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. CHAPTER I OBTAINING GOOD TOMATO STOCK Value of Good Tomato Stock