Preserving passata

**rustylady** · 26-10-2012, 08:46 AM

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.

**redser** · 26-10-2012, 08:56 AM

Thanks rustylady, will do that for freezing.

**Thelma Sanders** · 26-10-2012, 09:10 AM

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

**redser** · 26-10-2012, 09:15 AM

Brilliant, thanks Thelma!

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Preserving passata

Preserving passata

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