14 BTJLLETIlSr 1084, TJ. S. DEPAKTMENT OF AGRTCULTUEE. 



ished product. A large number of small tomato canneries are run 

 by proprietors who have little knowledge of sanitation or the tech- 

 nique of canning. Canned tomato products have been the basis of 

 more actions under the Federal Food and Drugs Act than has any 

 other single product. 



■ TYPES OF TOMATO PRODUCTS CANNED. 



There are two general types of canned tomato products: (1) To- 

 matoes canned whole or in solid pieces; and (2) tomato pulp, puree, 

 or paste, and similar products. Some canneries put up both types, 

 using the best grade tomatoes, of uniform size, for the first, and the 

 less desirable tomatoes, sometimes the trimmings, for the second class. 

 Most canneries, however, put up only whole tomatoes, and a few are 

 devoted exclusively to the manufacture of ketchup, pulp, puree, and 

 the like. 



SUITABLE TOMATOES. 



Tomatoes best suited for canning whole or in solid pieces are 

 smooth, making it possible to peel them easily, and have a clear, 

 ruddy color. It is desirable to have them of moderate, uniform size 

 and regular in shape. Some varieties which are fairly uniform in 

 shape and size are much better adapted for canning than other 

 varieties. The smaller and misshapen tomatoes may be used for 

 making pulp and puree. 



While the food inspector should report the varieties used, he is 

 much more interested in the factors which affect the cleanliness and 

 purity of the finished product, such as the degree of maturity, the 

 absence of decayed spots, and the freedom from mold. Is the meat 

 of the tomato firm, pulpy, or watery? Are there any sunburned 

 spots, insect ravages, or evidences of blight ? 



Tomatoes should be picked frequently and delivered promptly to 

 the cannery. Good tomato crates are wide and flat rather than deep. 

 Tomatoes become bruised or crushed when delivered in deep boxes 

 and when subjected to rough handling. Ripe tomatoes deteriorate 

 quickly, so that it is a great advantage to have them grown near the 

 cannery and handled promptly at every stage. 



WASHING. 



Washing is the first operation in many tomato canneries. The i 

 inspector should note the type and make of washer used and how 

 efficiently the washing operation is performed. According to How- 

 ard and Stephenson (U. S. Department of Agriculture Bulletin 569), 

 the principal types of washers in use are the following: 



The apron washer. — This carries the tomatoes on an openwork 

 apron through an inclosed chamber where strong sprays strike the 

 tomatoes at different angles. 



