16 EXPERIMENTS ON THE SPOILAGE OF TOMATO KETCHUP. 



sugar, 80-grain, distilled vinegar, table salt, onions, garlic, whole 

 cinnamon, cloves, mace, and ground cayenne pepper. The pulp 

 was cooked in a steam-jacketed copper kettle for forty minutes and 

 reduced about 50 per cent. The finishing was done after cooking. 

 The regular bottles are pint sizes, washed in hot water, rinsed, and 

 then heated to a temperature of 190 F. for thirty minutes or more. 

 The sterile bottles referred to in the experiments were placed in a 

 steam chamber for twenty minutes at 230 F. The corks were 

 sterilized by a bath in paraffin at about 270 F. All of the work 

 was accomplished quickly to insure a smooth, even product with a 

 bright, clean color. Acetic acid extracts and oil extracts of spices 

 were used in such quantities as would give the same amount of 

 spicing as when the whole spices were employed. 



In all of the following experiments the ketchups discussed were 

 made in September, 1907, and the last examination reported was 

 made ten months later, in July, 1908: 



Experiment No. 1. Regular ketchup was made, but it was reheated after finishing 

 and bottled in sterile bottles at a temperature of 205 F. No spoilage has occurred 

 at the end of ten months. 



Experiment No. 2. Regular ketchup was made, and it was bottled immediately 

 after finishing in regular bottles at a temperature of 165 F. An after process was 

 given at 190 F. for twenty minutes. No spoilage has occurred after ten months. 



Experiment No. 3. Regular ketchup was made, and was bottled in regular bottles 

 at 165 F., and given a subsequent process at 190 F. for forty minutes. No spoilage 

 has occurred. 



Experiment No. 4. Regular ketchup was made, was bottled in regular bottles at a 

 temperature of 165 F., and given an after process at 212 F. for twenty minutes. No 

 spoilage has occurred. 



Experiment No. 5. Regular ketchup was made, the same being put up in regular 

 bottles at a temperature of 165 F. and given an after process at 212 F. for fcrty min- 

 utes. No spoilage has occurred. 



Experiment No. 6. Ketchup was made in which the acetic acid extracts took the 

 place of whole spices, and the bottling was done at a temperature of 165 F., no after 

 treatment being given. No .spoilage has occurred. 



Experiment No. 7. Ketchup was made in which acetic acid extracts were used, 

 and the bottling was done at a temperature of 165 F. in sterile bottles. No after 

 treatment was given and no spoilage has occurred. 



Experiment No. 8. Ketchup was made in which the oil extracts were used instead 

 of regular spices. The bottling was done in regular bottles at a temperature of 165 F., 

 no after treatment being given. No spoilage has occurred. 



Experiment No. 9. Ketchup was made in which oil extracts were used instead of 

 whole spices. The bottling was done at 165 F. in sterile bottles, no after treat- 

 ment being given. No spoilage has occurred. 



Experiment No. 10. Regular ketchup was made, but the pulp was run through 

 the sieving or finishing machine before instead of after cooking, the object being to 

 determine the effect upon the character of the goods rather than upon the spoilage. 

 This practice could be followed to advantage in making all except the very finest 

 goods, and would give the same condition for bottling as in experiment No. 1. 



Experiment No. 11. Pulp was made in the usual manner and run into barrels 

 while just below the boiling point. The barrels had been thoroughly washed and then 

 steamed for twenty minutes. As soon as the pulp had cooled slightly the bung was 



