Food Science Universe (FSU)

Bottling of Tomato Juice (English)

Brilliant red colour, typical fresh tomato flavour and non-separation of the liquid-solid phases characterize a high quality bottled tomato juice. The latter is due to retention of the pectin complexes that have not been decomposed by the enzyme systems, pectinase and pectase.


  • Stainless Steel Pan
  • Pulper
  • Muslin Cloth
  • Salt
  • Sugar
  • Color
  • Glass Bottle


  • Select fully ripe, deep red coloured tomatoes, free from bruises and fungal attack.
  • Wash the tomatoes in cold water to remove the adhering contaminants.
  • Remove stems, all green, mouldy and over-ripe portions with a sharp and pointed stainless steel knife.
  • Cut the tomatoes into halves or quarters and place in a stainless steel pan.
  • Heat to boiling and allow simmering for 10 minutes. Crush the mass with a wooden ladle while cooking.
  • Extract juice through pulper using a 0.02-inch screen or through a muslin cloth. Discard the seeds and skins.
  • Add 0.5 to 1 per cent salt and sugar by weight.
  • Boil for 10 minutes.
  • If desired, a small quantity of SMC strawberry red + orange-red colours (80:20) dissolved in water may be added.
  • Fill hot to the brim in pre-sterilized bottles and apply cork immediately.
  • Allow bottles to cool in air and store in a cool dry place.


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