 |  | Preserving Tomatoes (FAO, 35 p.) | |
|  | (introduction...) | |
| | Production diagram for the three preservation techniques | |
 | | Recommendations | |
| | Sterilization time | |
| | Processing materials and equipment | |
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1 Wash your hands before every operation. This rule is particularly important in preparing dried tomatoes.
2 Remove the damaged parts of fresh tomatoes.
3 Wash utensils, equipment and trays after use in clean water.
4 Addition of the preservative, potassium metabisulphite, protects the tomatoes forms bacteria, yeast and moulds. However, this solution cannot prevent the multiplication of germs if the preparation and drying are done in unsanitary conditions.
5 For each finished product jar, bottle, bag) the label must show:
- the nature of the product (peeled tomatoes, tomato pulp, dried tomatoes)
- the net weight
- the origin (name of the group or cooperative)
- the expiry date
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