Ingredients
for PASSATA
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Yield: 4 cups
(1 Litre/Quart)
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Yield: 18 cups
(4.5 Litres/9 Pints)
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Yield: 28 cups
(7 Litres /7 Quarts)
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Tomatoes,
Roma, Fresh or Thawed, Fully Ripe
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2.25kg (5 pounds)
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9.5kg (21 pounds)
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15.5kg (35 pounds)
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Citric
Acid*
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1/2 teaspoon
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2 1/4 teaspoons
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3 1/2 teaspoons
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Salt,
Finely Ground (Optional)
|
1 teaspoon
|
4 1/2 teaspoons
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7 teaspoons
|
*Citric acid can be replaced with bottled lemon
juice: add 1 tablespoon bottled lemon juice per pint/500ml jar (2 tablespoons
bottled lemon juice per quart/litre jar);
Citric acid is recommended if available.
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![Manual tomato machines are low cost and often available second-hand](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEOcHU2ahDhRJjX7xu2gDE3BuqlPId0WOwmBc11Y-pbgvuvGjkfIEWgfop8mENNy9O1d4NCiJL_nASht2vM_G-z7MAFayq3SLXDtvwVc9tWp10q7669OPtn5EgwGhtoNGRtvRNETpxNo3jFJJPPmaigL_Tj-lLRZGWXA3o_zfhS5YvKztq41c-JRtlsQ/w320-h320/tomato%20press%20manual.jpg)
![Electric tomato strainer makes speedy work of large batches!](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4zDzn1kW6yqFc9XKlIusYm8cpe6Ag4ffhnhaacDgWsbMtPQzv8s855ymCkuBcmbuFaG_Lw-oB6s3fmJtzepWLHntoT_f-Ko25RwPtmpZwezZ82Ii5dhzUzBRk5DyDu8u2YadWt2-rWFFkWZZdvlwjD_rZcq3aEE8QmVEKsKBJTMSHUF-slNhWGAId9g/w312-h320/electric%20tomato%20press.jpg)
![Food mill - an alternative to the tomato strainers (takes longer to strain though)](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8z1bpGMBe4GDDuoFkUG5f6cGBJvtytrmbcnnzadskUQ0iyeMz8aQ4P4sejS4cI-1OR_AOm_C3J7tygy3ixBWQ-7r9r7E0s1paZz591pjCOZebJWNEAOpasnEBcqzUVPiS92GyT5LdShM8tDqUTgEfuBbwUyU2yY_Z983QxHphbkkV9MqjF2EtC8alGg/w320-h320/food%20mill.jpg)
5. Place jar lids into a bowl and cover lids with boiling water. Remove the lids from the water when you are ready to place them onto the jars to seal.
Processing Time for Passata
in a Boiling Water Canner
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Altitude Processing Times
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Packing
Style
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Jar Size
|
0-1000ft
|
1001-3000ft
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3001-6000ft
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6000+
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Hot Pack
|
< Pints
(500ml)
|
35
minutes
|
40
minutes
|
45
minutes
|
50
minutes
|
<
Quarts (1L)
|
40
minutes
|
45
minutes
|
50
minutes
|
55
minutes
|
Processing
Time for Passata in a Weighted Gauge Pressure Canner
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Altitude
Pressure Levels
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Packing Style
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Jar Size
|
Processing Time
|
0-1000ft
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>1000ft
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Hot Pack
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< Quarts (1L)
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20 minutes
|
5lb
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10lb
|
15 minutes
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10lb
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15lb
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10 minutes
|
15lb
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Not Recommended
|
Processing
Time for Passata in
a Dial Gauge Pressure Canner
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Altitude
Pressure Levels
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Packing Style
|
Jar Size
|
Processing Time
|
0-2000ft
|
2001-4000ft
|
4001-6000ft
|
6001-8000ft |
Hot Pack
|
< Quarts (1L)
|
20 minutes
|
6lb
|
7lb
|
8lb
|
9lb |
15 minutes
|
11lb
|
12lb
|
13lb
|
14lb |
o Ensure tomatoes are red and fully ripe – if needed, ripen tomatoes in the sun for a few days before making passata;
o Use paste tomato varieties, like roma or san marzano – field/round varieties are higher in water (resulting in a lower yield of passata per batch);
o For small batches of passata, use a food mill (or attachment for your bowl mixer with a coarse plate attached);
o For larger batches, a manual or an electric tomato strainer is very helpful! We use a 0.4hp tomato machine but some electric mincing machines also have tomato attachments which is what we recommend to our students. Manual tomato strainers are lower in cost (often available second-hand);
o You will need a large pot (or several) to cook the tomatoes – we use several 10 litre stock pots ideal, as they can be stacked when not in use (compared to large passata pots that are more expensive to purchase and store);
o After cooking the tomatoes, use a fine mesh strainer to remove tomato water (if the passata is too runny) to make the fresh passata thicker and denser.