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Preserving passata

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  • #1

    Preserving passata

    Hi - so I finally got round to making some up last night using the Lisa Tarbuck's radio recipe. Absolutely delicious! I put it in sterilised (oven heated) jars and the safety button popped down after a while and the seal is holding.
    Question is, is it necessary to to do something else like a water bath to make it safe? These will not be for long term storage and will be used over the next few months maximum.
    Also, I will be making more and might try freezing it this time. Should I let it cool in the bags before chucking it in the freezer?
    Thanks a lot!
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  • #2
    Not sure about bottling, never done it myself.

    As for freezing, yes let it cool before bagging it and putting it in the freezer. I use polyboxes from the Poundshop for freezing a lot of my stuff. Similar size and shape to takeaway containers.

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    • #3
      Thanks rustylady, will do that for freezing.

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      • #4
        I always heat-treat mine in a saucepan to be on the safeside.............. It lasts until the next harvest , unless it's eaten first

        I fold an old teatowel and put it at the bottom of my deepest saucepan, stand the jars on it so they don't touch each other. Fill to the shoulders with warm water, and slowly bring to the simmer. I think it shows 100 on my jam thermometer for bottling. Correction - it shows 75-85C a good simmer, but not boiling
        Cover over with lid or foil to keep the heat in and simmer for 15 mins for small jars or 20mins for larger ones.
        I think you'd have to do yours for longer as you'll be starting from cold - normally this is done directly after filling jars with hot passata.
        Remove from the pan, check that the lids cannot be tightened even further, and allow to cool.
        Good luck



        To clarify temp
        Last edited by Thelma Sanders; 26-10-2012, 10:22 AM.

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        • #5
          Brilliant, thanks Thelma!

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