The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

What's a Squeezo???

MaryinHammondsport's picture

What's a Squeezo???

Hi, Betty:

Here's some information on the Squeezo.

Now, I have to say, mine is older than dirt and not nearly so fancy (or expensive.) I use it for tomato sauce and apple sauce, but have also used it for pumpkin in the past. It does a great job, but it's messy, expecially for one person to use. Seems there is always something dripping or splattering somewhere. On the other hand, if you want a lot of sauce, it beats putting it through a ricer or sieve.

To make either tomato or apple sauce, we cut the fruit into quarters or eighths. If tomatoes, remore the stem area. Then heat to boiling and let cool enough to handle. In the case of apples, cook until softened. Run through the Squeezo and peels and seeds are removed. For applesauce that is all that is needed -- you can hot water bath can from that point. For tomato sauce, simmering to reduce the water content is necessary, which is why we drain off a bunch of the liquid first, right after they are cooked and before squeezing. I have also frozen some of this juice for soup; it works great.

It's a great invention and mine has paid for itself over and over, down the years. I have never used it for preserves, but they say you can. Itwould probably work fine with grapes.





apprentice's picture

At least, I think it's the same basic design...

Mine is also older than dirt and made in Italy. Bought it at an Italian grocery store in Ontario, Canada too many years ago to count. I found info on the Back to Basics one for a friend earlier this year.

Paddyscake's picture

Live and learn..never heard of it. I hate messy..I think I'll stick with my food mill. It requires a little muscle..but heck, I need all the exercise I can get! Thanks for showing it to me ...