Laurie and I made tomato purée today, two bushel of tomato’s about 21/2 hours, eight jugs in freezer to make sauce with later.

Wow neat setup. I am old school for sure. I just finished my 88th quart of juice and I still use the old foly mill. Been a great year, with a couple timely rains the yield has bee very good.

Bryce

I don't have enough time I have a few hundred that will go to waste

Used the Squeezo for many years, wore out three of them. Now have the kitchen aid attachment. usually run 200 quarts of juice through it every summer to cook down for sauce. No cranking. Mike

Wife and I are working on our 3rd bushel. We have an electric tomato juicer , pretty much the same set up as a squeezo but don’t have to hand crank. We put the juice in roaster ovens ,cook it down with spices, peppers, onions, etc.. and can the sauce.

You can bag them and freeze to process later when you do have time.
Only if you want to.
Do that until I get enough for my big canners.

Once frozen , place in a jelly bag for defrosting/thawing.
The juice will be clear , then process the soilds for paste or sauce.
Keep the clear juice for use if needed for your sauce , and what's left make juice or jelly .
It tastes like tomato.

I am sure you could find a welder to make you a square bit for the handle for attaching a drill. Get you a corded variable speed drill and you couldn't keep up.

Lefty, we had BLT for supper last night, awesome,
Mikec we have two of those kitchen aid mixers I’ll check the attachment out.

I filled my freezer room with grapes I grew, make wine, I hear freezing tomatoes works good
I barely had enough time to pick and freeze the grapes, I care for my wife 24-7, she had a bad stroke April 1.
I work a couple hours in the afternoon to make money, hard to find garden and yard time,