Preservation of tomato juice under acid conditions

A technique for preserving tomato juice and crushed tomatoes under acid conditions has been developed. This eliminates the need for the usual processing time of 55 min in boiling water for 650 ml glass bottles, which would result in considerable savings in energy requirements by the tomato processing industry. The ketchup prepared from the acidified tomato juice and crushed tomatoes (after neutralisation) was rated by the panelists to be as good as a commercial tomato ketchup sample.