by Scott

à Besançon

en France

Presse de Pommes

First, you bring your apples

to these nice ladies with

sharp knives.

Next, these guys load ‘em all into the hopper.

The hopper bucket feeds

into the chop-o-lator tray

which grinds it up into a

rough pulp that’s a pre-

apple sauce consistency.

(No peeling required.)

The chop-o-lator!!!

Apple pulp drops neatly

into laundry basket, here.

Keep feeding machine… or

it gets angry…

…then dump pulp into

trays here.

Level it out, fold the cloths

over, stack another tray…

repeat!

(And if you already know

what you’re doing, like

us, just supervise and eat

extra apples.)

Hydraulic pump smushes

them thoroughly…

Juice comes

out here.

Pour the squished

juice into this

biodegradable,

hypo-allergenic,

recycled, green,

earth-friendly, and

mostly

decontaminated

rubbish bin.

And just in case, be

sure to cook the

juice up to 80

degrees C. Then

siphon into the re-

purposed wine

bottles.

Put a cap on it and

call it a day! You

just made fresh-

pressed apple juice.

Good for one year

from

date of

capping!

Bon appetit!