If you use pork, I think it becomes ham.
I made apple juice this year. I had about a bushel of windfalls and damaged apples, so I boiled them and ran them through the strainer and then let the juice drip through a jelly bag. Then I canned 5 quarts of it.
It's really thick. It almost qualifies as apple nectar. Tastes like liquid apples.
I was worried that there wouldn't be enough sugar in the apple juice to be safely canned using a water bath canner, so I used half the water the recipe called for, and then after I strained the first batch, I used that juice to boil the second bath.
I think I've achieved apple juice concentrate.
My husband has already started diluting the bit I didn't can into regular strength apple juice.
I still have lots of apple sauce left from last year, so I had to find something different to do with them this year.