It is but natural that a product of this kind should vary greatly in flavor due to the selection and quantity of spices, salt, sugar, and vinegar used, and in consistency due to the degree of concentration and fineness with which the base has been comminuted. Most of the recipes for home-made ketchup call for rather liberal spicing and long cooking so that they have a fairly heavy body. These insure good keeping quality, but impart a dark color to the product.

The manufacture of ketchup upon a large commercial scale is of rather recent development and is confined almost wholly to the use of tomatoes as a base. There was little ketchup of the kind best known at present made prior to 1890, as most ketchup was made by what was known as the natural fermentation method, that is, allowing the tomato pulp to ferment spontaneously and using the solid portion for stock. This method was continued, though on a decreasing scale, until 1908, at which time it was practically prohibited. Beginning about 1890, ketchup was made from fresh pulp and barrel stock without fermentation, the fermentation being prevented by the use of a preservative. The method is still in use. The first extensive manufacture of non-preservative ketchup began about 1908, though a few firms had been making it prior to that time, the pioneer probably being E. C. Hazard, of Shrewsbury, New Jersey.

From the amount of space given to the subject of ketchup in the canning and food journals, one might conclude that it is a difficult product to make, or that it is one of very great importance. It is in reality very easy to produce, but has assumed a prominence among food subjects which it does not deserve, due to the fact that some manufacturers have not yet learned the necessity for using care, or persist in using material of questionable quality.

Ketchup is made in the home with very simple apparatus; a colander or sieve for breaking and straining the pulp, and a copper, porcelain, or earthen kettle for cooking, being all that is necessary. The cooking of the tomatoes with the spices, sugar, vinegar, etc., is generally done slowly, until a heavy body is obtained, which results in a dark color, but insures sterility of the product when it goes into the container, and also contributes to keeping quality after it is opened. In the factory many refinements are necessary to make a commercial article which will attract the eye as well as satisfy the sense of taste. The usual dark colored, rough, home-made article will not command a sale over a grocer’s counter alongside of that made in a modern commercial kitchen. Here, sorting tables, washing machine, scalder, cyclone for pulping, steam-jacketed kettle, tanks with coils, or vacuum pan for cooking, finishing machine, bottle washing, and filling machine, are all necessary. The pipes carrying the pulp from one machine or vat to another must be enameled, bronze, tin-lined, or silver-plated to prevent the fruit juice from coming in contact with iron or anything which will cause discoloration. The work is done speedily, and the cooking done in the shortest possible time in order to secure the brightest color and smoothest consistency.

The stock should be whole, sound, ripe tomatoes, preferably grown near the factory so that they may be delivered promptly after picking and with the minimum injury. They should be picked when in prime vine-ripened condition. Fruit picked when just turning and allowed to stand one or two days to color will not have the same rich flavor as when vine-ripened, but will stand rougher handling. Green fruit gives a weak color, and over-ripe fruit is prone to become injured and spoil in handling. The tomato should be through the process of manufacture within twenty-four hours from the time that it is taken from the vine. Repeated experiments have shown that rapid handling of fruits and vegetables gives the best results for canning, and the tomato is no exception to the rule when used for ketchup.

The variety of tomato used is of importance. The tomato will vary in solids from less than 5.5 per cent to nearly 8.75 per cent; in soluble solids from less than 3.5 to nearly 6.5 per cent; in sugar from about 2.25 per cent to 4.25 per cent; and in acidity from .3 per cent to .6 per cent. The colors will vary from an almost creamy white to a very deep red with variations in yellow and purple. The only way to get uniformity in a product is to select one good variety and discard others. The preference is for a clear red smooth tomato of medium size, firm, and of fair acidity. While color may be only “skin deep” as far as being red, yellow, or purple is concerned, experience has shown that a clear red variety gives a better and more lasting color than yellow or purple. A medium sized smooth tomato is preferred because of less adherence of dirt, fewer cracks, and generally more even ripening to the stem. A fairly acid tomato imparts more flavor and needs less vinegar in the finished product. The fleshy portion of the tomato gives the body, but the pulp about the seeds furnishes the characteristic flavor.

The collecting of tomatoes in the field should be done at short intervals so that the fruit may be taken when in prime condition. Where picking is done at too wide intervals, there is a tendency to take fruit that is only colored and not really ripe, and for some to be left and become over-ripe. In both cases the manufacturer is the one to suffer, by increasing the expense of sorting, holding the green if he is to make a high grade product, and by waste from cracking and mashing of the over-ripe. The stems should be left in the field, as they increase the weight and may injure the product to a certain extent.

