Apples that are used in a cider press for cider or juice do not have to be perfect, but do have to be ripe. If your cider press is not equipped with a crusher, you will have to do that process before you begin the press. For the best cider or juice, a combination of apple varieties ranging from sweet to tart should be used.
Wash the apples under cool, running water, discarding any apples that are severely bruised or rotted.
Cut apples into quarters and then into chunks and pulverize in a food processor if your cider press does not have a crusher attached. Allow the crushed apples to sit for at least 30 minutes to release as much juice as possible. If your press does have a crusher attachment, you can skip this step.
Place a large bucket, container or pan beneath the apple press to catch the juice.
Place the apples, including any juice from the processing, into the cider press.
Turn the screw handle slowly on the cider press. Keep the pressure even on the press as you turn the screw handle. This will gradually press the apples and force out the juice into the waiting bucket or container.