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Kitchenaid fruit/veg grinder?

17 years ago

OK everyone i got one of those kitchenaid fruit/vegetable grinders this year cause everyone was saying how great they were. I will use it mostly for probably tomatoes. My question is with this grinder do you really even have to remove the the skins for the tomatoes? Won't the grinder take care of that for you so the only thing you would have to do is cut the tomatoes into pieces so they would fit through the feed tube?

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Comments (8)

jimster
17 years ago
You have it exactly right.

Jim
Linda_Lou
17 years ago
It depends upon what you are doing with the tomatoes. Are you canning them ? Making sauce from it to can? Are you going to strain it afterwards ? You peel tomatoes when canning because the peels harbor bacteria. Plus, once canned, they can taste like bits of paper.
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Finally an update again... I didn't test out those strawberries- or anything else. Al the berries got eaten up too fast, and I got fairly unwell for a while there a few months ago. And didn't have anything really to grind since then. Today, I do. First 10 pounds of fresh tomatoes went through the tomato saucer screen. Finest stuff I've done at home, yay!. Awful lot of scrap/waste, need to figure to regrind next time. It's almost done with it's reducing for canning up, but that's tomorrow. Second 10 pounds went fresh through the salsa screen and much less waste, a great puree. That went straight through water bath canning, per current Ball Book. Most of the seeds through- I think I might try the pumpkin screen which is between tomato and salsa holes. Catch more of the seeds. Tomorrow the last 10 pounds I got right now will be done to paste. I'm going to try the cooking then running through the Victorio this time to be more true to the Ball instructions. See how running cooked tomatoes vs the raw turns out. This thing is worth every penny so far- 20 min worth of grinding work for 10 pounds once I got a rhythm going on. For the nicest sauce and puree I've seen for me so far. The tomato screen was a bit of a PITA to clean, but I did so right away, lol. Really easy for me to set up- I got a big ole slab of a farm table that the clamp sat great into. So good height for grinding for my short self :) I did make sure to put down a sheet of plastic for a tablecloth for any drips. There were a couple, but not much. The wild blackberries out back are really flush in right now too. Finally my husband is reporting there is more than he can eat out there, lol. So I'm going to test out the berry screen soon too- for a small batch of jelly.
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malonanddonna
17 years ago
Yes, the Kitchen Aid attachment will take care of the seeds and peels. I usually just quarter my tomatoes and feed them through twice to extract all of the pulp. It does a fantastic job in short order. I've never actually tasted bits of paper so can't verify the other posts.
ncage
Original Author
17 years ago
thanks guys its looks like this attachment is going to save me a bunch of time. Just boiling the tomatoes and removing the skin is a pain. Looks like ill even have that much more canned sauce this year. I am also trying a new type of tomato for canning (olpka) which i heard are excellent.
jimster
17 years ago
You may want to cut the tomatoes in half cross-wise and squeeze out some of the watery part before putting them through the machine. This will short cut the process of boiling down to a thick enough sauce.

Jim
zemmaj
17 years ago
I agree with Jim, but save the watery part in a container to add to a soup in the winter.

Just my two cents...
Marie
jimster
17 years ago
And I agree with Marie. The watery part contains some of the best tomato flavor, but it takes forever to boil down. Use it in ways other than sauce (e.g. soup) if you can.

Jim
ksrogers
17 years ago
My Villaware is similar. Because I like a thick sauce to begin with, I cut the tomatoes in halves, and run my thumb through the centers to remove some of the watery liquid and seeds. The machine will push the seeds and skins out the end of the conical strainer, and the pulp and juice will be forced through the small holes in the side. I have yet to see a single seed get past the machine. After I collect the waste, its run through a second time to remove even more of the liquid. You end up with a tomato paste like waste that is just seeds and skins. I found that this stuff isn't worth using, so it gets tossed. When I have very watery tomatoes (not usually a plum types), I will place that liquid I removed from the halves, and pour it through a strainer, then boil it down, to add to the sauce. Some people mention that you can reduce the sauce quicker if its baked in an oven in an open pan.

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