Title: How Was Ketchup Invented?
Headings: How Was Ketchup Invented?
How Was Ketchup Invented?
It is a dynamic red concoction. At once savory and sweet, with just the right amount of puckering twang, it is slathered and squirted onto our favorite foods.
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Content: In answer to the benzoate controversy, Heinz developed a recipe that used ripe, red tomatoes—which have more of the natural preservative called pectin than the scraps other manufacturers used—and dramatically increased the amount of vinegar and to reduce risk of spoilage. Heinz began producing preservative-free ketchup, and soon dominated the market. In 1905, the company had sold five million bottles of ketchup. With the rise of commercial ketchup, recipes for the condiment slowly vanished from cookbooks. Home cooks found that homemade ketchup just didn’t taste “right.” This is not surprising. Americans now purchase 10 billion ounces of ketchup annually, which translates to roughly three bottles per person per year. If you can buy something delicious off the shelf, why on Earth would you attempt to make it? Photograph by Jasmine Wiggins
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