Carefully wash the celery heart stalks, removing any dirt or grit. Pat them dry with a clean kitchen towel or spin dry in a salad spinner.

Mince the leafy tops and tender small inner stalks until you have enough (1/2 cup gently packed for a single batch... these photos were for a larger batch using this recipe).

If you use the stalks, cut them into 1/4"-1/8" sticks first, then crosswise to finely mince them, unless you want larger chunks in your juice.

Get out all of your other ingredients and measuring implements.

In a large pot (6-8 quart pot for a single batch, or scale up to a bigger pot if you are making a double or triple batch like this one), open and add all of the tomato juice.

Add all of the other ingredients to the pot now- the minced celery hearts, Worcestershire sauce, pickle brine, prepared horseradish, hot sauce(s), salt, pepper, garlic powder, celery seeds/salt (or Old Bay), smoked paprika, and the bottled lemon or lime juice (or a blend of the two).

Stir the mixture well to break up any clumps or chunks.

Bring the pot of bloody mary mix to a simmer over medium high heat.

Stir the juice mixture regularly to make sure it doesn't scorch, and bring it up to a boil.

Once the tomato juice mixture boils, set a timer and let it boil for five minutes. Stir regularly.

If you are not canning your bloody mary mix, chill it down rapidly, and either refrigerate until chilled or pour into pint or quart sized deli containers (or other freezer safe container).

To can your mix, use a canning funnel (if you have one) and a ladle to fill your pint (or smaller) canning jars.

Wipe down the jar rims with a clean, lint-free cloth or paper towel. I like to dampen the cloth with hot water or distilled vinegar to make sure the rims are very clean.

Top with new canning lids (or prepared reusable lids & rings like Tattlers, if you are comfortable with these). Tighten the metal jar rings finger-tip tight.

Using jar tongs or a jar rack, carefully place the filled jars into the hot water bath.

Make sure the jars are covered by at least one and preferably two inches of boiling water. Top up the pot with hot water from a kettle if necessary.

Cover the pot, checking until the pot of water has returned to a rolling boil.

Start a timer for 35 minutes once the water bath is boiling, and cover the pot.

Remove the jars from the canner, and set on a folded towel or wire rack to cool. Use your jar tongs again or the jar-lifter rack... I prefer removing the jars individually with jar tongs so they don't clang together, break, or drip as much.

Leave the jars undisturbed overnight (or until completely cooled).