EXPERIMENTS WITHOUT USE OF PRESERVATIVES. 17 



driven in tightly and the barrel was rolled into storage. At the end of sixty days the 

 barrels were opened and the pulp was found to be in good condition. 



Experiment No. 12. Regular ketchup was drawn into 5-gallon jugs which had been 

 sterilized in the same manner as the bottles. These were kept for sixty days and no 

 spoilage occurred. 



DISCUSSION OF RESULTS. 



Twelve hundred and ninety-six bottles were shipped from Terre 

 Haute to Lafayette, Ind., and some were reshipped in order to dupli- 

 cate the conditions in trade. Some were kept in a warm temperature 

 and in strong light, others in a comparatively cool place and in the 

 original shipping cases, in order to duplicate the conditions in the 

 warehouse and grocery store. There has been no spoilage after ten 

 months other than that resulting from four or five cork leaks and 

 neck cracks. These experiments have shown conclusively that 

 ketchup can be put up on a commercial scale and delivered to the 

 consumer in perfect condition without the use of a preservative. 



It was demonstrated by the first experiment that the goods could 

 be bottled at a high temperature without difficulty, and that subse- 

 quent treatment was unnecessary. The after treatment at 190 was 

 tried because it had been found in small experiments that, in giving 

 a higher temperature, the internal pressure would cause more or less 

 breakage of bottles or loosening of corks. After treatment is prac- 

 ticed by some who also use a small quantity of preservative as a 

 further precaution. This treatment is continued from two to three 

 hours at the temperature of high pasteurization. 



The process at 212 was given with little breakage, as the bottles 

 used were of good quality. At and above this temperature the 

 breakage may be reduced by either raising the temperature of the 

 ketchup before bottling or applying pressure upon the outside while 

 giving the process. 



Neither the acetic acid nor the oil extracts showed any advantage 

 over whole spices in their preservative effects, as all kept. The color 

 was slightly improved, but the flavor was impaired, particularly when 

 the oil extracts were used. 



SPOILAGE OF KETCHUP AFTER OPENING. 



The question of how long the ketchup should keep after opening 

 the container in order to satisfy the ordinary requirements of con- 

 sumption was also studied. A local restaurant, serving about two 

 hundred meals and using from one-half to a gallon of ketchup daily, 

 was supplied with the same kind of ketchup used in the experiments, 

 as were also some families. Instructions were given to use the 

 ketchup as they would ordinarily, with the result that none reported 

 any loss from spoilage. 



To determine how long the ketchup would keep after opening, 8 

 bottles from each of the first 9 experiments were kept in the kitchen 

 57211 Bull. 11908 3 



