Preservation Write Up

Ani Isabelle L.
Sibal
9-Gold
PRESERVING TOMATO SAUCES USING CANNING/BOTTLING
PROCESS
INTRODUCTION
Tomato sauces are now widely used as the base for braises, stews and, of
course, quite complicated pasta sauces. They have sharp acidity that melts with
much more cooking process and can add a good last-minute boost to a completed
recipe.
Although store-bought tomato sauces are easy, it's so much simpler to heat
them and dump them directly onto the pasta than trying to prepare them, these
sauces are full of salt, sugar, fat, and there's not enough fibre, meaning it won't be
able to provide the same nutrients from a homemade sauce. Our convenience, long
story short, costs us our wellbeing, which is why fresh tomato sauces are much
healthier.
In a hot water tank, tomatoes and tomato products have historically been
preserved by being canned. Recent studies suggest that pressure canning would
result in a high-quality and more nutritious food for certain products. The simplest
tomato sauce consists only of cooked and simmered sliced tomatoes until it loses
its raw taste. It should, of course, be flavoured often with salt or other herbs or
spices.
Tomatoes improve metabolism, promote blood circulation, lower blood
pressure, and are filled with minerals and vitamins. Seeing as salt, sugar and fat are
not added, home-made tomato sauces are healthier. Homemade tomato sauces,
much as store-bought tomato sauces, can also be frozen. It is as simple as a store-
bought tomato sauce, but with a number of advantages.
CONTENTS
The food item used is tomato sauce with salt as a food preservative since it
is easy to make and commonly used specially when cooking. The method used for
preserving tomato sauce is canning/bottling though it can also be frozen after the
process.
Compared to a store-bought tomato sauce, a homemade sauce is more fresh
and natural since it doesn’t contain many food additives such as sugar or fats. The
flavour however, tastes like it is freshly picked from the garden while a store-
bought tomato has more flavour. There weren’t many changes that have occurred
during the procedures except for its size and shape.

Ingredients
2 kg. Tomatoes (rinsed)
2 teaspoon salt
You Might Also Need
2 Jars 2 Lids Blender
Tongs Oven gloves 2 Pots
The 2kg of tomatoes were thoroughly rinsed by gently ribbing each tomato
with water using one’s hands to help remove dirt and bacteria. This method
prevents spoilage and mold growth during storage. The stem and some bad parts of
the tomato were cut out leaving the peel of the tomato since it contains all the
nutrients.
The washed tomatoes were then put to a blender to be smoothed out. The
student prepared a large cooking pot for the tomatoes to be cooked with 2tsp of salt
for about 10-40 minutes in medium heat. While the tomatoes were being heated,
another large cooking pot was left with the lids of both jars were placed with water
to boil. This process makes sure all microorganisms are killed.

After the heating process, the tomatoes were neatly placed in the jars making
sure to leave headspace to assure vacuum seal. The jars were tightly sealed then
inverted upside down to let cool for about 7-8 hours to fully sterilize.
Characteristics Before After
Before After
1. Colour Reddish-orange Reddish-orange
2. Weight 2 kg The weight became lighter
3. Odor Smells like tomato Still smells the same
4. Texture Smooth Became more smooth
5. Shape and Round and solid The size decreased and

Size became liquid
After a few hours of the procedure, the sauce was refrigerated and was
ready to be used within a week or it can also be frozen up to 3 months.
Afterwards, the finished product had undergone taste testing. Three (3)
individuals were called to evaluate the product's look and taste. The taste was
good, according to the first tester, but tester 1 suggested adding additional food
additives to give it more flavour, giving a rating of 4 out of 5. Likewise, tester 2
also noted that it lacks flavours, but gave it a total of 4 out of 5 since the texture
evens the final item. The final tester lauded the product's presentation, stating it
looked like a ready-made tomato sauce, whilst recommending using a larger
tomato. The reviewers expressed a strong interest in the product and were looking
forward to further developments in order to take it into account.
RECOMMENDATIONS
Since tomato sauces normally have more flesh and less juice and fewer
seeds, when preserving they are frequently recommended for canning/bottling.
Other small tomatoes are not as good as bigger tomatoes, which have a slightly
better taste since they have more flavour and are much larger.
Another factor to take into consideration when preserving, is how fresh the
tomatoes that are being used whether they are ripe or unripe. I would consider
using ripe tomatoes while preserving tomatoes as they are generally easier to
sustain and give out more flavours whereas unripe tomatoes are soft and a little
difficult to prepare.
Other ingredients such as olive oil or sugar may be used to improve the taste
of the tomato sauce, but I prefer adding only salt since it will make the product and
flavour more garden-fresh and natural.

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Ani Isabelle L.

PRESERVING TOMATO SAUCES USING CANNING/BOTTLING

Tomatoes improve metabolism, promote blood circulation, lower blood

much as store-bought tomato sauces, can also be frozen. It is as simple as a store-

bought tomato sauce, but with a number of advantages.

Compared to a store-bought tomato sauce, a homemade sauce is more fresh

during the procedures except for its size and shape.

2 kg. Tomatoes (rinsed)

You Might Also Need

2 Jars 2 Lids Blender

Tongs Oven gloves 2 Pots

to boil. This process makes sure all microorganisms are killed.

Characteristics Before After

1. Colour Reddish-orange Reddish-orange

2. Weight 2 kg The weight became lighter

3. Odor Smells like tomato Still smells the same

4. Texture Smooth Became more smooth

5. Shape and Round and solid The size decreased and

ready to be used within a week or it can also be frozen up to 3 months.

additives to give it more flavour, giving a rating of 4 out of 5. Likewise, tester 2

looked like a ready-made tomato sauce, whilst recommending using a larger

forward to further developments in order to take it into account.

seeds, when preserving they are frequently recommended for canning/bottling.

flavour more garden-fresh and natural.

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