The handling should be in shallow crates. These should have strong cleats across the ends so that one may be placed above the other without touching the fruit, and if of considerable length, should have a partition. The cleats permit space for ventilation in case they must be stacked for a few hours or more. The depth should be such as not to permit more than three or four layers of fruit. The deep box and the conical basket are not well suited as carriers and should not be used unless delivery can be made by wagon direct from the field and within a few hours after gathering. It is the rule to see cars and barges loaded with baskets arrive at the factory with more or less of the fruit in bad condition. When one basket is set on the edges of two or three others in stacking, there is always cutting of a few of the top fruit, the movement in riding causes others to gradually settle and pack into the cone shape of the bottom, so that if they be held for a day or more, there will be loss of juice, consequent growth of mold, and contamination of the sound fruit from the infected. The actual loss from this form of handling has not been determined, but is undoubtedly much larger than is generally supposed. It is the belief of the writer that the loss is not far from 10 per cent. It is certainly much greater than the difference in the cost of freight and handling of the box over the basket. All baskets and boxes become more or less infected with mold during the season and this spreads to the fruit, the contamination increasing the longer the fruit is held, the tighter it becomes wedged together, or the greater the cracking. The shallow crate affords the better protection.

When tomatoes arrive at the factory, they should be purchased by weight for sound fruit. Buying by the box or basket is antiquated and not satisfactory to either buyer or seller. Under the recent Federal net weight law, purchase by basket or crate must show on each container the exact weight or measure if there be interstate shipment, and the same is true for some of the states. It should not be necessary to give more than a general inspection at the factory. A contract for ripe fruit at ten dollars per ton, which, when delivered, requires sorting, and the holding of unripe and the discarding of defective fruit, is equivalent to ten dollars, plus all the additional cost in labor and the loss in making it fit for use.

If it be necessary to hold the tomatoes for some time at the factory before manufacture, the crates should be stacked in tiers with a foot or more of space between each tier for the circulation of air. Stacking the tomatoes in solid blocks affords the ideal condition for the increase of molds. There can be no doubt that large quantities of fruit have been lost each year from neglect of this simple precaution. Recently a method of holding in water has been originated by Mr. E. W. Grosvenor, at Paoli, Indiana, and consists in using large tanks capable of receiving 500 or more bushels in which tomatoes are submerged in cold water as soon as received, and then held until they can be used. The device is based upon the theory that the tomato skin is practically impervious to water, also that the molds require air for their development and by submergence in water their activity would be lessened.

These tanks are made with false bottoms to receive the sand and dirt, are provided with jets to supply fresh water and to cause the tomatoes to automatically feed upon the conveyor. The first impression is that the tomatoes are soaking in rather dirty water, but tests show that they absorb very little, if any, water, and examination at every stage shows them to be washed cleaner than by the usual method. The work has not been carried far enough to be conclusive, nor to indicate its limitations.

Experiments made to duplicate the factory conditions, comparing air and water storage for short periods, were decidedly favorable to the latter. Much less change occurred in water storage for twenty-four to forty-eight hours than in the air, and there was the further advantage that the tomatoes were washed freer from dirt, sand, and mold, and that rot was cut out better under the water sprays. Some lots of tomatoes were held as long as eighty hours, but this is not to be recommended. When rotting does occur under water, it is of a different character from that in the open and is far more offensive.

If tomatoes be accepted at the factory in a mixed condition, that is, greenish, ripe, and over-ripe, they should be passed first over a sorting belt and preferably one which will turn all sides of the fruit to the inspectors. The green fruit should be held out in separate crates to ripen, and the unfit fruit be discarded. If green fruit be not accepted, the inspection can be done better after washing. In any event the fruit must pass slowly on the table and in single layers. No inspection can be made adequate if the tomatoes pile on the belt two or three layers deep, or pass at such a rate that the eyes tire and all look alike. This is a place where more belts moving slowly, and fewer persons working on each belt, will give the better results. Hand sorting is essential and far more important than in tomato canning. In the latter the defective parts are cut away, but no machine has yet been devised to make the separation complete in making pulp or ketchup.

One other point in inspection is the removal of the stems, which should be the duty of the pickers, but which is often neglected. If the ketchup is to have the brightest, cleanest color, the removal of the stem is advantageous and, furthermore, if the tomatoes are raised on sandy ground, there may be enough sand held around the stem to make appreciable grit. Some manufacturers leave the stem on to give flavor.

WASHING.

