Squeezo is a very old name for the newer model Villaware or Roma food strainer. These use a very good design that incorpoates a spiral auger that pushes the juices through a fine holed screens and removes all traces of seeds and skins. No prepping needed, unless the tomatoes are really big, where you simply cut them in quarters. Its similar to a meat grinder, but its for most any food that has skins and/or seeds. I use it for red raspberry jam without seeds. The use of a finer hold berry screen is what gives me just the juices and soft pulp, and any seeds are pushed out the end of the conical sieves. They also make a shorter spiral for large grape seeds and a pumpkin screen or even a 3/16 inch hole salsa screen. These are extra attachments. If you were dong a LOT of tomatoes or othr things, also suggest the motor unit. I have one here and 'crank' out a bushel in about 10 minutes. The newer ones have a twist on strainer screen, while teholder models have two big wingnuts on each side of the screens. Of allthe models and improvements, the nerwer ones work better, leak less and are very easy to work. Here is a link that might be useful: Food strainer

Then there is KatieC's roasted garlic and tomato soup, it's yummy. I add cream when I open a jar and have cream of tomato soup, plus I use it as a pasta sauce in a pinch! Please remember, though, if you're going to can it, don't add the cream when it gets canned, it gets added later when the jar is opened and used. Roasted Tomato Garlic Soup Recipe By :Katie 12 tomatoes -- *see Note 2 carrots -- cut in 1" pieces 1 large onion -- quartered 2 whole heads garlic -- peeled (or more, to taste) olive oil 2 cups chicken broth -- (or 3) 1/2 cup chopped fresh basil -- (or 1 Tbsp. dried) cream -- to taste Core tomatoes and cut in half. Place, cut side up, on foil covered cookie sheet with carrots, onion and garlic. Brush with olive oil. Bake at 400F for about an hour, or until vegies are roasted and a little blackened. Place in a large saucepan with the chicken broth and basil and simmer for about 10 minutes. Blend with a stick blender (or in small batches in a blender) until almost smooth. Add cream to taste. To can: Process in a pressure canner, pints for 60 min. and quarts for 70 min.For dial gauge canners use 11 pounds pressure at 0-2000 ft., 12 lbs. at 2001-4000 ft., 13 lbs. at 4001-6000 ft. and 14 lbs. above 6000 ft. For weighted gauge canners use 10 lbs. pressure at 0-1000 ft., and 15 lbs. over 1000 ft. *Note: These measurements are approximate...I use whatever it takes to cover the cookie sheet. This makes 1 1/2 to 2 quarts of soup. Annie

First, I'm going to point out that the question was asked 16 years ago, so the original poster probably doesn't care any more. The most recent post before this particular exchange was 8 years ago, and I dislike the way Houzz drives old posts back to current time like it happened yesterday. Like Lucille, I don't pay attention to conspiracy theories. That doesn't address whether canning dairy products is safe. The Amish community I know does many things I don't care to do, such as doing without electricity, driving horses instead of cars and holding clothing together with pins in lieu of zippers. Oh, and they don't post on the internet either. Frankly, it may be safe or it may not be, but since it hasn't been tested I can't say one way or another. I have been known to take some risks, after evaluating them, but I want to know what the risks are, and not just from anecdotal "evidence". Putting babies in the back seat in a basket used to be done all the time, and they didn't all die, (including me) but I still put my kids in car seats because sometimes it's actually a good thing to catch up with modern inventions and modern knowledge. Because there is no law or requirement that you should avoid such activity, if you want to can dairy products, go ahead. I think the quality would suffer as it reaches higher temperatures, but that is also conjecture. I do have a couple of recipes that I can and add dairy to when I heat the product for consumption. It takes no extra time, since I'm heating the product anyway. Annie

