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: Jan 2009
Location: South Of The Border
Posts: 1,169
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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
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"If I'm not getting dirty, I'm not having a good time." |
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#17 |
Tomatovillian™
Join Date: Mar 2009
Location: CA
Posts: 494
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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?
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#18 | |
Tomatovillian™
Join Date: Jan 2009
Location: South Of The Border
Posts: 1,169
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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!
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"If I'm not getting dirty, I'm not having a good time." |
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#19 |
Tomatovillian™
Join Date: Mar 2009
Location: CA
Posts: 494
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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.
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#20 |
Tomatovillian™
Join Date: Mar 2008
Location: texas
Posts: 1,451
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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
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#21 | |
Tomatovillian™
Join Date: Nov 2011
Location: MA/NH Border
Posts: 4,919
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http://www.victorio.info/food-strainer-video.html |
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#22 |
Tomatovillian™
Join Date: Mar 2009
Location: CA
Posts: 494
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Thanks! I may have to bookmark that too.
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#23 | |
Tomatovillian™
Join Date: Dec 2011
Location: San Diego
Posts: 321
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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 |
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#24 |
Tomatovillian™
Join Date: Jan 2008
Location: Melbourne, Australia
Posts: 125
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Great piece of kit.
I have used mine for the last couple of seasons and it is very helpful. |
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#25 |
Tomatovillian™
Join Date: Jan 2013
Location: Wisconsin
Posts: 46
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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.
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#26 |
Tomatovillian™
Join Date: Jul 2011
Location: Atlanta, Georgia
Posts: 2,593
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#27 |
Tomatovillian™
Join Date: Mar 2008
Location: texas
Posts: 1,451
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That is a good deal!
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#28 |
Tomatovillian™
Join Date: Nov 2009
Location: Avilla IN
Posts: 300
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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 |
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#29 |
Tomatovillian™
Join Date: Mar 2009
Location: CA
Posts: 494
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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. |
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#30 |
Tomatovillian™
Join Date: Nov 2009
Location: Avilla IN
Posts: 300
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Thanks, I'm with you on the ideal world thing.
![]() Paul R |
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