The washing is the most important mechanical operation in making pulp or ketchup in order to get a clean product. It is the weak spot in most factories, but fortunately is the one that can be most easily changed. The ideal washer is one that first receives the tomatoes in a tank, holding them for a sufficient length of time to soak and to loosen the dirt, and then submits all parts to a thorough spray under strong pressure. Most washers do not meet these requirements. In many cases the tomatoes are either not dropped into water, or go in and then out again so quickly that they are only made wet and bright, but not clean, then pass under a few cross-sprays, each of which does not deliver a stream more than an inch or so in width, the total spraying not being active over a space of more than six inches and only from above. Some machines do not actually spray the fruit more than one or two seconds. In some cases, it is not so much the fault of the machine as that of the owner in over-speeding and over-loading it. Most machines use a sufficient volume of water, but not under sufficient pressure, nor over a sufficient area. One of the best washers in use is a slight modification of the cylindrical washer used for removing the lye and peel from peaches. It consists of a cylinder about two feet in diameter and twelve feet long, made of a specially corrugated iron. The corrugations are sharper than the ordinary pressed metal used for building and siding, and in addition they are perforated at frequent intervals. This cylinder is mounted on a slight incline. The tomatoes are fed in at one end and the revolving motion causes their discharge at the other. The effect of the corrugation is to cause each tomato to turn over and over in its course and thus avoid all sliding. A spray pipe passed through the entire length and, when provided with the proper nozzle, insures a thorough washing, the tomatoes being under actual sprays from six to twenty times as long as in many machines that are now in use. The water pressure should not be less than sixty pounds per square inch and is better above one hundred pounds if fine perforations or nozzles be used. In nearly every case it is necessary to augment the natural pressure by an auxiliary pump. The principle of the strong pressure is seen in using a hose without a nozzle to wash a floor and one with a nozzle and strong pressure. In the former case it does not clean, while with the latter it does and with less water. The washer just described is too vigorous for tomatoes for canning, as the treatment is too rough. If the tomatoes are soft or badly cracked, it causes considerable loss, but not of material that should be used in ketchup. The strong sprays will also cut off adherent mold and soft rot. A thoroughly good washer will do about nine-tenths of the work for the inspectors. During the past season some modifications have been made of this washer in the east. The machine has been enlarged, but better results would be obtained by using a greater number of small ones. Again, some washing machines have been ineffective, not on account of any defect, but because of over-speeding.

The vigor with which the washing is done is always apparent in the finished product. The poor washing usually given to tomatoes for canning, accounts in a measure for the relatively large numbers of organisms found in ketchup made from trimmings.

PULPING.

After washing, the tomatoes may be reduced to a pulp in one of three ways: by running the raw tomatoes directly through a grinder and into the cyclone; by passing the tomatoes through a scalder and into the cyclone; and by turning the tomatoes into jacketed-kettles or tanks and cooking them until soft before running through the cyclone. There is a difference in the product obtained by these methods. The first one gives a somewhat larger yield, as the hard parts are cut and torn so that more will be squeezed through the sieve. The color is generally stronger and inclined to the purple side rather than the yellow. The color, however, does not hold so well when exposed to light. The pulp inclines to froth and there is a marked separation of red pigment on the top. A raw pulp will begin to separate into a clear layer below and solids at the top in about fifteen to twenty minutes after standing in a tank. This is due to the air incorporated in the solids and possibly to difference in specific gravity, and not to fermentation, as frequently alleged. Changes will take place more rapidly in such pulp than in that made from scalded fruit.

There is not a great deal of difference between the second and third methods, the object in both cases being the same. If a long scalder be used, the skins will be loosened and the tissue softened so that it will be easily separated from the green parts, hard cores, or black rot. There will be no acquisition of color from the stems to discolor the ketchup. The loss is a little heavier in scalder heating than where the fruit is cooked in the tanks, but there is the compensation that there is less carrying of hard or objectionable material. A scalder to be effective should be much longer than that used in canning, or a greater volume of steam should be used. The tomatoes should be heated to about 180 deg. F. There is little choice in the two methods, but the preference is with the scalder, both being preferred to the raw ground fruit. A pulp made in this way separates slowly and there will be no material increase in organisms for a rather long time (three or four hours). There is less separation of pigment on cooking and there is a clean look to the tissue under the microscope.

In making pulp it is important that the paddles in the cyclone be held back from the screen and the juice driven through by centrifugal force rather than by hard grinding. When kept well back, the green butts, cores, and tissues which have been hardened by brown mold are carried over the end so that there will be fewer black specks in the finished pulp and it will have a better appearance under the microscope.

The pulp should be conveyed immediately from the cyclone to the cooking kettle, and the next operation begun at once. A storage tank is unnecessary when there is large cooking capacity, and in most cases it is a source of trouble rather than a help. A sample should be taken as soon as the batch is drawn, and the specific gravity determined so that the proper quantity may be used to give a finished product of uniform consistency. Assuming that 500 gallons of pulp will give a normal finished batch, if the tomatoes are watery, it may require 550 gallons or more to give the same result when concentrated. This is easily calculated from the specific gravity so that reasonably uniform results may be obtained. Samples should also be tested for acidity once or twice each day so that the addition of vinegar can be governed accordingly. The concentration of pulp will vary from 40 to 60 per cent depending upon its condition and the weight of body desired.

COOKING.

