And by "en-masse", I mean roughly enough to be able to chew through enough fruit to easily give me 2-3 gallons of juice. I understand cooking the fruit down will also yield more juice, but for products such as "fresh-squeezed" orange juice or lemonade, doing such a thing isnt as ideal seeing that it would partly take away from its "freshness".

Honestly, any good tomato makes great juice. Pinks often have a reputation for being sweeter to taste but taste is such a personal thing that I'm sure many would disagree with that claim. Since homemade V8 juice is low acid and so has to be pressure canned anyway to be safe some discussions about it over on the Harvest forum recommend adding a bit more carrots to sweeten it more. Also make it a little thinner than normal and then pour off some of the clear liquid after opening the jar to thicken it. That means you can use juicy slicers as well as any of the pick oxhearts. Just as when making sauce, the more the number of different varieties used the better the flavor. But pinks are what you want consider Kalman's Hungarian Pink, Pink Ponderosa, Royal Hillbilly, Arkansas Traveler, Marianna's Peace, Kosovo, Eva Purple Ball, to name just a few of the 100's of pink varieties available. Dave This post was edited by digdirt on Tue, Jan 14, 14 at 19:03

Unless you actually like the taste of canned tomato juice, stay away from paste tomatoes. Otherwise, tomato juice should be thin without much pulp and thirst quenching. Also stay away from disgustingly sweet varieties such as Pink Oxheart. Slightly sweet varieties such as Brandy Boy are OK. Slightly overripe tomatoes are preferred.

I would have to say that I agree with MQ. I find carrots a very sweet, heavy (if I'm describing it properly) rather than a savory flavor. I do enjoy cooked carrots, however, they have to be cooked separately, I don't enjoy them as a 'long cooked' veggie, such as in stews. I have not yet tried carrot soup, but I've been holding on to this recipe for a while now and I do intend to try it, if Scott likes it, that's good enough for me! I know it doesn't call for carrot juice, but maybe you could play around with it. Posted by Scott55405 (My Page) on Mon, Apr 21, 03 at 0:55 I cut this out of the paper years ago, and made it today for the first time as a first course to our Easter meal. We all just loved it, and everyone wanted the recipe. Best of all, it's so easy! So, while I'm emailing it to them, I will post it here too! This recipe said serves 6, but I would figure 4. Creamy Carrot Soup 1 medium onion, chopped 2 tablespoons butter 6 medium carrots, sliced 1/2 tsp. salt 1/4 tsp. ground ginger 1/4 tsp. ground cinnamon Dash white pepper 3 cups chicken broth 1/2 c. heavy cream 4 tablespoons dry sherry, optional Whipped unsweetened cream for garnish, if desired Chopped parsley for garnish In a 2 quart saucepan, saute the onion in butter until soft, but not browned. Add carrots, salt, ginger, cinnamon, pepper and broth. Heat to boiling; simmer until carrots are tender, about 20 minutes. Puree in blender or use hand blender. (Personal note: if using a blender, fill only halfway at a time and hold top securely. A good friend was burned when a hot mixture blew the top off his blender). Add cream and reheat to serving temperature. Add sherry, if desired, and serve steaming hot. If desired, top each serving with a little whipped cream and sprinkle with chopped parsley. **Can be made a day ahead up to the point of adding the cream**