Quote:
Originally Posted by TexasTim
I use a plastic Victorio. This is the third season and it is still in perfect condition. I boil the tomatoes down for a half hour before milling them. I use a potato masher initially to get enough juice in the base of the pot.
Hand cranking the soft, boiled tomatoes is not an issue. It takes me about 15 minutes for 25 lbs. and most of that time is dumping the juice from a low sided container (the only kind that will fit below the discharge chute), into a cooking pot.
I do the same with blackberries but only heat them through enough to get the juice flowing.
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I put the Victorio on the corner of my counter with the discharge chute hanging over the edge. A deep pot on a stool catches the good stuff, so I don't have to dump frequently. I also rigged up a splash guard so raw tomatoes don't squirt all over the place. I use a curved baguette pan we have, but a flexible cutting board could probably be used.