It wouldn't be a safety issue using a macerating juicer to press your apples however I would filter your juice before canning since the instructions are for pressed cider.  You can squeeze it through a pressing bag to filter out the pulp.  A sturdy flour sack dish towel would also work.  
Be sure to heat your cider before canning and also if you plan to consume it fresh it is wise to pasteurize the cider.  Heat to 160 degrees F and then cool immediately.  The cider can be canned or frozen for long term storage.  

Looks like you have already seen the publication with instructions but if not here is the link. 
https://extension.oregonstate.edu/food/preservation/preserving-foods-fruit-juice-apple-cider-sp-50-455

Good luck and enjoy your cider.

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Nellie Oehler