe
- 2 Pint-Sized Glasses
- 2 pints Bloody Mary Mix see the process in post
- 2 tbsp Old Bay Seasoning for the rim of glasses
- Garnish Vegetables like fermented dilly beans, pickles, olives, etc.
- 4 Steamed and peeled shrimp also for garnish
- 4 oz Vodka optional
- 1 Lime or Lemon cut in slices
- Pour bloody mary mix into a large measuring bowl with spout.
- Taste and amend to your preference with hot sauce, salt, etc.
- Add vodka to preference, or not at all if wanting a non-alcoholic version.
- Pour Old Bay Spice on a plate. Wet rim of glasses by rubbing with a lime or lemon wedge. Turn glass into spice to coat. Upright glass and add ice.
- Pour drink mix over ice.
- Skewer garnish shrimp and vegetables. Place in drinks. Serve immediately!
New to handcrafting cocktails? Scroll to the end to learn how to salt rim a cocktail glass.
Enjoy these Food Preservation Resources from Lorrie Season
The seasonal kitchen is grounded in traditional and modern food preservation practices. The best way to ensure fresh and local ingredients for winter meals is to set some of summer’s bounty aside. I’m food preservation obsessed and have a library of resources to support you in your learning.
Lacto-Fermented Dilly Beans (a perfect gardenish for your Bloody Marys)
The FREE 5-Day Food Preservation Bootcamp (an email course with recipes)
The Quick Guide to End of Summer Food Preservation (an E-Cookbook)
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How to salt rim a cocktail glass:
- Place your salt in a dish wider than the glass and spread evenly.
- Wet the rim of the glass with a wedge of lemon or lime.
- Place the glass upside down on the salt and turn to coat.
- Upright, add ice and drink. Garnish.
A Bloody Mary is a cocktail containing vodka, tomato juice, and combinations of other spices and flavorings including Worcestershire sauce, hot sauces, garlic, herbs, horseradish, celery, olives, salt, black pepper, lemon juice, lime juice and/or celery salt. In the United States, it is usually consumed in the morning or early afternoon and is popular as a hangover cure.
A Virgina Mary is the same cocktail based as a Bloody Mary but served without alcohol.
Bloody Marys can be enjoyed anytime and with many meals. However, this refreshing cocktail is most often enjoyed at brunch. The early mid-day meals designed for relaxation are the best complement to a hearty, vegetable centered drink like the Bloody Mary.