Weston Stainless Steel Cone Strainer - Manual (Page 4)

RECIPES CLEANING
.
It is best to clean the Strainer immediately after use to prevent food from drying in
the holes of the Strainer.
.
To clean, from the outside of the
Strainer, flush away the particles
with a strong stream of warm water
(figure 3). A fine bristle brush with
warm, dish-soap water should be
used to gently remove any remaining
residue, starting on the inside of the
Strainer then moving to the outside
areas. Flush the Strainer with warm,
clean water and dry immediately.
.
Gently clean the Stand and Pestle
with warm, dish-soap water and a soft
cloth. Rinse with warm, clean water
and dry immediately.
.
Store the Strainer, Stand and Pestle in the box in a clean, dry area to prevent
damage to the product.
.
The Strainer is dishwasher safe.
.
The Stand and Pestle are NOT dishwasher safe.
Figure 3
SOUR CREAM MASHED POTATOES
3 lb Yukon Gold potatoes 1 1/2 cups milk
6 Tbsp unsalted butter 1/2 cup sour cream
Salt & freshly ground black pepper
. Peel and cube the potatoes into 1” (2.5 cm) cubes
. Place the cubed potatoes into a large pot
. Cover the potatoes with cold water and add enough salt so the water tastes salty
. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12
minutes, until the potatoes fall apart easily when pierced with a fork
. Heat the milk and butter in a small saucepan, making sure it does not boil
. Set the milk and butter aside
. When tender, drain the potatoes
. Place small amounts of the potatoes into the Cone Strainer, using the
Pestle, smash all the potatoes through until smooth
. In a large bowl, slowly whisk in enough of the hot milk/butter mixture to the
potatoes to make the them very creamy
. Whisk in the sour cream
. Season to taste with salt and pepper
STRAWBERRY JAM
2 lb fresh strawberries 4 cups white sugar
1/4 cup lemon juice
. Place small amounts of the strawberries into the Cone Strainer, using the
Pestle, smash all the strawberries through until smooth
.
Discard any seeds and stems left inside the Cone Strainer
. This should yield about 4 cups of mashed strawberries
. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice
. Stir over low heat until the sugar is dissolved
. Increase heat to high, and bring the mixture to a full rolling boil
. Boil, stirring often, until the mixture reaches 220
o F (105 o C)
. Transfer to hot sterile jars, leaving 1/4” - 1/2” (0.6 - 1.3 cm) headspace and seal
. Process any unsealed jars in a water bath
. If the jam is going to be eaten right away, don’t bother with processing, just refrigerate
CANNING HINT: Place 3 plates in a freezer... after about 10 minutes of boiling
place a tsp of the liquid of the jam onto the cold plate. Return to freezer for a minute.
Run your finger through the jam on the plate... if it doesn’t try to run back together (if
you can make a line through it with your finger and it stays) it’s ready to be canned!
PRIOR TO USING: It is best to pre-soften some
foods prior to use. If the food is firm like potatoes, apples
or pears, remember to soften them by steaming or baking
to tenderness before using them in the Strainer.
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