Experiments on the Spoilage of Tomato Ketchup. Arvill Wayne Bitting
was added granulated sugar, 80-grain, distilled vinegar, table salt, onions, garlic, whole cinnamon, cloves, mace, and ground cayenne pepper. The pulp was cooked in a steam-jacketed copper kettle for forty minutes and reduced about 50 per cent. The finishing was done after cooking. The regular bottles are pint sizes, washed in hot water, rinsed, and then heated to a temperature of 190° F. for thirty minutes or more. The sterile bottles referred to in the experiments were placed in a steam chamber for twenty minutes at 230° F. The corks were sterilized by a bath in paraffin at about 270° F. All of the work was accomplished quickly to insure a smooth, even product with a bright, clean color. Acetic acid extracts and oil extracts of spices were used in such quantities as would give the same amount of spicing as when the whole spices were employed.
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