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How exactly do I use my Oxo food mill to get rid of seeds from grapes?

DougWeller Sep 5, 2009 11:04 AM

I know I should heat the grapes/blackberries/raspberries, but what do I do then? I've lost my manual which doesn't help. Thanks.

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  1. n
    nemo RE: DougWeller Sep 5, 2009 11:08 AM

    Don't have one of these, Doug, but I did find the manual on-line at Oxo.


    3 Replies
    1. re: nemo
      karykat RE: nemo Sep 5, 2009 01:57 PM

      I had trouble getting this link to work.

      I've been curious about this myself.
      One time I separated seeds from concord grapes for a large pie by hand. Took me hours to do. I resolved then to make only one or two-person grape pies (for me only - no sharing!) or else find a better way.

      I've wondered about the food mill thing, because it seems like the mill would crunch the seeds. I've since noticed that lots of the recipes call for cooking the grapes down before passing through the mill. (Sometimes after slipping the skins off.) I think the seeds might be softer and less crunchy if you cook the pulp first. Not sure. Would be interested in others' experiences with this.

      Here's a link with pictures showing the process:


      Something else mentioned using the medium disk.

      1. re: nemo
        DougWeller RE: nemo Sep 6, 2009 01:31 AM

        Thanks, the link doesn't give me the pdf so I've emailed Oxo (in fact, clicking on contact on the page that link leads to doesn't work either, not good.

        1. re: DougWeller
          nemo RE: DougWeller Sep 6, 2009 08:05 AM

          Yes, I see that link doesn't work. Sorry for the inconvenience.

      2. j
        janniecooks RE: DougWeller Sep 6, 2009 05:41 AM

        You need to cook the grapes somewhat to get the seeds to separate from the pulp before putting them through the food mill. First squeeze the grapes to separate the pulp from the skin, put the skins in a bowl and set aside. Put the grape pulp and some sugar (assuming you're making jam) and bring to a boil, then reduce the heat and simmer for ten mintes or until the seeds begin to separate from the pulp.

        Press the pulp mixture through a fine sieve or run through a food mill, discarding the seeds. Cook the pulp with more sugar, the grape skins and whatever else you're adding to the jam at a simmer for a couple hours or so.

        6 Replies
        1. re: janniecooks
          karykat RE: janniecooks Sep 6, 2009 09:13 AM

          Ahhh. So the heat helps the seeds separate. I thought maybe they made the seeds softer so you didn't crunch them through the mill. Maybe that also happens?

          1. re: karykat
            DougWeller RE: karykat Sep 6, 2009 09:35 AM

            So you have to get the skin off the grapes yourself? Agh.

            1. re: DougWeller
              clamscasino RE: DougWeller Sep 6, 2009 09:42 AM

              What are you making anyway? If you are making jam, just boil the grapes in water until the skins are slipping off all by themselves. Then run the mixture through your food mill. Both the skins and the seeds will separate out. Then you can measure your pulp and add the appropriate amount of sugar to proceed with jam.

              1. re: DougWeller
                karykat RE: DougWeller Sep 6, 2009 09:54 AM

                But if you are making something like a pie where you want those beautiful blue skins, then I think you do have to take them off so you can add them back in.

                But I can say from experience that the skins slip off pretty easily. (And taking the seeds out by hand is very laborious.)

                1. re: DougWeller
                  janniecooks RE: DougWeller Sep 6, 2009 02:14 PM

                  The skins have a lot of flavor and color, I'd hate to leave them behind in the food mill.

                  1. re: janniecooks
                    DougWeller RE: janniecooks Sep 14, 2009 01:33 AM

                    That was my thought, the skins are a good thing. I used to buy a black grape butter that had the skins in it, it was to die for.

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