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Botulism is a food intoxication pretty serious, which generally comes from consumption of food not properly preserved. The major causes of this intoxication are homemade jams, pickles, brine foods and tomato purée.
Generally the very acidic pH of tomato discourages botulinum toxin, but if you use more sweet varieties, it's preferable to add lemon juice or citric acid. If you make peeled tomato, sauce or tomato concentrate, the fundamental operation is pasteurization.
After potted or bottled the products in previously sterilized glass containers, these must be tightly closed, after which you can proceed to pasteurization.
This, of fundamental importance, it should be carried out in a double boiler from cold water if the tomato inside jars is cold, if it is hot as previously cooked, even the water temperature must be warm.
Pasteurization of tomato purée in liter bottles or cans must last at least 40 minutes. If the containers are half-liter, will be sufficient 35 minutes since boiling water.
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