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Ketchup

Ketchup

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Number of Chapters: 21

Length: 01 hour and 54 minutes

Language: English

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)

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Introduction (Peter Yearsley)
The Manufacture of Tomato Ketchup (Peter Yearsley)
Washing (Peter Yearsley)
Pulping (Peter Yearsley)
Cooking (Peter Yearsley)
Seasoning (Peter Yearsley)
Bottling (Peter Yearsley)
Processing (Peter Yearsley)
Factory Arrangements (Peter Yearsley)
Pulp Stock (Peter Yearsley)
Pulp from Trimmings (Peter Yearsley)
Color (Peter Yearsley)
Keeping Quality (Peter Yearsley)
Characteristics of Commercial Ketchup (Peter Yearsley)
Microscopic Examination (Peter Yearsley)
Structure of the Tomato (Peter Yearsley)
Structure of the Ketchup (Peter Yearsley)
Changes Produced in Pulp by Rotting (Peter Yearsley)
Organisms in Ketchup (Peter Yearsley)
Structure of the Tomato Part 1 (Peter Yearsley)
Structure of the Tomato Part 2 (Peter Yearsley)
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