Pasteurization of tomatoes

[MrBig46]

Have you tried to keep tomatoes only by pasteurization (temperatures around 75 ° C)? The taste of fresh tomatoes should be maintained at these temperatures.
Vladimír

[Whwoz]

Would be very careful if trying this Mr Big. Current food handling protocols where developed with food safety (ie food being safe to eat without causing illness or death) first and foremost in mind, with the gold standard being treatment sufficient to kill the spore former Clostridium botulinum, the causative agent of botulism. Pasteurization cannot be relied upon as sufficient to do this alone and such treatment would rely heavily on the pH of the tomatoes, which is not as reliable as treating under recommended temperature/time regimens

[Nan6b]

In pasteurization, "The process is intended to destroy or deactivate organisms and enzymes that contribute to spoilage or risk of disease, including vegetative bacteria, but not bacterial spores." (Wikipedia with footnoted sources). It ought to give the tomatoes extended life before the remaining spores sprout. This is not the same as canning, which is at 100 C and kills all bacteria & spores, plus keeping contents vacuum-sealed.

Pasteurized tomatoes ought to keep longer than unpasteurized ones, whether stored at room temperature, or in a refrigerator, or freezer. But no way would I store them for an extended amount of time unfrozen.

[MrBig46]

It is quite normal that there are tomatoes in the world that are stored for a long time. These are Colgar, Ramallet and Pienollo tomatoes. I doubt anyone would be afraid of botulism with these stored tomatoes. By pasteurization, I just want to stop the enzymatic processes causing the tomato to decompose, while the structure of ripe tomatoes would not be disturbed by the high temperature. Temperatures above 80 ° C disrupt the fruit structure and give the fruit a cooking flavor. It is completely different, and indeed botulism can also be created. I've already tried this method of preservation, I have a glass of tomatoes treated for 30 minutes at 75 ° C. I don't know when to taste them yet. They still look the way I put them in the glass. They've been there for about two months.
Vladimír

[imp]

I hope it works for you and also keeps working well. I am a sissy and after one really bad go around with botulism, I play it as safe as I reasonably can.

[MrBig46]

I opened the glass and tasted the tomatoes. It tasted like sterilized, with a cooking flavor. It was soft. I don't know if the temperature of 75 ° C was too high. I will probably continue in the summer, when I have ripe tomatoes - try 65 ° C.
Vlado

[brownrexx]

Botulism spores need to be at a temperature of 121° C to be killed but the Botulism toxin produced by the bacteria is inactivated at 80°C.

I would not mess with the risk of Botulism myself. Why not freeze your raw tomatoes. That's what I do.

[worth1]

Botulism spores can be killed with time and temperature.
I found a time and temperature chart some time ago and cant find it again to save my life.
It wasn't some internet blog thing but a real scientific chart.
The lower the temperature the longer the time.
I do some wild stuff but I'm not willing to fool around either.
All it takes is one good spore to start a colony.

[MrBig46]

Thanks for the information. I have read something else and I will not mess with it.
Vlado