Okay, so I am making my raspberry filling for the wedding cake I have to do for next Saturday. I decided to make this a seedless raspberry filling. I am putting the filling through a strainer. Mine you my strainer isn't very big. Maybe a 4 cup size if it held liquid.
Is there a more efficient less time consuming way to do this? What I am doing is doing the job for sure but it does take a while. Do I just need a bigger strainer?
Thanks so much everyone!
Amy
I put mine through a strainer, and kind of swirl a spoon around the bottom so the liquid can get through....
Hee hee - the fastest way I know is to buy SEEDLESS Rasberry preserves LOL! I'm a cheater! 
True if you zap it, it will flow easier and do the spoon swirly thing too.
Not really. The best thing to use is a chinois/china cap because you can hang it on a deep bowl and just have at it without worrying about losing it over the edge of teh strainer. If you have never seen a china cap this is what they are http://www.foodservicedirect.com/index.cfm/S/156/CLID/809/N/86643/China_Cap_Strainer.htm. I always strain my raspberry filling.. nothing worse than eating a piece of cake laced with hard crunchy seeds. 
Hey, thanks everyone!!!!!! 
TEE HEE HEE!!!! Buying seedless is really the easy way to go huh?? I didn't have enough time to order any from the time I got this cake order. The bride asked me 3 weeks b4 to make her cake. The last person backed out!!!!!! 
Anyway, I will get a bigger strainer next time I get the BRIGHT idea and do this!!!! I'm glad I'm doing it the way all of you all do it. Makes me feel like I know what I am doing ya know? 
BTW, yes it is a cooked filling. I just cooked it and I'm going to reheat what I have left!
Thanks so much everyone!
Amy
Not really. The best thing to use is a chinois/china cap because you can hang it on a deep bowl and just have at it without worrying about losing it over the edge of teh strainer. If you have never seen a china cap this is what they are http://www.foodservicedirect.com/index.cfm/S/156/CLID/809/N/86643/China_Cap_Strainer.htm. I always strain my raspberry filling.. nothing worse than eating a piece of cake laced with hard crunchy seeds.
Thank you ! I definately know what kind of strainer that is. I was a food prep cook at an Italian restaurant and used that strainer all the time for pasta and meat balls.
Amy
A Squeezo???!?!?!! What is it?
Maybe I should just look it up!
Okay, just looked it up! $189.00!!! 
How in the world does that take seeds out??? It must have it's own strainer in there. I wish there was a view of the innards! It certainly looks like a great way to make apple sauce and mash pineapple for a filling.
Amy
I know that my local wholesaler carries frozen jars of seedless raspberry puree, really high quality stuff. The jars are probably about 2# each and I remember doing the math once and it came out cheaper than straining the IQF raspberries once you account for all the lost weight in seeds... and that doesn't even count your time!
Oooooh!! I have seen those. Very nice! I can't justify one right now, but man I want one. LOL
Welch's Squeezable Seedless Red Raspberry spread - straight from the grocery store to the mirco (to warm a little for easier spreading) and onto my cakes LOL!
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