Tomato Pulp
Ripe tomatoes
Lemon juice
Reference. FAO, 1995. (Ref 37)
1. Tomatoes should be ripe but not over-ripe or spoilt.
2. Wash the tomatoes and drain to remove surface water. Sort and remove any over-ripe, under-ripe or bruised fruits.
3. Cut the tomatoes into half using a stainless steel knife.
4. Extract the juice and pulp using either a manual or electrical pulper/juicer. Separate the pulp from the seeds and the skin.
5. Transfer the pulp to a large stainless steel pot and heat until a total solids content of 8-9°Brix as measured by a refractometer.
6. Check the acidity using a pH meter. It should be between 3.5-3.8. If it is too high, adjust it by adding a small amount of lemon juice.
7. While the pulp is still hot, fill it into clean, sterile bottles. Close with a screw top.
8. Pasteurise the pulp. Place the jars into a hot water bath. Bring the water to the boil and keep the jars in the water for the following time:
10. Cool the bottles overnight. Label and store. Bottled puree will store for up to 12 months.
