Because canning tomatoes requires extra care, try this refrigerator variety for your Bloody Marys. Trust us: You'll want to drink it immediately anyway. Learn how to safely can tomatoes and--prevent botulism--at the National Center for Home Food Preservation (nchfp.uga.edu).
8 ripe heirloom tomatoes, cored and quartered (about 6 lb.)
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon celery salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon hot sauce
How to Make It
Place tomatoes in a Dutch oven, and mash with a potato masher until chunky. Cook over medium heat, stirring often, 20 to 25 minutes or until peels are wilted and most of juices have been released.
Press tomatoes through a fine wire-mesh strainer into a medium bowl, pressing with a wooden spoon to squeeze out juices; discard solids. Return tomato juice to Dutch oven, and stir in Worcestershire sauce and remaining ingredients. Bring to a boil over medium heat, and cook, stirring often, 5 minutes. Remove from heat, and let cool to room temperature (about 30 minutes). Pour into 2 (1-qt.) jars; chill 2 to 4 hours. Store in refrigerator up to 5 days.