I don't think you have to retrain your tastebuds, nor do I think you don't like beans, just certain beans. Here are some of my favorite soups. When I left my parents house and went from Campbells soups to my own soups I thought I was in heaven. It just takes learning which soups you like. Mexican Chicken Corn Chowder (From Woodie) 1 -1/2 lb. boneless skinless chicken breasts 1/2 Cup chopped onion 1 to 2 garlic cloves minced 3 Tbl butter 1 Cup Good Chicken Broth 1 Tsp ground cumin 2 Cup half-and-half cream 2 Cup (8 oz.) shredded Monterey Jack or Cheddar cheese 1 Can (16 oz.) cream-style corn 1 Can (16 oz.) regular corn 1 Can (4 oz.) chopped green chilies undrained 1 Tsp hot pepper sauce (I use more) 2 medium tomatoes chopped Fresh cilantro or parsley optional Cut chicken into small, bite-sized pieces. In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink.Add to pan along with cumin; bring to a boil. Reduce heat, cover and simmer for 5 minutes.Add next 5 ingredients. Cook and stir over low heat until cheese is melted. Stir in tomato.Serve immediately; garnish with cilantro if desired.~ NOTE: original recipe called for 2 bouillon cubes disolved in 1 cup hot water ----------------------------------------------------------- Olive Garden Zuppa Toscana ½ lb. Hot Italian lean turkey sausage (2 lg links) 3 cups fat-free chicken broth 3 cups fat-free chicken broth 3 cups fat-free milk 2 Tbsp minced onion 1 Tbsp Hormel Real Bacon Pieces ¼ tsp. Salt dash of crushed red pepper flakes 1 medium russet potato 2 cups chopped kale Parmesan Cheese, shredded Saute the sausage until cooked. Combine the chicken broth, milk, onion, bacon pieces, salt, and pepper flakes and pour over the cooked sausage, over medium high heat. Quarter the potato lengthwise, then cut into ¼ inch slices. Add to the saucepan. When mixture begins to boil, reduce heat and simmer for 30 minutes. Add Kale to the soup and simmer for an additional 10-15 minutes. Add parmesan cheese to soup when serving. Serves 3 Posted by Marie26 ----------------------------------------------------------- In the soup below I omit the garbonzo's and kidney beans because I don't like them and also do not use the cream. In place of the omitted beans I add navy beans. Best Darn Minestrone Around Allrecipes 8 tablespoons butter 1 1/2 cups chopped onions 4 (14 ounce) cans chicken broth 4 (15 ounce) cans mixed vegetables, with liquid 2 (16 ounce) cans kidney beans, with liquid 2 (14.5 ounce) cans whole peeled tomatoes, with liquid 1 (16 ounce) package frozen chopped spinach 2 tablespoons tomato paste 4 1/4 teaspoons garlic powder 4 teaspoons dried parsley 1/2 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon dried basil 1 cup uncooked elbow macaroni 1/2 cup grated Parmesan cheese 1 cup canned garbanzo beans, drained 4 cups heavy cream 1/2 cup grated Parmesan cheese for topping Directions 1.In a large stock pot over medium heat, stir and cook onions in butter until soft. Add broth, mixed vegetables, kidney beans, tomatoes, spinach, and tomato paste; simmer gently for 1 1/2 hours. 2.Using a slotted spoon, remove about half of the vegetables to a blender or food processor, reserving liquid in stock pot. Puree the vegetables until smooth and return them to stock pot. 3.Stir in garlic powder, parsley, salt, pepper, basil, macaroni, 1/2 cup of Parmesan cheese, garbanzo beans, and heavy cream; cook for 1/2 hour, stirring frequently. Pour into bowls and sprinkle with additional Parmesan cheese. Nutritional Information Amount Per Serving Calories: 558 : Total Fat: 38.7g : Cholesterol: 132mg ------------------------------------------------------- Ginger Won-ton Soup 4 oz lean ground pork ½ cup reduced fat ricotta cheese ½ tablespoon minced fresh cilantro ½ teaspoon black pepper 1/8 teaspoon Chinese 5-spice powder 20 Wonton wrappers 1 teaspoon oil 2/3 cup chopped red bell pepper 2 teaspoons grated fresh ginger 4 cans fat free chicken broth (or homemade is best) 4 teaspoons soy sauce 4 oz fresh sugar snap peas (optional) 1 or 2 cans baby corn (rinsed and drained) (optional) 4 green onions sliced Cook pork over medium high heat until no longer pink, cool slightly; stir in ricotta, cilantro, black pepper and 5 spice powder. Place 1 teaspoon in the center of each wonton wrapper. Fold and seal edges with water. Drop into slightly simmering water and cook until they come to the top; about 3 to 5 minutes. Drain and keep warm. Heat oil in large saucepan. Add bell pepper and ginger, cook 1 minute. Add chicken broth and soy sauce. Bring to a boil and add peas and corn. Simmer 4 or 5 minutes and add warm wontons. Pour into soup bowls and sprinkle with onions. Serves 4 -------------------------------------------------------- Malaysian Noodle Soup with Chicken 4 oz uncooked wide rice stick noodles 1 tablespoon canola oil 1 lb boneless, skinless chicken thighs cut in ¼ inch strips 2 tablespoons grated peeled fresh ginger 1 teaspoon ground cumin ¾ teaspoon fennel seeds, crushed 1/4 teaspoon ground cinnamon 3 garlic cloves, minced 1 star anise1-1/2 cups thinly sliced shiitake mushroom caps 1 tablespoon Thai fish sauce 2 14 oz cans fat free, low sodium chicken broth ¼ teaspoon fresh ground black pepper ¼ cup chopped green onions 1. Cook noodles according to package directions omitting salt and fat. Do not overcook because they will become mushy. 2. Heat oil in a large dutch oven over medium high heat. Add chicken and stirring constantly cook eight minutes or until browned. Remove ginger from the pan. Add ginger, cumin, fennel, cinnamon, garlic and star anise; cook 30 seconds stirring constantly. Stir in chicken, mushrooms, fish sauce, and broth, bring to a boil. Reduce heat, simmer 12 minutes. Discard star anise. Stir in pepper. Place ¾ cup noodles into each of 4 bowls. Ladle 1 cup of soup into each bowl. Sprinkle each bowl with 1 tablespoon onions. Yield: 4 servings Cooking Light Magazine Poblano Chicken Chowder 12 servings 1/4 cup olive oil 1 large carrot, finely minced 2 large onions, finely minced 1/2 cup chopped celery 6 cloves minced garlic 3 small poblano peppers, seeded and cut into 1/2-inch dice salt to taste 1/2 teaspoon white pepper 2 teaspoons ground cumin 3/4 teaspoon fresh thyme 2 tablespoons chicken bouillon granules 3 quarts chicken broth 1/2 bunch fresh cilantro leaves, minced 3 cups diced shredded or chopped chicken 1/2 cup unsalted butter 1 cup all-purpose flour 1 cup heavy cream Heat the oil in a large stockpot over medium heat. Add the carrots, onions, celery, garlic, poblano peppers, salt, white pepper, cumin, and thyme. Saute and sweat until the vegetables soften. Stir in the chicken bouillon. Add the chicken broth and cook for 1 or 2 minutes, or until the carrots are tender. Stir in the chicken and cook, stirring frequently, until the chowder is thick and the chicken is heated through. Shortly before the chowder is done, melt the butter in a large skillet over medium heat. Add the flour and stir to combine. Cook, stirring frequently, for 3 to 4 minutes to cook the flour. Do not allow the mixture to brown! Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly. When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time. Pour the mixture in the skillet into the stockpot, whisking to blend. Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken. Remove the pot from the heat. Stir in the cream, then the cilantro and serve.