The discussion of the processing given under ketchup (p. 70) is also applicable to chili sauce.
PUBLICATIONS
RESEARCH LABORATORY
NATIONAL CANNERS ASSOCIATION
BULLETINS
| *1 | Some Safety Measures in Canning Factories |
| *2 | Swells and Springers (Superseded by Circular 6-L) |
| *3 | Tomato Pulp (Superseded by Bulletin 21-L) |
| *4 | Preliminary Bulletin on Canning |
| *5 | The Examination of Evaporated Milk |
| *6 | A cause of Dark Color in Canned Corn |
| *7 | Specific Gravity and Solids in Tomato Pulp (Superseded by Bulletin 21-L) |
| *8 | Exhaust and Vacuum |
| *9 | Processing and Process Devices |
| *10 | Lye Peeling |
| 11 | Deterioration in Asparagus |
| 12 | Washing Fruits and Vegetables |
| 13 | Washing and Cleaning Cans |
| *14 | Bacteriological Examination of Canned Foods |
| 15 | Suggestions for Canning Pork and Beans |
| 16-L | Heat Penetration in Processing Canned Foods |
| 17-L | Relation of Processing to the Acidity of Canned Foods |
| 18-L | Black Discoloration in Canned Corn |
| *19-L | Vitamins in Canned Foods |
| 20-L | The Effect of Hard Water in Canning Vegetables |
CIRCULARS
| *1-L Springers and Perforations in Canned Fruits |
| 2-L The Discoloration of Lye Hominy |
| 3-L Some Research Problems of the Canning Industry |
| 4-L The Effect on Canned Foods of Industrial Wastes in the Water Supply |
| 5-L Processing of Peas |
| 6-L Swells and Springers |
| 7-L Processing of String Beans and Beets |
| 8-L Processing of Corn and Pumpkin |
* Out of print.
Footnotes
[1] This chapter is taken largely from an article by Bigelow and Fitzgerald, published in the Journal of Industrial and Engineering Chemistry, 1915, vol. 7, page 602.
[2] This chapter is largely taken from an article by Bigelow and Fitzgerald, published in the Journal of Industrial and Engineering Chemistry. The section on Microscopic Examination is substantially a reprint of an article by Bigelow and Donk published in the trade papers in September, 1918. For further information on the analysis of tomato products the Methods of Analysis of the Association of Official Agricultural Chemists (1919) should be consulted.