We will be having our investigatory project.
The problem is we do not know the original recipes of ketchup.
What i always see in the internet are different self-made recipe. I really need to know the original recipe
and why it is needed or its purpose in the ketchup. Thanks. I will be making a different ketchup made from malunggay.
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Ketchup / Catsup History Ketchup is America’s favorite condiment, being found in 97 percent of kitchens. Studies show tomato ketchup can also be a powerful tool in the fight against cancer and heart disease. You might be surprised to learn that ketchup is not limited to plain tomato varieties.
Ketchup History
The word ketchup is derived from the Chinese ke-tsiap, a pickled fish sauce. It made its way to Malaysia where it became kechap and ketjap in Indonesia.
Seventeenth century English sailors first discovered the delights of this Chinese condiment and brought it west. Ketchup was first mentioned in print around 1690.
The Chinese version is actually more akin to a soy or Worcestershire sauce. It gradually went through various changes, particularly with the addition of tomatoes in the 1700s. By the nineteenth century, ketchup was also known as tomato soy.
Early tomato versions were much thinner with a consistency more like a soy or Worcestershire sauce.
F. & J. Heinz Company began selling tomato ketchup in 1876. By the end of the nineteenth century, tomato ketchup was the primary type of ketchup in the United States, and the decriptor of tomato was gradually dropped.
Catsup and catchup are acceptable spellings used interchangably with ketchup, however, ketchup is the way you will find it listed in the majority of cookbooks.
Unopened bottles of ketchup may be stored up to one year in a cool, dry place. Once opened, you may store it in a cool environment, away from sun and/or heat, for about 1 month. For longer shelf life after opening, refrigeration is recommended. Refer to expiration dates on the container.
Storing opened ketchup in a heated environment such as in direct sunlight or in a kitchen that is constantly hot can invite fermentation which can actually cause a minor explosion when opening the container. The explosion makes the ketchup squirt out when opened which probably won’t be harmful to you, but it will make quite a mess and stain your clothing. Discard any ketchup that shows signs of fermentation.
Exposure to direct sunlight will also darken ketchup. To keep homemade ketchup’s bright red color, wrap jars in tin foil.
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This recipe for heirloom tomato ketchup dates back to 1908. It is sugar-free, depending on the natural sugar in the tomatoes to concentrate as a sweetener. It is fairly simple with the main ingredients being tomatoes, vinegar, red peppers, salt, pepper, dry mustard, and allspice. Be prepared to tend it for 4 hours before canning.
Prep Time: 1 hour
Cook Time: 4 hours
Total Time: 5 hours
Ingredients:
4 quarts tomatoes
2 quarts vinegar
6 chopped red peppers
4 tablespoons salt
black pepper
2 tablespoons dry mustard
3 tablespoons allspice
Preparation:
Peel tomatoes and place in a kettle with vinegar, chopped red peppers, salt, black pepper, dry mustard, and allspice.
Boil for 4 hours until thickened.
Bottle, seal, and serve as a condiment for meat and fish.
http://homecooking.about.com/od/foodhistory/a/ketchuphistory.htm
In the 1690s the Chinese mixed together a concoction of pickled fish and spices and called it kôe-chiap or kê-chiap (鮭汁) meaning the brine of pickled fish (鮭, carp; 汁, juice) or shellfish.[2]
By the early 18th century, the table sauce had made it to the Malay states (present day Malaysia), where it was discovered by British explorers, and by 1740, it had become an English staple.[citation needed] The Malay word for the sauce was kĕchap. That word evolved into the English word "ketchup."[3]
Many variations of ketchup were created, but the tomato-based version did not appear until about a century after other types. By 1801, a recipe for tomato ketchup was created by Sandy Addison and was later printed in an American cookbook, the Sugar House Book.[4]
Get [the tomatoes] quite ripe on a dry day, squeeze them with your hands till reduced to a pulp, then put half a pound of fine salt to one hundred tomatoes, and boil them for two hours.
Stir them to prevent burning.
While hot press them through a fine sieve, with a silver spoon till nought but the skin remains, then add a little mace, 3 nutmegs, allspice, cloves, cinnamon, ginger, and pepper to taste.
Boil over a slow fire till quite thick, stir all the time.
Bottle when cold.
One hundred tomatoes will make four or five bottles and keep good for two or three years."’
Hello,
I think what you are looking for is the Standard Recipe for Ketchup. I have posted the link below.
"Catsup/Ketchup" is one of the very few products where the composition is standardized. This means that only those products which fit the criteria specified in the link below can call themselves "Catsup/Ketchup".
In the Philippines a standard product exists which is called "Banana Ketchup" where the base ingredient is banana instead of tomatoes. These products cannot declare themselves as "Ketchup" because of the standard definition which says that the base ingredient for Ketchup must be tomatoes. That’s why they have to declare themselves as "Banana" Ketchup.
Technically you cannot make Ketchup with malunggay BUT . . . you can make a Ketchup-like product which has malunggay as one of the ingredients.
So far the ideas that I have encountered for ketchup have been Tiesa-Ketchup and Kalabasa-Ketchup. For malunggay, I think it would be better if used in some sort of green sauce like sweet green chile sauce or green pinakurat vinegar.
If you want to continue discussing possible products for malunggay, I’m usually at the Foodbytes Forum. It’s one of the links below.