Every summer I can several quarts of this spicy drink. It's absolutely delicious icy cold (usually right from the mason jar in the fridge,) but one of my friends tells me that each jar, when opened, calls out "I want to be a Bloody Mary." Most people don't bother canning any more, and tomato products are tricky, so I've reduced the recipe to make 2 quarts - enough to serve a group at brunch.

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