I found several recipies:
1/2 cup seeded apples
1 cup water
1 tsp. sugar
Blend the ingredients in a blender. Serve chilled.
(I would run it through cheesecloth or something before serving. Depends on texture)
Quarter apples and use fruit press or cider mill or process in blender to press out juice. Pour juice into a large pot and heat almost to the boil, but do not boil. Skim off foam with a metal spoon and pour through a damp jelly bag or filter paper. Quickly pour into clean, hot jars, leaving 1/2-inch headspace; seal. Process in boiling water bath 15 minutes.
Approximately 3 pounds apples per pint
Wash apples thoroughly and remove stem and blossom ends. Cut in half. Process apples through the Juice Extractor, or process in blender and sqeeze out juice. Bring apple juice just to boil in large saucepan. Skim off foam. Pour into hot canning jars, leaving 1/4″ head space. Adjust caps. Process in boiling water bath canner 10 minutes for pints or quarts.
NOTE: A clearer juice can be produced by filtering through cheesecloth before heating.