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BHM's Homesteading & Self-Reliance Forum
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Go Back   BHM Forum > Homesteading > Food > Canning/Preserving

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Old 08-23-2010, 12:03 AM
yotetrapper Female yotetrapper is offline
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Join Date: Aug 2009
Location: Stronghurst IL
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Default Victorio style strainer/ tomato question

I've only got this strainer this year, but the few times I've made sauce, I've just ran the raw tomatoes through it. But, in the ball complete guide to home canning, it says to quarter and squish the tomatoes in a pan while boiling before running them through the strainer?

Anyone know why that might be?

And how do you all do yours when using a victorio, roma, etc. tomato strainer?
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Old 08-23-2010, 12:29 AM
nhlivefreeordie Male nhlivefreeordie is offline
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I do it the same way you do, I run them through the strainer first, and then reduce the puree` by about 2/3. 22 quarts of puree` becomes 7-8 quarts of ready for spices sauce.
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Old 08-23-2010, 12:35 AM
DM DM is offline
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I don't think it matters, my brother runs his through raw... Many times i cook mine with onions, peppers ect., then run it all through mine. Everything goes through easier after it's cooked...

I guess it's all about what you want to end up with.

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Old 08-23-2010, 12:40 PM
neparose neparose is offline
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I run mine thru raw. Just make sure their cut up in small enough chunks. {tried running cherry tomatoes thru whole one time. After wiping the ceiling down I made a mental note, never try that again!} If you like chunks of veggies in your sauce, you can add them when your cooking it down. If you like a smooth sauce you can cook everything then run it thru. Something I tried this year was using one of those nuke baggies that steams veggies in the microwave? Onions, peppers, and carrots went in that and after nuking, I just put them thru the roma with the raw tomatoes. I hate messing with running pots of hot stuff in the strainer, so this is just pure laziness on my part but it works great.
rose
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Old 08-23-2010, 01:00 PM
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KarenBC Female KarenBC is offline
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Default I love this tip

about not putting whole cherry tomatoes through the strainer! Tomato stains on the ceiling would be nasty to remove.

My tip for the Victorio is how I attach it to the cupboard. I pull out a drawer - take it right out, and then the strainer will attach to the counter just fine. Took awhile to figure the best spot to set it up - so that the pan catching the good stuff fits just right. I use a glass pyrex long rectangular dish, about 4 inches deep - it fits under the chute just great.

Wonderful machine this. Mine is hand crank, but really easy to turn.

Makes great applesauce with cooked (whole) crab apples, or cooked quartered bigger apples.
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