Absolutely you can process it to be shelf stable. I am of course assuming you have more storage space than $ for freezing!
Ok, here's what I have on canning apple juice, depending on the pressing method. With 800 lbs, I'm assuming you are using a press operated at room temp with no pretreatment of the fruit other than washing:
After juicing the apples, you should let juice stand (refrigerated) for 24 hours, rack off the clear juice and toss the solids. Then, sterilize jars and keep the jars hot. Bring juice to a boil, pour into hot jars with 1/4 " headspace, adjust hot lids & rings. Process in a boiling water bath 5 min for sizes up to quarts, 10 min for !/2 gallon
at sea level-1000 ft altitude.
Now, please be aware that I don't know where you are. For boiling water bath, more altitude means more time. I am at 6500 ft, so I would process quarts 10-11 minutes.
If you are using a pressure canner, the adjustment is not for time, it is for pressure. That is, if I were processing apple juice in a pressure canner at 10 pounds at sea level, I would have to process it at 14 pounds at 6000 ft altitude for the same amount of time.
800 pounds of apples??? I have no idea how much juice that will yield!!! You should probably try to estimate that first before deciding on a processing method.
Wow. I think you're turning into an "artisan" juice/wine maker here!