The cooking is done in copper-jacketed kettles, in glass-lined metal, or in wooden tanks, the tanks being heated with coils. The glass-lined tank has the advantage of very little metal coming in contact with the pulp and can be kept cleaner than wood. A question has been raised regarding the suitability of copper for a cooking utensil, though no positive objection has been made. The vacuum pan is coming into use for concentrating pulp, but has been little used in making the finished ketchup. The jacketed-kettle is used by most manufacturers, though the tank and coil is being adopted by those who wish to make large batches, as it is the more economical. Agitators are no longer used, as by proper handling of the steam and automatic traps, little burning occurs on either kettles or coils. The efficiency of the open tank or kettle is increased by providing a strong exhaust or suction for the air at the back and just above the top of the kettle. A swiftly moving current of air across the top of the kettle will carry off the steam and shorten the time of heating from ten to twenty per cent.

A pulp may be reduced in a vacuum pan in about one-fourth the time necessary in the open kettle and with a marked conservation of color and flavor. The vacuum pan may be used for quick reduction and the finish be made in open kettles in order to apply the heat long enough to spice and to sterilize. There are possibilities along these lines which have not been developed.

The time of cooking a batch of ketchup will depend upon the equipment and the consistency of the finished product. With a good kettle or coil and ample steam-supply a batch should be completed in from thirty-five to forty-five minutes. This gives sufficient time to get the most desirable flavor from the spices and is not so long as to result in discoloration.

SEASONING.

The selection of the spices depends entirely upon the flavor desired. Cinnamon, cassia, cloves, allspice, mace, pepper, paprika, cayenne pepper, mustard, ginger, coriander, bay leaves, caraway and celery seed, are all to be found in the various formulae. Some manufacturers spice lightly in order to retain the maximum of the base flavor, while others go to the opposite extreme on the misguided assumption that they will act as preservatives. The quantity used should be determined by the flavor desired and upon no other consideration. The spices may be used whole, ground, or in some cases as acetic acid or oil extracts. The whole spices are preferred by nearly all the manufacturers of high grade goods. They are more expensive, but give a different flavor from the extracts. The spices are weighed for each batch and are tied in a bag or placed in a wire basket and suspended in the kettle while cooking. Some use very large quantities and cook from only ten to twelve minutes in order to get a distinctive flavor. This is very expensive, as only a small quantity of the flavoring matter is extracted in such a short time. One of the serious objections to the use of the whole spices is that they may darken the ketchup and also cause some discoloration in the neck of the bottle. For that reason, black pepper and allspice in particular are being discarded, and oil of cloves is being used in part for the whole berries. The grade of the spice will also have an effect, the cheap stock being unsuitable for a bright clean product. Small quantities of ground cayenne pepper are used as a substitute for the black pepper.

Acetic acid extracts of some of the spices are being used to a certain extent, but they have a peculiar harsh flavor that makes them undesirable. The oil extracts can be used to only a very limited extent, as they impart a flavor suggestive of the drug store.

One method of making a nearly complete extraction of the spices is to place them in their proper proportion in vinegar a few weeks before the ketchup season begins and then add the spiced vinegar in the proper proportion to each batch. The result is different from that obtained by cooking, and the method is not recommended for first grade goods.

The waste of spices in the usual process of manufacture is indicated by some work done by Mr. H. E. Bishop of the laboratory of the Indiana State Board of Health. He found that in making ketchup, when the boiling was kept up for thirty minutes, that only 27.8 per cent of the oil of cassia, 11.5 of the oil of cloves, and 33.3 per cent of the oil of allspice were extracted. (Unpublished report.)

Paprica rosen, Hungarian, or sweet paprika, is used for coloring purposes, though it parades as a spice. This is a mild variety of Capsicum annuum, one of the species of the genus Capsicum, from which cayenne pepper is made. The variety offered to manufacturers has a more intense red color and much less pungency than the ordinary paprika. This paprika can be obtained as the bright fruit, ground dry, or in oil. In the latter, it is said, that part of the capsicin is removed, also that the oil sets the color in inferior material. The oil is of a reddish-yellow color and the large number of globules and irregular masses serve to distinguish it from cayenne pepper. It fulfills the claims of the importers—“coloring the ketchup, not adding materially to the pungency, and coming inside the laws in being one of the regular ingredients.” It requires just about sixteen times as much as would be required of ordinary paprika to get the same flavor. Considering the cost, in the relative proportion required, there can be little doubt of its real purpose. It will conceal inferiority to ordinary observation in that it gives a red color where otherwise a muddy color might be present. The color does not have durability, and it is easily recognized under the microscope.

Onions and garlic are added in varying quantities and may or may not be kept in the batch throughout the whole cooking period. Considerable difference in flavor is apparent with the length of time of the cooking. Chili peppers are also used in hot ketchup or cocktails.

