 |  | Preserving Tomatoes (FAO, 35 p.) | |
|  | (introduction...) | |
 | | Production diagram for the three preservation techniques | |
| | Recommendations | |
| | Sterilization time | |
| | Processing materials and equipment | |
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Production diagram for the three
preservation techniques storage time
Jars of peeled tomatoes and bottles of pulp for making sauces and other preparations can be used for twelve months, and dried tomatoes for three or twelve months depending on the processing (see the expiry date on the label).
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