Title: How ketchup is made - ingredients of, manufacture, making, history, used, processing, product, industry
Headings: 
Ketchup
Background
Raw Materials
The Manufacturing
Process
Developing quality tomatoes
Preparing tomatoes
Pulping
Adding ingredients and cooking
Finishing
Removing air
Filling
Cooling
Labeling and packing
Quality Control
The Future
User Contributions:

Content: The tomato  mixture, cooked in heavy iron kettles at wood-burning stoves, required  constant stirring to prevent it from burning. Scouring the preserving  kettles meticulously was also no easy task. To the relief of many  homemakers, ketchup became commercially available in the second half of  the 1800s. H.J. Heinz Co. developed one of the first leading brands of mass-marketed  ketchup. The classic narrow-neck design of the Heinz ketchup bottle  established the norm for the industry. The narrow-neck bottle simplified  pouring the ketchup and minimized contact with air, which could darken the  sauce. Glass was an ideal container because it was inert and did not react  with the ketchup, and the clear glass allowed the consumer to see the  product. Initially, the bottles were sealed with cork, dipped by hand into  wax to prevent aeration, and topped with foil to further protect it from  contamination. By the turn of the century, screw caps provided a more  convenient closure. In the 1980s, plastic squeezable containers  revolutionized ketchup packaging and soon outsold glass containers.