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Dive into the fascinating world of food preservation with "The Manufacture of Tomato Products," a detailed exploration of early 20th-century techniques by W. G. Hier. This informative volume provides a comprehensive look at the processing of tomatoes into a variety of beloved staples. From whole tomato pulp and puree to the intricacies of crafting flavorful tomato catsup and chili sauce, discover the methods employed in creating these enduring condiments. Learn about the production of tomato soup and the utilization of trimming pulp, gaining insight into the efficient use of resources in food manufacturing. This book is a valuable resource for anyone interested in food science, agricultural practices, or the history of tomato products and food processing. A glimpse into the past, this volume offers a timeless perspective on a fundamental aspect of our food culture.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
