Pederson, Carl S.Beattie, H. G.2013-07-162013-07-161943-07https://hdl.handle.net/1813/33449Circular No.194, revised and reprinted July 1943. This circular describes home processing of fruit and vegetables into juice products. It covers equipment needed, homemade presses, pressing, juicing using appliances, directions for making apple, grape, cherry (cold and hot pressed), raspberry, plum, tomato, sauerkraut, rhubarb, carrot, celery, beet, and turnip juice. Acidification, freezing and canning are discussed.en-USNYSAESNew York State Agricultural Experiment StationGeneva NYCornellCCECornell Cooperative ExtensionAgricultureHorticultureFoodFruitJuicePreservationHome EconomicsGrapeAppleCiderPressHome Preparation and Preservation of Fruit and Vegetable JuicesCircular No.194, revised and reprintedother