Victorio Food Strainer and Sauce Maker
 

I am hooked. My son came up to visit today and he helped me harvest about 15 pounds of tomatoes, clean, quarter and run them through my new sauce maker in just less than 1 hour.

Last week I processed a similar amount which took me all afternoon, removing skins and seeds, losing much of the juice of the tomatoes in the process. Maybe I had to do that first to really appreciate the how easy this was, what a great tool!

I bought one at the end of the season last year and didn't have a chance to try it out. Last week I had a bowl full paste tomatoes and decided to get out the Victorio and see how it worked. I can't believe I wasted all that time trying to do it with a foley food mill! Within no time I had a nice thick purée that needed only a little cooking down, and a small bowl of skins and seeds. I agree -- definitely worth the investment!

It the best little tool out there. I bought the extra set of screens, so I use it for seedless jams, grape jam ( the kitchen nightmare, otherwise) and salsa as well as the stuff I make with the screen that come with the strainer.

The model 250? Did you get the electric motor with it?

Yes, I got the 250, I liked all the different strainers and the motor that's available. I'm not doing enough volume to warrant needing a motor yet, but it's nice to know it's available.

I thought it would be messier than it was, there was no splattering, just breaking it down after using it, I quickly learned I shouldn't try to take the filter off the base, the whole thing should just go over to the sink.

Dak,

Thanks for starting this thread - based on the comments, I ordered one from Amazon yesterday. I also ordered the extra screens. I'm going to wait on the motor right now, but maybe later on I'll spring for that too. :yes:

Lyn

i use both paste tomatoes...polish linguisa is my favorite and my favorite beefstakes and hearts that i halve and bake in the oven to intensify the flavor and loose the excess water. cook them over the stove for about 45 minutes to thicken w some fresh basil and a bit of salt (NO SUGAR) and then run them through the machine. we use special glass jars which we boil then fill. we are up to about 100 jars/ year.
"In boca al lupo" with your sauce.

This looks awesome. So tired of burning my fingertips blanching and peeling.

Wondering how it compares to other brands?

LDx4, I hope you're happy with the Victorio, I do wish the plastic cone that helps filter the skin and seeds was a bit more durable, but overall, I'm really happy with it.

antichevarieta, polish linguisa does look like it would be a nice sauce tomato, is the plant prolific? This year one of the sauce tomatoes I'm growing is Costoluto Genovese, does that plant like to put out fruit! You've inspired me to roast some tomatoes this weekend. "Crepi il lupo" to you!

tlintx, this is so much easier that peeling by hand. Now, if they only had a machine that peeled roasted peppers.

ChrisK, I read the reviews on Amazon for the Victorio, B2B & the Roma, looked to me like more people were happy with the Victorio than the competition.

Yall might want to take a look at this.
[url]http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=28&ved=0CGgQFjAHOBQ&url=http%3A%2F%2Fwww.kasbahouse.com%2Fvillawareonline%2Ffoodcanningmachines.asp&ei=EqL9Uej9FYO09gSBgoH4Dw&usg=AFQjCNFwPW0Nj1Hu1SJse_usSPvL3FaszA&bvm=bv.50165853,d.eWU&cad=rja[/url]

[QUOTE=Worth1;368635]Yall might want to take a look at this.
[URL]http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=28&ved=0CGgQFjAHOBQ&url=http%3A%2F%2Fwww.kasbahouse.com%2Fvillawareonline%2Ffoodcanningmachines.asp&ei=EqL9Uej9FYO09gSBgoH4Dw&usg=AFQjCNFwPW0Nj1Hu1SJse_usSPvL3FaszA&bvm=bv.50165853,d.eWU&cad=rja[/URL][/QUOTE]


I'm happy with my Victorio, if I want a motor, I can buy one later on.

[QUOTE=Dak;368647]I'm happy with my Victorio, if I want a motor, I can buy one later on.[/QUOTE]

It was a joke they had one for almost $600.00:shock:

LOL, thanks for clarifying, thought you were showing how the *real* tomato growers do business.

Last year, my father found me an old Victorio strainer with all metal parts at a garage sale. I love it. But of course there is no motor.
Remy

I have an electric OMRA Pro 1 HP that I have used for years...I process about 400 to 600 pounds of tomatoes and this does it for me lickety split! It says it can process 800 lbs per hour (like I can feed them in there that fast...) My hands are just to arthritic to use a hand crank. I realize that most people don't process as many as I do so this would be on the spendy side for smaller amounts. What I like best is that it is easy to assemble and disassemble for cleanup. You don't need a schematic to put it back together :lol: I am of the schematically challenged...

