Tomato Sauce Ferments
Dear Aunt Daisy, I wonder if you can advise me concerning my tomato sauce which persists in fermenting each year in spite of precautions, I have tried sterilising bottles and corks. Each bottle ferments a few days after being opened (not before). Boiling up the contents of each bottle on opening it has not helped much either, Have you any clues? — ;
Hopeful
If you added a pinch of baking soda to the sauce you are reboiling, atter it | comes to the boil, it would probably stop further fermentation, Still, the sauce should keep a reasonable time | after the bottle is opened, Do you bottle the sauce straight after straining, or do you bring the strained sauce to the boil again for a while-even up to 30 minutes? The second boiling after straining is an excellent safeguard,
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19491216.2.44.3.2
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New Zealand Listener, Volume 22, Issue 547, 16 December 1949, Page 23
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139Tomato Sauce Ferments New Zealand Listener, Volume 22, Issue 547, 16 December 1949, Page 23
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