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Anny Middon Anny Middon is offline
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Default Food mill -- need recommendations

"ellen wickberg" > wrote in message
news:bCY4i.213001$aG1.135601@pd7urf3no...
> Anny Middon wrote:
>> "Melba's Jammin'" > wrote in message
>> ...
>>
>>>
>>>Anny, I think you can get your raspberry pretty seedless with a "berry
>>>screen" for the tomato press -- if your tomato press is like mine -- a
>>>hopper feeder. Small holes. Or else a fine/small-holed chinoise. I
>>>don't think a "regular" (whatever that is) food mill will do it. You'll
>>>want pretty small holes.
>>>--
>>>-Barb, Mother Superior, HOSSSPoJ

>>
>>
>> I don't think I can get any other screens for my tomato press -- I have a
>> fairly inexpensive one I got on Ebay a few years ago, and the screen is
>> not removeable. I know the holes in the screen are too large to filter
>> out raspberry seeds.
>>
>> The chinoise is a good idea, but it's too labor-intensive. I liked the
>> idea of an attachment for my KitchenAid that could do the job for me so I
>> could avoid almost all the work, but the one they make apparently won't
>> handle raspberry seeds.
>>
>> BTW -- if I process the raspberries to make them seedless, will the
>> spread made from the seedless puree still be technically called a jam?
>>
>> Anny
>>
>>

> Sure, I for instance hardly ever put the pits in my peach or apriot jam.
> Ellen


Yabbut I'll bet you don't puree the peaches or apricots first.

I thought that jam by definition had small chunks of fruit in it. Jam made
from deseeded raspberries won't have any chunks, will it? So -- is it still
a jam?

Anny