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How To Make Cold Pressed Apple Juice

By Janice Fahy ; Updated September 21, 2017
Cold pressed apple juice is a simple, sweet treat.

The only difference between apple cider and apple juice is the consistency of the final liquid. Juices are strained through a thinner mesh than ciders. To make cold-pressed apple juice, a heavy-duty fruit press is needed. No heat is added to purify the mixture and get rid of bacteria. The fresh taste of natural juice squeezed from a pulp of mashed apples is a welcome treat any time of the year.

Clean the apples well with cold water. There is no need to remove the skins. Chop the apples (stems, seeds and all) into rough pieces that are about the same size as each other.

Mash the chopped apples in a food processor before transferring everything to an apple press. Put a mesh attachment on the end of the press where the apple mash will be further processed into juice.

Place the large pot underneath the mesh where the apple juice will come out of the press. Fill the press with the apple mash and add the lemon juice. Begin to tighten the press until the juice starts flowing. Keep tightening until the juice stops flowing, a process that takes approximately 20 minutes.

Filter the juice that has been collected through a cheese cloth in order to remove more of the pulp and other solids. This process, which can take a very long time, can be repeated as often as you like until the juice is as clear as you want it to be.

Store the juice in the plastic jugs. Since this apple juice is cold-pressed and no heat is added, it will only keep in the refrigerator for a week or so before it starts to ferment. It can also be frozen for up to six months.


Things You Will Need

  • 20 lbs. apples
  • Lemon juice
  • Apple press
  • Mesh
  • Large pot
  • Cheesecloth
  • Large funnel
  • Empty plastic jugs
  • Food processor


  • Paper coffee filters can be used in the place of the cheesecloth for the straining process.


  • Be sure to add the lemon juice to the apple mash before cold pressing it further; this helps reduce the oxidation, or browning, process.

About the Author


Janice Fahy is a freelance writer who is comfortable researching and writing on just about any topic under the sun. With a professional history that includes more than 15 years of writing for newspapers, magazines, law firms and private Web clients, she also writes for Break Studios, eHow and Trails.