And how was this info needed again? I bet you used the SEARCH to find this thread again too!! Some people might think I am insulting, but here on the forum there are some who want everything handed to them on a silver platter and expect to be spoon fed personally. Life isn't always pleasant, or a bed of roses! It does take a small amount or effort to do simple searches. I mentioned neem oil to someone in another web site and they had never heard of it. I simply did a web search for that key word and supplied a link to it. This was so easy to do for the original poster, instead of them asking the question and expecting instant gratification within the forum. There, the forums are not handled the same way, all posts get sent to a moderator and then post public, and that can take a week or more. Consider yourself fortunate when it comes to public info, that some just don't want to read or make any effort.

Yeah if you don't mind having seeds and/or skins in your sauce (that's what the mills/presses remove) then all you have to do is chop them and cook them then puree. Or you can peel them, cook, and then puree. I don't make it like that as I don't want seeds in mine. Dave

The ones you list are probably the most common but you can also use it to make seeded or seedless jams and preserves, apple and other fruit juices/cider, grape juice, any fruit or vegetable purees/sauce, baby food, relishes, chutneys, rice potatoes, guacamole, pesto, etc. Don't restrict yourself to just applesauce. Peach sauce, pear sauce, apple cranberry sauce, pineapple/pear sauce, mango/apple sauce, etc. Dave

Which model of mill Jennie? The different models work differently and give different results. So which one are you looking at? For example the Victorio/Roma/Squeezo types Victorio Roma using the standard screen gets all the seeds and skin, core pieces, etc. The stuff that remains after processing the lightly pre-cooked whole tomatoes is a solid compact mass of the stuff you don't want. So solid and dry that it can be difficult to clean. I do recommend staying away from the vacuum clamp ones however. The vacuum just doesn't hold as well as the actual clamps. The Foley food mills Foley food mill types have a more coarse screen so some seeds and a little skin can get through. Some models come with a set of interchangeable screens. The old fashioned food mills like old-style-food-mill get it all and keep out all but the smallest seeds but also has more waste so you don't get it all and is much more work. The so-called "tomato press" types like have no advantages other than cheap price IMO as many seeds and skins pieces get through. Tomato-Press So the Victorio, Roma and Squeezo using the standard screen are the two most commonly recommended models and you'll find several past discussions here about the pros and cons of them. You will get all the juice and I'd estimate 95+% of the pulp. With no further cooking down and stirred well it makes the ideal tomato juice consistency for jarring. For sauce some further cooking down is needed unless you pre-roast the fruit or let it settle out overnight in the fridge and then skim off the water that floats on top. Hope this helps. Dave