PART I The Manufacture of Whole Tomato Pulp or Puree

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Table of Contents

PART I

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.

viiiChapter 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.

ixChapter 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.

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