A chinois makes a good colander for straining and draining. Holds up a jelly bag well too.

Personally I prefer the applesauce texture they produce but it is too much work when I have my Victorio.

Dave

i use mine mostly for making tomato juice. We have actually been combing the flea markets and garage sales for another one, because my s-i-l keeps borrowing it and forgets to return it.Wanna sell yours?

Murkey, try visiting some antique malls. I see the sets for $6-12 fairly frequently.

While there, notice the brand new blue "limited edition" Ball canning jars with a $6 each price tag, or an $8-10 price tag if filled with marbles! This is "the thing" in antique malls here for the past year. I wonder if anyone buys them.

I use mine for wild plums, which are ripe now. The pits clog the Victorio....perhaps I don't understand how to use it. The chinois is perfect.

Deborah

I use mine for grape juice. I fought with my foley food mill and found it just as easy to do it like I'd done it for decades with the old fashioned cone/pestle

I might keep it for grape juice/jelly then. I have never tried that in my tomato strainer.

murkey, it's actually my mother's food press so I'd give it back to her if I decided to get rid of it. Of course that only buys time as I'd have to deal with it again one day.