It is obtained mainly by means of pressing, but it is also possible to use a juicer or steam juice maker. Mature sea-buckthorn berries are crushed (kneaded), water is added to the resulting pulp (at the rate of 200 g of water per 1 kg of berries), heated to a temperature of 40-50 ° C and mixed. The mixture is slightly heated, then with the help of hand presses (screw or lever) press the juice. After filtering through the tissue, the juice is heated in enameled dishes to a temperature of 80-85 ° C and poured into glass bottles or jars, filling them almost up to the top, 1-1.5 cm below the whisk of the throat. Just fill with juice and cans.
Banks are closed with glass or tin lids and then kept in water at a temperature of 85 ° C for pasteurization for 15-20 minutes.