Vinegar is added to nearly all ketchup. Formerly the acidity was obtained from the fermentation of the tomatoes and the resultant acid was probably mostly lactic. The flavor was different and not so agreeable. A good cider, grain, or malt vinegar may be used. Most manufacturers prefer to use grain vinegar of ten per cent acidity, as the volume required is less and interferes less with concentration. For real flavor, however, this may not be the best. Lately, glacial acetic acid has been substituted for vinegar, a practice which can not be approved and which ought to be abandoned. Citric acid is also added by some. Vinegar is usually added near the finish of the batch, as otherwise it attacks the kettle to some extent and a part is driven off in boiling. Experiments made by adding vinegar to pulp and evaporating to fifty per cent of its weight in twenty and forty minutes, respectively, show that in the former case the added acidity was decreased in almost the same proportion as the total evaporation, but in the latter case the acid was not driven off quite so rapidly as the moisture. This does not correspond with views held by chefs, as most of them seem to believe that practically all the vinegar is driven off. In order to obtain the sterilizing effect of boiling in an acid medium, it is advisable to make this addition at least five to ten minutes before the end of the cooking period. In home-made ketchup, vinegar is usually added near, or at, the start, and aids in sterilizing the product, as boiling alone may not, whereas, boiling in the presence of an acid will, sterilize.

Oil is not an essential to ketchup, and while a small quantity is often used to prevent foaming, its use in large quantities is undesirable.

Sugar is added to give the desired flavor. The higher the acidity, whether natural, or acquired by adding vinegar, the greater the quantity of sugar needed. In the high grades of ketchup, granulated sugar only is used, but in the cheaper grades, soft sugar or glucose, may be used, though the latter must be declared on the label. The sugar is usually added when the cooking is about one-half completed. There is an advantage in heating both the sugar and vinegar in a separate kettle and adding them while hot, as it will prevent a check to the cooking and lessen the sticking to the coils or kettle.

Salt is used in small quantity and is added near the close of the cooking process.

The use of flour or starch in any quantity for the purpose of making the body thick or heavy is properly regarded as an adulteration. This is also true of pulp from a foreign source, like pumpkin or apples.

The density of the ketchup is left usually to the judgment of the chef, who depends upon the appearance as it pours from the ladle. A quick test can be made by weighing, as done for pulp, but in this case each manufacturer must determine his own standard. A ketchup having specific gravity of 1.090 is apt to be thin; a satisfactory consistency is usually about 1.120 to 1.140.

As soon as the cooking is completed, the ketchup is run through a finishing machine to remove all hard particles of tomato, bits of spice, etc., and to give smoothness to the product by breaking it up into very small particles. There are two types of finishers, the shaking sieves and the rubbing machines. The former is suitable for thin ketchup. The resultant product gives the best possible appearance under the microscope, the tissue showing whole cells, little tearing, and the minimum amount of debris and mold filaments. The objections to the sieve are that the capacity is small and the waste is comparatively large. The rubbing finisher needs to be very carefully adjusted, otherwise it forces practically everything through in a very finely comminuted state. The cells of the tissues are torn to shreds, their contents discharged, molds are broken into hundreds of fragments, and a ketchup may be made to have the appearance of being made from poor material. The finishers have large capacity and will work on either light or heavy goods, but like the cyclone, must be handled with judgment, not attempting to force the last ounce through the sieve.

BOTTLING.

Only new bottles should be used and these should be thoroughly rinsed before using and preferably with hot water. Since new bottles have no tightly adherent particles on the inside, the use of clear water is sufficient, dependence being placed upon the after process to insure sterilization.

The bottling should be done at as high temperature as is practicable, about 165 to 170 degrees F. If the temperature is higher than this, the possibility of burns in handling is increased, and too much space is left in the neck of the bottle after corking, due to shrinkage of the ketchup on cooling, and if much lower, the expansion in processing causes excessive loosening of caps or corks and breakage. Furthermore, when low temperature is used, it requires a very long time to heat the contents of a bottle in pasteurizing. A ketchup is a very poor conductor of heat and the heavier the body, the longer the time that is required.

The closure may be made with either corks or seals, the recent improvements in the latter making them much safer than they were a few years ago.

PROCESSING.

After the bottles are sealed, they should be given a process to insure sterility, the time being about fifty minutes for half-pints and an hour and fifteen minutes for pints—or sufficient time to insure 190 degrees F. for twenty minutes at the center of the bottle.

This step is omitted by many manufacturers, dependence for sterilization being placed upon washing the bottle and subsequent heating for about twenty minutes. The heating is accomplished by conveying the bottles through a chamber containing numerous steam pipes at high temperature and discharging them at the bottling machine. It is assumed that sterilization of the ketchup has taken place in process of manufacture, and the heat within the bottle will care for any infection which may possibly have taken place at a later time from the cap or cork. The safety of this measure depends upon using a fairly acid ketchup or one with a heavy body. It is a risky procedure for mild or thin ketchup. It is a common occurrence to have the stock keep apparently while in the bottle, but spoil shortly after opening. The spoilage after opening is most often due to forms which have been present since manufacture and only need the presence of air to start growth, and are not due to infection from the air. A ketchup will inhibit the growth of organisms which gain entrance from without, while those which are present but held in abeyance through exclusion of air, will sometimes grow. The writer has samples of ketchup put up in 1906 which apparently are sterile, but which will show spoilage within a few days after opening, though done under sterile conditions, and the spoilage be identical in kind with that observed soon after manufacture. How long these organisms will remain alive is not known. In canning, no foods are considered safe without processing, and the same principle is a good one to follow with ketchup.

