The Manufacture of Tomato Products

Published in 1919, 'The Manufacture of Tomato Products' by W. G. Hier is a scientific guide detailing the methods and technologies for canning and preserving tomato products such as pulp, catsup, chili sauce, and tomato soup. Drawing from his extensive experience, Hier discusses advancements in manufacturing techniques, emphasizing the importance of high-quality tomato stock and cleanliness in equipment. The book serves as a valuable resource for packers and manufacturers, providing practical insights into production processes and quality control measures in the tomato product industry.