if you cook it i'd say you can can it in mason jars but you shouldn't can it
w/ alcohol in it, cause it won't last and cook out the alcohol. you should do
large quantitys at a time. other wise it mabey a waste of time. you fill a
large pot of water just deep enough to cover the mason jars and bring it to a
rolling boil. mean while cook your bloody marry mix. you have to cook the jars
and food suffs well enough to sterrilize them or the stuff will spoil (the
whole purpose of cooking). when they are both hot dump the water out of the
mason jar. then fill it w mix and don't leave any air inside(at my house it is
homemade black rapsberry jelly , spegihetti and pizza sause or stewed
tomatoes.)put the lid on snug but not to tight and set aside on top of a heavy
towel and one on top for insulation, make sure you don't let any breezes of
cool air touch the hot jar or it'll shatter. then let them set over night to
cool. you have to watch them cause as they cool the lid will pop in (you can
hear it) telling you there is a vacum(spelling?)inside if it doesn't there
won't be a seal and the food stuffs will spoil and you will have to use it
right away (throw it in the fridge for the next weekend or two). if there is
any chips on the eadge jar or the lid or the lid is bent it won't seal so we
always buy new lids. tighten the lids down then store it in a clean cool dry
place like the basment. i don't know how long it'll last. the stuff we can we
usily use in like a year or two and are all tomato based. if the lid ever
buldges or starts ot look moldie or looks to be breaking down inside in any
way don't use it you could get food poisening. it may seperate or settle which
is normal.
you might try looking online at some cooking web site or in cook book for
another canning method, but that is preaty much it. your mom or grandma might
have done canning before also, that is how i know how.
questions comments you can email me
markus:)
markus