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Posted by calculad (U3607616) on Thursday, 23rd September 2010
We have been bottling tomatoes by simply boiling for 10 minutes and adding 1 teaspoon of salt and sugar and pouring hot into sterilised sealable jars.
Just read that there is a risk of deadly BOTULISM as tomatoes don't have quite enough acidity to suppress this bacteria.
Any bio-chemists/food scientists care to comment.
We have been doing this for several years.
Are we lucky or are the risks small.
Kev
Link to this forum: Bottling tomatoes scare- Bio-chemist needed
, in reply to message 1.
Posted by BaraGwenith (U14257539) on Thursday, 23rd September 2010
It is many years since I did any but used to bottle in brine of suitable strength then sterilize in water-bath for recommended time. It is all in 'Home Preservation of fruit and vegetables' or I presume any other good preserving book.
Link to this forum: Bottling tomatoes scare- Bio-chemist needed
if you are boiling the product and pouring the boiling liquid into hot sterilised jars you should be fine.
Do not leave an airspace and use the proper sealing rings etc
It is only cold pickling and storing in oil etc where you have to be very wary
Link to this forum: Bottling tomatoes scare- Bio-chemist needed
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