Made another big batch of passata, 3 big oven dishes full of tomatoes. Over 8 liters of passata ready to go into bottles...These are the bottles with the caps on loosely, they get 30 minutes at 66 degrees and then close the lids and when they cool down they cause a vacuum. Once pastuerised they should last a very long time, we opened the last one a few weeks ago that was nearly a year old and was perfect.So including this lot we have 42 bottles made to get through the winter, I think that's enough for this year. Now I need to find something else to do with all the tomatoes that are yet to ripen.