I have a food mill that is similar. Only mine doesn't have the suction base. I wish it did, as it's hard to find a good spot to use the clamp base in my kitchen. I love it for making apple sauce to!
That is a pretty amazing tomota crop - would these be beef tomatoes? Also, nice corn. We also need to stack our wood but have been ill with flu so not up to it at the moment. Looks like you will be having some very good tomato sauce for some delicious warming food throught the winter months!
Thats pretty neet . The way I do mine is blanch and take off the skins then cut em in half take and out some or the seeds ,then I throw em in a blender and that reduces them to a liquid . I then simmer them and can them . I saw hand crank blenders in the lemans catalog I think . I ve always wanted one of those .
You are an inspiration! Loved the chickens at the end. We pulled our tomatoes today here in MN cause nitetime temps are in the forties. Have about the same amount as you and washing them tonight! Every AVAILABLE SURFACE IS COVERED.
I used to use one like that was great for grapes. Me, I use my vitamix which I put the whole tomatoe in and then put in freezer bags. But you are right Praxxus is the master of the Tomatoe ! :-)
Them matter skins, and guts, makes right purdy chiken treats LOL (seriously... nice outfit, can't see how it wouldn't work for fruit juices ie; jelly)
I get so jealous of people with ripe tomatoes. I watched Bowhunter making sauce last night and he had about five thousand million beautiful, plump, ripe Roma tomatoes. I have hard green things that will become more green tomato chutney. Super videos.
I have my moms old Victro-strainer, it is the best thing out there for sauce--apple or tomato. I did see them at the local Ace Hardware ($50), and the Ace hardware has different screens and parts. I also learned a new trick this year for sauce--the roaster oven. I have a huge one and it needs very little attention to turn all these tomatoes into sauce. Have you considered hooking your strainer out on picnic table outside? That's where I do mine--it keeps the mess inside down. It looks good
Why are you seperating the juiice from the pulp of the tomato? Not a leading question, I really don't know. Wouldn't it be easier to cook down the tomatoes, then strain out the seeds and skin?
@looseal22 I've found when I cook my sauce down to the consistancy I like, it's hard to strain out the seeds at that point. Also, this machine doesn't exactly separate pulp from juice: The first run-through gives a really nice consistancy mash for either fresh salsa, or canned salsa that doesn't have to be cooked down much at all, plus the juice. A second run-through of the "guts" separates skin (if not peeled) and seeds out with little / no waste of the meat of the tomato.
OMG flash back i haven't seen one of those in years my mom had one growing up she used to can all the time i had all but forgot about it.... wonder if its still in her basement lol i miss Lehman's we used to go there all the time
@jayarab Oh me living within driving distance of Lehmans would NOT be a good thing!!! There's also a wish list going on for them at our house. They have plastic with separate rubber seals, re-useable canning lids (brought back from the 70's) I'm saving up for at the moment.. . . . You ought to ask your Mom about her processer -- maybe she still has it!!!
@Michigansnowpony yea its a great place only about 1.5hrs at most from my parents house i had forgot about it till the last couple years we're going to make a pit stop when we go visit them again i'll let you know when we go and save ya a bit on shipping lol... and yes i talked to my mother she still has it in her basement lol
Years ago my son bought me a food mill that was Italian made and had instructions in Italian from a thrift store for 2 or 3 dollars. We love it! I use more for making apple sauce than for tomato sauce but this year used is for maters. It didn't kick out as much as yours did, just the skin and seeds. I really should make a vid of mine but I don't know where to buy another like it. I envy your harvest.
@VivianRinSC -- God has totally made up for the blight last year with our tomato crop THIS year. : ) I'm trying not to be an ungrateful whiner and complain about the abundance -- LOL. Even those beefsteaks I planted from seed right in the garden mid-May are producing hot and heavy and keeping right up with the Roma's. I read you could do that in that book, "Gardening When It Counts" and sure enough, direct planting of tomatoes DOES seem to work out okay. Who knew!?!
Very cool! That seems so much easier than blanching, skinning, seeding by hand, then pureeing in the food processor. Doesn't look like much more gets wasted with this method also. I'm going to look into getting one of these. Thanks for the video.