Processing may be accomplished in open tanks, in retorts, in specially constructed pasteurizers, such as used in the brewing industry, and in hot chambers, the method is not material, though there may be considerable difference in point of economy.

FACTORY ARRANGEMENTS.

The making of ketchup is simple and the factory arrangement for doing the work should be as compact as possible, so that after the pulp is once heated, there is an advantage in having the various steps follow in succession by gravity rather than be conveyed by pumps, especially in small plants. The piping should be as short and direct as possible. The machinery for filling bottles, corking, etc., leaves much to be desired; as separate units they work fairly well, but there needs to be some method devised for handling the bottles automatically from the time they are placed on the washer until they are labeled, ready for the box. At present the time between turning the crate of tomatoes upon the sorting belt until it is ready for the box is only slightly over two hours. Further improvement will not be so much in shortening the time as in eliminating the hand labor.

The foregoing description applies to the making of unfermented, non-preservative ketchup, made from sound stock and delivered into the bottle. Very little ketchup, comparatively speaking, is sold to the consumer in any package other than the bottle. It can be delivered into the bottle when first made, at less expense for labor, with less fuel, and with distinctly less waste than at any subsequent time. It will have a better color and consistency than if stored in bulk and bottled later. It is, therefore, advisable to bottle as much as possible at the time it is made. Ketchup may be packed in bulk in jugs, tin cans, and in barrels, but not satisfactorily; the jug is a poor package; the enamel may be dissolved off the tin can and pinholes form; and the barrel always gives a poor color and off flavor. The best container for bulk ketchup is the gallon glass bottle.

PULP STOCK.

During the height of the season, it may not be possible to convert all the tomatoes directly into ketchup, in which event the surplus may be made into pulp. The first part of the operation is identical with that already described. The concentration is carried just far enough so that subsequently by slow heating for spicing it will give the proper consistency when made into ketchup. A standard has not been fixed, but tentatively it has been proposed that it be at about a specific gravity of 1.035. The concentration may be carried further and water added at the time of the final cooking, but when this is done, the resultant product does not have the same smooth consistency that is obtained by using the thinner pulp. Heavy pulp is made for the purpose of economizing in cans, but experience has shown that economy does not always follow. The higher the concentration, the higher the acid content, and this may attack the enamel and metal with resulting bitter flavor and frequent pinholes. Some manufacturers who prepare their own pulp carry the concentration between 1.030 and 1.033. The method of obtaining this density is to use flasks graduated to hold 500 or 1000 grams of water at 200 degrees F., fill them with the hot pulp and weigh at once. For each flask there should be a proper counterpoise, and the balance be sensitive and weigh in grams. If the 1000-gram flask be used, the specific gravity will be the same as the weight of the pulp. With a valve funnel the flask may be filled level full and the weight taken in less than thirty seconds. For cold pulp, a similar flask is used, but graduated at 60 degrees F. and after filling, the flask is set in a sling and whirled a few times to free it from bubbles, filled again to the level, and then weighed. For pulp of a specific gravity of less than 1.037, this gives fairly concordant results, but the errors increase rapidly the higher the concentration. The same methods may be employed on ketchup. Recently, W. D. Bigelow has improved the apparatus by using a copper flask and adding a handle by which the flask may be submerged in the kettle to take the sample and thus prevents the entrance of air. The use of flasks of any size is described in Bulletin No. 3, National Canners’ Association.

The use of the specific gravity method only partly solves the question of standardization. Two pulps each of 1.035 may vary considerably in what the chef terms body and there is no method of accurately measuring this factor or expressing it. Pulp made by draining will be lighter in weight with the same body, and that from skins and cores will be rough or have the appearance of separating into small flakes or lumps. The specific gravity bears a close relation to the soluble solids, and as these do not have a constant ratio to the fiber in whole fruit, and as the ratio is further disturbed by drainage and in the use of trimmings, it is obvious that the method will not give an exact standard.

Pulp should be filled into gallon or five gallon cans as hot as possible and sealed at once. The practice followed by some manufacturers is to steam the cans first, then depend upon the heat in the pulp to sterilize. The cans are allowed to stand hot for forty minutes, then cooled. The other practice is to give the hot cans a process of about twenty minutes for gallons, forty minutes for five gallons, and then to cool. Cooling is essential to retain color and flavor, as prolonged heat causes “stack burning,” producing a brownish color and a bitter taste. The highest grade pulp can not be held in barrels for the reason that the heat is retained too long. Stack burning will take place in glass if the packages are not allowed to cool well in the air before being stored, though the changes are not so marked as in the tin.

