"Lance M" > wrote in message
...
> What's the difference between tomato juice, tomato sauce, tomato puree,
> tomato paste, etc?
> Is it simply the amount of water, or is there a difference with the
> spices?
> I'm getting tired of the store bought kind with all its sodium and extra
> unnecessary ingredients. I'm starting to want to make my own and freeze.
> Can anyone give me some guidelines and recipes for doing so?
>
> Thank you very much!
>
> Lance


All 4 have different critera based oupon the USDA Guidelens as relating to
the amount of solids, color, etc.

If you want to look each one up then go to:

http://www.usda.gov/

Do a search for each product.

As example:
http://www.ams.usda.gov/standards/cntatop.pdf

Tomato Paste.

Sample:

NATURAL TOMATO SOLUBLE SOLIDS
Extra heavy concentration. 39.3 percent or more.
Heavy concentration. 32 percent or more, but less than 39.3 percent.
Medium concentration. 28 percent or more, but less than 32 percent.
Light concentration. 24 percent or more, but less than 28 percent.

§52.5043 Texture.
(a) General. Texture is the degree of fineness or coarseness of the product.
Texture is classified when the product is diluted with water to between 8
percent and 9 percent, inclusive, of natural tomato soluble solids.
(b) Kind of texture.
(1) Fine texture means smooth, uniform finish.
(2) Coarse texture means a coarse, slightly granular finish.

§52.5044 Grades.

(a) U.S. Grade A or U.S. Fancy is the quality of tomato paste that:
(1) has a good flavor and odor,
(2) has a good color,
(3) is practically free from defects, and
(4) scores not less than 90 points when scored in accordance with the
scoring system outlined in this subpart.
(b) U.S. Grade C or U.S. Standard is the quality of tomato paste that:
(1) has at least a fairly good flavor and odor,
(2) has at least a fairly good color,
(3) is at least fairly free from defects, and
(4) scores not less than 80 points when scores in accordance with the
scoring system outlined in this subpart.
(c) Substandard is the grade of tomato paste that fails to meet the
requirements
of U. S. Grade C.

§52.5045 Recommended fill of container.
It is recommended that containers of tomato paste be filled as full as
practicable without
impairment of quality.

§52.5046 Determining the grade of a sample unit.
(a) General. The grade of a sample unit of tomato paste is determined by
considering the factor of flavor and odor which is not scored, the ratings
for
the factors of color and defects which are scored, the total score, and the
limiting rules which apply.



Dimitri