Tomato Processing in Bottle



  • 1 kg Tomatoes
  • 4 tsp Salt
  • 1 tsp Calcium chloride (lime)
  • 4 & 1/4 cup Water


  • strainer/colander weighing scale
  • mixing bowl casserole, stainless
  • thermometer spatula
  • stove knife, stainless
  • measuring cups and spoons liquid measuring cup

Packaging Material:

  • sterilized glass jars with new caps


  1. Select fresh, firm and fully ripe (not over-ripe) tomatoes.
  2. Sort and wash thoroughly in running water.
  3. Blanch in boiling water for 1/2 to 1 minute or in steam for 2-3 minutes.
  4. Dip in cold water.
  5. Cut out stem ends and peel off skin.
  6. Pack tomatoes firmly in previously sterilized jars or bottles, leaving 1.3 cm (½-inch) from top.
  7. Prepare 2% brine with 0.1% lime (4 tsp salt, 4 1/4 c water and 1 tsp lime) and boil.
  8. Pour hot brine into the jars filled with whole tomato leaving 0.63 cm (1/3-inch) headspace.
  9. Exhaust to 77° C by heating the bottles filled with whole tomatoes for about 25 minutes.
  10. Seal completely.
  11. Heat again in the boiling water bath for 25 minutes.
  12. Cool, label and store.

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

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