CHAPTER XI. THE MANUFACTURE OF CHILI SAUCE AND THE PULPING OF

TOMATO TRIMMINGS 107

Grading the tomatoes—method of handling tomatoes—amount of tomatoes and onions—spices—salt, sugar and vinegar—testing finishing point—filling, sealing and sterilizing—microscopical counts—pulping the trimmings—government attitude on trimming pulp—method of handling tomatoes when trimmings are pulped.