I remember those cans of concentrate. And the satisfying “schlopp” as their contents plopped into the pitcher.
I haven’t bought them in years, mainly because the liquid stuff, ready to drink, is about comparable in price, and requires a lot less preparation. I do like orange juice.
I admire your taste in food. I would be delighted to come to dinner at your house. Is Saturday night OK? 
ETA: I don’t think I’ve ever had oyster stew. My particular weakness in that department is good, authentic New England style clam chowder. I’m always delighted when my favourite supermarket with the big soup stand happens to have clam chowder, and if they also have a tuna salad sandwich on white, I’m in heaven! But if they don’t have the latter, they’ll likely have a tub of tuna salad so I can make my own sandwich.
Digging through a tub of tuna salad with a stack of Saltines is one of my favorite ways of unwinding in front of the tube at night. 
Tuna salad and crackers are a solid combo.
This is the only reason I use frozen concentrate juice of any kind. I use apple for an old apple torte recipe (as well as a homebrew barbecue sauce for pork), and I occasionally use orange for some seasoning pastes and sauces I make.
We very very occasionally had frozen OJ growing up, but more commonly it was frozen lemonade. The only OJ I enjoy is fresh-squeezed. If that makes me a snob, so be it, but I didn’t even know I liked orange juice until I had it in college at a cafe I worked at that squeezed their own orange juice. I thought it all tasted like the carton or frozen stuff. To me, it’s an order of magnitude difference.
I’d quickly estimate that I bought approximately 1,080 cans of Minute Maid frozen orange juice concentrate between 1990-2020.
We didn’t have orange juice daily. A pitcher was made and consumed in 5 to 6 days. We usually didn’t make a fresh pictcher for almost a week.
I’d estimate 3 pitchers of OJ were drank each month.
I switched to Florida Natural in 2021.
scratch pad
(3 a month or 36 a year. For 30 years
36 x 30 = 1,080)
This cute commercial made me try Florida Natural OJ. I liked it and continued buying two cartons a month since 2021.
Step outta your rut. Try an Orange pineapple . EOIAW
Orange mango is pretty good too.
I have had orange mango juice and it is pretty good. The extra sweetness from the mango helps mellow out the acidity of the orange.
I was also a bit fan of “Mango Madness” as a Snapple flavor back in the day, so I guess I’m partial to mango-flavored juices.
Just today had to go to Texarkana. We stopped at a breakfast sandwich/donut shop.
They had an old vintage looking juicer. You pick an orange, lemons or grapefruit. The squeezed you a cup full over shaved ice.
The grapefruit was so sweet I swore they added sugar syrup. They assured us they do not.
It was very good. More acid-y than I’m used to. But dang tasty.
A simple electric juicer like this is well worth the cost.
Cut orange in half. Hold it firmly over the juicer.
Fresh and preservative free.
Start with the lightweight 24 oz $14 unit
See if you use it regularly before buying a heavy duty unit.
When I was a kid, we tried making fresh squeezed orange juice at home, using something like that. But the retail price of oranges meant that the juice was not cheap. A single orange doesn’t produce very much juice.
I wonder how those restaurants with the automatic juicers do it; perhaps buying oranges by the case is cheap enough.
@terentii and @wolfpup since we’ve established that you like tuna sandwiches I’m gonna dare you both to have a nice tuna sandwich (mayo, celery) on maybe rye or a Kaiser roll, with a big cold glass of grape juice. Gotta be Concord grape juice not the stuff that may be tinged with some cranberry or apple.
Then get back to me let me know what ya think!
No, no, no – with tuna salad sandwiches, sliced white bread is an essential part of the experience. Mayo, of course, but no rye or Kaiser. The local supermarket closest to me, which still makes fantastic subs, used to make nice tuna salad sandwiches on white but they suddenly went on a health kick and now only make them with whole wheat bread – nope, nope, nope.
Finely chopped celery might be OK in the tuna salad itself, but I prefer chopped scallions.
But I’m still gonna say no to grape juice, or anything sweet. Gimme tomato soup or clam chowder with my tuna salad sandwich. I don’t even like to have the all-purpose Coke Zero with it, a beverage that goes with almost anything.
Yanno, I might just try that. Sadly, I just placed an order with Amazon yesterday and could have included that. I definitely love the fresh-squeezed orange juice made by one of my local supermarkets.
Quite true. The supermarket I mentioned that makes fresh-squeezed orange juice has their machine right in the produce section, and there’s always an enormous crate of orange carcasses right beside it that seems out of proportion to the relatively small number of orange juice bottles in baskets of ice beside it. The smallest 1-liter bottles sell for around $9, and are good for only two days.
That’s my third-favorite Frank Zappa album.
Doing a bit of superficial research, it seems that while fresh-squeezed unpasteurized orange juice lasts only a couple of days in the fridge, whole oranges in the crisper are good for about a month. This is consistent with my experience of a case of clementine oranges sitting in the winter-cold garage for weeks and still apparently staying fresh. This would seem to make an electric juicer quite worthwhile for those who really aspire to quality juice. This may be on my list for my next Amazon order.
I think that juicer $12 (Prime member price) will last awhile.
Be gentle and don’t apply excessive pressure on the plastic auger bit.
It’s different with a higher-powered motor in a $60 juicer. I wouldn’t buy that unless I knew for certain it won’t be collecting dust on the shelf.
Minute Maid and Other brands like Florida Natural are blends of several varieties of Oranges. That’s a unique taste that would be hard to copy.
When I make tuna salad (as opposed to just spooning some tuna and mayo onto a couple of slices of bread for a quick snack), I go all out. I make it with celery, onion, garlic, dill and dill pickles, chopped hard-boiled egg, grated cheese, anchovy fillets (packed in olive oil), tiny cocktail shrimp (drained), and lemon juice and zest, plus tuna (also canned in olive oil) and eggy mayonnaise (Hellman’s is the best).
Being dentally challenged, I have to chop up the vegetables, run them through a blender, and scoop out the paste that forms the base of the salad. The texture of crisp vegetables is no longer there, but the flavors are.
Once all the ingredients are combined, they pretty much fill a 32 oz plastic container with a lid that I keep tightly sealed. This can last for about a week in my fridge, or until I’ve dug it all out with a stack of Saltines.
If I’m gonna make a sandwich with it, I want some dense white or whole wheat bread, preferably homemade (no spongy Wonderbread!) and maybe toasted (with butter).
I’ll try this with Concord grape juice (the strong stuff out of a bottle, not the weaker frozen kind) sometime, just to see if it’s as good as is claimed.
BTW, open-faced tuna melts topped with ripe Cheddar cheese are sublime when made with toasted and buttered English muffins! 
Wow! And I agree with you about Hellmann’s.
I’m definitely coming over to your place for dinner, or at the very least, for your unique variety of tuna salad sandwiches! I tend to like them plain, nicely made but then only on white bread with extra mayo.
If this goes on much longer, I think we’re gonna need a thread devoted entirely to tuna salad.
And don’t get me started on either chili or meat loaf… 