I bought this model a couple of years ago. I have found that it is best to put tomatoes, apples into a steamer stock pot or heat up first for 10 to 20 minutes first. This lessens the stress on the machine. I own a 32 qt heavy duty steamer stock pot. I steam apples for about 20 minutes then I quarter them and run them thru the machine. I use rubbermaid 2.5 gallon size rectangle container to strain into. I also recommend building a wood base that is 6 inches off of the counter so you can do large quantities of tomatoes, apples or fruit without stopping. Example: I steamed apples, quartered them, processed thru the strainer into 2 or 3 - 2.5 gal containers, add seasoning/extracts/other fruit into batches, I bring batches in my large stock pots to a boil for allotted recommend timeframe with a constant stirring, then water bath canned about 60 pints in a couple of hours. I like making applesauce: cinnamon, plain, vanila added to batches, strawberry applesauce, mango applesauce, pumpkin applesauce, or any other type of fruit blended then added to the processed applesauce from the strainer. 1/4 to 1/5 ratio applesauce to blended fruit. I don't add any sugar to my applesauce. I don't have any children in the house anymore so I use pints. If you have a children I would suggest qt jars. I also use strainer for base for apple or pumpkin/apple butter in 7 qt crockpots with recipe you choose for half pint jars.
Great vid, thanks for clarifying which strainer to use for 'maters (the smallest-holed one). I use homegrown paste tomatoes (Yaqui, Super Sauce, or San Marzano) and there's a lot more pulp and a lot less juice coming out than what your vid shows. Makes for a much shorter sauce cook-down time. Also, I core/cut-up my tomatoes, then throw them in batches in a high-sided skillet, occasionally stirring over medium-high heat for around 10 minutes/batch to soften things up a little. Anyway, this thing is sooooo much better/faster/easier clean-up than the manual/hand-cranked food mill I used for years. Plus, for right around $100, it can't be beat for the home-processor.
Thanks for this video. I used it for the first time tonight and was not loving it so I am trying to find videos of other people using it. I had a lot of seeds in mine when it came through and pulp coming through the chute.
They had the same machine back in the late 60s early 70s ! It was called the Squeezeo Straineo ! You could buy it almost at any hardware store in the United States !!! Is the exact same product of what You're advertising ! Except it was all metal No Plastic parts !!!
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I bought this model a couple of years ago. I have found that it is best to put tomatoes, apples into a steamer stock pot or heat up first for 10 to 20 minutes first. This lessens the stress on the machine. I own a 32 qt heavy duty steamer stock pot. I steam apples for about 20 minutes then I quarter them and run them thru the machine. I use rubbermaid 2.5 gallon size rectangle container to strain into. I also recommend building a wood base that is 6 inches off of the counter so you can do large quantities of tomatoes, apples or fruit without stopping. Example: I steamed apples, quartered them, processed thru the strainer into 2 or 3 - 2.5 gal containers, add seasoning/extracts/other fruit into batches, I bring batches in my large stock pots to a boil for allotted recommend timeframe with a constant stirring, then water bath canned about 60 pints in a couple of hours. I like making applesauce: cinnamon, plain, vanila added to batches, strawberry applesauce, mango applesauce, pumpkin applesauce, or any other type of fruit blended then added to the processed applesauce from the strainer. 1/4 to 1/5 ratio applesauce to blended fruit. I don't add any sugar to my applesauce. I don't have any children in the house anymore so I use pints. If you have a children I would suggest qt jars. I also use strainer for base for apple or pumpkin/apple butter in 7 qt crockpots with recipe you choose for half pint jars.
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Great vid, thanks for clarifying which strainer to use for 'maters (the smallest-holed one). I use homegrown paste tomatoes (Yaqui, Super Sauce, or San Marzano) and there's a lot more pulp and a lot less juice coming out than what your vid shows. Makes for a much shorter sauce cook-down time. Also, I core/cut-up my tomatoes, then throw them in batches in a high-sided skillet, occasionally stirring over medium-high heat for around 10 minutes/batch to soften things up a little. Anyway, this thing is sooooo much better/faster/easier clean-up than the manual/hand-cranked food mill I used for years. Plus, for right around $100, it can't be beat for the home-processor.
Thanks for this video. I used it for the first time tonight and was not loving it so I am trying to find videos of other people using it. I had a lot of seeds in mine when it came through and pulp coming through the chute.
Did you resolve your issue? Were you using the larger holed cylinder?
@@heyyyyyynow I think I was.
They had the same machine back in the late 60s early 70s ! It was called the Squeezeo Straineo ! You could buy it almost at any hardware store in the United States !!! Is the exact same product of what You're advertising ! Except it was all metal No Plastic parts !!!
thank you
You're welcome
What else can you put into it? Peppers? Apples? What would work.
Thanks
P.S. IT WAS MADE IN THE UNITED STATES OF AMERICA !!!
You have a neck on a neck