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
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#16 | |
Tomatovillian™
Join Date: Jun 2015
Location: No.Central Arkansas - 6b/7a
Posts: 179
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The Victorio is great for making tomato sauces and tomato juice or V8 juice for canning but anything you want some real texture in is over-processed in it IMO. Dave PS: and forget about running raw, unheated tomatoes through it. That makes a real mess all over the kitchen with juicy squirts many feet away.
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#17 |
Tomatovillian™
Join Date: Jun 2012
Location: TN
Posts: 120
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You've already got lots of opinions but here's one more - get the Victorio. I bought the same OXO food mill and returned it after one miserable use. I rarely return things but that one just didn't cut it with tomatoes. I hand crank my Victorio for Sauce and will try it for salsa this year.
I normally do the salsa in my food processor but I roast the vegetables first, then peel and process. I'm hoping that the Victoria will make this process a little easier because peeling is a pain (but the salsa is sooooooooooo good!). |
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#18 |
Tomatovillian™
Join Date: Mar 2014
Location: Greenville, South Carolina
Posts: 3,099
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Actually I do prefer my salsa pureed, that is why I thought a food mill might save me some time. I don't really like salsa chunky as I like to dip a chip and the salsa stick to it, restaurant style. Plus it is easier to add to all sorts of dishes IMO. To each his own. As an aside I was looking at the Roma food mill which is much cheaper and appears to be the same thing? I read some old GW post saying as much. I am going to order it if that is the case. Plus I will be making tomato sauces and ketchup as well as a lot of other things.
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#19 |
Tomatovillian™
Join Date: Nov 2011
Location: ohio
Posts: 4,350
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I have the old style victorio. I found mine at goodwill for a whopping 5.00. It was the style made before the plant burned down. It has the heavy metal auger. I use it all the time during canning season. I make bushels of applesauce and make bushels of tomatoes and vegetables into juice. I also have the very old squeezo brand too and I still like the victorio one the best.
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carolyn k |
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#20 |
Tomatovillian™
Join Date: Nov 2011
Location: MA/NH Border
Posts: 4,919
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I put my tomatoes through the Victorio raw. I cut out the core, give them a squeeze over a scrap bowl to get rid of some of the gel and seeds. cut them into halves or quarters, depending on the size, and run them through. Works just fine.
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#21 | |
Tomatovillian™
Join Date: Jun 2015
Location: No.Central Arkansas - 6b/7a
Posts: 179
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Dave
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Dave |
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#22 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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If you have a meat grinder you can run just about anything through it including tomatoes.
Just pick tbe size grinding plate you want and go to town. But making sauce without seeds is a different critter. Seeds in fresh salsa good seeds in cooked suace very bad. ![]() Bad sauce bad bad sauce. ![]() The word for chunky salsa is salsa crudo. Worth |
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#23 | |
Tomatovillian™
Join Date: Nov 2011
Location: MA/NH Border
Posts: 4,919
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Personally, I prefer to cook them down as little as possible before canning as my goal is purée, not finished sauce. After I run them through the mill, I put them in a large container in the fridge over night so the liquid separates out from the pulp and then gets siphoned out before the thick pulp goes into the pot for a very short heating time. This drastically cuts down on the cooking time needed to produce a nice, thick tomato purée for canning. I have Brokenbar (Mary) to thank for this tip. It's amazing how thick of a purée you can get while still keeping most of that fresh tomato flavor. As that is also the goal for salsa, I'm guessing this method is perfect for making it as well. |
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#24 | |
Tomatovillian™
Join Date: Apr 2015
Location: Illinois, zone 5a
Posts: 579
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#25 |
Tomatoville® Recipe Keeper
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,821
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"I wonder if you could make zucchini bread with yellow squash?"
Sure you can. No little flecks of green of course.
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#26 | |
Tomatovillian™
Join Date: Dec 2011
Location: Vermont
Posts: 1,001
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I put the Victorio on the corner of my counter with the discharge chute hanging over the edge. A deep pot on a stool catches the good stuff, so I don't have to dump frequently. I also rigged up a splash guard so raw tomatoes don't squirt all over the place. I use a curved baguette pan we have, but a flexible cutting board could probably be used.
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"Red meat is NOT bad for you. Now blue-green meat, THAT'S bad for you!" -- Tommy Smothers |
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#27 | |
Tomatovillian™
Join Date: Mar 2014
Location: Greenville, South Carolina
Posts: 3,099
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![]() Anyone have a Roma food mill? Is it equal to a Victorio? If I order it today it will be here Saturday and I can start processing my maters. |
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#28 |
Tomatovillian™
Join Date: Nov 2011
Location: MA/NH Border
Posts: 4,919
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My mother slices up, blanches then freezes a ton of summer squash and zucchini every year. She purées it into soups over the winter as she and my dad eat a lot of vegetable soup.
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#29 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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#30 |
Tomatovillian™
Join Date: Nov 2011
Location: ohio
Posts: 4,350
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I can't tell you if they compare or not. I have the squeezo and the victorio and the victorio wins hands down... mostly due to the size of the auger. The roma one will have a much smaller auger, but it is plastic so it may work better than the squeezo one. If you don't like it send it back or return it if you get a roma one. I know they are less expensive, but the difference in price often reflects a difference in performance. You may not know or care if you haven't used a victorio one, but I will say am sure it will be waaaaay better than the hand crank food mill.
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carolyn k |
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