Ketchup

A. W. Bitting (1870 - 1946)

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)

Genre(s): Cooking

Language: English

Section Chapter Reader Time
Play 01 Introduction Peter Yearsley
00:03:07
Play 02 The Manufacture of Tomato Ketchup Peter Yearsley
00:12:44
Play 03 Washing Peter Yearsley
00:03:54
Play 04 Pulping Peter Yearsley
00:04:10
Play 05 Cooking Peter Yearsley
00:02:16
Play 06 Seasoning Peter Yearsley
00:09:36
Play 07 Bottling Peter Yearsley
00:01:28
Play 08 Processing Peter Yearsley
00:02:36
Play 09 Factory Arrangements Peter Yearsley
00:02:12
Play 10 Pulp Stock Peter Yearsley
00:04:30
Play 11 Pulp from Trimmings Peter Yearsley
00:03:04
Play 12 Color Peter Yearsley
00:04:02
Play 13 Keeping Quality Peter Yearsley
00:03:19
Play 14 Characteristics of Commercial Ketchup Peter Yearsley
00:04:32
Play 15 Microscopic Examination Peter Yearsley
00:03:54
Play 16 Structure of the Tomato Peter Yearsley
00:05:46
Play 17 Structure of the Ketchup Peter Yearsley
00:02:46
Play 18 Changes Produced in Pulp by Rotting Peter Yearsley
00:02:35
Play 19 Organisms in Ketchup Peter Yearsley
00:12:39
Play 20 Structure of the Tomato Part 1 Peter Yearsley
00:10:39
Play 21 Structure of the Tomato Part 2 Peter Yearsley
00:15:07