(b) The name of the food conforms to the name specified in § 51.20 (c), except that the words "Corn," "Sweet Corn,” and "Sugar Corn" are replaced by the words "Field Corn," and the term "Golden Field Corn" is not used. § 51.32 Canned field corn where the corn ingredient is in one of the forms known as fritter field corn, ground field corn, or cream-style field corn; fill of container; label statement of substandard fill. Each of the foods canned fritter field corn, canned ground field corn, and canned cream-style field corn conforms to the standard of fill of container and label statement of substandard fill prescribed for canned fritter corn, canned ground corn, and canned cream-style corn by § 51.22 (a) and (b). less than 62 percent of the water capacity of the container, if such water capacity is 25 ounces avoirdupois or more. (c) Water capacity of containers is determined by the general method provided in § 10.6 of this chapter. (d) Drained weight is determined by the following method: Tilt the opened container so as to distribute the contents evenly over the meshes of a circular sieve which has been previously weighed. The diameter of the sieve is 8 inches if the quantity of contents of the container is less than 3 pounds, and 12 inches if such quantity is 3 pounds or more. The bottom of the sieve is wovenwire cloth which complies with the specifications for such cloth set forth under "2380 Micron (No. 8)" in table I of "Standard Specifications for Sieves," published March 1, 1940, in L. C. 584 of the U. S. Department of Commerce, National Bureau of Standards. Without shifting the material on the sieve, so incline the sieve as to facilitate drainage. Two minutes after drainage begins, weigh the sieve and drained mushrooms. The weight so found, less the weight of the sieve, shall be considered to be the weight of drained mushrooms. (e) If canned mushrooms fall below the applicable standard of fill of container prescribed in paragraph (a) or (b) of this section, the label shall bear the general statement of substandard fill specified in § 10.7(b) of this chapter, in the manner and form therein specified. CANNED VEGETABLES OTHER THAN THOSE SPECIFICALLY REGULATED § 51.990 Canned vegetables other than those specifically regulated; identity; label statement of optional ingredients. (a) The canned vegetables for which definitions and standards of identity are prescribed by this section are those named in column I of the table set forth in paragraph (b) of this section. The vegetable ingredient in each such canned vegetable is obtained by proper preparation from the succulent vegetable prescribed in column II of such table. If two or more forms of such ingredient are designated in column III of such table, the vegetable in each such form is an optional ingredient. (b) The table referred to in paragraph (a) of this section is as follows: II Name or synonym of canned vegetable Artichokes.... Source Flower buds of the artichoke plant..... Edible portions of sprouts of the asparagus plant, as follows: Three and three-quarter inches or Three and three-quarter inches or Sprouts from which the tip has been removed, cut in pieces. Sprouts of the Mung bean. Seed shelled from green or wax bean pods, with or without snaps (pieces of immature unshelled pods).' Seed shelled from the pods of the lima bean plant. Root of the beet plant..... Leaves, or leaves and immature root, of the beet plant. Heads of the broccoli plant. Sprouts of the brussels sprouts plant. Cut pieces of the heads of the cabbage plant. Root of the carrot plant... Cut pieces of the head of the cauliflower plant. Stalks of the celery plant... Leaves of the collard plant. Cap and stem of the mushroom. Leaves of the mustard plant.. Seed shelled from pods of the black-eye pea plant, with or without snaps (pieces of immature unshelled pods). Seed shelled from pods of the field pea plant (other than the black-eye pea plant), with or without snaps (pieces of immature unshelled pods). Green pods of the sweet pepper plant.... Red-ripe pods of the sweet pepper plant.. Red-ripe pods of the pimiento, or pimento, pepper plant. Tuber of the potato plant..-----. Root of the rutabaga plant..---- Root of the salisfy plant. Leaves of the Swiss chard plant. (c) To the vegetable ingredient water is added; except that pimientos may be canned with or without added water, and sweet potatoes in mashed form are canned without added water, and asparagus may be canned with added water, asparagus juice, or a mixture of both. For the purposes of this section, asparagus juice is the clear, unfermented liquid expressed from the washed and heated sprouts or parts of sprouts of the asparagus plant; mixtures of asparagus juice and water are considered to be water when such mixtures are used as a packing medium for canned asparagus. In the case of artichokes, citric acid or a vinegar is added in such quantity as to reduce the pH of the finished canned vegetable to 4.5 or below. The following optional ingredients, in the case of the vegetables specified, may be added: (1) Citric acid or a vinegar, in the cases of all vegetables (except artichokes, in which such ingredient is prescribed, and except canned mushrooms, in which no such ingredient is permitted), in a quantity not more than sufficient to permit effective processing by heat without discoloration or other impairment of the article. (2) An edible vegetable oil, in the cases of artichokes and pimientos. (3) (i) In the case of potatoes, purified calcium chloride, calcium sulfate, calcium citrate, monocalcium phosphate, or any mixture of two or more such calcium salts, in a quantity