That's a lot of tomatoes, I'd want an electric one too at that point. (I have to admit I was glad my son was here when I put my Victorio together, w/o him it might have taken me a *bit* longer than it did) Roughly how many plants did you have going to be able to harvest 400 pounds?

[QUOTE=Dak;368922]That's a lot of tomatoes, I'd want an electric one too at that point. (I have to admit I was glad my son was here when I put my Victorio together, w/o him it might have taken me a *bit* longer than it did) Roughly how many plants did you have going to be able to harvest 400 pounds?[/QUOTE]
I have about 800 paste/drying varieties with some going for drying and some for paste. Husband dries some also...He likes the blacks dried. I have narrowed down my grow list to the most productive that fit my criteria so we get a lot of tomatoes off of each plant. It is a sprint to get them all picked and used...In Wyoming, I had as many green to ripen indoors as I did vine ripened so the work was spread out a lot more. Bought a used bathtub (scrubbed it REALLY good) to soak the tomatoes in wine for drying.

For my sauce, I try to process enough for 2 five gallon buckets per day. That is all I can handle turning into sauce and cooking down at one time. Takes me about 2 weeks to get all processed, cook the puree down and then add all the other stuff to make my marinara sauce. The actual canning takes me about 2 days. The marinara, because of the meat, peppers, onions and mushrooms in it takes 90 minutes per batch in the pressure canner.

I don't can anything else. My Husband does relish and vegies and salsa and hot carrots. I only grow tomatoes and peppers. He grows everything else. He cans tuna that he catches also...I have no idea why as we go out on the boat and fish about every other day when we are not traveling. I have a 2 freezers full of fish!

Wow, 800 plants, that is awesome. Not to mention, a bathtub full of red wine, what an image. I bet the smell of marinara is pretty nice for that couple of weeks.

reply
 

I still have my basic Back to basics I got several years ago. I crank and I crank and I crank. But since last several years garden has been horrible I have not cranked as much as I wanted

[QUOTE=Dak;368922]That's a lot of tomatoes, I'd want an electric one too at that point. (I have to admit I was glad my son was here when I put my Victorio together, w/o him it might have taken me a *bit* longer than it did) Roughly how many plants did you have going to be able to harvest 400 pounds?[/QUOTE]

Here's the video I watched to make sure I got it put together right. I bookmarked it since I know I'll need a refresher next year!

[url]http://www.victorio.info/food-strainer-video.html[/url]

Thanks! I may have to bookmark that too. :D

[QUOTE=Father'sDaughter;368995]Here's the video I watched to make sure I got it put together right. I bookmarked it since I know I'll need a refresher next year!

[URL]http://www.victorio.info/food-strainer-video.html[/URL][/QUOTE]


Thanks so much for posting this video!! I just bought a Victorio 250 and haven't actually used it yet. I did try to put it together, and it was difficult to figure out for my non-technical brain!

Lyn

Great piece of kit.
I have used mine for the last couple of seasons and it is very helpful.

[IMG]https://lh4.googleusercontent.com/-_iI6SG1257I/USh2iwv32bI/AAAAAAAACtM/07IkYghSoO8/w1024-h768-no/IMG_1357+%2528Medium%2529.JPG[/IMG]

Victoria Food Strainer, where have you been all my life?! I ordered one and it arrived this week, used it this afternoon after work to process a bunch of tomatoes. It goes so quick, I spent an entire day peeling and seeding tomatoes earlier this week, but no more! I did need to watch the video posted to help put together and then it went smoothly. Definitely worth the money I spent.

Here's the whole kit with motor for $104.00

[url]http://www.mendingshed.com/completefoodstrainer.html[/url]

That is a good deal!

Had a Villa Ware (i believe) for many years and liked it. I was going to replace it last year but it made it through the season. This year it just didnt cut the mustard anymore. The wife went north to Amish country to pick up a Victorio but came back with a Norpro Sauce Master 2. I have used it twice and it dosnt work any better than my old one, it is going back to the store. How does the Victorio 250 and the Norpro Sauce Master 2 compare to each other?

Paul R

Paul, I used the reviews from Amazon to decide. The Victorio has over 200 reviews, while the Norpro only 26, but overall, it seems to be the better machine for the money.

Now in an ideal world, I prefer the idea of everything being stainless steel, but those start around $199.

Thanks, I'm with you on the ideal world thing.:yes:

Paul R