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Salt/pepper to taste. Cover bones in a large pot with water; bring to a boil, cover and cook about 30 minutes. Chop all vegetables into bite size pieces; add all remaining ingredients to the pot. Cover and cook 2 ½ to 3 hours until meat falls off the bones. Season to taste with salt, pepper and Tabasco sauce.

Lt. Dan’s Best Bloody Mary Mix Recipe (Homemade!) A Spicy Perspective

Instructions. Cook bloody mary mix: Cut tomatoes in large pieces and place in pot with basil, pickle or caper sauce, hot sauce, worcestershire, oregano, salt, and pepper in a soup pot. Bring to medium-low heat and simmer for 10-15 minutes, or until tomatoes cook down and become tender.

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To make your cocktail, rim your glass with lime juice and set aside. Whisk together 2 tablespoons celery salt and 1/2 teaspoon kosher salt. Dip the rim of the glass in the seasoned salt and fill with ice. Add 1 cup of your homemade bloody mary mix to the glass and top with vodka. Garnish with olives, celery, bacon or nothing at all.

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Cook tomatoes, celery, carrots, onion, green peppers, garlic, bay leaf, and parsley in a large pot until mushy, approximately 30-45 minutes. Remove the bay leaf. Working in batches, place the vegetable mixture into a blender and puree. Using a spatula, press each pureed batch through a fine sieve to remove any extra seeds.

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2 teaspoons hot sauce. 2 teaspoons freshly ground black pepper. 1. Combine all ingredients in a large pitcher or wide-mouth jar and stir or shake to mix. 2. Refrigerate at least 1 hour and up to 3 days to give the flavors time to meld. Ingredients may separate, so stir or shake before serving.

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Add hot water to the canner if it doesn't measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 40 minutes. When complete turn off the heat and remove the cover and let the jars sit for another few minutes.

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Whisk together all the bloody Mary mix ingredients, transfer to a bottle and shake well just before using. Step 2. Fill tall glasses with ice; pour the bloody Mary mix on top. Step 3. If using the vodka, mix ¼ cup vodka with ½ cup bloody Mary mix in a shaker over ice; shake for 10 hard strokes, strain and pour into each ice-filled glass. Step 4.

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Stir with your spoon to make sure you do not miss any bigger pieces. To the pot add the sugar, lemon juice, Worcestershire sauce, and salt. Heat to a boil over medium, stirring frequently. Ladle the mixture into your jars. Leave about 1/4 to 1/2 inch headspace. Remove air bubbles and wipe jar rims. Place liner pot in canner.

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Add a splash of water, cover the pot, and cook until the vegetables are mushy, 30 - 40 minutes. Stir occasionally, breaking up the vegetables with the back of a spoon. When everything is mushy, leave to cool for a few minutes. Working in batches, carefully puree the vegetables in a blender.

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In a pitcher add Clamato juice and tomato juice. Next, add in the pickle juice. Add the horseradish. Then add the celery salt. Using a juicer add the juice of one lime to the pitcher. Repeat, adding the juice of one lemon to the pitcher. Lastly add in the hot sauce. Stir everything together until mixed well.

Homemade Bloody Mary Mix (Spicy Vegetable Tomato Juice) Recipe on Food52

In a large pitcher, combine tomato juice, horseradish, lemon juice, Worcestershire sauce, black pepper, Kosher salt and hot sauce. Shake or stir well to combine. Either set aside and allow flavors to marry or serve immediately. You can choose to strain out large bits of pepper and horseradish or serve directly.

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Top with lids, and screw on rings. Place a rack in the bottom of a large stockpot or canning kettle and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars.

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Make sure the water covers the jars by at least 1″. Once the water is at a rolling boil, put the lid on and let the jars process for 40 minutes (quart jars) or 35 minutes (if you use pint jars). Once the processing time is complete, turn off the heat and let the canner cool down for at least five minutes.

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Put mixture through a food mill or press through a fine sieve, forcing out as much juice as possible. Return strained juice to kettle and bring to a boil. Pour into 4 (1-quart) hot canning jars, filling each to within 1 inch of top. Wipe rims and seal. Process for 30 minutes at 10 pounds of pressure.

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If you like a Spicy Bloody Mary Mix, complete the recipe as written. However, if you like it a little less spicy, decrease the amount of hot sauce and Sriracha sauce at this time. Once the vegetables are strained, add the remaining ingredients and bring to a boil. Bring the mixture to a boil and allow to simmer for 10 minutes.

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Blend on high speed for 30 to 40 seconds, until the mixture is smooth. Pour the mixture into a nonreactive container, like glass or stainless steel, cover, and refrigerate for 24 hours. To serve fill a pint glass with ice. Add 4 ounces of Homemade Bloody Mary Mix and 2 ounces of vodka. Stir well to combine.