Well, I don't need that big a model. The size or two down suits me and my urban "farm" just fine. But once again, I'm jealous. Wish I could be in the kitchen with you when that hummers is churning.
Hail the great Squeezo. But I do believe you have the industrial model. Mine in not nearly so large.
The following is an email I sent to the club regarding the upcoming "Group Canning Events" on August 15th & 20th.
The link below describes the process of the canned tomatoes we will be doing at the group canning events. If you choose to do a different style (i.e. tomato paste, juice, whole....) you must provide all your own equipment. In order for us to do this as a group with this kind of volume we must keep things simple and easy. Once we've been together as a club for more time we might allow for more variety but right now we've just started the club and are feeling our way into how to do these events. We may be able to allow for diced or stewed chunks as opposed to the crushed style once we get started and see how things are working. Generally crushed or diced are nearly identical with regard to cooking ingredients and crushed is sure a lit easier than dicing 500 pounds!). You are certainly welcome to add jalapenos, okra, onions, green chilies (you must bring your own) to your jars along with the crushed tomatoes if you choose. I plan to add some green chilies to mine, like the Rotelle style you can buy at the grocery. Please bring small change for payment of the tomatoes & peaches as I may not have correct change and we woun't know exactly until I buy them and we see how much waste there is from preparing them. Based on the 25 cents per pound raw and the 1.5 pound of raw tomatoes for 1 pound of canned tomatoes ratio, it looks like somewhere shy of 50 cents per pound but be prepared for a little more just in case. We'll simply devide the total dollars spent for the bulk tomatoes and the total jars of finshed/canned product and determine the price from that (twice the cost for quarts as pints).
***For the most part plain tomatoes are the most versatile since you can always add the other stuff when after you open the jar if needed.
Please familiarize yourself with the "Crushed Tomato canning process before the event.
This link has some salsa recipes/ideas for those of you who plan to can salsa
We're up to nearly 500 pounds of tomatoes& 50 pounds of Peaches to be canned. You folks better show up or I'll be swimming in tomatoes & peaches!
For some reason I am having trouble uploading the picture to the Homegrown site but I'll try agin in a minute (it looks so good). Anyway this is the email I sent out with the picture to the members of the "Pensacola Can Can Club".