reasonably necessary to firm the potatoes, but in no case in a quantity such that the calcium contained in any such salt or mixture is more than 0.1 percent of the weight of the finished food. (ii) In the case of green sweet peppers, red sweet peppers, or lima beans, purified calcium chloride, calcium sulfate, calcium citrate, monocalcium phosphate, or any mixture of two or more such calcium salts, in a quantity reasonably necessary to firm the peppers or lima beans, but in no case in a quantity such that the calcium contained in such calcium salt or mixture is more than 0.026 percent of the weight of the finished food. (iii) In the case of canned bean sprouts, calcium lactate may be added in an amount reasonably necessary to improve crispness but not in an amount such that the calcium contained therein exceeds 0.051 percent of the weight of the finished food. (4) Snaps, in the cases of shelled beans, black-eyed peas, and field peas. (5) Salt may be added to any of the canned vegetables in this section, in a quantity sufficient to season the food. (6) In the case of all vegetables (except canned mushrooms and except canned mashed sweetpotatoes as regards the seasonings listed in subdivision (v) of this subparagraph) one or more of the following optional seasoning ingredients may be added in a quantity sufficient to season the food: (i) A vinegar. (ii) Spice. (iii) Refined sugar (sucrose). (iv) Refined corn sugar (dextrose). (v) Corn sirup, dried corn sirup, glucose sirup, dried glucose sirup. (7) In the case of canned mushrooms, ascorbic acid (vitamin C) may be added in a quantity not to exceed 37.5 milligrams for each ounce of drained weight of mushrooms. (8) In the case of all vegetables, monosodium glutamate may be added in a quantity sufficient to season the food. (9) In the case of canned asparagus packed in glass containers, stannous chloride may be added in a quantity not to exceed 15 parts per million calculated as tin (Sn). (10) In the case of canned black-eye peas, disodium EDTA may be added in a quantity not to exceed 145 parts per million. (11) In the case of potatoes, calcium disodium EDTA may be added in a quantity not to exceed 110 parts per million. The food is sealed in a container and so processed by heat as to prevent spoilage. (d) The name of each canned vegetable for which a definition and standard of identity is prescribed by this section is the name or any synonym thereof whereby such vegetable is designated in column I of the table in paragraph (b) of this section. (e) If two or more forms of the vegetable are specified in column III of the table in paragraph (b) of this section, the label shall bear the specified word or words, or in case synonyms are so specified, one of such synonyms, showing the form of the vegetable ingredient present. (2) If one or more of the optional ingredients specified in paragraph (c)(3) (i) and (ii) of this section are present, the label shall bear the statement "Trace of added" or "With added trace of the blank being Alled in with the words "calcium salt" or "calcium salts," as the case may be, or with the name or names of the particular calcium salt or salts added. (3) If the optional ingredient specified in paragraph (c) (4) of this section is present, the label shall bear the statement "With Snaps." (4) If optional seasoning ingredient of paragraph (c) (6) (i) of this section is present, the label shall bear the statement "Seasoned with Vinegar" or "Seasoned with Vinegar," the blank being filled in with the common or usual name of the vinegar. (5) If optional seasoning ingredient of paragraph (c) (6) (ii) of this section is present, the label shall bear the statement "Spice Added" or "With Added Spice." (6) If a vinegar, spice, and vegetable oil, or any two of these are present, the label may bear, in lieu of the statements prescribed in this section, showing the presence of such ingredients, a combination of such statements, as for example, "With Added Cider Vinegar, Spice, and Olive Oil." (7) If asparagus juice is used as a packing medium in canned asparagus, the label shall bear the statement "Packed in Asparagus Juice." or (8) If monosodium glutamate is used, the label shall bear the statement "Monosodium Glutamate Added" "With Added Monosodium Glutamate." (9) If the optional ingredient specified in paragraph (c) (9) of this section is present, the label shall bear the statement "stannous chloride added as a preservative," "stannous chloride added to preserve color," or "stannous chloride added to retain color." (10) If the optional ingredient specified in paragraph (c) (10) of this section is present, the label shall bear the statement "disodium EDTA added as a preservative" or "disodium EDTA added to preserve color." (11) If the optional ingredient specified in paragraph (c) (11) of this section is present, the label shall bear the statement "calcium disodium EDTA added as a preservative" or "calcium disodium EDTA added to preserve color." (12) If the optional ingredient specified in paragraph (c) (3) (iii) of this section is present, the label shall bear the statement "Calcium lactate added to improve crispness." (g) Wherever the name of the vegetable appears on the label so conspicuously as to be easily seen under customary conditions of purchase, the words and statements specified in paragraphs (e) and (f) of this section shall immediately and conspicuously precede or follow such name, without intervening written, printed, or graphic matter, except that the varietal name of the vegetable may so intervene. [20 F.R. 9621, Dec. 20, 1955, as amended at 24 F.R. 6591, Aug. 27, 1959; 25 F.R. 6469, July 9, 1930; 26 F.R. 5369, June 15, 1961; 30 F.R. 131, Jan. 7, 1965; 30 F.R. 14101, Nov. 9, 1965] 53.41 ents. 53.30 Tomato paste; identity; label statement of optional ingredients. 