Victorio 250 User manual

Victorio® Model 250
Food Strainer

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Copyright © 2010 Victorio Kitchen Products. All Rights Reserved.

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CONGRATULATIONS!
You’ll love using your ne Victorio® Food Strainer. It makes home canning,
freezing, and everyday food preparation so much quicker and easier. Also, you can
save hundreds of dollars every year by processing your o n fresh, natural foods.
Your strainer ill pay for itself many times hile providing better tasting, more
nutritious foods. Before using it for the first time, study the assembly diagram to
become familiar ith the various parts of your Food Strainer.
PLEASE READ AND FOLLOW THESE INSTRUCTIONS CAREFULLY TO
GET THE MAXIMUM USE FROM YOUR FOOD STRAINER.

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HO TO ASSEMBLE
1. To begin assembly, clamp the Food Strainer body (1) to a table or countertop.
Do not over tighten.
2. Before first use, remove the shaft (2) from the strainer body by firmly grasping
it and pulling it out. Place a drop of vegetable oil on the shaft’s rubber seal ring
to lubricate, and then reinsert it into the strainer body.
3. Slide the spring (3) over the shaft.
4. Place the rubber gasket (4) on the inside rim of the screen (5), then place the
small end of the spiral (6) inside the screen.
5. Push the spiral/screen assembly onto the strainer, lining up the arro on the
screen ith the arro on the strainer. Press in and rotate the screen to ards
the direction of the “ON” arro until the notches slide over the tabs on the
body. Tighten the screen scre (7) so the screen cannot come loose.
6. Slide the handle (8) into the shaft.
7. Snap the small end of the spout (9) into place on the end of the screen.

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8. Slide the squirt guard (10) over the screen, from the rear, until it snaps into
place bet een the body and the small end of the spout.
9. Place the hopper (11) on top of the body. Your strainer is no ready for use.
HELPFUL HINTS
1. The strainer operates easily hen fruits and vegetables are in the spiral, but can
be difficult to turn hen empty. Do not turn the handle hen the strainer is
empty.
2. When straining certain foods, it is normal for some pulp to empty ith the
aste. This discard can be restrained to retrieve more of the pulp.
3. The squirt guard may be removed, if necessary, hen processing drier foods,
such as beans or potatoes.
4. If the strainer handle becomes difficult to operate, turn it a complete turn
counter-clock ise. Periodically reapplying vegetable oil to the shaft’s rubber
seal ring may also help (see Assembly Instructions, Step 2).
5. DO NOT FORCE, simply GUIDE fruits and vegetables into the body of the
strainer ith the plunger to eliminate jamming and squirting.
6. The sauces and purees you make can be used immediately, refrigerated for later
use, or preserved for use months from no . Consult a reliable guide to home
preserving if you are straining foods to can, freeze, or dehydrate. Proper
methods are important.
HO TO USE
1. To prepare food for processing, ash fruits and vegetables thoroughly and cut
into pieces just small enough to fit into the opening at the base of the food
hopper. Remove any pits and stems. The strainer ill remove peelings, cores,
seeds, and small stems.
2. Place t o bo ls beneath the strainer. Position one bo l under the screen to
collect the sauce, pulp or juice and the other bo l under the spout to collect
the aste.
3. Fill the food hopper about half full. Use the food pusher to guide food into the
body as you turn the handle clock ise.
4. When processing has been completed, remove the squirt guard and use a
spatula to scrape the remaining food pulp from the screen.
5. The strained food should be used immediately or preserved through canning,
freezing, or dehydrating. To be assured of safety and quality in preserved foods,
al ays use recipes from reliable sources.
6. Discard the aste peelings, cores, seeds, etc.

