Ted:

Why do you strain out the solids? Do they go bad in the jar?
My favorite thing about fresh pressed apple juice IS the solids.

People have different tastes. Your mileage may vary. For me, the goal is
to end up with something that looks and tasets as close to fresh
applejuice as possible.

To that end, during crushing and pressing, I'll add some potassium
metabisulphite and ascorbic acid to stop microbial growth and preserve
the apple-green or pink colour of the fresh applejuice, and bottle it
without heating, according to the recipe "Preserving Apple Juice" in the
Anderson/Hull book, "The Art Of Making Beer."