Fruit – Making juice from fresh fruit

Luckily you asked for an efficient way and not a clean way!

My brother in California has numerous mature pomegranate trees on his property and squeezes the majority of the fruit each year to use for jelly. He uses a manual Hamilton Beach Orange juicer which he says does the best job of anything he's tried. He usually has between 16-20 gallons of juice a year so he has definitely put it to the test. His local restaurant supply wanted around $250 for one but he got his on ebay for $150.

To minimize the mess he does it on an old table outside and covers himself with a large garbage bag by cutting a hole in the bottom for his head and the sides for his arms.

Some quick research indicates there are enzymes in freshly-squeezed juice that will degrade it fairly rapidly, and that they can be deactivated by heat. Of course, that also changes the flavor (especially since you're not going to be able to quickly heat and cool it, as it apparently only takes 30 seconds, but any method doable in a home kitchen will keep it hot much longer than that). So heat-deactivation is out.

Even commercially-produced (that is, both pasteurized and enzyme-deactivated) juice is only supposed to keep 6 days in the fridge, so that's out.

Your best bet, then, is to freeze it. According to the University of California's Division of Agriculture and Natural Resources Publication 8199, you can freeze in clean glass jars or rigid plastic freeze containers. They also note that navel oranges (and their juice) do not freeze well—they will become bitter.

Well, either that, or store the fruit instead, and only juice it as needed.