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Canning Essentials: The Norpro Sauce Master 1951

Food Strainer




In some old movie out there there is a line that goes like this: "we can do this the easy way or the hard way." That aptly describes the situation that canners are likely to face when trying to make sauces (tomato and apple sauce immediately come to mind), purees, and soups without the Norpro Sauce Master Food Strainer. All American Cookers believes that the Sauce Master Food Strainer is an essential canning tool.

 If you have ever prepared homemade tomato sauce or apple sauce without using a food strainer, you already know how labor intensive of a process it is. Coring and skinning fruit takes a great deal of time. All of that wasted time can be saved with the Norpro Sauce Master Food Strainer. With the Norpro, you simply place your produce into the hopper and turn the handle. A few quick turns later, all the juice goes into one bowl and the waste goes into another. 

The Sauce Master has a 3 quart (2.9 liter) capacity and features a hopper generously measuring 8" (20 cm) in diameter and 3" (7.5 cm) in depth. It features a chrome plated steel screen that automatically separates the produce juice and pulp in one easy operation. The screen will not rust and does a wonderful job of straining, allowing you to easily make sauces, purees, jams, jellies, juices, salsa and more. 

Included with the Sauce Master is a standard screen, spiral, and recipe/instruction booklet. We note that the Norpro Sauce Master instructions make assembly a breeze. 

The only criticism we have for the Norpro is that the unit could be a bit taller so that a standard size bowl could be used to collect the produce juice. However, we are nick picking because a 2" tall bowl works just fine. Our bottom line: if you are a home canner or someone who makes home made sauces or purees, you do not want to be without a food strainer and the Norpro perfectly fits the bill. However, if you are an infrequent sauce maker, you could save a few bucks by opting for the Norpro Deluxe Food Mill.




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