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HEYDAY
1/3 cup (75 ml) apple juice
1/3 cup (75 ml) melon juice
2-3 tsp. (30 ml) cranberry juice
1 Tbsp. (15 ml) honey
Yield: 2/3 Cups (150 ml)
APPLEBERRY COCKTAIL
1/2 cup (125 ml) strawberry nectar
1/2 cup (125 ml) apple juice
2-3 tsp. (10-15 ml) raw sugar or honey
Yield: 1 Cup (250 ml)
GOLDEN NECTAR
1/2 cup (125 ml) peach nectar
1/4 cup (50 ml) cantaloupe nectar
1/4 cup (50 ml) orange juice
Yield: 1 Cup (250 ml)
TASTY TEASER
3/4 cup (200 ml) cabbage juice
2 Tbsp. (30 ml) carrot juice
Yield: 3/4 Cup (250 ml)
MOONGLOW
1/2 cup (125 ml) apple juice
1/2 cup (125 ml) tangelo juice
Yield: 1 Cup (250 ml)
DOWNBEAT
3/4 cup (200 ml) carrot juice
2 Tbsp. (30 ml) green pepper juice
2 Tbsp. (30 ml) celery juice
Yield: 1 Cup (250 ml)
RAINBOW
2/3 cup (150 ml) pineapple juice
2 Tbsp. (30 ml) carrot juice
1/3 cup (75 ml) orange juice
Yield: 1 Cup (250 ml)
TROPIC SUN
1/2 cup (125 ml) pineapple juice
1/2 cup (125 ml) tangelo juice
Yield: 1 Cup (250 ml)
TOMATO JUICE
Approximately 2 pounds (1 kg) ripe
tomatoes per pint
Thoroughly wash firm, red-ripe tomatoes
several times. Remove core and blossom
ends. Process tomatoes through the Juice
Extractor. Salt, sugar and spice may be
added to taste during heating. Bring tomato
juice just to boil in large saucepan. Skim off
foam. Pour into hot canning jars, leaving
1/4" head space. Adjust caps. Process in
boiling water bath canner 15 minutes for
pints or quarts.
APPLE JUICE
Approximately 3 pounds (1.5 kg)
apples per pint
Wash apples thoroughly and remove stem
and blossom ends. Cut in half. Process
apples through the Juice Extractor. Bring
apple juice just to boil in large saucepan.
Skim off foam. Pour into hot canning jars,
leaving 1/4" head space. Adjust caps.
Process in boiling water bath canner
10 minutes for pints or quarts.
NOTE: A clearer juice can be produced by
filtering through cheesecloth before heating.