The Ball® HarvestPro™ Sauce Maker is a good mid-range tomato mill product, and very good value for its price point.
It’s among the least expensive of the electric food mills, but comes with some very desirable features, such as a splash cover, a wide chute, a blade that automatically cleans the grinding screen as it works, and it is very, very quiet.
- 1 Comparison with other brands
- 2 Top features
- 3 Using the machine with tomatoes
- 4 Other uses for the machine
- 5 Salsa consistency
- 6 Setup with bowls in place ready for use
- 7 The manual and recipe book
- 8 Recipe book clarification
- 9 The pieces
- 10 Assembling the nozzle
- 11 Assembling for sauce making
- 12 Assembling for salsa making
- 13 Putting the assembly into the machine
- 14 The packaging
- 15 Replacement parts
- 16 Where to buy the Ball® HarvestPro™ Sauce Maker
Comparison with other brands
The Ball Sauce Maker has a 150 watt motor and is advertised as being capable of producing 15 litres / quarts of tomato purée in 20 minutes.
There are far more expensive models of tomato mills available, costing up to hundreds and hundreds of dollars. The more expensive models do have more powerful engines and are capable of doing 300 to 600 lbs (135 to 270 kg) of tomatoes per hour, but they have their downsides, too: no splash cover, not auto cleaning blade, and far, far noisier.
- The metal grinding blades (called “screens”) are made of stainless steel;
- Cleaning blade helps to keep grating screens clean during operation;
- Has a forward and reverse feature, to help clear clogs;
- A wide chute;
- A generously sized hopper at the top;
- Quieter than a blender or food processor;
- The machine is very clean to use. There is no dripping that happens outside of where stuff is supposed to come out, and no food splattering everywhere. All the mess is very tidily contained;
- Clean-up is very easy as well. Everything except the motor (obviously) is dishwasher-safe;
- The machine is made in China, but clearly to very high standards.
Using the machine with tomatoes
In our first run, with Roma tomatoes, the machine extracted about 7 litres / quarts of juice from 8 kg / 17 lbs of tomatoes.
Ball advises that you can do a second pass of the solids through the machine. We would add that you probably definitely want to do this, as the second pass can get a significant quantity of some very thick quality tomato sauce out of these solids. As the solids are drier, though, they can stick a bit: so save a unpressed few tomatoes from the first pass, and use them to help lubricate the second pass. A third pass proved pointless.
Ball advises that you should heat the tomatoes first before putting them through the machine to get more out of them. “Wash tomatoes, core and cut into quarters. Cook in large stockpot over medium heat until softened. Remove from heat and allow to cool. Process tomatoes through the appliance.”1
This heating advice may be disappointing to some who thought they were going to skip that whole pot prep stage thanks to this machine. Note though that some reviewers on Amazon have said that they have just put washed, fresh quartered or halved completely raw tomatoes through, and been happy with the output after putting the residue through the machine a second time.
Other uses for the machine
The coarse attachment is for salsa. If you really want a chunky salsa, you should stick with using a food processor. This attachment will produce a “soupier” salsa, more like gazpacho soup texture.
Some uses (both canning and non-canning combined) include:
- Apple sauce
- Baby food
- Pasta sauce
- Puréed soups
- Tomato juice
We didn’t have luck with muscadine grapes for juice. They repeatedly jammed the machine’s sauce assembly. It is unclear if it were all the grape skins causing the jamming, or the seeds: muscadines are known for their very hard seeds.
Some other food mills (such as those from Villaware, and Victorio) come with optional “grape spirals” which you can purchase separately, which are meant to prevent such jamming with grape seeds. Perhaps one day Ball will offer one as an accessory, too.
The recipe manual for this machine gives a recipe for Pico de Gallo.
This is a photo of how the combination of the main ingredients — seeded Roma tomato, onion, and pepper, fed through together as directed — came out of the machine. There’s no added lime juice, vinegar or other liquid yet: this is direct from the nozzle of the machine.
Setup with bowls in place ready for use
Below is a photo of the sauce attachment in place, ready for action. You need to supply your own bowls. The tall white bowl is in place, ready to catch the sauce that comes out the side. The bowl at the front is ready to catch the residue of skins and seeds that will slowly chug out of the front nozzle.
The manual and recipe book
Recipe book clarification
The recipe book that comes with the machine has 15 canning recipes in it, and other non-canning recipes for soups, dip, baby food, etc.
In several of the canning recipes, citrus juices are called for, and it’s not always clear whether fresh or bottled is meant. We spoke with Ball, who clarified the issues for us.2
- Basic Tomato Sauce (page 3) calls for citric acid or *bottled* lemon juice (that’s clear);
- Tomato paste (page 4) calls for citric acid or *bottled* lemon juice (that’s clear);
- Marinara sauce (page 5) calls for citric acid or *lemon juice* (bottled lemon juice is meant);
- Pico de gallo (page 9) calls for “lime juice” (bottled lemon juice is meant);
- Roasted Salsa Verde (page 9) calls for “lime juice” (bottled lemon juice is meant);
- Apple sauce (page 9 calls) for 3 tbsp of “lemon juice” (fresh or bottled is fine);
- Mango Salsa (page 10) calls for “lime juice” (bottled lemon juice is meant);
- Barbeque sauce (page 11) calls for lime juice (fresh or bottled is fine);
- Jam recipes call for lemon juice” (fresh or bottled is fine).
The book does give some weight measurements but there is no metric. Those purchasing this machine in other countries such as the UK, Australia, New Zealand, South Africa, etc may wish to make sure they have access to North American measuring cups to use the recipes as 1/2 cup lime juice will be called for, without clarifying that that is also 125 ml / 4 oz.
You do NOT need to use this machine only for the recipes in the recipe book. They are supplied just to get you started thinking about how to use the machine. You can use this machine with just about any recipe, canning or non-canning, that calls for food to be passed through a food mill.
Assembling the nozzle
There are two different ways to assemble the nozzle. One is for sauce (“splash guard processing”) with the fine screen, the other is for salsa (“lock ring processing”) with the coarse screen.
The only parts in common between the two assemblies are the auger, the chute, and the hopper.
Assembling for sauce making
The fine screen is used for sauce making, with a plastic cover to prevent splashing and two nozzles to separate solids from liquids.
Assembling for salsa making
The coarse screen is used for salsa, with no cover over the screen, and no separation of solids and liquids.
Putting the assembly into the machine
Ball recommends storing the sauce maker in the original box (Sauce maker manual, page 9, #9). If you are going to do this, as you unpack it, you may wish to take photos with your phone, etc, of where the parts where stored, so that you’ll have those photos for future reference.
Ball offers a full slew of replacement parts for every piece of this machine on its website.
Where to buy the Ball® HarvestPro™ Sauce Maker
You can buy this directly from Ball at their FreshPreserving site, and usually with free shipping.
However, it’s usually cheaper on Amazon, with free shipping as well.
(Canadians: don’t necessarily buy it from Amazon.ca — it is often far cheaper even with any exchange rate to buy from Amazon.com, who will handle the border nonsense for you as well.)
Many other stores are also selling the machine.