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Ketchup

by A. W. BITTING (1870 - 1946)

The Manufacture of Tomato Ketchup

The Bittings have written a number of books on canning and home preparation of food. This short volume includes a brief description of the preparation and production of ketchup, primarily from commercial production view, and then a more scientific treatment of this condiment and its ingredients. Note: The last section in the book (sections 20 and 21 in this recording) is titled "Structure of the Tomato". In fact, it is devoted to microbiological examination of pulp and ketchup. ( Larry Wilson)

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Listen next episodes of Ketchup:
Bottling , Changes Produced in Pulp by Rotting , Characteristics of Commercial Ketchup , Color , Cooking , Factory Arrangements , Keeping Quality , Microscopic Examination , Organisms in Ketchup , Processing , Pulp from Trimmings , Pulp Stock , Pulping , Seasoning , Structure of the Ketchup , Structure of the Tomato , Structure of the Tomato Part 1 , Structure of the Tomato Part 2 , Washing