Who is in the Mood for Bloody Marys?

Over the years, we have tried perfecting our Bloody Mary mix, both fresh and canned. Today, I believe we've made our best! We used a juicer to juice the ingredients. Then, we processed 2 quart jars in a water canner for 40 minutes to seal. Before we purchased a juicer, we followed the directions listed below the ingredients.

We had a cup more than two quarts, so we were forced to have a Bloody Mary today (darn!). It was wonderfully creamy and perfectly spicy! We hope we can keep our hands off of the jars until fall!

Pokey's Bloody
30 medium tomatoes, peeled and seeded.
2 green peppers
4-5 large carrots
1 small bunch of celery
1 small onion
4 garlic cloves
1/4 cup parsley
1 bay leaf
1/4 cup sugar
1/4 cup lemon juice
1.5 Tbs. salt
1 Tbs. Worcestershire sauce
hot sauce to taste

Chop all vegetables. Cook peppers, carrots, celery, onion, garlic cloves, parsley, and bay leaf in a large pot until veggies are soft, approximately 40 minutes. Take out the bay leaf. In batches, blend vegetable mixture in a food processor or blender. Strain to get out any seeds. Put all of the mixture back into the pot and add the sugar, lemon juice, salt, Worcestershire sauce, and hot sauce. Bring to a boil. Pack and seal in jars (40 minutes in a water canner).