Homemade Apple Juice
Yields ½ cup
Wash each apple well, and cut in half. Remove the peel, core, and seeds.
Run the apples through either an apple press or a juicer.
Pour the juice through a fine-mesh cheesecloth to remove any chunks.
Measure the juice you've produced. To keep it from turning brown and gathering sediment, add powdered ascorbic acid (vitamin C), in the proportion of 0.1 ounce of powder to 20 cups of juice. For ½ cup juice, you'd need to add only about teaspoon of vitamin C.
Refrigerate immediately, and use within 1–2 days. If you want the juice to last longer (without turning into vinegar) you'll need to pasteurize it.