Friday, 27 November 2009

Everything you ever wanted to know about ketchup

97% of American homes keep ketchup in their kitchen.
Each person eats about 3 bottles a year.
A tablespoon of ketchup has 16 calories and no fat.
4 tablespoons of ketchup have the nutritional value of an entire ripe, medium tomato.
As with wines, there are good and bad ketchup years depending on how sweet and flavorful the tomato harvest.
Most brands are made from tomato paste or tomato concentrate, boiled down in late summer when tomatoes are harvested, and used throughout the year to cook the final product.
Ketchup made in summer is made directly from ripe tomatoes.
Ketchup is great for restoring the glow to copper pots and pans. The acid in ketchup removes tarnish and brings out the shine.
In the 18th and 19th century, ketchup was a generic term used for various sauces whose only common ingredient was vinegar.
There is more to ketchup than just tomato ketchup. Some of the many varieties that have been popular include lobster, walnut, mushroom, cucumber, cranberry, oyster, lemon, grape, and anchovy.
Heinz ketchup was introduced in 1876 as a “Blessed relief for Mother and the other women in the household!”
Heinz sells more than 50% of the ketchup sold in the U.S.\
Unopened bottles of ketchup can be stored for 1 year on a cool, dark, dry shelf. Tightly covered opened bottles will last a month in a cool, dark, dry place.
Richard Nixon liked ketchup on his cottage cheese.
Tomato Catsup has a high acid content (due to both the tomatoes and vinegar in it) and therefore does not have to be refrigerated after opening. It is safe to store it at room temperature, but it will taste better if kept refrigerated.
Sales of Salsa overtook Ketchup sales in 1991 (in terms of dollar value).

H/T DML

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