Ketchup: Methods of Manufacture; Microscopic Examination

Methods of Manufacture
A. W. BITTING
Microscopic Examination
K. G. BITTING
LAFAYETTE, IND.
MURPHEY-BIVINS CO. PRESS
1915
This brief presentation of some facts concerning the manufacture of ketchup and discussion of the methods for its examination is offered in appreciation for the many favors shown to us by manufacturers. The text has been kept as free from technical terms as the subject would permit, and the results of observations and experiments covered by direct statements instead of giving details and tables.
Nothing new is offered in the method of manufacture, but the doctrine of the use of sound fruit, sanitary methods, and sterilization is reiterated. The position taken upon the method of examination is not new but it is thought proper to present something concerning this phase of the work to the manufacturer.
Ketchup is a spiced sauce used for its condimental effect in imparting flavor, or to give relish to other foods. It receives its distinctive name from the base used, as, tomato, grape, currant, mushroom, walnut, etc.
It is but natural that a product of this kind should vary greatly in flavor due to the selection and quantity of spices, salt, sugar, and vinegar used, and in consistency due to the degree of concentration and fineness with which the base has been comminuted. Most of the recipes for home-made ketchup call for rather liberal spicing and long cooking so that they have a fairly heavy body. These insure good keeping quality, but impart a dark color to the product.
The manufacture of ketchup upon a large commercial scale is of rather recent development and is confined almost wholly to the use of tomatoes as a base. There was little ketchup of the kind best known at present made prior to 1890, as most ketchup was made by what was known as the natural fermentation method, that is, allowing the tomato pulp to ferment spontaneously and using the solid portion for stock. This method was continued, though on a decreasing scale, until 1908, at which time it was practically prohibited. Beginning about 1890, ketchup was made from fresh pulp and barrel stock without fermentation, the fermentation being prevented by the use of a preservative. The method is still in use. The first extensive manufacture of non-preservative ketchup began about 1908, though a few firms had been making it prior to that time, the pioneer probably being E. C. Hazard, of Shrewsbury, New Jersey.