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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#46 | |
Tomatovillian™
Join Date: Jul 2011
Location: italy
Posts: 58
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#47 |
Tomatovillian™
Join Date: May 2009
Location: Floyd VA
Posts: 771
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I have been running raw tomatoes through my Victorio mill for years and boiling them down for sauce with no problems.
TomNJ/VA |
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#48 | |
Tomatovillian™
Join Date: Nov 2011
Location: MA/NH Border
Posts: 4,919
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Mom always cooked them first because she used a foley mill, and then she'd have to cook the purée down even more to thicken it. Someday I'll have to ask her or dad how how their mothers and grandmothers did it back in Italy. I never gave it much thought before now! I'm guessing they probably canned whole tomatoes and crushed them as they used them. |
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#49 |
Tomatovillian™
Join Date: Jul 2011
Location: italy
Posts: 58
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#50 | |
Tomatovillian™
Join Date: May 2009
Location: Floyd VA
Posts: 771
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If I want a short cooked, fresher tasting marinara sauce I use more paste tomatoes, squeeze out some gel, and let them drain a bit before milling. TomNJ/VA |
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#51 |
Tomatovillian™
Join Date: Jul 2010
Location: NY Zone 5b/6a
Posts: 546
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Since I didn't use a Victorio, but a Kitchenaid, it's quite possible that the Kitchenaid along with the wrong tomatoes left way too much juice (read water) in the processed material to reduce in a reasonable amount of time (It took over 5 hours), all the way down to the consistency of ketchup.
Now, I know that there's more ways than one to skin a cat, and I wasn't trying to pit catskinners against one another, either; just lookingI for a little help, In all fairness, this thread is about Victorio machines, and my apologies for the distraction. They do say: "be careful what you wish for." "but, they should also say: "And be careful where you wish it. ....I should have started another thread. Sorry everyone. |
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#52 |
Tomatoville® Recipe Keeper
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,821
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Charlie, no need to apologize. Nothing wrong with discussing any kind of machines in this thread.
__________________
Corona~Barb Now an Oregon gal |
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#53 | |
Tomatovillian™
Join Date: Jul 2011
Location: italy
Posts: 58
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i just did 55 kilos with a friend...we cut them, cooked them down for about 45 minutes to an hour while ladeling off all the excess liquid..ran through our passata machine (10 minutes)...then boiled quickly (5 minutes) to place them in glass jars to preserve them. this is how the italians do it...at least the ones I know here in Parma. Our sauce is very rich and thick...and Italians do not put anything in their passata when preserving it. It is used as a sauce itself for pasta, pizza, etc..or as a base for other recipes. In boca al lupo |
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#54 | |
Tomatovillian™
Join Date: Nov 2011
Location: MA/NH Border
Posts: 4,919
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As for not putting anything in, this is true as well for all my Calabrian relatives -- pure tomatoes, but some (like my mother and her mother) would tuck a few raw basil leaves in the bottom of each jar before filling them (probably goes against safe canning protocols, but it's how it was always done). All the other seasonings, etc. get added when it's used. The reason is that they will cook different sauces depending on the dish. For example, on pizza it just gets a pinch of salt and does not get cooked at all before being ladled onto the dough (it will cook in the oven, after all). For straight pasta it's a quick sauce with some garlic, basil and salt (a pinch of crushed peppers was optional). For a Sunday dinner sauce, it gets started early in the morning and meatballs, sausages, and/or chunks of beef and pork are braised in the sauce for hours. Italians are not a one tomato-sauce-fits-all culture, and when they start with a jar of plain tomato purée, they can create whatever they want. Back to strainers - I do have questions specifically for any Victorio users. As I said, I started with a foley mill so the tomatoes had to get cooked first. When I bought my Victorio I did a lot of research because even the book that came with it didn't specify if the tomatoes should be raw or cooked. I never came up with a definitive answer. For those of you using a Victorio - do you cook before or after? If you cook before, do you peel the tomatoes first? And do you let them cool down before running them through? I initially did a small a test run with a few cooked tomatoes. I had a lot of difficulty getting them through the Vctorio, and the softened skins just clogged up the tube. When I did the rest of them raw, they just sailed right through and the skins easily tumbled out of the end. That's why I've decided to go with raw and try the overnight separation method. While I personally don't think it makes a difference in the end product |
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#55 |
Tomatovillian™
Join Date: Feb 2009
Location: Eagle Point, Oregon
Posts: 30
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My Victorio Strainer instruction Manual says "For best results, use fresh, ripe, uncooked tomatoes. Wash and cut into quarters".
