Preserving Tomatoes (FAO, 35 p.)

Three home-processing and preservation techniques

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Production diagram for the three preservation techniques

Production diagram for the three preservation techniques storage time

Jars of peeled tomatoes and bottles of pulp for making sauces and other preparations can be used for twelve months, and dried tomatoes for three or twelve months depending on the processing (see the expiry date on the label).

Recommendations

1 Wash your hands before every operation. This rule is particularly important in preparing dried tomatoes.

2 Remove the damaged parts of fresh tomatoes.

3 Wash utensils, equipment and trays after use in clean water.

4 Addition of the preservative, potassium metabisulphite, protects the tomatoes forms bacteria, yeast and moulds. However, this solution cannot prevent the multiplication of germs if the preparation and drying are done in unsanitary conditions.

5 For each finished product jar, bottle, bag) the label must show:

- the nature of the product (peeled tomatoes, tomato pulp, dried tomatoes)
- the net weight
- the origin (name of the group or cooperative)
- the expiry date

Sterilization time

Processing materials and equipment

PROCESSING MATERIALS AND EQUIPMENT

Aluminium or plastic 20-litre buckets
Plastic 40 litre basin
Stainless-steel or aluminium 30-litre cooking pots
Aluminium 25-litre pots
Half-litre jars and lids
Half-litre bottles and caps
Polythene bags and bands to close them
Labels
Knives
Wooden spoons
Stainless-steel or aluminium skimmers
Stainless-steel or aluminium ladles
Stainless-steel or plastic strainers
Stainless-steel or plastic funnels
Lemon squeezer
Small spoons
Chemical products: potassium metabisulphite

EQUIPMENT

Improved stove
Extractor
Bottle-capper
Solar dryer

N.B. Never use copper utensils, because this metal destroys some of the vitamin C