Sugar Syrups
“Cane sugar syrups” have for several years been offered to canners and preservers, and they are advertised to be equal pound for pound to granulated sugar and to be considerably cheaper. The samples of these heavy, colorless syrups that I have tested have contained a considerable percentage of invert sugar, and also moisture. The moisture is, of course, worthless, and as the invert sugar is less sweet than sucrose it is ridiculous to claim that such a product is equal in sweetness to granulated sugar. These syrups are said to be used by some catsup makers, however the saving that is effected by their use is probably imaginary.
The sugar can be added at any time after all the tomato juice for the batch is boiling in the kettle. Some prefer to add it at the end of the batch so as to run less danger of scorching; however, if the coils are clean, and there is a good head of steam, and the taps are working right, there need be no fear of burning, even if the sugar is added twenty minutes before the batch is done. The sugar should be put in small pails or boxes, so that it can be scattered easily over the surface of the boiling pulp. If it is put in heavy containers it is apt to be dumped in one spot, and may not all dissolve, as much of it may fall in a lump below the coil where the circulation is not good.
If the coils or traps are not working properly, or the tomatoes are a little green, and the cook is having trouble with the catsup burning on the coils badly, it is advisable to not add the sugar until a few minutes before the batch is done.
If 10½ gallons of 100 grain vinegar are used to a 100–gallon batch, about 105 pounds of granulated sugar will be required.
Use of Sugar in Large Quantities
It should not be thought that extra sugar is going to increase the volume of catsup in proportion to the volume of extra sugar added. I am reminded in this connection of a conversation I had with a large catsup packer, in which we were discussing the large amount of sugar and vinegar required to insure the keeping quality of non-preservative catsup, as compared with the amounts usually used in benzoate goods. This packer made non-preservative goods altogether, and he surprised me by remarking: “What if we do have to use a hundred pounds or so more sugar to the batch; we buy the sugar at 8c a pound, and sell it for about 11c a pound in catsup. Where do we lose anything?” I was surprised at the remark because I thought he should know better than that. If catsup was bought and sold by weight that argument might hold good. However, regardless of the fact that the net weight in pounds and ounces avoirdupois is always stated on the label, the public buys catsup by volume. Your pint bottle may hold 17 oz. avoirdupois, or it may hold 18 oz; however, in the eyes of the consumer it is a pint, and it will not bring more money because its net weight is slightly greater than that in the pint size of some other brand. It is the same way with the 10 oz. and 11 oz. sizes. The public buys by volume. When we quote prices on the larger sizes, it is so many dozen No. 10 at so much per dozen, or so many dozen gallon jars at so much per gallon. Who cares what the net weight is in the No. 10 can, or the gallon jar, as long as the container is full—or as full as it should be?
Therefore, the subject of gain or loss caused by the addition of extra sugar resolves itself into the question of the additional volume produced. If I add a hundred pounds more of sugar per batch, how much will my volume be increased? That is the question. It is one which I cannot answer definitely, and I have never seen any figures on it, but I can say this much—that every pound of sugar added to catsup in excess of the minimum amount required is a very great loss to the packer. A 5–gal. pail of granulated sugar will not add anywhere near five gallons to the catsup. One gallon will come nearer to it. The reason for this is that the sugar dissolves in the tomato juice, and although it increases the specific gravity of that juice, it adds very little to its volume.
As to the extra vinegar which must be added to counteract the sweetness of this extra sugar, this is an absolute loss as far as volume is concerned. The catsup must be reduced to a definite thickness, no matter how much vinegar is used, and if more vinegar is used, more water must be boiled out to allow for the thinning down caused by this additional vinegar.