PULP FROM TRIMMINGS.

The losses in stock from canning tomatoes amounts to about forty per cent. This is due to the unbusiness-like attempt to can all kinds—very large, very small, and wrinkled, which can not be peeled with economy—to wasteful methods of peeling, and to excessive draining of fruit from handling in too thick layers. In this waste there is much that has good food value and which might be worked up into pulp or ketchup stock if properly done. In order to do this, the tomatoes should be sorted so that only those which are in perfect condition for canning will go to the peelers. These should be medium sized, firm, evenly ripened all over, and free from wrinkles. Such tomatoes can be peeled at the minimum of expense and loss. The sound tomatoes which are small, excessively large, wrinkled, or with green butts, can go in with whole tomato stock. The loss in peeling will then be small and can advantageously be discarded. If it be decided to use trimmings from the peeling tables, provision must be made for extra washing, as the ordinary washer removes little more than the coarse dirt and particles, is not sufficient for unusual conditions or to remove tightly-adhering material, and, furthermore, rot must be eliminated before the tomatoes go to the peelers. The writer has never seen a group of one hundred, or any number, of peelers who will stop to trim and separate rot from peels and cores. Trimming can be done better by a few when sorting the tomatoes than at any subsequent step. If clean skins and cores can be had from the peeling table, they can be converted into pulp and sold if labeled properly, “from trimmings.” Whether such waste is suitable for a good product depends upon how it is handled. For the most part, it has not been handled as well as it should be.

The finished pulp made from skins and cores is not the same as that from whole stock. It contains more fiber, remains more or less lumpy, and lacks the smooth body of whole pulp. The color is not so good, and the flavor is likely to be somewhat different. The flavor of the seed cells and that of the fleshy portion of the tomato are different. Pulp made from each part separately shows marked difference, that from the seed cells being poor in color, but with the more characteristic fruit flavor. Tests show that neither part has any true jellying powers, but that the part from the seed cells gives the quality of smoothness, the holding together of the particles of solids. Neither gives a first class pulp alone.

COLOR.

Home-made ketchup generally has a rather dark reddish or brownish color, due to prolonged heating, made necessary under kitchen conditions. At one time this was thought desirable and some of the older recipes call for the use of caramel in order to imitate this color. Most manufacturers now aim to secure a clean, clear color, preferably bright red. This may be obtained when good fruit is used and handled quickly; a muddy brownish or yellowish color is looked upon with suspicion as indicating poor material or defective methods.

The necessity for a clear red variety has already been pointed out, for without proper stock, a superior product of uniform quality can not be made. The tomatoes must be well vine-ripened, as the presence of green fruit and green butts has a decidedly dulling effect. Colorimeter tests show that the use of even small quantities of green material have an immediate dulling effect. Promptness in handling the fruit after the tissue is once exposed to the air is also essential. The tomato, like some other fruits, turns brownish when the surface is cut or exposed. This does not occur as rapidly, nor is it so marked as in apples or in pears, but it is present. When the tomato is converted into pulp, every particle is exposed to the air for a very short time—long enough to make some slight change. The change is most marked in pulp from raw stock and least in that which has been well heated. It naturally follows that ketchup made promptly from whole stock will have the best color, that from canned tomatoes next, then canned pulp, and lastly, that from trimming stock. Pulp allowed to stand hot for too long a time will have a brownish color like stack burning. When barrel pulp was used, this was ascribed to the tannin extracted from the oak.

Pulp should not come in contact with iron at any stage, as the union of the acid of the fruit with the metal will cause discoloration. When such discoloration does occur, it becomes uniform throughout the mass, and not in the neck of the bottle as has sometimes been described.

Darkening in the neck of the bottle is frequently due to the spices used, as has already been pointed out. It can be redistributed throughout the whole by placing the bottle in a shaker for a short time.

Darkening at the top may sometimes be due to extraction of color from the corks. Soaking corks in two per cent acetic acid, then in hot water before drying, and paraffining, will assist in preventing discoloration on cheap grades.

Discoloration in the neck also results from the small amount of air incorporated and from any subsequent addition which may come in through the cork or seal. Bottles which are full to the cork may show no darkening, those having a space of an inch or more between the contents and cork may show little discoloration, while those having more space will show much more marked discoloration. This holds for both pulp and ketchup and in this case the discoloration begins on the surface and works downward. The product made from some fruit will discolor more than that made from fruit grown in another section of the country.

A bright red color is secured in some brands of ketchup by means of paprika, as indicated under spicing.

A light colored ring in the bottom of a bottle is generally due to organisms and debris, indicative of the use of barrel or trimming-stock pulp, or it may result from changes after the process of manufacture. It has been mistaken for sand.

KEEPING QUALITY.

