THE MANUFACTURE OF TOMATO PRODUCTS TEXT

used as for catsup, and about 14 lbs. is the right amount. The sugar and salt should be put in small containers or pails and scattered slowly over the surface of the boiling pulp. Testing Thickness Before Adding Flour Now the contents of the kettle contain all of the ingredients except the flour and the water which is mixed with the flour when it is added. Before this flour mixture is added the contents of the kettle must be condensed to a definite thickness. If this thickness is not measured with a fair degree of accuracy the finished soup will either be so thick that it will be lumpy in the can, even after shaking, or it will be so thin that the housewife is apt to feel that she is getting cheated when she pours the soup out of the can. The object to attain should be to have the soup as thick as the consumer could reasonably expect, but at the same time to have it of such consistency that it will pour out of the can easily and smoothly. Nobody wants soup that will come out of the can like a brick, but at the same time they expect condensed soup to be reasonably thick. I prefer to gauge the point at which it is time for the flour to be added with a hydrometer. The use of the hydrometer here is subject to the same precautions as were described under the testing of pulp, and it is used in the same way. Whatever reading pulp of specific gravity 1.04 gives on the hydrometer you use, that is the reading you should take for the point at which to add the flour mixture on soup. If you follow this rule you will come out all right. We will say that pulp of the degree of fineness you have reads twenty degrees on your hydrometer when it is at a specific gravity of 1.04. Then twenty degrees on this hydrometer is the point at which the flour mixture should be added on soup. It might occur to you that it would be a good idea to use the specific gravity test by weighing to determine the point at which to add the flour. This would work all right if you used the same amount of sugar all the time, but as varying quantities of sugar will vary the specific gravity without materially varying the thickness of the pulp, using the specific gravity test by weighing at this point is apt to throw you off. This varying amount of sugar will have a slight effect on the hydrometer reading also, but not enough to make an appreciable difference. What you really want is to have your partially completed soup at a uniform thickness before adding the flour, rather than at a uniform specific gravity. Thickness and specific gravity do not always correspond. Tomato fiber may be very thick and still have a rather low specific gravity, and it may be thin and have a high specific gravity due to the fact that it contains added sugar in solution. For determining the point which we are trying to gauge, the hydrometer is much less apt to throw you off the track than is a specific gravity test by weighing, as increasing thickness will change the hydrometer reading very quickly but will only alter the specific gravity slowly. We will say that we have found out that 20 degrees on the hydrometer is the proper point at which to add the flour mixture—that this degree of thickness, with the added thickness produced by the flour mixture, produces a soup, which when cold and well shaken, will be thick enough, but will also pour out of the can easily and smoothly. We test the boiling liquid several times; it runs 14 degrees, then after a few minutes 18 degrees, then 20, and it is time to add the flour. Adding Flour The flour must be smoothly mixed with water in a flour mixer with sifter attachment. For a 100 gallon batch of soup I would recommend 40 lbs. of hard flour and 13 gallons of water. The hard flour seems to give the best results. The water is placed in the bottom of the mixer and the mixing attachments (paddles and sifter) set in motion either by a separate motor or by a belt from a line of shaft. The flour is then poured through the revolving sifter and is brushed through as a fine powder, which the paddles slowly work into the water without allowing lumps to form. When the total amount of flour is added to the water, and the paddles have worked the mixture up smooth, the flour mixture is added to the boiling contents of the kettle, either in pails or by means of enamel lined pipe running from the mixer to the cooking kettles. The contents of the kettle should be at a vigorous boil when the flour is added, and the flour mixture should not be thrown in so fast that it will kill the boil. During this process the boiling mass should be stirred vigorously with a long paddle. After all the flour is in the kettle the boil is continued for ten minutes, after which time the batch of soup is done and ready to be let down into the finishing machine. Filling and Processing From the finisher it is conducted to a receiving tank, and thence to the filling machine. A large volume of soup should not be kept ahead in the receiving tank as it cools and may get somewhat lumpy. The hotter it is canned, the better, and it should be placed in the process tanks immediately after canning. It is usually canned in No. 1, 16 oz., and No. 10 cans, and is filled with a rotary filling machine of the type used for heavy