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Ketchup

How the tomatoes were cannedPart 8 of 8

Mr. Poisson explains how tomato leftovers, skins and peelings, became a boiled pulp shipped to the Old City plant in Quebec City, where a blend of spices turned it into ketchup.

Written in French by Alain Manset, September 25, 2018. Quotations from period documents are left in the original. Lire l’original en français.

Written by Alain Manset · published September 25, 2018 · 1 min read · 1 document

Herman Poisson-4

Ketchup was made from tomato leftovers, skins and peelings; it was all reduced to a pulp, boiled, and shipped to Quebec City to the Old City plant, where a clever blend of spices gave the preparation an incomparable flavour. Mr. Poisson reveals its secrets to us…

In this series

  1. Taking in the tomatoes at the cannerySeptember 6, 2015 · Alain Manset · 1 min read
  2. First the Tomatoes Had to Be ScaldedSeptember 8, 2015 · Alain Manset · 1 min read
  3. The Work of the Tomato PeelersAugust 23, 2015 · Alain Manset · 1 min read
  4. Peeling with a SpoonSeptember 27, 2015 · Alain Manset · 1 min read
  5. Canning and SeamingSeptember 9, 2015 · Alain Manset · 1 min read
  6. Sterilizing the cans and making the ketchupFebruary 2, 2016 · Alain Manset · 1 min read
  7. Cooling the Cans, Then Labelling ThemSeptember 10, 2015 · Alain Manset · 1 min read
  8. KetchupSeptember 25, 2018 · Alain Manset · 1 min read

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