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CARE AND CLEANING
After using your strainer, disassemble completely and ash all parts in hot, soapy
ater. Give a little extra attention to the end of the screen and along the seam
here seeds and skins may get lodged. A small, stiff brush orks best. DO NOT
WASH IN DISHWASHER as this can damage the plastic parts and ill discolor
the aluminum body. After ashing, dry all parts completely ith a soft to el.
NOTE: White plastic parts may become stained after straining cooked foods,
such as tomatoes, berries, etc.
OPTIONAL SCREENS AND SPIRALS – AVAILABLE
SEPARATELY
Expand the use of your Food Strainer ith these useful screens and spirals.
Visit our ebsite at www.VictorioKitchenProducts.com or call 1-866-257-4741
for more information on ordering accessories and parts for your strainer.
Tomato/Apple Screen comes ith your Food Strainer and has a medium screen for
making tomato sauce and applesauce.
Berry Screen has a fine screen for removing small seeds in raspberries, stra berries,
blueberries, etc. Ideal for making jams, jellies, and pie filling.
Pumpkin Screen has a coarse screen for processing pumpkin, squash, and potatoes.
Great for pies, breads, and side dishes.
Grape Spiral is used to process grapes for jellies and delicious juices. Its shorter
length eliminates jamming of seeds and skins.
Salsa Screen is a very coarse screen for processing salsa and chunkier recipes. Great
time saver.
GETTING STARTED
REMEMBER TO ALWAYS FOLLOW RECOMMENDED CANNING,
FREEZING, AND DEHYDRATING PROCEDURES WHEN PRESERVING
THESE FOODS OR ANY OTHERS.

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APPLESAUCE
Use ripe apples. Wash, remove stems, then quarter. It is not necessary to remove
skin, core or seeds. Simmer or steam until tender – about 15 to 20 minutes. Drain
and cool slightly. Process through the Tomato/Apple Screen. Add sugar, honey, or
seasoning. Combine different apple varieties to suit your particular tastes.
TOMATO SAUCE AND JUICE
For best results, use fresh, ripe, uncooked tomatoes. Wash and cut into quarters.
Process through the Tomato/Apple Screen. Add seasonings before or after straining.
If you cook tomatoes first, let them cool slightly before straining. For thicker sauce
or tomato paste, simmer pulp until thick.
APRICOTS, PEACHES, PEARS, PRUNES, PLUMS,
ETC.
Wash fruit and remove pits, if necessary. Simmer until soft. Drain and cool the
fruit prior to straining through the Tomato/Apple Screen. Add s eetener or season
to taste.
VEGETABLE SOUPS, PUREES, AND BABY FOODS
Wash vegetables and cut into quarters or cubes. Simmer until soft, then drain. Cool
slightly before straining through the Tomato/Apple or Pumpkin Screen. Purees ill
be seedless, skinless, and free of tough fibers.
BEANS AND PEAS
Use any cooked beans or peas for soups, side dishes, bean dips, burritos, tacos, or
enchiladas. Strain through the Pumpkin Screen and season to taste ith onion,
garlic, etc.
BERRIES
Use the Berry Screen to process berries that have very small seeds. Wash, remove
stems, and process. Perfect for making jams, jellies, pie fillings, dessert and ice
cream toppings, and for dried fruit leather.
PUMPKINS AND SQUASH
Use the Pumpkin Screen to process squash and pumpkin. Wash, remove seeds and
cut into small sections. Steam or bake until soft. Cool, then strain. Just right for
pies, breads, and side dishes. Freeze in one-cup portions for later use.

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POTATOES AND CORN
Make mashed potatoes quickly for large groups or families. No need to peel. Just
quarter, cook until soft, and then strain through the Pumpkin Screen. Add milk,
butter, and salt to taste.
GRAPE JUICE
Use the shorter Grape Spiral to process grapes. Wash, remove stems, and strain
ith the Tomato/Apple Screen. You may ant to run pulp through the Strainer a
second time to remove maximum juice.
SALSA
Use the Salsa Screen to process chunky salsa. Wash, remove stems and seeds you do
not ant in the salsa, quarter tomatoes and other vegetables. Then process through
the Strainer.
RECIPES
EASY TOMATO SAUCE
1 onion, finely chopped 2 Tbsp butter
1 Tbsp olive or canola oil 1 ½ cups tomato puree
1 cup beef broth Salt and pepper to taste
Sauté onion in butter and oil until soft. Add tomato puree, broth, salt and pepper.
Boil until reduced to 2 cups. Serve immediately over vegetables or pasta, or
refrigerate or freeze for later use.
Variation: add garlic, oregano, basil or other favorite herbs to taste.
MARINARA SAUCE
“Marinara” actually means sailor-style sauce; this sauce is especially good served
over seafood. It can be varied ith the addition of sautéed mushrooms, meatballs,
or sausage.
3 cloves garlic, minced ¼ cup parsley, minced
½ cup olive oil 1 tsp oregano
2 cups tomato puree Salt and pepper to taste
Heat oil and sauté garlic until soft and golden (do not burn). Stir in parsley, tomato
puree, oregano, salt and pepper, and simmer for 30 minutes or longer until thick.
SHIRLEY’S TOMATO JUICE
12 ripe tomatoes 1 slice of onion
2 celery stalks ith leaves 1 bay leaf

