Reddit reviews Roots & Branches VKP250 Johnny Apple Sauce Maker Model 250 Food Strainer, Basic, White
We found 16 Reddit comments about Roots & Branches VKP250 Johnny Apple Sauce Maker Model 250 Food Strainer, Basic, White. Here are the top ones, ranked by their Reddit score.
5 Year Warranty
I can't attest either way about the Kitchen Aid attachment, but I use this to make salsa and it's amazing. No peeling, coring, or anything more than cutting out rotten spots. They have a salsa attachment you can use to make it chunkier, too (it comes in a 4 pack with some other screens). It's seriously a game changer!
Deluxe Food Strainer and Sauce Maker by VICTORIO VKP250 https://smile.amazon.com/dp/B001I7FP54/ref=cm_sw_r_cp_apa_i_ck20CbW5A9VP6
Something like this https://www.amazon.com/Deluxe-Strainer-Sauce-VICTORIO-VKP250/dp/B001I7FP54
My family used something similar for years to make sauce from tomatoes. Wash and quarter the tomatoes, mash em into the hopper, turn the crank.
If money is no object a copper pot for making jams and jellies is lovely. Something similar to this.
If you live in a hot environment it's nice to have a propane stove for canning outdoors in the Summer.
This food mill/strainer is great for making tomato juice and sauce.
http://www.amazon.com/Victorio-VKP250-Strainer-Sauce-Maker/dp/B001I7FP54/ref=sr_1_1
If you don't have a dedicated water bath canner that comes with a jar basket, finding a stainless steel rack that fits into the pot you plan on using is also a very useful thing to have. It elevates the jars off the bottom.
A steam juicer is also a nice piece of equipment.
A conical food press is also useful.
http://www.amazon.com/Mirro-9605000A-Canning-Accessories-Wooden/dp/B00002N5ZQ/ref=sr_1_12?
A good metal ladle that portions food in 1/2 or 1 cup measures makes things easier.
Cloth jelly bags are useful.
http://www.amazon.com/Norpro-615-Jelly-Strainer-Piece/dp/B001FBEHFC/ref=sr_1_1
A canning lid rack can be useful, I like mine but most don't use them.
http://www.amazon.com/Norpro-605-Canning-Lid-Rack/dp/B0000CF39X/ref=sr_1_8
Tattler lids are always useful since you can reuse them.
http://www.amazon.com/Tattler-Reusable-Regular-Size-Canning/dp/B0051PDXCQ/ref=sr_1_3
http://www.amazon.com/gp/aw/d/B001I7FP54?pc_redir=1408762476&robot_redir=1
I might have to look into that, do you have any links or anything like that? Also, my wife and I use our victorio food saucer when we process tomatoes and that thing is an incredible time saver.
http://amzn.com/B001I7FP54
Only used it a few times so far, but seems to work really well.
I bought a Victorio food stainer to remove the seeds from my blackberry jam (the only kind of jam I make). I don't like the seeds, but I never liked the waste of fruit pulp of doing jelly.
I love the food strainer and am so happy I got it.
I blend it in a food processor first but then I pass it through one of these:
https://www.amazon.com/gp/product/B001I7FP54/
It does a PERFECT job.
If it's too thin afterwards (rarely the case) I'll put it back in a sauce pan and reduce it.
Peels you'll want to remove for texture and gelling reasons (apple peels have a lot of pectin, and oddly sharp edges).
That said, I reccomend employing mechanical help with this. I like the squeezo for removing seeds and peels. I usually do a rough peel and chop/core, just to be tidy. But before this machine that was much more tedious and with it you can play it pretty fast and loose.
https://www.amazon.com/Deluxe-Strainer-Sauce-VICTORIO-VKP250/dp/B001I7FP54
My dude isn't old enough yet for purees, but friends of ours with old enough babies just puree up what they're having for dinner/lunch and feed it to their babies.
As for a device, I really like hand crank food mills because they're heavy duty and relatively quiet: http://smile.amazon.com/Victorio-VKP250-Strainer-Sauce-Maker/dp/B001I7FP54/ref=br_it_dp_o_nS_nC?ie=UTF8&colid=3JZ708CWL55TX&coliid=I1T5J3E6QEL3UN
If you want to go electric route, cuisinart makes a great, relatively quiet, mini food processor that does the trick pretty well.
Do not however, get this monstrosity: http://www.infantino.com/product.cfm?product_id=1445
It is the loudest thing. It seriously sounds like we're murdering a box of cats whenever it's running, and it will give you tinnitus if you don't wear earplugs while running it. We got it as a gift, and I really regret not keeping the receipt because GD it is loud.
Here?
https://www.amazon.com/Deluxe-Strainer-Sauce-VICTORIO-VKP250/dp/B001I7FP54/ref=mp_s_a_1_1?keywords=Deluxe+Food+Strainer+and+Sauce+Maker+by+VICTORIO+VKP250&qid=1562351371&s=gateway&sr=8-1
Freezer preserves. It may have a little too much sugar for "Eat Cheap and Healthy" reddit, but still tasty on biscuits. I follow the recipe on the Sur-Gel box. Get the pink box, it uses less sugar. And as an aside, this machine with a berry strainer will remove every single seed leaving nothing but berry pulp. It is a devil to clean though.
https://www.amazon.com/VICTORIO-VKP250-Strainer-Sauce-Maker/dp/B001I7FP54
https://www.amazon.com/VICTORIO-VKP250-1-Screen-Accessory-Strainer/dp/B002SVZITW/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1467299416&sr=1-1&keywords=victorio+berry+strainer
I was thinking about getting one of these.
I just found this The strainer holes used on the picture now is a little too big, but if you see this the top left one looks great to use instead.
Deluxe Food Strainer and Sauce Maker by VICTORIO VKP250 https://www.amazon.com/dp/B001I7FP54/ref=cm_sw_r_cp_api_i_LHPyDbWXFWFQD
You can force the finished sauce through a wire mesh strainer using a large metal spoon. This will leave behind all the larger fibers and seeds, but allow the microfibers through, which is what you want to emulsify the sauce. This procedure gets tedious if you're processing more than a couple quarts, though, and in that case, you want to use a food mill or better yet a food strainer.
This might alleviate the separation problem as well, though if your sauce is very watery and you're still getting separation, you may need to stabilize it with starch. A very small amount of cornstarch. (i.e., 1/8 tsp per quart) added before simmering won't appreciably thicken the sauce, but it will help emulsify it and prevent separation during storage.