Apple Juice
Apple Cider
Apple Cider II
Berry Juice
Cranberry Juice
Fruit Juices and Apple Cider
Grape Juice NCHFP
Grape Juice Bernardin
Herbed Tomato Juice Bernardin
Lemon Juice
Lime-ade Concentrate (See Below)
Mayhaw Juice
Muscadine Juice
Orange/Grapefuit Juice
Orange/Grapefruit/Tangerine or Mandarin Juice (freezing)
Peach Nectar Bernardin
Rhubarb Juice Bernardin
Sunshine Rhubarb Concentrate (See below)
Strawberry Lemonade Ball
Strawberry Lemonade Concentrate Bernardin (also below)
Summer Fruit Cocktail Bernardin
Tomato Juice Bernardin
Tomato Juice NCHFP
Tomato Juice Cocktail Bernardin
Tomato and Vegetable Juice Blend NCHFP
Tomato Vegetable Juice (V-8) Bernardin
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❧❧❧❧❧❧❧❧❧❧❧❧❧❧ 
❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Grapefruit or Orange Juice
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30 medium tomatoes, quartered (not peeled, any tomatoes will work)
1 ½ cups of green peppers, chopped (you could use sweet bell peppers)
1 cup carrots, diced
½ cup celery, diced
1 small onions, diced
2-3 garlic cloves, minced
¼ cup parsley, minced
1 bay leaf
¼ cup sugar
¼ cup bottled lemon juice
1 ½ Tbsp salt (you can use less if salt restrictions since this is for flavor only)
1 tablespoon Worcestershire sauce
1 medium jalapeno, diced including seeds (¼ cup) (or hotter peppers if you want it spicier)
Preparation : Prepare 6 quart jars, lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Make sure to fill your water bath canner and get the water to a simmer.
Cooking: In a large stainless steel or enameled dutch oven cook tomatoes, green peppers, carrots, celery, onion, garlic, bay leaf, parsley, and hot peppers approximately 30-45 minutes or until veggies are breaking down. Remove bay leaf.
Note: If you want to remove the seeds and any additional skin of the tomatoes you can pour in batches through a sieve or fine mesh strainer.
With your immersion blender, food processor, or upright blender work through the recipe until the contents are smooth. Stir with your spoon just to make sure you did not miss any big pieces. To the pot add the sugar, bottled lemon juice, Worcestershire sauce, and salt. Heat to a boil over medium, stirring frequently.
Filling the jars: On a dishtowel place your hot jars and using your funnel in each jar ladle the mixture into the jars leaving 1/2” head-space. Remove air bubbles and refill to the proper head-space if necessary. Taking a clean paper towel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".
Processing: Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 40 minutes. When complete turn off the heat and remove the cover and let the jars sit for another few minutes. Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.
Sealing: Some time in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.
To make a Bloody Mary: In a pint jar 3/4 filled with ice;
3 oz of Homemade Bloody Mary Mix
1 ½ oz Vodka
30 medium tomatoes, quartered (not peeled, any tomatoes will work)
1 1/2 cups of green peppers, chopped (you could use sweet bell peppers)
1 cup carrots, diced
1/2 cup celery, diced
1 small onions, diced
2-3 garlic cloves, minced
1/4 cup parsley, minced
1 bay leaf
1/4 cup sugar
1/4 cup bottled lemon juice
1 1/2 tablespoons salt (you can use less if salt restrictions since this is for flavor only)
1 tablespoon Worcestershire sauce
1 medium jalapeno, diced including seeds (1/4 cup) (or hotter peppers if you want it spicier)
Preparation : Prepare 6 quart jars, lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Make sure to fill your water bath canner and get the water to a simmer.
Cooking: In a large stainless steel or enameled dutch oven cook tomatoes, green peppers, carrots, celery, onion, garlic, bay leaf, parsley, and hot peppers approximately 30-45 minutes or until veggies are breaking down. Remove bay leaf.
