“Anybody got a recommendation for a processor to make sauce for canning?”
I’m sure others have answered by now, but will give a testimonial for the Victorio
strainer. I’ve been using mine for 40+ years now and it’s still working fine. The only part I’ve had to replace was the wing nut which attaches the turning handle, but that was because it got lost in one of the moves.
I use it for tomatoes and apples and have a larger screen for pumpkin.
Seventy years ago my mother had a tool called a Foley’s Food Mill. It had about 10” diameter round walls, an inverted cone with holes started from the bottom wall and rose to the center. A rod with a handle went down a hole in the center and when you turned a handle a bar stretched down the side of the cone and pulled a flat blade around the cone. You put boiled apple or squash in front of the blade, turned the handle and the mashed food pressed through the holes in the cone and landed in the large bowl or pan the Mill was sitting in. Then we would flavor and can the applesauce in Mason jars in the pressure cooker.
We could also mash small fruit and berries in the Mill. We sterilized small jars, put the mashed fruit to boil and added flavor and pectin, then carefully put fruit in the jars being careful to not get food on the inside of the glass near the top of the jar. We left 1/2” of clean glass above the fruit and poured melted parafin on top of the fruit to leave around 1/4”+ covering all the fruit and up against the glass, and were careful not to move the jars until the parafin was hardened. Kept fine all winter.