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