Note: If you want to remove the seeds and any additional skin of the tomatoes you can pour in batches through a sieve or fine mesh strainer.
With your immersion blender, food processor, or upright blender work through the recipe until the contents are smooth. Stir with your spoon just to make sure you did not miss any big pieces. To the pot add the sugar, bottled lemon juice, Worcestershire sauce, and salt. Heat to a boil over medium, stirring frequently.
Filling the jars: On a dishtowel place your hot jars and using your funnel in each jar ladle the mixture into the jars leaving 1/2” headspace. Remove air bubbles and refill to the proper headspace if necessary. Taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".
Processing: Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 40 minutes. When complete turn off the heat and remove the cover and let the jars sit for another few minutes. Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.
Sealing: Some time in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.
To make a Bloody Mary:
In a pint jar 3/4 filled with ice;
3 oz of Homemade Bloody Mary Mix
1 1/2 oz vodka
Optional:
celery salt
ground pepper
hot pepper sauce to taste
olives
celery stalk and/or pickle spear OR pickled okra for garnish
lemon and/or lime wedge for garnish
Apple Cider II
Berry Juice
Cranberry Juice
Fruit Juices and Apple Cider
Grape Juice NCHFP
Grape Juice Bernardin
Herbed Tomato Juice Bernardin
Herbed Tomato Juice by Ball
Lime-ade Concentrate (See Below)
Mayhaw Juice
Muscadine Juice
Orange/Grapefuit Juice
Orange/Grapefruit/Tangerine or Mandarin Juice (freezing)
Peach Nectar Bernardin
Rhubarb Juice Bernardin
Sunshine Rhubarb Concentrate (See below)
Strawberry Lemonade Ball
Strawberry Lemonade Concentrate Bernardin (also below)
Summer Fruit Cocktail Bernardin
Tomato Juice Bernardin
Tomato Juice NCHFP
Tomato Juice Cocktail Bernardin
Tomato and Vegetable Juice Blend NCHFP
Tomato Vegetable Juice (V-8) Bernardin
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❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧❧
Grapefruit or Orange Juice
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Strawberry Lemonade Concentrate
Sunshine Rhubarb Concentrate
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Tomato Garden Juice Blend
Tomato Garden Juice Blend
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Sweet Tea Concentrate
10 cups water
50 bags black tea
6 tbsp lemon juice (Must be added)
8 cups sugar (sugar is optional)
Makes 6 pints
Boil 10 cups water.
Turn off burner, drop in 50 tea bags. (I remove the tags first).
Steep for 5 minutes, remove tea bags.
Bring to a boil
Add lemon juice and sugar.
Boil for one minute, stirring constantly.
Pour into prepared 1 pint jars leave 1/4 head space.
Wipe rims, top with lids and rings.
Process in a water bath for 10 minutes.
To Prepare: Pour 1 pint of concentrate in a 1 gallon pitcher of water. Chill and serve.
(Less water if you like your tea stronger)
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Bloody Mary Mix
30 medium tomatoes, quartered (not peeled, any tomatoes will work)
1 ½ cups of green peppers, chopped (you could use sweet bell peppers)
1 cup carrots, diced
½ cup celery, diced
1 small onions, diced
2-3 garlic cloves, minced
¼ cup parsley, minced
1 bay leaf
¼ cup sugar
¼ cup bottled lemon juice
1 ½ Tbsp salt (you can use less if salt restrictions since this is for flavor only)
1 tablespoon Worcestershire sauce
1 medium jalapeno, diced including seeds (¼ cup) (or hotter peppers if you want it spicier)
Preparation : Prepare 6 quart jars, lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Make sure to fill your water bath canner and get the water to a simmer.
Cooking: In a large stainless steel or enameled dutch oven cook tomatoes, green peppers, carrots, celery, onion, garlic, bay leaf, parsley, and hot peppers approximately 30-45 minutes or until veggies are breaking down. Remove bay leaf.
Note: If you want to remove the seeds and any additional skin of the tomatoes you can pour in batches through a sieve or fine mesh strainer.
