The process tanks should all be equipped with temperature controllers and recording thermometers. The controller holds the steam at the right point, not allowing the temperature to vary more than 2 degrees, if it is a good make. Several years ago it was impossible to find a temperature controller which operated without compressed air that would hold the temperature closer than a variation of 10 degrees, which is too wide a variation for catsup pasteurization. The compressed air controllers worked very well but required an air compressor where the pressure must be held within certain limits, and air pipes to connect with all the controllers. Some plants did not have the air equipment, and in cases where it was put in the pipes gave more or less trouble due to the collection of moisture in them and to occasional grains of dust or rust from the air tank which lodged in the controller and threw it off. It is now possible, however, to obtain controllers which will operate with almost no variation from the temperature desired, and which require no compressed air for their proper functioning. Under these conditions there is hardly an excuse for a manufacturer to operate his plant on the old system of hand control of the steam valves, with the resulting losses in manufactured goods due to pure reliance on human efficiency. The recording thermometer makes a pen and ink record on a chart showing the temperature and length of time each tank of catsup is given, or, if a continuous pasteurizer is used, it shows up any variations in the temperature of the water in that pasteurizer during the day. The factory manager can look at all of these charts in the morning, and know positively that every bottle of catsup was processed the right length of time, and at the right temperature. If any mistakes were made the chart will show it, and it will show at just what time the mistake was made, and how serious it was. It is a great satisfaction to have such a record, and the processor invariably takes great pride in making a perfect chart. Non-Process Method When no after-sterilization is given, it is imperative that the catsup be very hot when filled. Boiling catsup runs about 214 degrees F. in temperature, and although running it through the finisher and receiving tank cools it down somewhat, if it is heated in a long jacketed pipe while being conveyed from receiving tank to filling machine it should not be below 180 degrees at the very lowest when filled, and if it can be filled hotter than that, so much the better. As to the pipe above mentioned, the smaller the pipe, and the larger the steam jacket, and the higher the steam pressure, the greater will be the heating capacity of this jacket on the catsup. After a little experimenting these points can be adjusted to give the proper result. If the jacketed area is short, of course a higher steam pressure must be used than if this area is long.