Re: Food mill -- need recommendations

Anny Middon wrote:
"ellen wickberg" <ellengw@xxxxxxx> wrote in message news:bCY4i.213001$aG1.135601@xxxxxxxxxxxx

Anny Middon wrote:

"Melba's Jammin'" <barbschaller@xxxxxxxxxxxxx> wrote in message news:barbschaller-25CBD6.20333922052007@xxxxxxxxxxxxxxxxxxx


Anny, I think you can get your raspberry pretty seedless with a "berry
screen" for the tomato press -- if your tomato press is like mine -- a
hopper feeder. Small holes. Or else a fine/small-holed chinoise. I
don't think a "regular" (whatever that is) food mill will do it. You'll
want pretty small holes.
--
-Barb, Mother Superior, HOSSSPoJ


I don't think I can get any other screens for my tomato press -- I have a fairly inexpensive one I got on Ebay a few years ago, and the screen is not removeable. I know the holes in the screen are too large to filter out raspberry seeds.

The chinoise is a good idea, but it's too labor-intensive. I liked the idea of an attachment for my KitchenAid that could do the job for me so I could avoid almost all the work, but the one they make apparently won't handle raspberry seeds.

BTW -- if I process the raspberries to make them seedless, will the spread made from the seedless puree still be technically called a jam?

Anny



Sure, I for instance hardly ever put the pits in my peach or apriot jam.
Ellen


Yabbut I'll bet you don't puree the peaches or apricots first.

I thought that jam by definition had small chunks of fruit in it. Jam made from deseeded raspberries won't have any chunks, will it? So -- is it still a jam?

Anny


Barb says she wouldn't call it jam because of its consistency and its not jelly because it's not clear. It falls into that nebulous category called fruit spreads.

George, voice for Barb

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