We have a really good recipe for Bloody Mary mix, but it is a pain to mix it up because of all the ingredients involved. I was thinking about making up a bunch of it and trying to can it or vacuum seal it in quart jars. Vacuum sealing it isn't going to keep it from going sour is it? I wonder how cooking it in a pressure canning vessel is going to affect its taste?
Chefs advise? Canning or vacuum packing or???