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#56 |
Tomatovillian™
Join Date: May 2009
Location: Floyd VA
Posts: 771
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I always mill my tomatoes raw, and use different screens according to what kind of product I am making and how many tomatoes I am processing. The finer the holes in the screen, the more tomatoes I can process before the screen eventually clogs. The fine-holed tomato screen is great for making large quantities of a smooth sauce with no skin or seeds. For a slightly chunker sauce with some seeds I use the pumpkin screen with larger holes, but it requires cleaning after about 25 pounds of tomatoes. The salsa screen has the largest holes (1/4") for a nice chunky sauce or salsa, but needs cleaning after about 15 pounds of tomatoes.
The reason for the cleaning is that skin pieces stick to the holes and clog them. Continued milling causes some small skin pieces to enter the sauce. Not a big deal, but neither is cleaning the screen - just scrape it with the back of a knife under running water. I keep two salsa screens so I can just swap screens and continue with large batches. Some skin always gets through with the salsa screen, but not enough to adversely affect the salsa. I love my Victorio mill - I have been using it for five years now without any problems, and it saves me hours of work compared to blanch & chill skin removal. It's easy to clean too, just rinse the parts under hot running water. Wonderful machine! TomNJ/VA |
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#57 |
Tomatovillian™
Join Date: Jul 2011
Location: Atlanta, Georgia
Posts: 2,593
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Mine has arrived - just in time for green tomato relish!
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#58 |
Tomatovillian™
Join Date: Feb 2010
Location: Merced, CA
Posts: 832
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Hi,
Anticipating a bumper crop this year, I thought I might finally "bite the bullet" and buy a motor for my Villa Ware Victorio 200 Food Strainer. I was a bit shocked to find out that the model no. 200 that I have was discontinued over 20 years ago!! (Seems like only yesterday that I bought it.......). It turns out that the current Victorio motors don't work with the older 200 models. I really don't want to buy a new food/mill strainer because there's nothing wrong with what I have now and I'd probably have to buy all new accessories (the various screens and different size red spindle thing) if I got the new model Victorio. So I'm wondering if anyone knows of some sort of after market or DIY set up that can be used as a motor for the older Villa Ware/Victorio No 200 food mills. Thanks! Anne |
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#59 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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![]() But I may be wrong. There is this same problem with the pasta machines the older ones you have to buy a plate the motor attaches to. If this is the case with your machine you might be able to get the part alone. http://www.google.com/url?sa=t&rct=j...,d.aWw&cad=rja Worth Last edited by Worth1; May 20, 2015 at 02:06 PM. |
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#60 |
Tomatovillian™
Join Date: Feb 2010
Location: Merced, CA
Posts: 832
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YEAH WORTH!!!
I suspected you'd be able to help me out ![]() ----------------------------------------- 01-0101 Roma Motor Attachment This powerful 2-speed electric motor will make quick work of the biggest job--whether it's canning a whole tomato harvest or preparing pasta for a family feast! The motor features a momentary "ON" button that is perfect for use with our ravioli making attachments. Dimensions: 9-1/4" x 5" x 6-1/2" Connects easily to both the Roma Food Strainer/Sauce Maker and the Weston Brand Pasta Machine. Motor Attachment-Pasta/Food Strainer Weston Brand Dual-Purpose Electric Motor Also fits the Villaware V200. food strainer. Made in China ------------------------------------------- THANK YOU! ![]() Anne |
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