CHAPTER IV. CONDENSING THE STRAINED OR CRUSHED TOMATOES 26

Vacuum pan—types of open kettles—steam pressure—copper jacketed kettles—tinning kettles—advantages of various types of kettles—glass-lined tank—cypress tank—cleaning kettles—coil leaks—starting the cooking—methods of gauging finishing point—cooking to gauge on kettle—cooking a definite length of time—determining specific gravity by weight—objections to weighing method—testing with hydrometer—method of using hydrometer—finishing the cook.