Annie’s Fresh Bloody Mary Mix

Ingredients:

• 6 large ripe tomatoes, cored and coarsely chopped

• 1 stalk celery

• 1 carrot, peeled

• 1 small onion

• 2t kosher salt

• 1t fresh ground pepper

• 2t garlic powder

• 1t celery salt

• 3T fresh lime juice

• 1T worcershire sauce

• 1t hot sauce

• 2t horseradish

Coarsely chop the vegetables and cook with 2T water and seasonings for approximately 30 minutes. Allow to cool. Puree in blender with lime juice, worcerstershire sauce and hot sauce until smooth. Press through a fine mesh sieve to remove any seeds, skin and core that didn’t cook down.

Add horseradish. Refrigerate for 2 hours.

To preserve, pour into hot and sterilized quart size canning jars and process in a hot water canner for 40 minutes (time starts when water returns to a boil).

Adjust seasonings and horseradish to taste upon serving.