Ketchup must not only keep while in the unopened bottle, but for a reasonable time after opening, if it is to be a commercial success. Every canner understands that if he puts food in a hermetically sealed package and sterilizes by heat, that it will keep until opened. The same principle applies to ketchup in the bottle, but there are some packers who wish to be spared this expense and trouble and prefer to use a substitute for heating.

The keeping quality after opening depends upon the utilization of the same principles followed in the household operation of making fruit butters, ketchup, preserves, and pickles, that is, sufficient concentration and the use of sugar and vinegar. A ketchup can be made essentially a pickle with an excessive quantity of vinegar and it will keep; it can be made a preserve with excess of sugar and it will keep; or, it can be made a distinctive sauce well concentrated in which the vinegar and sugar are used only in sufficient quantity to give proper flavor, and it will keep. Apple juice or cider will spoil quickly if allowed to stand in a warm place; apple sauce will behave in like manner only a little more slowly; but if the juice and sauces be boiled together until they have acquired the consistency or state known as apple butter, they will keep very well. The acidity, sugars, and solids have been increased by the concentration. In the making of tomato ketchup, the fruit does not have sufficient acidity and sugar of itself to give preservative property at the concentration desired for a sauce, so these are augmented by the addition of vinegar and sugar.

A great deal of stress has also been placed upon the effect of the spices in acting as preservatives. Experiments have demonstrated conclusively that when these are used in the small quantities required for flavoring, that their effect is practically nil. The active principles of the spices are effective only when present in the proportion of 1 to 500 or 600 and in ketchup the proportion is only 1 to several thousand. Likewise the quantity of salt is too small to have effect.

The keeping qualities of a mild ketchup will depend far more upon the sterilization than most manufacturers realize. It is easy to make almost any ketchup apparently keep while the bottle is unopened. The spoilage after opening is most often observed to be due to mold which has been assumed to come from infection from the air. As a matter of fact, this is nearly always due to spores which have been held in abeyance, due to lack of air while in the bottle, and which begin growth as soon as conditions are favorable. Spores which fall into the bottle from the air might be unable to germinate upon such a medium, while those already present would.

CHARACTERISTICS OF COMMERCIAL KETCHUP.

While tomato ketchup is a complex and variable product, its general composition may be determined with a fair degree of accuracy. Inspection will give a good idea of color, consistency, smoothness of body, fineness of finish, tendency to separate, presence of objectionable particles, and evidence of gross fermentation. The odor and taste will give a clue to the kind and quantity of spices used and to a certain extent the character of the raw material. Judging by odor and taste is not so well done as judging by the eye by most persons. The education of those two senses has been neglected and therefore fail to give all the information which might be acquired in this way.

A chemical examination which will give the specific gravity, total and soluble solids, sugar, salt, and total and volatile acidity, will be sufficient to give a good idea of the stock used—tomato, salt, sugar, and vinegar, but not the spices. A microscopic examination will assist in determining the condition of the material used and whether decomposition has taken place before or after manufacture. The facts obtained through these sources will permit of classifying commercial ketchup with a fair degree of accuracy.

There has been a very marked change in the character of ketchup since the transition from the preservative to non-preservative goods, not only microscopically, but also in composition. Formerly, there were very many brands of thin liquid ketchup, showing little concentration of pulp, very low in sugar, and having only small quantities of vinegar; the standard was bulk rather than quality. The microscopic examination also showed that the product had frequently undergone change before and after preparation. Recent examinations show that there has been a very marked improvement; that the body is decidedly heavier, more sugar and vinegar are used, the tissue is cleaner, and there are fewer organisms present, also that the difference in composition in preservative and non-preservative ketchup is small, whereas, formerly it was marked.

The variations found in ketchup of rather recent examination show in the non-preservative kind the specific gravity varied between 1.091 and 1.177; the solids between 19 and 37 per cent; the salt between 2 and 4 per cent; sugar between 12 and 29 per cent; and volatile acids between .54 and 1.24 per cent. In the preservative kind, the specific gravity ranged from 1.032 to 1.120; the solids from 9.23 to 28 per cent; salt, 1.48 to 3.4 per cent; sugar, 4.95 to 16.9 per cent; and volatile acidity, .16 to .64 per cent. As a class they averaged lower in concentration of tomato and in sugar and vinegar, though if proper sterilization had been used, some of them would have kept without difficulty. In experimental work it was found that a ketchup concentrated so that when finished it showed an added sugar content of 15 per cent or more, a total acidity of 1.2 per cent, and a specific gravity of 1.120 or more, that it would keep. To obtain a total acidity of 1.2 per cent means the addition of about .4 to .6 per cent acidity in the vinegar used. However, there are brands of ketchup on the market which keep well after being opened and which have a total acidity of less than 1.0 per cent.

The manufacturer can use the following as a starting point for non-preservative ketchup; pulp, 100 gallons; sugar, 60 pounds; salt, 8 pounds; vinegar, 100 grain, 2 gallons; spice to flavor; and concentrate to 50 to 55 gallons.