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Crushing berries, but no potato masher: can I use a blender or food processor?

The recipe calls for crushing berries with a potato masher, which I don't have (nor want). Could either of these appliances (or even a stick blender) work? I'm trying to avoid liquified berries!

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    1. re: Jen76

      Lots of berries and I'm a bit lazy!

      1. re: nofunlatte

        Well, that's what I use when I make jam. I think you'd end up with puree if you used a food processor or blender. But you could give it a try. Maybe a couple pulses will do the trick or at least make the fork easier. Do you have a stand mixer? Maybe the whisk attachment on it would crush them enough without pureeing them?

        1. re: Jen76

          That's what I was afraid of. Nope, no stand mixer. Thanks for the info!

          1. re: nofunlatte

            What kind of berries? Strawberries might hold up better to a processor. But if they are raspberries, you could almost just crush them with your hands!

        2. re: nofunlatte

          Do you have a large metal spoon or a metal straining spoon? That would work better than a fork if you've lots of berries...

          1. re: Val

            Yes. And I've got this funky gadget I got a gazillion years ago (maybe at a yard sale?) It's called a Kitchamajig, manufactured by Ekco, chromium-plated and made in the USA. I'm assuming this is from the 1970s. It's like a giant spoon, about the size of a pancake turner, but there are long slots in the "spoon" part. According to the gadget ('cause it's imprinted on the gadget), it "strains, drains, beats, blends, whips, mixes". And now it's gonna crush!

            1. re: nofunlatte

              Ha, ha sounds like it might do the job just fine. I'm trying to picture that gadget. If that doesn't do it, try Grey's unplugged stick blender suggestion. Or use a heavy glass jar, maybe one of your larger canning jars.

              1. re: bushwickgirl

                It just looks like a strainer, chrome w/ a black plastic handle, but I love the name! I've used it to "sift" flour. Curved sides, but a spatulate shape.

                1. re: Jen76

                  Here's what nofunlatte is talking about...sweet!...would probably work pretty well...yes, we want to know the outcome!

                  http://www.etsy.com/listing/50361934/...

                  1. re: Val

                    That used to be the tool of choice for sifting the litter pan, before inferior plastic rip-offs appeared in pet stores.

          2. +1 for the fork...that's what I use when I make my blueberry yogurt flax seed concoction 3 times a week...I just don't like chomping into whole blueberries for some reason.

            1. If the recipe calls for straining, just press them through a sieve with the back of a soupspoon. Otherwiseuse the unplugged stick blender as a masher, a fork, or a whisk. I never strain berry recipes. I generally prefer more rustic style recipes, and don't mind seeds, which have the benefit of providing extra fiber.

              1. I would put them in a ziploc bag and gently roll over them with a roll pin. You may need to do it batches and make sure air can escape, so you don't have an accidental explosion.

                5 Replies
                1. re: maxie

                  Maxie...CUTE!!! I thought of the rolling pin but never got to the plastic bag part....and I only envisioned a *huge mess*...LOL~

                    1. re: nofunlatte

                      For crushed, not liquified; use the bottom of a drinking glass to gently press berries. a glass baking pan is good to hold the fruit.

                      1. re: ospreycove

                        I use my hands 'cause with a machine I tend to over do it. Yes I have purple hands

                  1. i have a pastry cutter with steel blades that i used to make egg salad and mashed potatoes for 1. would probably work with raspberries.

                    1. Lay them out on a rimmed cookie sheet and roughly chop them with a knife and then smoosh them a little. Either way make sure you don't lose the juice. BTW, break down and go to your local thrift store and buy one. You'll use it a lot with canning, and then you'll find other uses. I just picked up two sturdy ones today at the local thrift for .50/each. The wooden handle gave on my ancient one when I was making blueberry jam last week.

                      1. Do you by chance have a pastry blender? I find all kinds of uses for mine (works great on ground beef when you want it finer for such things as tacos).

                        Oops - I just saw wonderwoman's post and I think these are the same.

                         
                        1 Reply
                        1. re: boyzoma

                          yup -- same thing. use it all the time.

                        2. Okay, 'hounds, I canned three half-pints of blueberry sauce this morning. I used the Kitchamjig to crush some of the berries and the ziploc-bag-n-rolling-pin method for the other. The rolling pin method was certainly faster, but the Kitchamajig method was more rhythmic and meditative. In the future, I will use the rolling pin if time is of the essence and the Kitchamajig if I am cooking to destress. Of course, I will have to try the pastry blender method the next time.

                          Boy, will it be nice to have that syrup on top of my frozen cheesecake pie!