The differences were striking: Carotenoid release went up from nearly 11 percent in the fruit to 28 percent in the fresh juice, and up to 39.5 percent in the pasteurized juice.

Makes a little more than 2 quarts. 5 cups water. 2 1/2 cups dried chopped onions (8 ounces) 1 cup yellow mustard. 1 cup vegetable oil. 1 (10-ounce) bottle Worcestershire sauce ...