@Praxxus55712 Ray!! You need one of these! I cannot believe the tomato guru himself doesn't have one. Of course, perhaps you've perfected the method you mention . . . ; ) Snort! Hey -- I'm bringing inside this Fall two tomato plants I planted late in big tubs to see if I can have tomatoes over the winter. One is a chocolate cherry and the other is a Mr. Stripey. I'm sure I can give them a slow, drawn out death over the winter months. . . (I don't do houseplants well).
@Richardofdanbury On the first time through, about half of the pulp of the tomato gets turned into juice and half of it goes out the "guts" end (which makes it great for salsa at that point). If you then take and run the "guts" through the processer again, there's very little of the "flesh" of the tomato falling into the "guts" bin -- just seeds and (If I didn't blanche and peel them), skins. The O.M.R.A seems to separate the pulp from the seeds/skins on the first pass much better.
i got the back to basics one; very similar to that one. I fear that the plastic cone, where the "guts" come out, will break soon. It is such a hard plastic that I'm afraid will snap. I see that the Roma version is on amazon for 40buckaroos.
@tnjeffofalltrades -- Oh forgot about Amazon! They often have really good prices on merchandise and free shipping. My cone is hard plastic too -- I think it's pretty durable though. But plastic does often become brittle with age. That's an advantage I see with the O.M.R.A -- more substantial construction.
psssst... mine is called a squeezo... old school... my hubby hooked up our black and decker drill to the handel end... it sure speeds up the process! I'm jealous... my tomatoes rarely ripen, we live in rain country.
I have a food mill that is similar. Only mine doesn't have the suction base. I wish it did, as it's hard to find a good spot to use the clamp base in my kitchen. I love it for making apple sauce to!
HomesteadAcres 1 year ago
That is a pretty amazing tomota crop - would these be beef tomatoes? Also, nice corn. We also need to stack our wood but have been ill with flu so not up to it at the moment. Looks like you will be having some very good tomato sauce for some delicious warming food throught the winter months!
ivankinsman 1 year ago
Thats pretty neet . The way I do mine is blanch and take off the skins then cut em in half take and out some or the seeds ,then I throw em in a blender and that reduces them to a liquid . I then simmer them and can them . I saw hand crank blenders in the lemans catalog I think . I ve always wanted one of those .
2bears4321 1 year ago
You are an inspiration! Loved the chickens at the end. We pulled our tomatoes today here in MN cause nitetime temps are in the forties. Have about the same amount as you and washing them tonight! Every AVAILABLE SURFACE IS COVERED.
tabitie 1 year ago
Thank you so much for mentioning my video!
peleefarmers 1 year ago
I used to use one like that was great for grapes. Me, I use my vitamix which I put the whole tomatoe in and then put in freezer bags. But you are right Praxxus is the master of the Tomatoe ! :-)
marthale7 1 year ago
cool..........a woman in overalls.......if i was only 20 years younger........hehehehe
ironhead41 1 year ago
Them matter skins, and guts, makes right purdy chiken treats LOL (seriously... nice outfit, can't see how it wouldn't work for fruit juices ie; jelly)
GoatHollow 1 year ago
I get so jealous of people with ripe tomatoes. I watched Bowhunter making sauce last night and he had about five thousand million beautiful, plump, ripe Roma tomatoes. I have hard green things that will become more green tomato chutney. Super videos.
Best Wishes, Brendan.
baconsoda 1 year ago
I have my moms old Victro-strainer, it is the best thing out there for sauce--apple or tomato. I did see them at the local Ace Hardware ($50), and the Ace hardware has different screens and parts. I also learned a new trick this year for sauce--the roaster oven. I have a huge one and it needs very little attention to turn all these tomatoes into sauce. Have you considered hooking your strainer out on picnic table outside? That's where I do mine--it keeps the mess inside down. It looks good
michiganmadmax 1 year ago
Why are you seperating the juiice from the pulp of the tomato? Not a leading question, I really don't know. Wouldn't it be easier to cook down the tomatoes, then strain out the seeds and skin?
looseal22 1 year ago
@looseal22 I've found when I cook my sauce down to the consistancy I like, it's hard to strain out the seeds at that point. Also, this machine doesn't exactly separate pulp from juice: The first run-through gives a really nice consistancy mash for either fresh salsa, or canned salsa that doesn't have to be cooked down much at all, plus the juice. A second run-through of the "guts" separates skin (if not peeled) and seeds out with little / no waste of the meat of the tomato.
Michigansnowpony 1 year ago
Great vid Renee! Loved how the chickens were really enjoying their treat. take care.
