tomatoes
for each litre of prepared juice:
250 ml water
2 tbsp (25 g) 1 oz granulated sugar
1 tsp salt
a pinch of pepper
2 tbsp (25 g) 1 oz granulated sugar
1 tsp salt
a pinch of pepper
method
1. Choose firm, ripe, red tomatoes, cut them roughly into quarters and heat them in a covered saucepan until they are soft.
2. Rub through a stainless sieve and measure the juice.
3. Add the water, sugar, salt and pepper in the proportions given above.
4. Stir to mix, re-heat, and bottle, leaving 1 cm headspace under the screw cap.
5. Place the filled jars on a false bottom in a pan of water at 90°C (fast simmer).
6. The water must cover the jars.
7. Heat the water to boiling point (100°C) and maintain for 10 minutes.
8. Remove the jars to a dry wooden board or sheets of newspaper, and secure the seals.
9. The following day test the seal, and clean, label, and store
To sterilise bottles see Sterilising Bottles.
2. Rub through a stainless sieve and measure the juice.
3. Add the water, sugar, salt and pepper in the proportions given above.
4. Stir to mix, re-heat, and bottle, leaving 1 cm headspace under the screw cap.
5. Place the filled jars on a false bottom in a pan of water at 90°C (fast simmer).
6. The water must cover the jars.
7. Heat the water to boiling point (100°C) and maintain for 10 minutes.
8. Remove the jars to a dry wooden board or sheets of newspaper, and secure the seals.
9. The following day test the seal, and clean, label, and store
To sterilise bottles see Sterilising Bottles.
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