Hot Home Canned Bloody Mary Mix

• 20 large vine-ripe tomatoes, cored and cut, in wedges (no need to peel)
• 2 large yellow onions, peeled and minced
• 2 garlic cloves, peeled and crushed
• 3 celery ribs, diced
• 1 medium bell peppers, green or 1 medium red pepper, cored, seeded and minced
• 1/4 cup finely grated horseradish or 1/4 cup prepared horseradish
• 1 1/2 teaspoons crushed dried hot red chili peppers
• 1 1/2 teaspoons liquid hot red pepper seasoning
• 1/4 cup granulated sugar
• 1/3 cup lemon juice
• 1 tablespoon salt

1. Simmer all ingredients, covered, in a large heavy enamel or stainless steel kettle over moderate heat about 40 minutes, stirring occasionally, until tomatoes have cooked down to juice. Put mixture through a food mill or press through a fine sieve, forcing out as much juice as possible.
2. 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.

tomatoes, yellow onions, garlic, celery, bell peppers, horseradish, red chili peppers, liquid hot red pepper, sugar, lemon juice, salt

Taken from www.food.com/recipe/hot-home-canned-bloody-mary-mix-188628 (may not work)