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Using a juicer on tomatoes

15 years ago

Hi all,

Looking for advice. We have about 100 tomato plants that are just starting to ripen.

Should we get a juicer to help in canning? What will our results be? Do we have to blanch first anyway? Is there such a device that can make salsa or leave us with more pulp - just taking off the skins?

Trying to make the job in the kitchen a tad easier on my better half.. and me:)

Comments (5)

digdirt2
15 years ago
I find juicers to be messy, only able to handle small quantities and you lose most of the pulp. What you need is one of many different types of tomato processors like the one linked below - there are many different brands and many discussions here about them that a search will pull up for you.

The better ones- I use a Victorio Food Strainer & Sauce Maker - come with the sauce screen and offer an accessory salsa and berry processing screen.

Dave

Here is a link that might be useful: Roma Tomato Processor
digdirt2
15 years ago
Here are some discussions you might want to review.

Dave

Here is a link that might be useful: Villaware Discussions
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Dear orphanannie, Yes, it is ok to put the pear in the Breville juicer with the skin. That's really the purpose of a juicer, it can handle things such as skin, seeds and spit them out through the pulp ejection chamber. However, you need to realize that juicers are not ideal to juice solely fruits. That is to say, it can be partially harmful to you to juice pure fruits. That's because you are getting a sugar shock. Fruits normally have fiber in the form of the skin to balance out the large amounts of sugar. If you juice your fruits you eliminate the fiber and have only the sugar part. It is recommended that you cut up the pear and put it into a blender or just eat your pear whole. This will help your body digest the sugar little by little. Source: website that cites research on juicers vs. blenders.
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I've used a 'Juiceman Jr.' juicer to make my tomato juice for the past 8-9 years. Before that, I used a Squeezo strainer. The juicer is much less work, and was cheap, like $50 bucks. Last year, I bought a newer model because they now have a much wider shoot for dropping in the tomatoes, which means a lot less pre-cutting. The old one still works, too. I find that I have to put tomatoes through twice, sometimes 3 times for certain kinds. But, it's not hard to do. The first time is great for juice, the 2nd is juice or pulp, the third makes thick pulp that is great for making homemade ketchup if so inclined, or you can just mix it back into the juice. Wouldn't do it any other way now. I can juice a bushel of tomatoes start to finish, including washing them, in about 20 minutes. I do somewhere between 60 and 100 quarts of juice most years, so that tells you this machine is pretty durable. I also use it to make cider in smaller amounts (I don't use that much, and don't have a good way to store it in quantity except canning, and cooking cider kind of mutes the flavor, IMO).
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Jasdip, I don't think I'd juice limp, woody carrots. In fact, I can't think of one thing limp, woody carrots would be good for. LOL I ran across the following in a juicer review on Amazon. Someone asked her what she does with the pulp. I'm a lentil lover, and this sounds very good to me: We (family of four) use the pulp in one of our all-time favorite meals, which we call "whatever burgers" (they are essentially veggie burgers)... we're big lentil eaters, so we take the pulp, any leftover lentils from a day or two before (or if we are really craving whatever burgers, we'll make lentils especially- most kinds work well, and canned is also fine), a few handfuls of rolled oats to bind everything, a chopped yellow onion or two for flavor, sometimes some grated ginger, a sprinkling of salt, some chopped cilantro/coriander, a chopped green chile pepper, and some dry spices (usually Indian spices- garam masala, amchur)... mix it all together, add oats until it all comes together, and saute / very lightly pan-fry in olive oil (I usually just put enough olive oil down to coat the pan, and then again before flipping). These little burgers are so healthy, addictive, and have been a hit with everyone we've served them to! Plus- great way to get the fiber we miss by juicing. (We use a mix of veggie/fruit pulp- our standard juice is kale/greens+a small apple+half a lemon+a small chunk of ginger... sometimes carrots or celery make their way in there. No one minds finding the occasional apple peel in their whatever burgers- it's all part of the whatever!
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ksrogers
15 years ago
Posted the info in another recent thread. Juicers work best with hard foods that have little liquid (carrots?), A tomato has far too many seeds for a juicer and wil clog up in a single second, no matter how well designed. Folldw ALL the links and searches to find the VILLAWARE type food strainers. These are multi use and also work for a minced tomato salsa, berries to become seedless, and many other home caning items.
MLcom
15 years ago
Found one at Agway could not find a brand name on it.

The price was 54.99 seed to include the screens for berries etc. Just dont know how well it works.

ML

Here is a link that might be useful: Agway strainer
ksrogers
15 years ago
Lucky you, as that is a more RECENT design, but if there are big WINGNUTS on the sides of the conical strainers, be sure to get the right accessories! The newest models have a twist on screen with a small single thumb screw to hold the sieves in place when twisted onto the cast aluminium body. No matter the name, Agway, or others mentioned, you can't go wrong with a good choice. If it has big wingnuts on the sieves, it may also leak a little where the crankshaft is poking out, but not to worry, just keep a small bowl or paper towels under that dripping area. 'Cranking' out skinless and seedless tomato sauce is now a really fast task, and still needs no pre-prepping.

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