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Bloody Mary?

Posted by ihategazingballs 5 SE WI (My Page) on
Thu, Aug 11, 11 at 22:48

I supposed the V8 recipe posted earlier (Shirley's) would work, but I was wondering if anyone has a Bloody Mary recipe for canning that they would recommend. Maybe some horseradish and garlic in it?


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RE: Bloody Mary?

In theory you could add a small amount of garlic - very small - and likely still be safe because this is pressure canned. But it isn't recommended since you'd just be guessing. Using garlic powder would be best since dried spices/herbs don't affect pH.

Horseradish tends to intensify and then go bitter when canned so adding it after opening is best. Saves ruining the whole jar of juice.


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