Tomato products: pulp, ketchup, and chili sauce.

"Tomato Products: Pulp, Ketchup, and Chili Sauce" by W. D. Bigelow is a bulletin from the National Canners Association that gives a complete look at how tomato pulp, ketchup, and chili sauce were made in the early 1900s. The book goes over the scientific side of making these products, making it valuable to those in the industry who want to control quality and make sure products are up to standard. Getting started with tomato pulp, the book highlights how important it is to control quality when processing tomatoes and how much manufacturing has been made in recent years and the book stresses the importance of sticking to certain rules to make sure the product is good. The book shows how to check tomato pulp in different ways, like using a microscope and finding its specific gravity, which is important for meeting quality rules, providing a deep study of the methods, ingredients, and standards that are key to the tomato paste and sauce business.