- Easter Meat
- Day 6: Homeward Bound
- Chino Farm Fieldtrip
- Highlights from Farm Aid 2007
- The F&W Local Resource Guide: Five More Don’t-Miss Treats
- Fresh Ideas For Our Food System
- New CSAs around the USA
- Day 1: Pit Stop at Big T Bar-B-Q
- Eat Like a Local in Kauai
- Cheese, Beer and The Fabulous Beekman Boys
© Deborah Jones
By far my favorite tool for preserving is the food mill. In years past, when making fruit jams or tomato sauce, I would simmer fruit, mash it, then strain it through a fine-meshed sieve—entirely too much work for me nowadays. With a food mill, though, I can combine the mashing and straining into one step. The resulting puree is silky smooth and free of skins and seeds.
In "The Primary Pantry" in our August issue, I preserve a whole bunch of summery things—beans, garlic, tomatoes, corn, chiles, herbs and berries—and recommended a food mill for preparing the tomato sauce and fruit butters.
At a recent All-Clad press event, I was super impressed by their brand-new food mill and wished it had been available when I was developing these recipes (in the dead of winter). The discs have tiny raised teeth to catch the skin and seeds as the handle is spun, allowing more of the puree to be passed through. The legs are rubberized for better stability and the knob feels great in my hands. Luckily, with summer in full swing, there’s no lack of fruit and tomatoes to pass through my new food mill. (I got a prototype, but you can get yours in just a few weeks—it lauches in early September, peak tomato and peach month!)