Chapter I: Front Matter

THE MANUFACTURE OF WHOLE TOMATO PULP OR PUREE

PAGE

CHAPTER I. OBTAINING GOOD TOMATO STOCK 1

Value of good tomato stock—plant raising—use of
fertilizer—methods in east and west—shipping tomatoes—tomato
crates—degrees of ripeness for shipping—careful handling at
factory—varieties—storing tomatoes—stemless tomatoes.

CHAPTER II. WASHING AND SORTING 8

Washing and sorting equipment—rotary washer—water bath with
compressed air—importance of agitation—plain sorting belt—number
of sorters—tomato turning device—divided sorting
belt—sorting—forms of decay—cleanliness of equipment—molds,
yeasts and spores, and bacteria.

CHAPTER III. PRINCIPAL METHODS IN USE FOR PULPING 20

Cold pulping—care of cyclone—hot pulping—advantages claimed for
hot pulping—objections to hot process—crushing—conveying to
kettle—value of pumice.

CHAPTER IV. CONDENSING THE STRAINED OR CRUSHED TOMATOES 26

Vacuum pan—types of open kettles—steam pressure—copper jacketed
kettles—tinning kettles—advantages of various types of
kettles—glass-lined tank—cypress tank—cleaning kettles—coil
leaks—starting the cooking—methods of gauging finishing
point—cooking to gauge on kettle—cooking a definite length of
time—determining specific gravity by weight—objections to
weighing method—testing with hydrometer—method of using
hydrometer—finishing the cook.

CHAPTER V. CONVEYING THE CONDENSED, STRAINED, OR CRUSHED TOMATOES
TO THE FINISHING MACHINE, AND FINISHING SAME 38

Conveying to finisher—receiving tanks—finishing—screen metal for
finisher—effect of finishing on mold count—finishing before
cooking.

CHAPTER VI. FILLING THE FINISHED PULP AND STORING THE CANNED
PRODUCT 41

Filling devices for five gallons—square can and round
can—testing for leaks—washing and steaming—filling and
capping—handling filled cans—advantages of separating
batches—how to stack—processing—life of cans—washing and drying
cans—protection from dust—testing used cans—packing No. 10’s and
No. 1’s—packing barrel pulp—metal drums—a method of preserving
pulp in barrels.

CHAPTER VII. THE MICRO-ORGANISMS OF TOMATO PRODUCTS; THE ATTITUDE
OF THE PURE FOOD AUTHORITIES TOWARD THEM; AND THE INTERPRETATION
OF ANALYSES 51

Micro-organisms; what they are—molds—bacteria—yeasts—spores—how
germs retard their own growth—rapidity of growth—the government
attitude on micro-organisms—government regulations—state food
officials—checking up daily runs—how to interpret analyses.

PART II

THE MANUFACTURE OF TOMATO CATSUP, CHILI SAUCE, TRIMMING PULP, AND
TOMATO SOUP

CHAPTER VIII. A DISCUSSION OF PRESERVATIVE AND NON-PRESERVATIVE
CATSUPS; AND THE MOST FREQUENT CAUSE OF INFERIORITY 73

Unfavorable publicity on preservatives—“natural”
preservatives—proper acidity—processing catsups—advantage of
benzoate catsups—causes of poor color and flavor—advantage of
direct conversion of tomatoes into catsup—thickness—spicing and
sweetness—“black neck”—general attractiveness.

CHAPTER IX. A DISCUSSION OF THE INGREDIENTS OF CATSUP; WHEN AND
HOW THEY SHOULD BE ADDED; AND THE AMOUNTS OF EACH PER 100
GALLONS OF FINISHED CATSUP 80

Measuring the volume of tomato juice—amount of tomatoes—keeping
batches uniform—use of spices in a sack—use of spices direct and
when to add them—use of spices in two batches—what is
extracted—storing spices—quality of flavor—use of essential
oils—how to add essential oils—paprika—quantities of spices and
oils per batch—essential oils economical—adulteration of ground
spices—onions and garlic—sugars—sugar syrups—use of sugar in
large quantities—salt—vinegar—transference of vinegar—adding the
vinegar—acidity—testing finishing point—holding batches—making
catsup from pulp—use of benzoate of soda.

CHAPTER X. FINISHING, BOTTLING, STERILIZING, AND STORING THE
CATSUP 97

The receiving tank and finisher—filling and sealing—washing the
filled bottles—processing—advantages of omitting
processing—process method—time and temperature—temperature
controlling and recording devices—non-process method—which
method is the better?—labeling and casing—stacking catsup to
avoid “black neck”—packing gallons and No. 10’s.

CHAPTER XI. THE MANUFACTURE OF CHILI SAUCE AND THE PULPING OF
TOMATO TRIMMINGS 107

Grading the tomatoes—method of handling tomatoes—amount of
tomatoes and onions—spices—salt, sugar and vinegar—testing
finishing point—filling, sealing and sterilizing—microscopical
counts—pulping the trimmings—government attitude on trimming
pulp—method of handling tomatoes when trimmings are pulped.

CHAPTER XII. THE MANUFACTURE OF TOMATO SOUP 112

Convenience and economy of canned soup—factors upon which
success depends—unpalatability—proper sweetness—gradual souring
of pulp—sampling—proper acidity—price and quality—microscopical
counts—beginning the cook and adding soda—butter, onions, and
spices—sugar and salt—testing thickness before adding
flour—adding flour—filling and processing—shaking and labeling.