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For homemade bloody mary mix I use a big pot. I cut up the ripe tomatoes and put them in the pot with a couple of cut up green peppers, cut up onions, cut up celery. At this point I add salt only. Not a lot because this stuff is going to get cooked down later. After the stuff is cooked through, I run it thru a crank style food press. A juice maker works also. I cook this mixture down to the desired consistency and add lawry's seasoned salt , sugar, pepper, cayenne pepper, oregano, basil, celery salt and lots of hot sauce. Let this cook for about 20 minutes. I fill quart jars 1/2 inch from the top and process them for 30 minutes in a hot water bath. Last year we made 121 quarts of the stuff. We use it in chili, casaroles, spahgetti sauce and just about anything else that gets tomatoes in it. Some years I've put lettuce, cabbage, carrotts, beets, beans etc in it to make it a true veg. juice.
I have been known to make one of the best around, as I am a bartender as well.