tomato puree and water are blended together and heated to 93 C (200 F) with agitation. dry ingredients and salt, carrageenan,etc., are blended together and added to puree with agitationat 93 C (200 F). the solution is held at this temperature for 2-3 min and then covered, sealed, and cooled in 10 C (50 F) water bath for 1 h.