Pressing cider is a great way to preserve the tasty goodness of apples all winter long. Cider can be canned as fresh juice, frozen or fermented into hard cider, all of which keep for months if not years.
The trick is, how do you make cider without breaking the bank? We spend years saving up for a double barrel cider press, and I had to promise it’d be my birthday present every year for the next decade. Those things aren’t cheap!
I recently had a reader named Sasha contact me and tell me about her homemade cider press that she put together from recycled materials in minutes. She’s seeing yields comparable to our fancy press and for free!
Sasha tells me that her “press is two buckets inside of each other upside down in a stock pot to catch it. Then I stand on it, then my husband does and then we stand on it together. I’ve been able to get about 3 quarts each time out of a reusable bag full.”
Really? Buckets inside each other with body weight, that’s it? I had to see it. I asked her to send pictures so I could share it with you all.
How to Build a DIY Cider Press for Free
Materials:
- 5 Gallon Bucket
- Slightly Smaller Bucket (or large storage Tupperware)
- Flour sack or pillowcase
- Large Stock Pot or Even Bigger bucket
- Body weight
Start by chopping the apples as finely as you can and then putting them into a flour sack or pillowcase. Pulsing with a food processor might work well too.
I was told these apples froze accidentally, which probably helps with juice extraction. The freezing will help pop the cells and get more juice out of the apples.
Place a smaller bucket upside down inside a large stock pot and put the sack of apples on top.
Placing a small bucket inside a stock pot is the first step. The sack of apples will go on top of this bucket. You can see the inside of the bucket is stuffed with towels, to help support the weight so the inner bucket doesn’t collapse.
The sack of chopped apples is then placed on the smaller bucket. The bigger bucket is being flipped over on top, sandwiching the apples between the two buckets.
Cover the apples and the smaller bucket with a 5-gallon bucket. See what she’s done here? She’s sandwiched the apples between two buckets, but because the inner bucket is smaller, there’s still space for the juice to escape in the space between the buckets. It then flows down the sides of the inner bucket into the stock pot.
At this point, just press the apples with increasing amounts of weight. Sit on it. Then stand on it. Then have 2 people stand on it.
Stand on the bucket to press the apples between the two buckets. It’s that simple!
She reports yields of about 3 quarts from a single sack of chopped apples, which looking at the pictures tells me she’s doing about as well as my fancy press. Needless to say, I’m impressed.
Cider yield after pressing
Filtering the finished cider through a fine mesh cloth or cheesecloth. This gets out any of the apples that escaped during pressing.
Here’s her description of the process, “I used a huge Tupperware container it doesn’t have the size on it but my aunt used it to store flour. I put some towels inside it for support so I wouldn’t blow the bottom out. The lid seals really well so I never had any leak in on the towels. The other bucket (about 3 gal) is from target’s bakery. My mom works there and has someone save them for her. She and my dad used them for tapping one year. Plus a flour sack dishtowel for holding the mash. I double over another one as a filter when pouring into the jars just in case any of the mash leaked out and got in it. I consistently had about 3 quarts from one reusable grocery bag full. Plus the mash still had quite a bit of moisture. I did run one batch of the already squeezed mash through my squeezo to do as apple butter. That yielded about a quart of mash for the apple butter.”
All in all, the total yield was 3 quarts of cider for home canning and one quart of apple butter.
Thanks so much to Sasha for sharing her homemade cider press!
Other Ideas?
Have you built your own cider press? How’d it work? Leave a note in the comments.
Or better yet, send pictures of your invention to Ashley dot Adamant at gmail dot com and I’ll publish your photos and story so other’s can try it.
Heather
what was your method to make apple butter with the leftover mash- how long did you cook it for, did you add any water for the cooking, etc?
Ashley Adamant
Since this was a reader contribution, I can’t say the exact process they used to make apple butter with the leftover mash. Given that most of the liquid and sugars were removed, I’d imagine they had to add in a little bit of water and sugar to make a good apple butter. That’s just my guess though.
Jill Barnes
Ive done this…i added a half bag of cinnamon red hots and 1.5 cups of water…worked out grest!
Natasha Snodgrass
Brilliant!! We have an old asian pear tree that was loaded this year and I have to many that they start to go bad and then have to go to the pigs. I’m going to try this!
Tony
My press came from what I had on hand.First, I run whatever fruit through a meat grinder and put it in a pillow case. Then, I use the wringer on my mop bucket to squeeze all the juice out.
Ashley Adamant
A meat grinder is a great idea!
Bee
I decided to make cider yesterday with what i had in my kitchen. I had a blender, an apple core thing you push over the apple that slices and cores it, some large wide mouth mason jars with a lid made for straining sprouts. I cored and sliced the apples and blended them up very fine with some water and the. Put the liquidy pulp in the mason jar tilted sideways in a bowl. As it filtered out i transfered it to my soup pot and repeated the process. I shook them over the stock pot quite a bit and then when i had enough i brought the cider to a boil for a while. It wasnt sweet enough and could have used kore flavor probably owing to my adding more water than i needed to, so i added lemon juice and sugar to taste and ised the pulp for apple butter. I cheated and put the pulp in the blender after it had cooked a while but the texture wasnt what i wanted. Lot of work but it came out good. I will try the bucket method next time
Janet
What’s the difference using the press and using a juicer? I have a juicer, I’m wanting to preserve some of my apples so they don’t get wasted and so was thinking about apple butter but came across your post. I’m from Scotland and not really experienced in canning and preserving foods but would like to try.
Lina
I think the difference is quantity.
You could process a lot of apples in a press, but with a juicer you are limited to what the juicer can handle without overheating. This is just speculation though so there could be other reasons as well.
Janet Bushby
I have the same question about using a juicer 😀