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 tomatoes are sorted, washed, and  chopped. Next, precooking, or scaling, in stainless steel vats preserves  the tomatoes and destroys bacteria. By the 1920s, when this photo was taken, ketchup operations were  highly mechanized. (From the collections of Henry Ford Museum & Greenfield  Village.) The history of ketchup and the history of advertising are inextricably  intertwined. This is especially true in the case of the H.J. Heinz  Company, a firm that pioneered many elements of the prepared food  business and the modern advertising industry. Born in 1844, Henry John Heinz began helping his mother with her gardens  along the Allegheny River, just east of Pittsburgh, when he was nine  years old. He learned business practices while working as a bookkeeper  for his father's brickyard and at night school. By his teens he  was employing three women to help process garden products and bottling  his mother's horseradish for distribution. Heinz distinguished  his horseradish from his competitors by using clear glass bottles to  emphasize the product's purity.