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| Since getting a tomato strainer, I never use the cone anymore. I also don't use anything else, or haven't in years. I used to make grape jelly. I wondered if it is worth the space to keep this cone. Do you use yours for anything? |
Follow-Up Postings:
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| 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 |
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| 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? |
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- Posted by matthias_lang (My Page) on Mon, Aug 25, 14 at 19:21
| 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. |
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| 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 |
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| 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 |
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| 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. |
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