53.40 Canned tomatoes; identity; label statement of optional ingredients. Canned tomatoes; quality; label statement of substandard quality. 53.42 Canned tomatoes; fill of container; label statement of substandard fill. AUTHORITY: The provisions of this Part 53 issued under secs. 401, 701, 52 Stat. 1046, as amended, 1055, as amended; 21 U.S.C. 341, 371. SOURCE: The provisions of this Part 53 appear at 20 F.R. 9622, Dec. 20, 1955, unless otherwise noted. § 53.1 Tomato juice; identity. Tomato juice is the unconcentrated liquid extracted from mature tomatoes of red or reddish varieties, with or without scalding followed by draining. In the extraction of such liquid, heat may be applied by any method which does not add water thereto. Such liquid is strained free from skins, seeds, and other coarse or hard substances, but carries finely divided insoluble solids from the flesh of the tomato. Such liquid may be homogenized, and may be seasoned with salt. When sealed in a container it is so processed by heat, before or after sealing, as to prevent spoilage. § 53.5 Yellow tomato juice; identity. Yellow tomato juice is the unconcentrated liquid extracted from mature tomatoes of yellow varieties. It conforms, in all other respects, to the definition and standard of identity for tomato juice prescribed in § 53.1. § 53.10 Catsup, ketchup, catchup; identity; label statement of optional ingredients. (a) Catsup, ketchup, catchup, is the food prepared from one or any combination of two or all of the following optional ingredients: (1) The liquid obtained from mature tomatoes of red or reddish varieties. (2) The liquid obtained from the residue from preparing such tomatoes for canning, consisting of peelings and cores with or without such tomatoes or pieces thereof. (3) The liquid obtained from the residue from partial extraction of juice from such tomatoes. Such liquid is obtained by so straining such tomatoes or residue, with or without heating, as to exclude skins, seeds, and other coarse or hard substances. It is concentrated and seasoned with salt, a vinegar or vinegars, spices or flavorings or both, and onions or garlic or both and is sweetened with sugar or a mixture of sugar and dextrose or a mixture of sugar (or sugar and dextrose) with corn sirup or dried corn sirup or both or with glucose sirup or dried glucose sirup or both, in such quantity that the weight of the solids of the corn sirup or dried corn sirup or both, or glucose sirup or dried glucose sirup or both, is not more than one-third of the weight of the solids of such mixture. When sealed in a container it is so processed by heat, before or after sealing, as to prevent spoilage. (b) (1) For the purposes of this section, the term "corn sirup" means refined corn sirup (including dried corn sirup) the solids of which contain not less than 40 percent by weight of reducing sugars calculated as anhydrous dextrose. (2) The term "glucose sirup" means a clarified, concentrated, aqueous solution of the products obtained by the incomplete hydrolysis of any edible starch. The solids of glucose sirup contain not less than 40 percent by weight of reducing sugars calculated as anhydrous dextrose. "Dried glucose sirup" means the product obtained by drying “glucose sirup." (c) When optional ingredient specified in paragraph (a) (2) of this section, is present, in whole or in part, the label shall bear the statement "Made From ." (or "Made in Part From as the case may be) "Residual Tomato Material from Canning.” When optional ingredient specified in paragraph (a) (3) of this section is present, in whole or in part, the label shall bear the statement "Made From (or "Made in Part From as the case may be) "Residual Tomato Material from Partial Extraction of Juice." If both such ingredients are present, such statements may be combined in the statement "Made From (or "Made in Part From as the case may be) "Residual Tomato Material from Canning and from Partial Extraction of Juice." Wherever the name "Catsup," "Ketchup" or "Catchup" appears on the label so conspicuously as to be easily seen under customary conditions of purchase, the statement or statements specified in this paragraph showing the optional ingredients present shall immediately and conspicuously precede or follow such name, without intervening written, printed, or graphic matter. § 53.20 Tomato puree, tomato pulp; identity; label statement of optional ingredients. (a) Tomato puree, tomato pulp, is the food prepared from one or any combination of two or all of the following optional ingredients: (1) The liquid obtained from mature tomatoes of red or reddish varieties. (2) The liquid obtained from the residue from preparing such tomatoes for canning, consisting of peelings and cores with or without such tomatoes or pieces thereof. (3) The liquid obtained from the residue from partial extraction of juice from such tomatoes. Such liquid is obtained by so straining such tomatoes or residue, with or without heating, as to exclude skins, seeds, and other coarse or hard substances. It is concentrated, and may be seasoned with salt. When sealed in a container it is so processed by heat, before or after sealing, as to prevent spoilage. It contains not less than 8.37 percent, but less than 25.00 percent, of salt-free tomato solids, as determined by the following method: Determine total solids by the method prescribed on page 499 [Ed. note, 10th edition, 1965, p. 518, sec. 30.003], under |