Having never used a Foley food mill it would appear that
only a very limited amount of fruit could be put through
it, before it would have to be emptied of pulp.
What are your observations?
I am looking towards next year as right now, as I have
heated, mashed currant pulp (a little added water) draining
in a colander, then to be put through an old funnel strainer
(lined with cheesecloth) with mortise, which is a lot of
work when looking at more than 10 quarts of berries. And
boy does currant juice stain when you are going through all
these steps (unhappy spouse).
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