Tomatoes

High-quality tomato preserves are made from two basic ingredients, tomato and salt, stored in vacuum-sealed glass jars, without additional preservatives. The production of tomato preserves is the result of a manual processing process, which is repeated for weeks, which begins early in the morning in the tomato fields with the hand picking of ripe fruits and ends with the bottling and vacuum packing of the tomato. worked the same day or within a few days.

Tomatoes: When are tomato preserves produced?

The best quality tomato production generally takes place between July and August. In the same period, bottling is also carried out in order to keep the nutritional properties, taste and aromas intact.

Tomato is one of the main foods of the Mediterranean diet, so much so that it is estimated that every Italian consumes about 65 kg on average, one third of which in the form of processed and preserved tomatoes.

Tomatoes: What does the good conservation of tomatoes depend on?

There are two fundamental steps that allow the conservation of the tomato as we know it today:

heating in boiling waterthe hermetic closure of the jar during the boiling phaseTomatoes: How were Tomato Preserves born and when are they made

Tomato derivatives with the most ancient production tradition are tomato peeled tomatoes and tomato concentrate.

The first evidence of tomato conservation dates back to the second half of the eighteenth century.

Subsequently, other processes were added that led to the creation of ready-made tomato pulp, tomato purée and tomato sauces.

Lazzaro Spallanzani conceived and created the first preserves in glass jars, as documented in his 1776 writings under the title "Opuscoli".

Tomatoes: How is tomato preserve made?

The activities to obtain the best quality Tomato in Glass are different and all manual. The different steps are usually carried out by several people at the same time, who work with a common goal by distributing the different tasks.

The basic steps for the creation of the tomato preserve in glass are:

• tomato harvest
• selection of tomatoes
• washing tomatoes
• boiling tomatoes
• separation of peel and seeds from the pulp
• canned tomato sauce

In the past, but still today, family members work together to be able to complete all tasks in a few days.

At the end of the work, the family will have worked and bottled the preserves that cover the needs of all the members for the whole year.

Often close families and friends collaborate with each other on activities in order to lighten the workload and speed up the process.

HARVESTING TOMATOES

The tomato harvest is the result of a long and tiring manual work that begins with sowing between February and March and ends by the end of summer in August. The soil is prepared and the seeds are planted in small holes. If possible, we proceed to water the plants daily to obtain a juicier pulp at the time of harvest and try to keep the plant clean from branches that would weaken the fruiting part of the plant.

When the ripening cycle is over, the tomatoes are picked by hand and placed in crates, taking care not to bruise or damage them. Subsequently, the fully ripe tomatoes suitable for processing (with a beautiful red color and soft consistency) are selected from the tomatoes that have yet to finish the ripening cycle (not yet completely red). Tomatoes not yet fully ripe are distributed on the ground, sometimes even for several days, to make them complete ripening and can be processed later together with the ripe tomatoes just picked.

TOMATOES: SELECTION AND ELIMINATION OF THE PEDUNCOLO

When the tomatoes are sufficiently ripe, therefore suitable for bottling, we proceed to the first activities to prepare them for the following phases.

Tomatoes are first carefully selected. Those that are blackened, bruised or are getting damaged are eliminated. Only the healthiest and most beautiful tomatoes are selected to be bottled.

For the best tomatoes we proceed with the elimination of the peduncle, the part of the plant still possibly attached to the fruit also known as the tomato flower.

WASHING OF TOMATOES

The tomatoes are soaked in a tub containing fresh, clean water. Then they are checked one by one, taking care to remove any traces of earth, dirt or insects that may be present on the skin.

Doing so avoids the contamination of the final product with elements that you would not want to eat or that could ruin the tomato once bottled.

BOILING TOMATOES

The selected and washed tomatoes are then gently brought to the boil and blanched for a few minutes.

In this way, any bacteria and pathogens are eliminated from the fresh product, making the product healthy and edible safely once stored.

Boiling also allows another advantage in the tomato paste manufacturing process, that is, it facilitates the separation of the peel from the pulp.

SEPARATION SKIN AND SEEDS FROM TOMATO PULP

Depending on the type of preserves, this procedure must be carried out by hand or with the aid of machinery that facilitate the separation of the peel and seeds.

Tomato paste, tomato puree and tomato sauces: the processing

For the preparation of tomato paste, tomato puree or tomato sauces you can proceed with the squeezing of freshly boiled tomatoes using special machinery. The squeezer is a manual (or electric) machine that mechanically separates the peel and seeds of tomatoes from the fresh pulp, facilitating the harvesting of fresh tomato pulp only.

Peeled tomatoes and Ready-made tomato pulp: processing

For the preparation of tomato peeled tomatoes and ready-to-use tomato pulp we proceed with the manual separation of the peel from the pulp and then the cut into wedges or the crushing of the pulp before bottling.

TOMATOES: TOMATO PRESERVED BOTTLING

Before bottling the tomatoes you need to have prepared a sufficient number of jars or glass bottles in which to pour the finished product.

This work is usually done a few hours before processing in order to allow the glass to dry.

Glass jars or glass bottles must be washed carefully in order to eliminate any residue that could contaminate the finished product once sealed.

The glass jars or bottles are then sterilized by boiling them in water for a few minutes, after which the containers are left to drain.

Once the excess water has been drained (putting them upside down) and allowing the remaining water to dry they will be ready to be used.

In the final phase of tomato processing, the glass container is taken and the processed tomato is poured into it.

What is the tomato pulp or tomato peeled tomatoes preserved with?

If it is tomato pulp or tomato peeled tomatoes, glass jars or bottles with a wider mouth are usually used. In this way it will be easy to insert and properly fill the glass container with the chopped tomato.

What is the tomato puree, tomato sauce or tomato paste preserved with?

If it is tomato paste, tomato sauce or tomato sauce, a normal bottle will suffice. It will be quite easy to pour the still hot liquid tomato pulp into the glass bottle with the help of a funnel.

How is the long conservation and healthiness of tomato preserves guaranteed?

Once the bottles and jars with the freshly processed tomato are hermetically sealed, the containers are boiled immediately.

Boiling freshly sealed tomato preserves has the advantage of eliminating any bacteria or pathogens still present inside the containers or inside the tomatoes.

Are tomato preserves safe?

One of the great benefits of boiling tomato preserves (and any other glass preserves) is the vacuum seal.

Tomato preserves are safe as long as the cap manages to keep the container vacuum. With the vacuum packing there is the great advantage of eliminating the air present in the jar, thus ensuring the long shelf life of the tomatoes in glass.