Approximately 3 pounds apples per pint
Wash apples thoroughly and remove stem and blossom ends. Cut in half. Process apples through the Juice Extractor. Bring apple juice just to boil in large saucepan. Skim off foam. Pour into hot canning jars, leaving 1/4" head space. Adjust caps. Process in boiling water bath canner 10 minutes for pints or quarts.
NOTE: A clearer juice can be produced by filtering through cheesecloth before heating.
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