With your immersion blender, food processor, or upright blender work through the recipe until the contents are smooth. Stir with your spoon just to make sure you did not miss any big pieces. To the pot add the sugar, bottled lemon juice, Worcestershire sauce, and salt. Heat to a boil over medium, stirring frequently.
Filling the jars: On a dishtowel place your hot jars and using your funnel in each jar ladle the mixture into the jars leaving 1/2” head-space. Remove air bubbles and refill to the proper head-space if necessary. Taking a clean paper towel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".
Processing: Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 40 minutes. When complete turn off the heat and remove the cover and let the jars sit for another few minutes. Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.
Sealing: Some time in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.
To make a Bloody Mary: In a pint jar 3/4 filled with ice;
3 oz of Homemade Bloody Mary Mix
1 ½ oz Vodka
❧❧❧❧❧❧❧❧❧
Bloody Mary Mix
1 1/2 cups of green peppers, chopped (you could use sweet bell peppers)
1 cup carrots, diced
1/2 cup celery, diced
1 small onions, diced
2-3 garlic cloves, minced
1/4 cup parsley, minced
1 bay leaf
1/4 cup sugar
1/4 cup bottled lemon juice
1 1/2 tablespoons salt (you can use less if salt restrictions since this is for flavor only)
1 tablespoon Worcestershire sauce
1 medium jalapeno, diced including seeds (1/4 cup) (or hotter peppers if you want it spicier)
Preparation : Prepare 6 quart jars, lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Make sure to fill your water bath canner and get the water to a simmer.
Cooking: In a large stainless steel or enameled dutch oven cook tomatoes, green peppers, carrots, celery, onion, garlic, bay leaf, parsley, and hot peppers approximately 30-45 minutes or until veggies are breaking down. Remove bay leaf.
Note: If you want to remove the seeds and any additional skin of the tomatoes you can pour in batches through a sieve or fine mesh strainer.
With your immersion blender, food processor, or upright blender work through the recipe until the contents are smooth. Stir with your spoon just to make sure you did not miss any big pieces. To the pot add the sugar, bottled lemon juice, Worcestershire sauce, and salt. Heat to a boil over medium, stirring frequently.
Filling the jars: On a dishtowel place your hot jars and using your funnel in each jar ladle the mixture into the jars leaving 1/2” headspace. Remove air bubbles and refill to the proper headspace if necessary. Taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".
Processing: Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 40 minutes. When complete turn off the heat and remove the cover and let the jars sit for another few minutes. Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.
Sealing: Some time in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.
To make a Bloody Mary:
In a pint jar 3/4 filled with ice;
3 oz of Homemade Bloody Mary Mix
1 1/2 oz vodka
Optional:
celery salt
ground pepper
hot pepper sauce to taste
olives
celery stalk and/or pickle spear OR pickled okra for garnish
lemon and/or lime wedge for garnish
❧❧❧❧❧❧❧❧❧❧❧❧
Limeade Concentrate
Ingredients:
12 small organic limes
2 cups organic cane sugar
2 cup non-chlorinated water
3 pint Mason jars with lids
Here’s How I do it:
1. Zest all of the limes. Be careful not to get the pith.
2. Juice the limes and remove the seeds. I like my limeade to have the pulp but if you don’t, strain the pulp out.
3. Pour 1/2 cup lime juice with pulp into each pint jar.
4. Place the lime zest, sugar and 2 cups of water into a saucepan.
5. Bring the mixture to a boil.
6. Reduce the heat and simmer for about 8 minutes. You want the mixture to create a lime sugar syrup.
7. Pour 1/3 of the lime syrup into each pint jar.
8. Fill to the top (Leaving 1/4″ headspace if you’re planning on water bath canning them.) Process for 15 minutes in Boiling Water Bath.
9. To make limeade place the pint of concentrate into a half-gallon Mason jar. Fill with water and stir with a wooden spoon.
Yields three pints of limeade concentrate.
Enjoy!
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