← Vegetables H43-04 · Module 4 of 7 · Pages: 19 · Worksheets: 5

Tomato sauce, passata and juice

Juice, passata, thick sauce, whole and chopped tomatoes and homemade ketchup, with added acid in every jar and exact water-bath times

€9

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Whole series: Vegetables, €39

Tomato sauce, passata and juice

In short

  • Acid in every jar: per 1 L (quart) about 2 g of citric acid (½ teaspoon) or 30 mL (2 tablespoons) of bottled lemon juice.
  • Sound, ripe, firm tomatoes; not from dead vines, not after frost, not overripe.
  • Water bath: 35–45 min for juice, sauce and chopped; 85 min for whole tomatoes packed raw.
  • Onion, peppers, carrots in the sauce = a low-acid sauce: pressure canner or freezer only.
  • Roughly: 1.5 kg of tomatoes for 1 L of juice, 2.3 kg for 1 L of passata, 3 kg for 1 L of thick sauce.

What's inside

Chapters

  1. Why tomatoes need acid
  2. Tomatoes for processing
  3. Acidifying: how much acid
  4. Peeling and cooking
  5. Recipe: tomato juice
  6. Recipe: passata and thick sauce
  7. Recipe: whole and chopped tomatoes
  8. Recipe: homemade ketchup
  9. Sauce with vegetables and freezing
  10. Tomato day: from crate to jar
  11. When something goes wrong
  12. Common mistakes
  13. Printable checklist

Worksheets

  • Tomato calendar
  • Tomato and jar calculator
  • Acid calculator
  • Batch log
  • Tomato inventory

Fields and checkboxes can be filled in with Adobe Acrobat Reader (desktop and mobile), and the calculator adds up by itself. Filling in may not work in some browsers. A print version comes with the screen PDF.

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