On Tue, 19 Aug 2008 21:34:56 -0500, zxcvbob >
wrote:

>Mark A.Meggs wrote:
>> The strainer arrived yesterday. Got it assembled this afternoon and
>> put it to work (I said I was going to wait 'til next year, but I just
>> could let all those tomatoes go to waste).
>>
>> I've got 8 quarts of strained tomatoes cooking down to sauce right
>> now.
>
>You cook them first? (maybe that's why I never had much luck using my
>tomato strainer)

Cook 'em down after running 'em through the strainer. You have to get
rid of water to thicken the strained tomatoes into sauce.

If you aren't using a Victorio-type strainer, then skin them and cook
for 20 minutes or so. Then, run through a conical strainer to remove
seeds.

>
>>
>> Does anyone have any tips for getting the vacuum base to hold? It
>> tends to let go about halfway through a hooper load (this is on a
>> smooth to the point of being slick surface)
>>
>> The clamp may work better, but my kitchen surfaces don't have enough
>> overhang at the edges for it to get any purchase.
>
>Get one of those steel and particle board folding banquet tables while
>you maybe still can (they are being replaced with plastic ones that
>don't look strong enough.) They have a nice overhang for mounting
>clamp-on appliances. I have a reloading press mounted to one, and it's
>strong enough for that (George knows what I'm talking about)
>
>I've got an original Squeezo strainer (from Garden Way, the Troybuilt
>tiller folks) with the optional berry and pumpkin screens as well as the
>tomato screen. I never much cared for it and was thinking about selling
>it on eBay. When I've used it with tomatoes, it seemed to give them a
>metallic (aluminum?) taste. Could be my imagination. Or it could from
>crushing the seeds. I really should try it using cooked tomatoes...
>
>Somewhere I have a stainless steel and plastic strainer attachment for a
>#10 or #12 meat grinder. Made in Germany, but I'm not sure by whom. It
>works pretty well, if I can find it.
>
>Bob