Aunt Ione'S Bloody Mary Mix (Canning)

• 30 medium tomatoes, peeled, seeded, and quartered
• 2 1/2 cups green peppers, chopped
• 1 3/4 cups carrots, diced
• 1 cup celery, diced
• 1 small onion, diced
• 2 -3 garlic cloves, minced
• 1/4 cup parsley, minced
• 1 bay leaf
• 1/4 cup sugar
• 1/4 cup lemon juice
• 1 1/2 tablespoons salt
• 1 tablespoon Worcestershire sauce
• 1/2 tablespoon Tabasco sauce (to taste)

1. Cook tomatoes, celery, carrots, onion, green peppers, garlic, bay leaf, and parsley in a large pot until mushy, approximately 30-45 minutes.
2. Remove the bay leaf.
3. Working in batches, place the vegetable mixture into a blender and puree.
4. Using a spatula, press each pureed batch through a fine sieve to remove any extra seeds.
5. Place back in a large pot and add the sugar, lemon juice, worcestershire sauce, salt, and tobasco (1/2 T. tobasco is very mild, so you may wish to add more now or add when mixing your drink).
6. Heat this to a boil.
7. Pour into clean quart jars and add prepared lids.
8. Process in a boiling water canner for 40 minutes.

tomatoes, green peppers, carrots, celery, onion, garlic, parsley, bay leaf, sugar, lemon juice, salt, worcestershire sauce, tabasco sauce

Taken from www.food.com/recipe/aunt-iones-bloody-mary-mix-canning-187969 (may not work)