Canned fancy tomato paste is made from round or pear tomatoes in a several-stage process. Tomatoes are washed, sorted for quality, chopped, enzyme deactivated to preserve serum quality, then strained to obtain the necessary juice for paste production. The strained juice is then evaporated under vacuum to a concentration of 24% NTSS.

The finished paste is practically free from extraneous plant material and objectionable defects, has a bright red color and possesses a rich tomato flavor. The product is hot-filled to ensure commercial sterility, then cooled prior to stacking.

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Elisabeth (Bette Jo) Winkelmann

Technical Writer/Regulatory Affairs Specialist — Schlotterbeck & Foss

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