Table of Contents
Advertisement
H E L P F U L H I N T S
When straining large quantities of high-moisture foods, such as tomatoes, it is
normal for liquid to appear in the hopper. Continue to turn handle until liquid
drains from the hopper before adding more food.
During processing, it may be necessary to occasionally scrape excess pulp from
the screen.
When processing foods with tougher peels or foods without peel or cores, it may be
necessary to re-strain to extract additional pulp. Also, if seeds and pulp do not seem
as dry as they could be, it can be run through strainer a second time, but this is not
expected to be standard procedure.
Accessory screens, spirals and a motor attachment are available to expand the use of
your strainer and to process a wider variety of foods.
Recipe Tips
Tomato Sauce/Puree
Start with whole, preferably vine-ripened, tomatoes. Remove stems, wash tomatoes
and cut into quarters. If tomatoes are pulpy, a little unripe, or otherwise hard to
strain, parboil to soften. Cool slightly, then strain. Use immediately or preserve for
later use. Add your favorite seasonings and simmer until it reaches desired thickness.
Simmer longer for thicker sauce or tomato paste. Canned tomato paste may also be
added to help thicken the sauce.
Applesauce
Remove stems, wash apples and cut into quarters. Do not peel or core. Microwave or
parboil apple sections until tender. Drain, if necessary. Cool slightly, then strain.
Sweeten and season to taste. You can also combine different apple varieties to suit
your particular tastes.
Berries/Fruit Jams
Strained berries can be used to make jam, jellies, pie fillings, desserts, ice cream
toppings or fruit leather. Use the Berry Screen (available separately) to process berries
that have very small seeds. Remove stems and leaves. Rinse berries, drain well, then
strain. Sweeten to taste.
6
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
A
A
A
A
A
A
A
A
A
A
A
A
A
A
A
A
A
A
A
A
Hide quick links:
Advertisement
Table of Contents
