I own a small hot sauce company, but had a difficult problem and needed to solve it at a budget price. Prior to fermenting pepper pods, the stems and seeds must be removed. This is very time consuming and expensive process when dealing with raw peppers in batches often exceeding 100 pounds. I needed to be able to ferment them with the stems and seeds in the peppers, but had to have a way to remove them. While watching a video on canning tomato sauce, I saw this tomato strainer and immediately thought it might work for my fermented peppers. I tried it with the first batch about two weeks ago. I left seeds, stems, and skins intact and ground the peppers into a fermenting mash. When the ferment was complete, I passed the mash through my new VEVOR tomato processing machine. The result was the most absolutely beautiful fermented pepper puree. The waste try wall full of dry skins, seeds, and stem fragments. Not a bit of this in the puree! Best of all, the machine completely extracted the pepper flesh. The waste from the process was completely dry! I am so gad I found this machine. I am now thinking about buying another one to increase production or talk with my VEVOR rep to find out if there is a larger volume machine that can accomplish this task.
Yesterday, I processed 25 pounds of fresh blueberries through the machine for a home use, and it worked perfect! We have the most beautiful, clean blueberry puree for baking and desert toppings.