Apple Juice

1. Begin with washing the apples and then remove seeds.
2. Cut all the apples into slices, without peeling the skin off.
3. Take a pot, add apples to it, and fill up enough water to cover them all.
4. You will have quiet diluted juice with the inclusion of plenty of water. The juice you get may turn out to be a bit strong but it is easy to dilute with water.
5. Boil apples on low heat for about 20 to 25 minutes and until tender.
6. Put a coffee filter or piece of cheesecloth in the fine mesh strainer and put over a bowl.
7. Gradually scoop the hot juice i.e. apple mixture into a fine mesh strainer and slowly pound the apples. The juice will be strained through the bottom into the container you have placed while the solids will be left behind.
8. Place the solid residue in a separate bowl for later use. Repeat the activity until all the juice is in the bow/container.
9. Taste the flavor after the juice is cooled a bit. Cinnamon or sugar can be added as per your wish.
10. If you feel the taste is too strong, you can add water to weaken the flavor.
11. The apple mush you are left with can be effortlessly turned into applesauce by mashing and adding a dash of sugar and cinnamon to it for taste.Serve in a steel cup

Trivia

• In the United States alone, more than 2500 varieties of apples are found.
• There is no fat, sodium, or cholesterol in apples.
• It takes 4 to 5 years for apple trees to yield fruit.
• Apples tend to ripe 6 to 10 time faster at room temperature than when refrigerated.
• The size of apples range from as small as a little larger than a cherry to as big as a grapefruit. 
• The largest apple ever picked weighed 3 pounds.
• Apples are a member of the rose family.

The top apple producers around the world are China, United States, Turkey, Poland, and Italy. Apples make up 50 percent of international deciduous fruit tree production.