Ketchup
By A. W. Bitting · Running time 01:54:56 · Cooking
Audio streams directly from the Internet Archive. Recording by LibriVox volunteers (public domain). The text is in the public domain in the USA; please check the copyright laws of your country.
About this book
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)
Description from the LibriVox catalogue.
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