I have a couple of Foley model mills. I like mine and even have a smaller one that Rhiannon can use to help me in canning. But it does a good job enough for me. I have gotten mine at garage sales or auctions and are definately vintage.

Stacie

Linda, I have an old Foley and I use it for small amounts, I used it exclusively for a lot of years and it worked fine.

Now, however, I have my mother's old "hand me down" Squeezo, much like the modern Victorio food mills but all stainless without the plastic parts. I love it for big batches of applesauce or apple butter, for tomatoes if I'm canning sauces, catsup or soups, plums for plum sauce, any large batches that require a puree. It goes really quickly and easily and all the parts go into the dishwasher.

I never use it for salsa because I like my salsa chunky, I chop those tomatoes by hand. It mushes things up too much for relish, in my opinion, even though it does have different size screens to allow different sizes of food pieces in the finished product.

Since I can no longer manage to link a page for some reason, the Kitchen Emporium has a VillaWare Victorio Food Mill for $42.95. You might be able to find one even more cheaply. It'd be great for your spaghetti sauce and for KatieC's roasted garlic and tomato soup!

Annie

I have a Victorio that I use for seedless butters and applesauce, much easier than a Foley foodmill. I've thought about getting the KA attachment, just haven't gotten around to it and not sure I need it.

Nancy

Found an old Harvest Forum thread where several people said they use their blender to process tomatoes for sauces and such. Anyone do this? Am I wasting my money on a food mill if I have a perfectly good blender and food processor?

On persone even purees the skins for more vibrant color in her sauces. Hmm....that's an idea!

Linda

For tomatoes, I use my Vitamix. I core the tomatoes, halve them and put them, in - skins, seeds and all. It is all completely pulverized and ready to reduce. A blender might work also, but I don't know.