ol4 FOOD PRESERVATION 
Tomato PrRopucts 
The canning of tomato products is often beset with many pitfalls 
for the canner. The chemical constitution of the tomato renders it 
liable to attack from microorganisms. The following table is prepared 
from some data reported by Bigelow and Fitzgerald (1914). 
TaBLe LI 
COMPOSITION OF TOMATO PULP 
(Bigelow and Fitzgerald) 
Specific Gravity. 
| Total 
Salt Free 
Sample | Description of Sample. Salt Free) Insoluble)" soiabl 
No. 68° F | 203° F, Solids. } Sohds._} Solids lids. 
68 203 Per Cent.| Per Cent.| Per Cent | Per Cent. 
893 | Peeled tomatoes not 
concentrated re ee 4.47 | 4.42 0.56 3.86 
701 | Trimming stock not 
concentrated........).......| ....0. 4.53 4.43 0.50 3.90 
1048 ; Whole tomatoes... ....)... 0.00). 00 00 5.57 5.53 1.12 4.4] 
1051 Whole tomatoes......./......0]-00ceee 6.55 6.43 0.75 5.68 
; Salt Per Insoluble 
Sample Description of Sample. Sugar. aes Salt, Undeter- Gent of pols. 
s lids of Total 
Per Cent.) Per Cent.|Per Cent./Per Cent | "O4G8: | Solids. 
893 | Peeled tomatoes not 
concentrated cece eee 2.26 0.40 0.05 1.20 1.2 12.50 
701 | Trimming stock not 
concentrated........ 2.36 0.30 | 0.10 1.04 | 2.4 11.00 
3.55 | 0.35 | 0.04 | 0.51 | 0.7 20.10 
3.96 | 0.387 | 0.12 | 1.385 | 1.80 | 11.50 
1048 | Whole tomatoes....... 
1051 | Whole tomatoes....... 
nerves, 
Ketchup. This is one of the most important tomato products 
and one which has received much attention with regard to the enforce- 
ment of the Food and Drugs Act. It is made in the following way: 
Clean, ripe tomatoes are thoroughly washed and pulped. The skins, 
seeds, etc., are removed after which the pulp is concentrated. To this 
are then added the condiments to taste. The ketchup is then sieved 
and bottled. After the bottles are sealed, they may be processed to 
insure sterility. 
Much trouble has been experienced in the control of this industry 
from the standpoint of the Food and Drugs Act. Undoubtedly, in 