liquids. It may be processed either in straight process tanks or in a continuous agitating pasteurizer. If the straight stationary tanks are used the following time is given in boiling water: No. 1, 30 minutes; 16 oz., 40 minutes; No. 10, 1 hour. If a continuous agitating pasteurizer is used this time can be cut down about 60%. As soon as the processing is completed the cans should be gradually cooled in cold water and left in the cold water until the outside has cooled sufficiently to allow them to be handled easily. On account of the flour it contains soup holds its heat a long time, and it should be properly cooled before stacking away. Shaking and Labeling Before shaking and labeling it is wise to let the soup stand for about ten days, both to give leaks a chance to show up, and to give the contents of the can a chance to thoroughly “set.” If the soup is shaken too soon after it is canned there is a possibility of it coagulating again, but this will be avoided if the soup is allowed to stand long enough before shaking—10 days being ample. Before the soup is shaken it will be in a jelly-like mass, and if dumped out of the can just as it is it will have this jelly-like appearance and look lumpy. Shaking makes it smooth, and also makes it flow easily from the can. The shaking should be thorough, and the type of shaking machine that is used for canned corn answers the purpose better than anything. Shaking by hand is very tedious and trying on the employee, and as a rule hand shaking isn’t as thorough as it should be. The shaking is done at the same time as the labeling, and from the shaker the cans pass through the labeling machine without a second handling. The small sizes are usually packed four dozen to the case, and the No. 10’s six cans to the case. ------------------------------------------------------------------------ “TAG” INDICATING THERMOMETERS [Illustration: Handled Top Thermometer] [Illustration: Adjustable Connection Thermometer] FOR TOMATO PULP BOILING, CATSUP KETTLES, SCALDING TANKS, PASTEURIZERS, STERILIZERS, TANKS, VATS, Etc. =have been especially designed= to meet the exacting requirements of tomato product manufacturers and represent the ultimate perfection of 150 years of thermometer development and progress. =Permanent accuracy is guaranteed= because each tube is “seasoned” to prevent future false readings due to shrinkage of the glass. =Actual temperature conditions= are reproduced similar to those which the instrument will encounter in later use due to the “TAG” method of “pointing” and making a special scale for each thermometer. _Bulletin T–305 will provide further details of interest_ C. J. TAGLIABUE MFG. CO. 18–88 Thirty-third Street Brooklyn, N. Y. [Illustration: Adjustable Clamp Hook] [Illustration: Regular Angle Union Connection] [Illustration: Wood Threaded Hub] [Illustration: Straight Flange] [Illustration: Pipe Threaded Hub] [Illustration: Straight Form Fixed Connection] [Illustration: Adjustable Clamp Flange] ------------------------------------------------------------------------ [Illustration] “TAG” Recording Thermometers For Cookers, Scalders, Pasteurizers, Sterilizers, Vats, Tanks, Etc. =are extremely accurate and reliable= because they have been designed along sound and correct principles, also due to their simplicity of construction. =Uniformity of results is assured= because these instruments faithfully record every temperature operation, day or night, thereby promoting _efficiency_ and helpful competition among the workmen in their efforts to produce praise-worthy charts. =Made in both= full-nickeled bronze and japanned iron cases with nickel ring, in 8, 10 and 12–inch sizes, with 12, 24–hour or seven day charts. _For further details write for Bulletin T–305_ C. J. TAGLIABUE MFG. CO. 18–88 Thirty-third St. Brooklyn, N. Y. [Illustration] [Illustration] [Illustration: “_The Reeves_”] Variable Speed Transmission is ideal for regulating the speed of your Tomato Sorting Belt. You can get any speed even to a fraction of a revolution at any time by simply turning a small hand wheel. It is so simple that even a child can operate it and get variation as low as two to one or as high as ten to one. It is admirably adapted for regulating not only the Tomato Sorting Belt but Cappers, Fillers, Exhausters, Pea Blanchers, Viners or any kind of vegetables or fruit packing machines where a variation of speed is desired. Write for Canner’s bulletin C–170 and see how other Canners have profited by the use of “THE REEVES” Variable Speed Transmission. REEVES PULLEY COMPANY Columbus, Indiana Members of Wholesale Grocers’ Exchange. Chicago National Pickle Packers’ Association National Kraut Packers’ Association National Canned Goods and Dried Fruit Brokers’ Association C. J. Sutphen & Co. Brokers and Manufacturers’ Agents 140 North Dearborn Street CHICAGO Pickles Sauer Kraut Tomato Products Vinegar Canned Goods _Twenty-five Years’ Experience Pickles and Condiments_ Jeffrey Canning Machinery [Illustration: The Jeffrey Binless Peeling Table. Absolutely Sanitary. Built in sizes to accommodate 44 to 400 peelers. ] _Includes a complete line of_ Peeling-Tables. Conveyers for handling all kinds of materials. Chains—all types. Power Transmission Machinery. Sprockets—Buckets. Write