How to use the Fruit & Vegetable Strainer attachment of the Kitchen Aid Mixer to reduce the time it takes to prepare tomatoes for canning. No blanching! No peeling!
This method is perfect for preparing tomatoes for sauce, paste, spaghetti sauce, taco sauce, salsa, and more!
Buy the Fruit and Vegetable Strainer Attachment here: http://amzn.to/2lBvnon (affiliate link*)
(Note, this is an attachment for a Kitchen Aid Mixer; the Mixer is not included.)
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Hi. Thanks for the vid. I love tomato juice and my mom said she has tons of tomatoes this year so I was thinking of buying this (I already have the professional and grinder)
My mom is a traditionalist and cuts, blanches then puts the tomatoes through some kind of huge cone shaped sieve to normally make tomato juice. It's a huge amount of work. Do u think this makes good juice? Could we follow what u did and not skin and blanch? How does the tomato juice get thick? Thanks for any advice. Rod
Food Mill is 10 times faster and saves 3 times more of the tomato. There is a lot of flavor and volume being lost in the "Waste" !!
Are the seeds viable after using this? I plant heirloom pants and carry the seeds over to the next year I like the idea and another attachment for the kitchen aide is always a winner.
Hi Jill. I know what can often cause blossom end rot. Try some bone meal in your soil. That can be a sign that your tomato plants need more calcium. Thanks for teaching me how to use my new attachment.
Looks like a lot of waste.
You’ll get far greater yield if you simmer the quartered tomatoes for a few minutes first. This breaks down the bonds between skins, seeds and pulp, making it much easier to run the fruit through the strainer. You won’t need to run the pulp through a second time if you do this.
It seems as a though you get a lot more waste with this method than just running the tomatoes through a traditional food mill. It almost appears that you're juicing the tomatoes and losing a lot of the flesh in the process, rather than just the skins and seeds.
You can cut the time even more by freezing the tomatoes as they come in. Then defrost and pour the water off when the batch is big enough.This makes them SO easy to work with, and no watery sauce. I learned about this from Living Traditions Homestead, and I have done it for 2 seasons so far. I used the manual tomato machine, so now I need to get this strainer attachment and only strain the tomatoes, not my arms and hands. Thank you for this video. It is confusing when amazon tries to sell you more parts than you need, and you really helped me out of that.
Thanks for the video…. I was hesitant to order but this convinced me, it's a worthwhile purchase..
What is the easiest way to clean the strainer?
Hi Jill, Thanks for the video. I experimented with my kitchen aid mixer and the attachments. First used frozen tomatoes which I thawed out-way too much water. Second, used fresh (not frozen/thawed) San Marzano plum tomatoes-PERFECT thick sauce. Highly recommend plum tomatoes for a thicker sauce. Regular tomatoes for juice. Many thanks again for a great video.
Where did you get the Hungarian Heart tomato seeds?
It looks very watery, Is it enough to make sauce? Looks like it might make better juicer? Lol
I used to help my mom and did the cut tomatoes, cooked tomatoes, put through a tapered screen using a wood stick to sqeeze all the juice out…. Yea it was a lot of work…
But I found a much better way…
1) Chop the tomatoes
2) Put in the blender and blend till a sauce…. And put it right in the big pot to heat… (Blending already heats it up a little)
Yes, Use the skin and seeds…
3) Just heat it up a little longer in a pan… and the "grassy" taste goes away from the skin and seeds and I get a Lot Thicker Sauce!
4) Put the hot sauce in hot clean jars and seal
Very Thick and Quick!
This is juice. Not Sauce. To get sauce you should cook down the water out of the tomatoes before straining and then cook down again until thick. Then you can it… otherwise you are cooking with basic tomato juice and lose most of flavor
Do you need both the fruit/veg strainer AND the food grinder for this process?
Amazing
I love using this method. In reading some of the comments— no there is no waste— just the seeds and peels. Makes the thickest best tasting sauce and juice. No bitterness from the seeds either. I use this for Roma’s and heirloom tomatoes. I also love the Amish paste as well.
I love how you show clearly how to attach the juicer to the mixer. I have the booklet and it is not clear how to attach the parts. I do better when you show me! Yes, this method saved me a lot of time prepping the tomatoes. So much easier. Thank you!
This was a very helpful video but you must know that your helper stole the entire show.
Same for apple sauce! I just quarter clean apples, skin and all, cook them as per my recipe, and then put the whole thing aside from the cinnamon sticks and other whole spices in the Kitchen Aid fruit strainer… the apple sauce has a beautiful pink hue to it 🙂
Omg! So wish I had this about 2 weeks ago. I think we’ve canned about 1000 tomato things in August. All blanching, skinning. Hell I just left the seed. This is going to be great next season.
Thank you!!! This worked as well as it was demonstrated in your video. Great instructions.
Thank you. I just got my Kitchenaid and all the attachments because we cook, bake, can so much. I was able to get rid of so many other individual kitchen gadgets because this does everything lol
Hi, Jill! Do you have a link to buy all of these parts? Thanks!!
Your daughter is THE CUTEST!
My Amish paste tomatoes get gigantic too. You probably didn’t mix them up!
I am going to try this with persimmons! Thanks for the video.
Thank you so much! Great video and can’t wait to see more you have out. You’re daughters cute too 😉
Jill, I am a true beginner. My husband wants tomato juice and I want sauce. My question is what the next steps are the the two things. Boil what you get out to make sauce and can what you get out to have juice? Can I heat jars in the oven and heat the tomatoe juice/sauce and can them that way?