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2 sprigs parsley Salt and pepper
Sugar
Wash tomatoes, remove bad spots and quarter. Put tomatoes and other vegetables
into saucepan. Simmer 30 minutes, stirring often. Don’t boil. Put mixture through
Strainer. Return to saucepan, add salt, pepper, and sugar to taste, bring to boiling
point, then ladle it into hot, clean canning jars. When canning ith quart or pint
jars, process in boiling ater bath for 15 minutes. YIELD: Approximately 4 pints.
Tip: Extra tomato juice can be used as a base in soups. For a clear soup, mix
the tomato juice ith clam broth. To create creamy tomato soup, add light cream
or a thin cream ( hite) sauce. Or, for a delightful aspic, use the tomato juice as a
base.
VEGETABLE AND TOMATO JUICE
8 quarts ripe tomatoes 8 stalks celery ith leaves
¼ cup parsley, minced 3 small onions, finely chopped
1 leek ½ tsp allspice
1 tsp Worcestershire sauce 1 lemon, sliced thin
1 Tbsp salt 1 cup finely chopped carrots
1 cup finely chopped Fresh ground pepper to taste
green pepper
Wash tomatoes and cut into quarters. Finely chop celery and leaves, onions and
hite part of leek. Put tomatoes, chopped celery, onion, leek, parsley, lemon slices,
carrot and green pepper into large non-aluminum pot. Cook over medium heat for
30 minutes until vegetables are soft. Put mixture through Strainer. Season ith:
salt, allspice, Worcestershire sauce, and pepper. Chill and serve as juice or soup.
Preserve by pressure canning or freezing. YIELD: About 6 quarts. To increase
recipe, double amount of vegetables but add seasonings to taste.
SPICY APPLESAUCE
You can make a good, tasty applesauce using just one variety of apples, but for
more exciting, flavorful sauce, try to use t o or three varieties such as: Mclntosh for
a pink color, Northern Spy for aroma, Delicious for mild flavor, Russet for juice
and sugar, Cortland for s eetness, Gravenstein for richness, Rome for fragrance,
Winesap for tartness.
8 pounds apples 12 hole cloves
¼ cup honey, or to taste 1 tsp ground cinnamon or to taste
8 Tbsp butter or margarine lemon juice and rind to taste
Pinch of salt
Put apples in large kettle ith hole cloves and ½ inch of ater or cider in bottom
of pot. Cover and steam until tender over medium heat. Remove cloves and put

