Bymaidey
I cook tomato paste in tiny jars (approx. 30 ml). One or two days later, I sterilize the filled jars again in a pressure cooker. Because the amount is so small, the twist-off lid often doesn't close properly. Is the tomato paste still safe thanks to sterilization?
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The vacuum is not required to preserve the content. If the content has been sufficiently heated, it is sterile, and now it is only about preventing re-germination.
The problem is that you have no control over whether the glass is really airtight without vacuum. In many cases it will be, but it can also be that individual glasses will be bad.
Why do you heat the glasses a second time? You do that with contents like meat. This is about botulinum bacteria, whose spores cannot be destroyed and sterilized at 100° C. The second heating then kills it. Tomato paste contains enough acid to prevent growth. Or do you just fill in hot first time? Then I understand that because the content is not enough for small glasses to heat the glass. I cook tomato sauce in 300g glasses. I only fill in the sauce hot, turn the lid and put it on the head for the next 15 minutes. That’s enough, I’ve never been bad.
Yeah, that’s because of botulism. It threatens everything that is not preserved by sugar, not just meat. Have the info, as far as I remember, from the Ministry of Health Education.
Tomato sauce I also cook in larger glasses, but I only need tomato paste in small quantities.
Thanks for the ultimately helpful answer!
As far as I am informed, botulism is critical in protein-rich cooking. Meat, legumes, mushrooms. And protects acid. So tomatoes would actually be out. Beans or mushrooms that are sour cooked, too.
https://gesund.bund.de/botulism#symptome
The Federal Ministry of Health also points out that you need to sterilize vegetable servers. Maybe you’re right, and it doesn’t affect tomatoes, but I’d rather go on safe. The effort is not great and the canned should be approx. 5 years.
How do you want to sterilize filled glasses? Although this does not work even in unfilled condition, the environment is not sterile (do not even get in the normal household).
These tiny small glasses are also suitable for cooking as the thread is too small. In addition, it makes no sense to cook the glasses and to heat it again one day later, because you dissolve the vacuum in this way or so again and give the germs a great opportunity to come into the glasses that are now opened again.
So either cook properly or leave the whole thing. Because now you should either freeze all the stuff, but for that you need some space in the glasses so that they don’t burst or you need to use all the stuff as soon as possible within a few days
Proper cooking means: Not sweet must sterilize 24 to 48 hours after boiling (this is now called when you heat at least 30 minutes at 120° C.) to protect yourself from the butolism pathogen, where a few people die every year – just because they do not sterilize. Make yourself smart before you give such dangerous advice.
You fill in hot and put the glasses on your head.
For cooked tomatoes
Thank you, but that doesn’t answer my question.
I’ve never tried your procedure before, my method has always worked so far and with the tomato brand there have never been any problems.
But still thank you for your recipe.
What you cook here is not tomato, but tomato sauce in which you use Mark, which I want to cook first.