CHAPTER VIII. A DISCUSSION OF PRESERVATIVE AND NON-PRESERVATIVE

CATSUPS; AND THE MOST FREQUENT CAUSE OF INFERIORITY 73

Unfavorable publicity on preservatives—“natural” preservatives—proper acidity—processing catsups—advantage of benzoate catsups—causes of poor color and flavor—advantage of direct conversion of tomatoes into catsup—thickness—spicing and sweetness—“black neck”—general attractiveness.