The Manufacture of Tomato Products Including whole tomato pulp or puree, tomato catsup, chili sauce, tomato soup, trimming pulp

This practical guide walks readers through the evolving world of tomato product manufacturing, drawing on a decade of hands‑on experience at a major preserving company. It starts by explaining how to select, grow, and handle the best tomato stock, then moves into the essential steps of washing, sorting, and preparing the fruit for processing. Detailed diagrams and photographs illustrate everything from rotary washers to specialized sorting belts, helping plant operators see how cleanliness and proper handling keep microbes at bay.

The book then dives into the core techniques for turning tomatoes into pulp, puree, ketchup, chili sauce, and soup, comparing cold and hot pulping, various kettle designs, and finishing methods. Clear instructions cover everything from measuring specific gravity to filling and sealing cans, along with tips for preserving quality and meeting early food‑safety regulations. Whether you’re upgrading an old plant or setting up a new line, the manual offers a balanced look at proven methods and the advantages of newer technology.