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Ketchup

A. W. Bitting

Book Overview: 

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.

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Book Excerpt: 
. . .e discarding of defective fruit, is equivalent to ten dollars, plus all the additional cost in labor and the loss in making it fit for use.

If it be necessary to hold the tomatoes for some time at the factory before manufacture, the crates should be stacked in tiers with a foot or more of space between each tier for the circulation of air. Stacking the tomatoes in solid blocks affords the ideal condition for the increase of molds. There can be no doubt that large quantities of fruit have been lost each year from neglect of this simple precaution. Recently a method of holding in water has been originated by Mr. E. W. Grosvenor, at Paoli, Indiana, and consists in using large tanks capable of receiving 500 or more bushels in which tomatoes are submerged in cold water as soon as received, and then held until they can be used. The device is based upon the theory that the tomato skin is practically impervious to water, also that the molds require air. . . Read More

Community Reviews

It was in fact, about ketchup. I really don't know what I expected from this but I didn't particularly enjoy it. I was expecting more of a historical study of the condiment ala All About Coffee by Ukers or Salt by Kurlansky but it was way more of an in-depth, scientific look at Ketchup on a microbia