for Catalogues The Jeffrey Manufacturing Co. 940 N. 4th Street Columbus, Ohio [Illustration] Pfaudler Cooking Kettle For Tomato Pulp, Catsup, Chili Sauce, Tomato Soup, Etc. This tank is 72 inches inside diameter, 72 inches deep and has a capacity of 1,336 gallons. It is made in one piece of sheet steel without any joints or crevices, and is lined with Pfaudler Glass Enamel. It may be equipped with any standard coil. The outside and bottom should be insulated with asbestos to prevent loss of heat by radiation. Quick cooking. No burning. Long lived. Easily cleaned. Always ready for use. Prevents discoloration of the product due to metallic contamination. _Lined with Pfaudler Glass Enamel_ New York Chicago San Francisco Detroit St. Louis The Pfaudler Company Rochester, New York [Illustration] Hot Tomato Pulp and Catsup (For holding at predetermined temperature after cooking and while awaiting bottling.) =The Jacket= is connected with a small expansion tank and is thus kept filled with water. Steam is passed into the coil in the jacket heating this water. This method of heating has been found to give a close control of temperature so that super-heating of the contents is avoided. =The Brass Agitator= gives a slow, thorough mixing without violent disturbance of the contents and thus avoids driving off the more delicate aromatic flavors. Lined with Pfaudler Glass Enamel Can be had in different capacities from 150 gallons upwards. New York Chicago San Francisco Detroit St. Louis The Pfaudler Company Rochester, N. Y. [Illustration] Cooking Kettle for Tomato Pulp [Illustration: ELYRIA GLASS-ENAMELED EQUIPMENT] “The Acme of Canning Apparatus” ELYRIA GLASS ENAMEL—tough, elastic, a part of the fiber of the steel itself—is the ideal equipment for the manufacture of tomato products. The sanitary qualities of =glass= and its acid-resisting properties are combined with the rugged wearing qualities of steel. Seams, rivets, crevices for the lodgment of waste substances are eliminated, and the smooth, hard, polished interior of the tank presents the finished surface of a glass bowl and can be cleaned easily, quickly and =absolutely=. Send for our Special Bulletin of Canning Apparatus—it will prove interesting and instructive The Elyria Enameled Products Co. Elyria, Ohio, U. S. A. New York Chicago Pittsburgh San Francisco Los Angeles Kelso Pulp and Catsup Finishing Machine [Illustration] A Machine adapted for making Tomato Pulp for Catsup and for finishing Catsup and for preparing Fruit Products such as Apples, Plums, Prunes, Strawberries, etc., for canning. [Illustration] Victoria Paring Machine For Peeling =Onions=, Potatoes, Beets, Sweet Potatoes, Horse Radish Roots, etc., in large quantities. Working Capacity 1 bushel per minute. Saves 75% labor and 25% material. Send for our Catalogue of Special Machinery and supplies for Cider and Vinegar Manufacturers, Picklers, Canners, Preservers, Bottlers. KELSO & COMPANY 559 W. Quincy St. Chicago, Ill. World Can Labeler [Illustration] An up-to-the-minute machine, made by manufacturers of broad experience in various kinds of labeling problems. Quickly adjustable to different sizes. Only one kind of gum needed. No dripping of gum—no wasted labels. Speedy and durable—mechanically correct. _You should know all about it. Send for particulars._ Economic Machinery Co. Worcester, Mass. Makers of the well-known World Labeler for bottles, jars, tumblers, and other packages [Illustration: SPRAGUE WORKS—THE HOME OF THE SIGN OF QUALITY] Builders of Complete Equipment for Canning and Preserving Plants The only manufacturers who are prepared to supply your requirements in canning factory machinery, complete, in every detail, backed up by thirty years of experience and a money back guarantee of satisfaction. Sprague Canning Machinery Co. General Offices: Chicago, Ill. Factory: Hoopeston, Ill. Eastern Branch: Sheppard Supply & Equipment Co. 37 So. Charles St., Baltimore, Md. Western Agents: Premier Machinery Co. 16 California St., San Francisco, Cal. [Illustration: “_Set It and Forget It_”] =NO= COMPRESSED AIR SKILLED LABOR OR COSTLY SPOILAGE “=TAG=” SELF-OPERATING TEMPERATURE CONTROLLERS =Uniform processing=, an economic necessity in the manufacture of tomato products, depends upon a _uniform_ temperature constantly maintained within the cookers. =Fluctuating temperatures=, common to _hand_ regulation of the steam inlet valves, therefore, must be eliminated. =A simple solution= is provided by installing “TAG” Self-Operating Temperature Controllers—a device which requires _no compressed air_ and is so simple to operate that all the workman need do is to “_set_” the controller for the desired temperature and “_forget it_.” =Pasteurizing=, =sterilizing=, etc., to an efficient degree can also be easily accomplished with these anti-spoilage and self-paying controllers. _For further details ask for Bulletin T–386_ C. J. TAGLIABUE MFG. CO. 18–88 Thirty-third St., Brooklyn, N. Y. ------------------------------------------------------------------------ TRANSCRIBER’S NOTES 1. Silently corrected typographical errors and variations in spelling. 2. Archaic, non-standard, and uncertain spellings retained as printed. 3. Enclosed italics font in _underscores_. 4. Enclosed bold font in =equals=.