What's new
By:
Filters
Cooking Forum

This is a sample guest message. Register a free account today to become a member! Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!

Trouble processing mayhaws

S

son rising

New member
Hello . My wife and I just bought an attachment for our kitchenaid mixer to prosess mayhaws and it worked good on about 15 lbs and then proceded to break . Can anyone suggest a better way to do this ? What should we use ? Thank you very kindly , son rising .
 
I have a type of food mill that I use for proccesing tomatoes and such for canning. There is a large hopper on top and it looks like a meat grinder. Where the product comes out there are several cone shaped screens that allow for certain puree thicknesses. In the center of the cone the seeds and skins are ejected. It works great and I can do so much fruit very quickly. It also works very well as a juicer. For grinding harder fruits like pears and such I just par boil them a bit.

The grinder is made by Presto and can be seen on their internet site. When I bought it about 8 years ago it cost about $50.00 and is very well built.
 
Thank you both for your replys . We have a large kitchenaid mixer with the hopper attachment that has screen . We just bought this two days ago . But after running 15 lbs of mayhaws thru it the seeds must have jamed and broke it . My question is ; does someone have a better way that we can process the mayhaws or does someone know of a better processor to use ? Thanks , son rising .
 
a silly question, but.... the berries are cooked prior to processing, right?
uncooked is likely to cause a raft of issues.

a lot of recipes call for cooking/cooling and just squeezing the juice out essentially by hand using cheesecloth.

if you've broken the conical screen on the food mill attachment, might be you are trying to squeeze it too dry.

the really old fashion food mills - looks like a pot with holes in the bottom, an auger and a handle - are spring loaded. very forgiving in terms of processing seeds, hulls, skins, etc. when it screen is clogged you reverse the rotation and scrape out the pulp.

>>15 pounds....
that's gonna make a heap o'jelly!
 
Thank you kindly for this info . We were not told to cook the mayhaws first and then process . But that makes alot of sense now that you mention it . How long would you cook them for before trying to process ? And , do you have any other suggestions you could offer as this is only our second time to do this ? Before we bought the attachment that just broke , my wife used a funnel looking screen and a wooden ( I forget the name of it ) with a taper to it and did the processing by hand . Also the seeds seem to be what built up in the end of the screen and broke the auger . Will the cooking help with this problem ? Also if you or someone else would like to have some mayhaws next year let me know as we are close to a local farm . Again , thank you so very much for all your help , son rising .
 
>>not cooked.
oh dear....

certainly I have not encountered every recipe and method, but - all I am aware of start out with "boil until soft, then cool" - something on the order of 2-3 hours boiling.

the theory is to then extract the juice from the softened fruit, the seeds / skin / pulp is discarded.
 
I N G R E D I E N T S
Mayhaw juice, see preparation below
1 box fruit pectin

I N S T R U C T I O N S

Fruit Preparation:
Precisely weigh berries and crush. Add water, as determined by the proportion formula, 3 pounds of mayhaw berries to 4 cups of water. Bring to boil, cover and simmer for 10 minutes stirring occasionally.

Strain juice, with selected cheesecloth, and when juice stops dripping squeeze cloth to get remaining juice. Discard berries.

Jelly Preparation:
Place 4 cups of prepared mayhaw juice in a 6 to 8 quart saucepan. Stir in 1 box of fruit pectin. Bring to a full boil over high heat, stirring occasionally. At once stir in 5 1/2 cups of sugar and continue stirring until you have a full rolling boil. Continue to boil for 1 minute, stirring constantly. Remove from heat; skim off foam immediately and ladle into hot jelly glasses or jars. Wipe top of glass or jar. Seal with paraffin wax or 2 piece lids.


Mayhaw Jelly With Cane Sugar

5 cups mayhaw juice
7 cups cane sugar
1 box powdered pectin

Bring juice to rolling boil. Add sugar all at one time; bring back to rolling boil and boil for 4 or 5 minutes. Remove from heat and skim with metal spoon. Place in jars, skim again. Seal jars and place jars in boiling water bath for 5-10 minutes. Yields 8 or 9 - 8 oz. jars.
 
I have a food mill for my KA stand mixer too. It works great for purees or for grinding meat but its not made for straining out seeds or skins. The Food Strainer and saucer is different and the parts are all metal except for the hopper on top of course. I have run cherries through the food strainer and the pits didn't jamb it up at all.
 
fruit from the mayhaw tree

tart red berry that grows in the swamps and bogs of Southwest Georgia - also native to northern Florida

a small tree and bears fruit that look like small crab apples
 
Mayhaw Squares


1/2 cup margarine
1 cup brown sugar
1 cup mayhaw pulp
1 teaspoon baking powder
1 3/4 cups flour
1 cup sugar
2 eggs
1/4 teaspoon salt
1/2 teaspoon baking soda

Cream margarine and sugars. Add eggs and pulp. Beat well. Add dry ingredients and mix until smooth. Pour into greased baking pan 15 1/2 x 1/2 x 1/8. Bake at 350 degrees for 25 minutes or until brown.
 
You must log in or register to reply here.
Back
Top