Although the remarks in this chapter have been confined to catsup, it should be understood that they apply equally to chili sauce, which only differs from catsup in that it is made from peeled instead of strained tomatoes, and is usually a little bit more spicy. 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 Practically all of this chapter will be devoted to non-preservative catsup. The use of benzoate of soda and the changes in the formula which its use involves will be briefly discussed at the end of the chapter. Measuring the Volume of Tomato Juice When catsup is being manufactured direct from tomatoes the tomatoes should be previously cycloned, either by the cold or hot process. I have never cooked catsup direct from crushed tomatoes, as it is evident that crushed stock is open to at least two objections. The first is that the finishing point would be rather hard to gauge accurately, due to the presence of so many peelings, and the second is that when the peelings and seeds are screened out by the finishing machine they would no doubt carry some of the ingredients with them, chiefly sugar, which would be a waste. If the tomato juice is delivered to the catsup cooking kettle from a “breaking tank,” as it is in the hot pulping method, the volume of tomatoes to be used per batch of catsup is measured on the “breaking tank,” and the cycloned juice is delivered from this tank to the catsup cooking kettle as the condensation gradually allows more and more of it to be taken care of. If the cold pulping process is used some other method of measuring the tomatoes for each batch must be used. One way is to have the catsup cooking kettle built high enough so that it can hold the entire volume of cycloned juice required for the batch without boiling over when the steam is turned on. The juice is then pumped over to a certain measure on the kettle before the cooking is begun. This requires very high cooking tanks. Another way is to take over as much juice as the kettle will hold and concentrate it, and then shut off the steam and take over another measured volume according to a gauge on the inside of the tank which reaches from top to bottom, and is marked off in gallons. If this method is used the cooking kettles need not be so high. Another way is to use a meter on the pipe line between the cyclone and the cooking kettles, which will register, within twenty-five gallons, the volume of tomato juice being pumped over. It is, of course, an advantage to start the cooking as soon as the coil or jacket is covered, so as to kill growing micro-organisms as quickly as possible, and it is also an advantage to keep the contents of the kettle vigorously boiling from the time the coil or jacket is covered with the fresh juice until the batch of catsup is finished.