How to make Tomato Paste and package for sale or for home use



As the world economy bites with recession and increasing price of commodities, many would think their country or government is the major issue. They have the leadership problem to blame as it were. But most of us would have to look within. We are all blessed with creative idea and this age of information is the real time to make fast income being smart.


Our goal and vision here is to bring practical working businesses that beats recession to our readers. We have been very successful with our Micro Bread Baking Practical Training and Book. You can order your ebook on How To Set up your own Micro and start your home and community bread baking.

One of the ways to thrive in any economy  is production and this is where African countries who are mostly focused on importation is failing. Start a small ccale Tomato paste Manufacturing and packaging from a small shop or home and smile to the bank.

 In this article, I am presenting to you the reader how to produce your own tomato paste and think going industrial as you make progress.
Tomato is used in all homes on daily basis for cooking and so its in hot demand.

Ingredients:
1 kg tomato seed
1 tsp salt
1/2 tsp sugar
cornstarch
sodium benzoate (optional)

Utensils:
stainless/enameled kettle bowl
measuring spoons wooden ladle
casserole, stainless chopping board
blender (optional) knife, stainless
stove colander
strainer, stainless thermometer
weighing scale

Packaging Material:
sterilized glass jars with PVC caps

Steps
1.    Sort and wash ripe, fleshly red tomatoes.
2.    Blanch for 30 seconds and immediately dip in cold water. Remove skin and cut into halves (crosswise).
3.    Strain the seeds through fine mesh stainless steel strainer.
4.    Discard the seeds. Cut the pulp into small pieces.
5.    Mix the juice and pulp. Cook the mixture to soften the pulp by boiling for 10-15 minutes with occasional stirring.
6.    Strain and measure the puree.
7.    Add 1 tsp salt and 1/2 tsp sugar to every cup of tomato puree.
8.    Transfer the strained puree into a casserole and cook over a low flame for 15 minutes.
9.    Continue cooking with occasional stirring until a pasty consistency is reached. Add cornstarch previously dissolved in water (if desired).
10. Fill while hot (80° C) in sterilized bottle. Seal tightly.
11. Pasteurize in boiling water bath for 35 minutes.
12. Cool, label and store.


No comments:

Post a Comment

Contact Form

Name

Email *

Message *