I mentioned to another YT homestead, about thinking of using pressure canners (the big boys) 20 - 41 quart models.
http://www.pressurecooker-outlet.com/Pressure-Canners.htm
Defoliate the stalks, and cut to length to fit (standing up) inside the canner. Snug, but not crammed in. Pressure steam for the needed time, versus all the long cooking and boiling hours to reduce the excess water (and getting out the magnesium chlorophyll green froth from the pressed cane sugar juice). Steaming takes less time, less fuel, less energy for processing and humans.
THEN secondly (not firstly) press the steamed canes from the canner, through a wringer washer versus the high technology and costly mechanical processor. The same wring washer has various levels of crunching and scrunching ... and is easier with steamed and floppy cane, versus scrunching hard cane through the mechanical device. Can process multiple stalks through a wringer, versus the one can method of the machine. And crank down the wringers for greater expression, until you start pressing out the green - that you don't want in the first place - other than separating it out for a magnesium chlorophyll drink - or using as magnesium back onto the garden, for that deep dark chlorophyll of plant foliage. The cane fiber mats can be tossed into the compost (or better yet, along with the chlorophyll be given to the animals to drink and eat the post-pressing sugary canes). Otherwise, toss into the compost for soil fibers and loose soil texture.
Could still use the machine with the steamed canes, and this would be so much faster in pressing out the juice, with second and third pressings with soft steamed canes.
The pressure-steaming kills any bugs/bacteria, so any processing after the steaming is all sterile and clean.
Using multiple canners at the same time, you can process batches in 5-15 minutes (?), press, and then have other canners for doing all the mason jar and lid canning of the pressed product.
Pressure-steaming is KNOWN to keep full nutrition and caloric count, versus cooking and boiling that can reduce health values as much as 50+% (!). Fresh rice is 735 calories per cup, steamed rice is 735 calories. Boiled/cooked rice (and all other such foods) is 235 calories. A lot of wasted food value. Steaming also can be processed up to 15 PSI for 250F, but heat is only needed (like health department restaurant food) to 165F for bacterial sterilization. So any first-steamed sugar cane retains a majority of its amino acids, enzymes, vitamins, minerals, ... and doing the final jar canning (only need a hot water bath) is to JUST get the lids and rings to seal and create the needed vacuum in the jar.
Just saying .... and can do all this outside over a fire, with a metal plate for the canners indirect heating..
And if anybody mentions, what about getting out all that excess water ... as sugar cane is ~12-16% sugar and 63-73% water. Anybody wanting to make syrup or sugar crystals, then pour cane juice into a canner, and steam out the water through the vent, allowing the juice to thicken and sugar ball, without burning or caramelization. Even making molasses and other products. Any making of hard sugar candy, sugar crystals ... pouring onto a cold plate and allowing the syrup to crystallize and then be broken and blendered into sugar crystals is easy. Just steam out the excess water until the desired thickness (heat and timing) is achieved.
Just saying ....