Crushing and pressing is a great way to get juice from most berries, but this isn’t a one size fits all approach. Sugar extraction is a good way to “juice” hard fruits and vegetables. To do this, cut up the fruit/vegetables into 0.5 inch (1.25 centimeter) pieces and cover with sugar.
In the photo, I’ve covered about 3.9 lb (1.8 kg) of rhubarb with 1 lb (450 g) of sugar. The sugar draws moisture out of the rhubarb, and in a few days I strained off this juice. After that, I put the rhubarb back in the bucket and covered with water, as a rinse, and strained again. I’ve used this procedure in making rhubarb wine and apple wine.
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