Stewed apple, much as above, with raisins or similar. Packs and freezes well, great for pies, strudel etc. etc. till this time next year when you can start all over again.

To stop the apple pulp squishing out of the side of the press either

1) wrap up the whole lot of apples in a bag of muslin, old pair of tights (preferably washed) or hessian sack, depending on the scale

or

2) construct it so that the bottom of the press is a tray, with edges an inch or two high. You'll need a hole or several in the bottom too, to let out the juice - or 'mud' as they call it in the trade.

or indeed, both.

Or you can visit your local farm museum with a sackful or five. There's one at Acton Scott near Craven Arms in Shropshire where the apple are crushed by a large circular stone trundled round by a one horse-power, er, horse. The bits still go into a press though.

Steve