The Ketchup Story

‘Filthy, decomposed and putrid’ were the words used for tomato ketchup in the late 19th century. Fresh tomatoes were available only for two months in the year. So large quantities of tomato pulp were stored in iron barrels through the year in dirty storage facilities letting mold, yeast, spores and deadly bacteria thrive. Boric acidContinue reading “The Ketchup Story”