Stir and skim. The juice will keep in sterile jars for a couple months but stays fresher if you freeze it. To make a drink, dilute it with about four parts water and sweeten to taste. Some people add soda pop to the punch. I prefer it plain.
Beets are next on the list.
We pickle most of our beets, but since they keep well in the root cellar, we often put off this job until after freezeup when we have more time. However, if it's put off too long the beets get tough and take a long time to cook. We usually boil about 3 gallons of beets in a pressure cooker, peel and slice them, then put them in Mason jars with a simple syrup of vinegar and sugar. They need to be processed at only 2 pounds of pressure for 5 minutes because the acidic vinegar prevents spoiling. Miki also cans at least one batch of fish each fall.