 |  | Preserving Tomatoes (FAO, 35 p.) | |
|  | (introduction...) | |
| | Production diagram for the three preservation techniques | |
| | Recommendations | |
 | | Sterilization time | |
| | Processing materials and equipment | |
|
| ||||||||||||||||||||||||
|
Size of container in litres |
Temperature of the contents |
Sterilization time |
|
0,33 |
60 ºC |
40 minutes |
|
0,50 |
60 ºC |
45 minutes |
|
0,66 |
60 ºC |
55 minutes |
|
0,75 |
60 ºC |
60 minuses |
|
1 litre |
60 ºC |
70 minutes |
 |
 |
