Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK
|
|
Thread Tools | Display Modes |
August 18, 2011 | #24 | |
Tomatovillian™
Join Date: Jan 2010
Location: zone 6b, PA
Posts: 5,664
|
Quote:
Thanks for taking the time to make all these suggestions. 1. I removed stems and cores from all tomatoes. 2. I cut the tomatoes in pieces small enough to fall through the hole after originally cutting about the size you mention. 3. I understand that the screw has a metal piece inside that fits around the shaft- I even watched the video on their website which gives much more detailed instructions than the manual. 4. Since the directions stressed NOT to push the tomatoes with the tamper but merely to use it to guide them to the hole, I was really careful about this, pushing only when needed to keep tomatoes going through to the screw. 5. The directions and the customer relations rep I spoke with both said to fill the hopper no more than 1/2 full, so I complied with this. 6. I only have the screen that came with the mill- the one designed for tomatoes and apples. After reading how this works for you, I'm even more confused as to what causes the juice and pulp to just stop coming out and the cranking be as difficult as when it's empty. I couldn't face it again today, two days in a row, so I loaded up the dehydrator instead with the ripest fruits. To add insult to injury, I bought an electric roasting pan and filled that and my crockpot with the puree and left them to slow cook all night, only to find this am that the sides of the roasting pan are so burnt that I'll have to attack it with baking soda or something to try to clean it. The puree tastes fine, as the burning happened after the level of puree lowered. Kath |
|
|
|