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HEYDAY
2 tablespoons (30 ml) cranberry
juice
1 tablespoon (15 ml) honey
Yield: Z/3 cups (150 ml)
2-3 teaspoons (IO-15ml) raw
or honey
GOLDEN NECTAR
Yield: 1 cup (250 ml)
TASTY TEASER
2 tablespoons (30 ml) carrot juice
Yield: 314 cup (200 ml)
TOMATO JUICE
Approximately 2 pounds (1 kg) ripe
tomatoes per pint
Thoroughly wash firm, red-ripe to-
matoes several times. Remove core and
b l o s s o m e n d s . P r o c e s s t o m a t o e s
through the Juice Extractor. Salt, sugar
and spices 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 %" head-
space. Adjust caps. Process in boiling
waterbath canner 15 minutes for pints
or quarts.
citrus fruits
*All
will yield a better quantity and quality of juices with reamer-type juicer,
sugar
Yield: I cup (2.50 ml)
Approximately 3 pounds (1.5 kg) apples
pint
Wash apples thoroughly and remove
stem and blossom ends. Cut in half.
space. Adjust caps. Process in boiling
water bath canner 10 minutes for pints
or quarts.
NOTE: A clearer
duced by filtering through cheese-
cloth before heating.
Yield: I cup (250 ml)
DOWNBEAT
2 tablespoons (30 ml) green
pepper juice
2 tablespoons (30 ml) celery juice
Yield: I cup (250 ml)
RAINBOW
2 tablespoons (30 ml) carrot juice
Yield: 1 cup (250
TROPIC SUN
Yield: 1 cup (250 ml)
APPLE JUICE
Process apples through the Juice
Extractor. Bring apple juice just to boil
in large saucepan. Skim off foam. Pour
into hot canning jars, leaving l/q" head-
ml)
per
p r o -
juice can be
1 3
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