The History of Ketchup

Ketchup dates back as far as 1600 AD when sailors traveling to
China discovered a sauce made of soy or oysters called
'ketsiap'. This version quickly changed ingredients to include
mushrooms, anchovies, shallots, and lemon peel. Then in the late
1700's tomato ketchup appeared in Nova Scotia and began the
transformation to today's sweet tomato version.

Ketchup began to be commercially available in the United States
during the 1830's when a New England farmer bottled and sold his
version of the tomato condiment. In 1837 ketchup gained in
popularity when Jonas Yerkes bottled and sold ketchup in quart
and pint sized bottles. Then in 1872 HJ Heinz began to sell what
we know today as Heinz Ketchup. Heinz's recipe is the same today
as it was when he placed this popular condiment on store shelves
everywhere.

The catsup spelling went out of popularity in 1981 when Ronald
Regan's administration declared 'Ketchup' a vegetable that could
be used in school lunches. Public outcry caused a reversal of
this ruling and today ketchup is back as a condiment.

If you would like to try making ketchup for yourself here is an
easy recipe that can be modified to satisfy spicy or sweet
pallets. 

2 Onions roasted

3 Cloves of Garlic roasted

3 Tbs olive oil

¼ tsp ground cloves

¼ tsp ground allspice

1 tsp mustard seeds

½ tsp ground celery seeds

2 (28 ounce) cans whole peeled tomatoes

1 (12 ounce) can tomato paste

1/3 cup red wine vinegar

 ½ cup dark corn syrup

Salt to taste

Pepper to taste

 Roast the onions and garlic in the broiler until charred. Toast
the cloves, allspice, mustard seeds, and celery seeds in olive
oil over low heat. Be careful not to burn the spices. Add all
the ingredients to a large stock pot and simmer for one hour,
stirring occasionally. 

Puree all the ingredients in a food processor until smooth and
return to the stock pot. Simmer for another hour to thicken.