Ketchup


Read by Peter Yearsley

(5 stars; 4 reviews)

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) (1 hr 54 min)

Chapters

Introduction 3:07 Read by Peter Yearsley
The Manufacture of Tomato Ketchup 12:44 Read by Peter Yearsley
Washing 3:54 Read by Peter Yearsley
Pulping 4:10 Read by Peter Yearsley
Cooking 2:16 Read by Peter Yearsley
Seasoning 9:36 Read by Peter Yearsley
Bottling 1:28 Read by Peter Yearsley
Processing 2:36 Read by Peter Yearsley
Factory Arrangements 2:12 Read by Peter Yearsley
Pulp Stock 4:30 Read by Peter Yearsley
Pulp from Trimmings 3:04 Read by Peter Yearsley
Color 4:02 Read by Peter Yearsley
Keeping Quality 3:19 Read by Peter Yearsley
Characteristics of Commercial Ketchup 4:32 Read by Peter Yearsley
Microscopic Examination 3:54 Read by Peter Yearsley
Structure of the Tomato 5:46 Read by Peter Yearsley
Structure of the Ketchup 2:46 Read by Peter Yearsley
Changes Produced in Pulp by Rotting 2:35 Read by Peter Yearsley
Organisms in Ketchup 12:39 Read by Peter Yearsley
Structure of the Tomato Part 1 10:39 Read by Peter Yearsley
Structure of the Tomato Part 2 15:07 Read by Peter Yearsley

Reviews

How does he do it?

(5 stars)

Peter Yearsley could read the NYC phone book and make it interesting. Always one of the best.