The Manufacture of Tomato Products _INCLUDING_ Whole Tomato Pulp or Puree, Tomato Catsup, Chili Sauce, Tomato Soup, Trimming Pulp _BY_ W. G. HIER _Technologist in the Canning and Preserving of Tomato Products_ Formerly Chief Chemist and District Factory Supervisor of The T. A. Suider Preserve Co. of Chicago [Illustration] Published by W. G. HIER 2324 South Columbine Street Denver, Colorado COPYRIGHT 1919 BY W. G HIER DENVER THE BROCK-HAFFNER PRESS CO., PRINTERS 1919 Preface The past ten years have seen revolutionary changes made in the tomato product manufacturing business. Old methods of making tomato pulp, catsup, chili sauce, etc. have been discarded, and the modern plant presents a very striking contrast to the plant of former days. In this book I have tried to present all the methods used which have merit, and to bring forth the advantages and disadvantages of each so that the packer can weigh them and decide which is best to use under the conditions which obtain at his plant. In some cases one method is universally applicable and has advantages which stamp it as superior, but more often varying conditions of manufacture in different localities make it impossible to recommend any one method for everyone. In writing the text I have had to rely almost entirely on the experience gained during the seven years in which I have been engaged in the manufacture of these products, as there are no books on the subject, and no sources of reference except the bulletins prepared by Mr. B. J. Howard and Mr. C. H. Stephenson of the Bureau of Chemistry, U. S. Department of Agriculture, on the sorting and washing of tomatoes, the handling of tomato trimmings, and the effect of proper and improper sorting and washing on the content of micro-organisms as determined by microscopical examination. I wish to thank Mr. B. J. Howard of the Bureau of Chemistry for the valuable suggestions and information he gave me with reference to portions of the text of Chapter II and Chapter VII, and also to thank the Bureau of Chemistry for permission to use many of their photomicrographs and photographs. W. G. HIER. April 22, 1919. PART I The Manufacture of Whole Tomato Pulp or Puree Table of Contents PART I THE MANUFACTURE OF WHOLE TOMATO PULP OR PUREE PAGE