Dixie096 1 year ago
Your videos are so useful; I love it!
baddogonline 1 year ago
OMG flash back i haven't seen one of those in years my mom had one growing up she used to can all the time i had all but forgot about it.... wonder if its still in her basement lol i miss Lehman's we used to go there all the time
jayarab 1 year ago
@jayarab Oh me living within driving distance of Lehmans would NOT be a good thing!!! There's also a wish list going on for them at our house. They have plastic with separate rubber seals, re-useable canning lids (brought back from the 70's) I'm saving up for at the moment.. . . . You ought to ask your Mom about her processer -- maybe she still has it!!!
Michigansnowpony 1 year ago
@Michigansnowpony yea its a great place only about 1.5hrs at most from my parents house i had forgot about it till the last couple years we're going to make a pit stop when we go visit them again i'll let you know when we go and save ya a bit on shipping lol... and yes i talked to my mother she still has it in her basement lol
jayarab 1 year ago
Pretty neat. Thanks for sharing.
SleestaksRule 1 year ago
Years ago my son bought me a food mill that was Italian made and had instructions in Italian from a thrift store for 2 or 3 dollars. We love it! I use more for making apple sauce than for tomato sauce but this year used is for maters. It didn't kick out as much as yours did, just the skin and seeds. I really should make a vid of mine but I don't know where to buy another like it. I envy your harvest.
VivianRinSC 1 year ago
@VivianRinSC -- God has totally made up for the blight last year with our tomato crop THIS year. : ) I'm trying not to be an ungrateful whiner and complain about the abundance -- LOL. Even those beefsteaks I planted from seed right in the garden mid-May are producing hot and heavy and keeping right up with the Roma's. I read you could do that in that book, "Gardening When It Counts" and sure enough, direct planting of tomatoes DOES seem to work out okay. Who knew!?!
Michigansnowpony 1 year ago
@Michigansnowpony I hope to complaining, uh, I mean, praising such an abundance next year. lol.
VivianRinSC 1 year ago
Very cool! That seems so much easier than blanching, skinning, seeding by hand, then pureeing in the food processor. Doesn't look like much more gets wasted with this method also. I'm going to look into getting one of these. Thanks for the video.
ByteMeDammit 1 year ago
It would be so much cheaper to just chew them up in your mouth and spit the juice out......ok I can NOT believe I just said that. :(
Love the juicer though! You are dealing in some serious tomato tonage!! WOW!
Praxxus55712 1 year ago
@Praxxus55712 Ray!! You need one of these! I cannot believe the tomato guru himself doesn't have one. Of course, perhaps you've perfected the method you mention . . . ; ) Snort! Hey -- I'm bringing inside this Fall two tomato plants I planted late in big tubs to see if I can have tomatoes over the winter. One is a chocolate cherry and the other is a Mr. Stripey. I'm sure I can give them a slow, drawn out death over the winter months. . . (I don't do houseplants well).
Michigansnowpony 1 year ago
What about the tomato "meat" does it pass through the mill into the "juice"?
Richardofdanbury 1 year ago
@Richardofdanbury On the first time through, about half of the pulp of the tomato gets turned into juice and half of it goes out the "guts" end (which makes it great for salsa at that point). If you then take and run the "guts" through the processer again, there's very little of the "flesh" of the tomato falling into the "guts" bin -- just seeds and (If I didn't blanche and peel them), skins. The O.M.R.A seems to separate the pulp from the seeds/skins on the first pass much better.
Michigansnowpony 1 year ago
Nice video! I commented and rated :) Hope to see you around my videos sometime!
pageCOW 1 year ago
i got the back to basics one; very similar to that one. I fear that the plastic cone, where the "guts" come out, will break soon. It is such a hard plastic that I'm afraid will snap. I see that the Roma version is on amazon for 40buckaroos.
Great vid as usual, thanks -j
tnjeffofalltrades 1 year ago
@tnjeffofalltrades -- Oh forgot about Amazon! They often have really good prices on merchandise and free shipping. My cone is hard plastic too -- I think it's pretty durable though. But plastic does often become brittle with age. That's an advantage I see with the O.M.R.A -- more substantial construction.
Michigansnowpony 1 year ago
psssst... mine is called a squeezo... old school... my hubby hooked up our black and decker drill to the handel end... it sure speeds up the process! I'm jealous... my tomatoes rarely ripen, we live in rain country.
Rezist01 1 year ago