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CLOSE THIS BOOKPreserving Tomatoes (FAO, 35 p.)
VIEW THE DOCUMENT(introduction...)
VIEW THE DOCUMENTProduction diagram for the three preservation techniques
VIEW THE DOCUMENTRecommendations
VIEW THE DOCUMENTSterilization time
VIEW THE DOCUMENTProcessing materials and equipment

Processing materials and equipment

PROCESSING MATERIALS AND EQUIPMENT

Aluminium or plastic 20-litre buckets
Plastic 40 litre basin
Stainless-steel or aluminium 30-litre cooking pots
Aluminium 25-litre pots
Half-litre jars and lids
Half-litre bottles and caps
Polythene bags and bands to close them
Labels
Knives
Wooden spoons
Stainless-steel or aluminium skimmers
Stainless-steel or aluminium ladles
Stainless-steel or plastic strainers
Stainless-steel or plastic funnels
Lemon squeezer
Small spoons
Chemical products: potassium metabisulphite

EQUIPMENT

Improved stove
Extractor
Bottle-capper
Solar dryer

N.B. Never use copper utensils, because this metal destroys some of the vitamin C

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