Tomato Processing 2: Catsup, Candy

A. TOMATO CATSUP

Ingredients:

• 4 L tomato pulp
• 4 cup sugar
• 1/2 tsp cinnamon powder
• 1/2 tsp pepper powder
• 1/2 tsp cloves powder
• 1/2 tsp paprika
• 1/2 cup fresh onions
• 2 cup vinegar (4.5% acidity)
• 2 tsp sodium benzoate (optional)
• 3 tbsp cornstarch dissolved in
• 1 cup water

Utensils:

• stainless/enameled kettle blender (optional)
• measuring cups & spoons strainer, stainless
• chopping board casserole, stainless
• knife, stainless wooden ladle
• colander stove
• bowl thermometer

Packaging Material

• sterilized glass jars with new caps

Procedure

1. Select and wash ripe fleshy red tomatoes.
2. Blanch tomatoes for 30 seconds, transfer into cold water, peel and cut into halves (crosswise).
3. Remove the seeds and chop the pulp into small pieces. Strain the remaining seeds thru a fine mesh screen.
4. Mix the juice with the pulp.
5. To every 4 liters of pulp, add the above ingredients (except for vinegar and sodium benzoate) and blend.
6. Place the mixture into a kettle and cook over low flame, stirring constantly to avoid scorching, until the right consistency for catsup is reached. Add vinegar and sodium benzoate (optional) until nearly cooked. Add cornstarch previously dissolved in water and cook until right consistency is attained/reached.
7. Pour while hot in sterilized bottles.
8. Seal thoroughly. Cool, label and store.

B. TOMATO CANDY

Ingredients:

• 1 kg tomatoes (thick, fleshy, red ripe)
• 2 cup refined sugar
• 1 tsp lime
• confectioner’s sugar (optional)

Procedure

1. Wash, blanch tomatoes for 30 seconds and dip in cold water immediately.
2. Drain and peel tomatoes.
3. Cut crosswise into halves and remove the seeds.
4. Prepare 0.1% lime (approximately 1 tsp lime per 1 liter water) and soak tomatoes for 3 hours.
5. Wash thoroughly and dip in boiling water.
6. Drain tomatoes.
7. Mix tomatoes with refined sugar at a 1:1 proportion. Add kalamansi extract if desired.
8. Cook until syrup becomes thready.
9. Lay on trays and cool.
10. Roll in confectioner’s sugar (if desired).
11. Pack in cellophane or plastic bags and seal.
12. Label and store in cool, dry storage room.

For more information, contact:

Industrial Technology Development Institute
DOST Compound, Gen. Santos Ave.,
Bicutan, Taguig City
Tel Nos.: (02) 837-2071 to 82 locs 2182, 2218, 2180;
Telefax Nos.: (02) 837-3167/6150/6156

source: DOST-ITDI, photo from tomatocasual.com