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mixture through Strainer. Season to taste ith remaining ingredients. YIELD: 16
cups
EASY APPLE CRISP PUDDING
2 cups granola 1 ½ cups uns eetened applesauce
3 Tbsp bro n sugar 1 Tbsp butter
1 tsp cinnamon
Put alternative layers of granola and applesauce into buttered baking dish, ending
ith granola. Dot ith butter and sprinkle ith bro n sugar and cinnamon. Bake
at 350° for 20 minutes. Serve ith hipped cream or ice cream.
APPLESAUCE BUTTER
Simmer 2 cups applesauce ith ¾ tsp cinnamon, ¼ tsp ground cloves, ¼ tsp
ground allspice, and the juice of 1 lemon. When ell flavored, use as a sauce for hot
gingerbread, affles or pancakes.
APPLESAUCE CAKE
½ cup butter or margarine ½ teaspoon ginger
½ cup granulated sugar 1 ¾ cups unbleached flour
½ cup bro n sugar 1 cup hole heat flour
1 ½ cups applesauce ¼ teaspoon salt
1 teaspoon cinnamon 1 teaspoon baking soda
½ teaspoon mace 1 cup seedless raisins
Preheat oven to 350°. Cream together butter and sugars until smooth. Season
applesauce ith spices, and add to butter mixture. Gradually add combined flour,
salt and soda. Add raisins and mix ell. Turn into greased 8 x 8 x 2” pan. Bake for
45-50 minutes until cake tests done. Turn out and cool on rack.
INTER JAM
1 12-oz bag cranberries 2 medium apples, chopped but not
peeled or cored
½ cup ater 3 ½ cups sugar
2 Tbsp bottled lemon juice 1 8 oz can crushed pineapple, ith
juice
Combine the cranberries, apples and ater in an 8 qt saucepan. Cook about 5
minutes over a high heat. It should thicken slightly. Be sure to stir the mix
constantly.
Remove the pan from the heat and process the mix through the Strainer to
remove all the peels, skins and seeds. Place the remaining liquid back into the pan
and add the remaining ingredients; bring it back to a boil over a high heat.

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Continue to stir constantly. In about 4-6 minutes, the liquid should be clear
and thick and ready to place in jars.
PUMPKIN BREAD
3 cups sugar 1 cup vegetable oil
3 large eggs 1 16-ounce can solid pack pumpkin
3 cups all purpose flour 1 tsp ground cloves
1 tsp ground cinnamon 1 tsp ground nutmeg
1 tsp baking soda ½ tsp salt
½ tsp baking po der 1 cup coarsely chopped alnuts
(optional)
Preheat oven to 350°F. Butter and flour t o 9x5x3-inch loaf pans. Beat sugar and
oil in large bo l to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon,
nutmeg, baking soda, salt and baking po der into another large bo l. Stir into
pumpkin mixture in t o additions. Mix in alnuts, if desired.
Divide batter equally bet een prepared pans. Bake until tester inserted into
center comes out clean, about 1 hour and 10 minutes. Transfer to racks and cool
10 minutes. Using a sharp knife, cut around edge of loaves. Turn loaves out onto
racks and cool completely.
CARROT CAKE
2 cups all-purpose flour 2 tsp baking soda
3 tsp ground cinnamon 1 ½ tsp salt
1 ½ cups vegetable oil 2 cups hite sugar
4 eggs 2 tsp vanilla extract
1 cup chopped pecans 3 4-ounce jars carrot baby food
½ cup grated carrot 1 cup flaked coconut
Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan. Sift
together the flour, baking soda, cinnamon and salt. Set aside. In a large bo l, beat
the oil and sugar until smooth. Beat in the eggs, one at a time, then stir in the
vanilla. Beat in the flour mixture. Stir in chopped pecans, baby food carrots, grated
carrots and coconut. Pour batter into prepared pan.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted
into the center of the cake comes out clean. Let cool in pan for 10 minutes, then
turn out onto a ire rack and cool completely.

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FOOD STRAINER ARRANTY
Your Victorio® Model 250 Food Strainer is guaranteed for the period of one (1)
year, from the date of purchase, to be free from mechanical defects in material or
orkmanship. The manufacturer’s obligation hereunder is limited to repairing or
replacing such defects occurring during the guarantee period at no charge,
providing the product is sent pre-paid to: Victorio Kitchen Products, 1804 Sandhill
Road, Orem, Utah 84058. Victorio Kitchen Products ill pay for the return
postage. This guarantee does not cover damage from misuse of the product.
If you think this appliance has failed or requires service ithin its arranty period
please contact:
Victorio Kitchen Products Customer Service Department
CALL 866-257-4741
or
E-MAIL [e-mail]
Return shipping fees are non-refundable. A receipt proving original purchase date
ill be required for all arranty claims. Hand- ritten receipts are not accepted.
Victorio Kitchen Products is not responsible for returns lost in transit.