Editing Ketchup (section)

==History==
The term ''ketchup'' first appeared in 1682.<ref>{{Cite web |title=Ketchup |url=https://www.oed.com/view/Entry/103080?redirectedFrom=Ketchup#eid |access-date=22 October 2021 |website=Oxford English Dictionary |language=en}}</ref> Recipes for many types of ketchup began to appear in British and then American cookbooks in the 18th century. 

===Mushroom ketchup===
{{main|Mushroom ketchup}}
[[File:Mushroom ketchup (homemade) - (cropped).jpg|thumb|Homemade [[mushroom ketchup]] in a plastic tub]]
In the United Kingdom, ketchup was historically prepared with [[Edible mushroom|mushrooms]] as a primary ingredient, rather than tomatoes.<ref name="Cooke" /><ref name="Bell" /><ref name="Branston" /> In the United States, [[mushroom ketchup]] dates back to at least 1770, and was prepared by British colonists in the [[Thirteen Colonies]].<ref>{{Cite book |last=Smith |first=Andrew F. |url=https://books.google.com/books?id=hAq_EvcAIW4C&pg=PA16 |title=Pure Ketchup: A History of America's National Condiment, with Recipes |date=1996 |publisher=University of South Carolina Press |isbn=1-57003-139-8 |location=Columbia, South Carolina |pages=16–17}}</ref>

===Tomato ketchup===
[[File:Different ketchup in a plate 122425.jpg|thumb|Tomato ketchup and other [[condiment]]s]]
[[File:Tomato Casual.jpg|thumb|right|Tomato ketchup next to raw tomatoes]]

[[James Mease]] published the first known tomato ketchup recipe in 1812. An early recipe for "tomato catsup" from 1817 includes [[anchovies]]:<ref name="The Cosmopolitan Condiment">{{Cite web |last=Jurafsky |first=Dan |date=30 May 2012 |title=The Cosmopolitan Condiment: An Exploration of Ketchup's Chinese Origins |url=http://www.slate.com/articles/life/food/2012/05/ketchup_s_chinese_origins_how_it_evolved_from_fish_sauce_to_today_s_tomato_condiment.html |archive-url=https://web.archive.org/web/20150202235424/http://www.slate.com/articles/life/food/2012/05/ketchup_s_chinese_origins_how_it_evolved_from_fish_sauce_to_today_s_tomato_condiment.html |archive-date=2 February 2015 |access-date=30 January 2015 |website=slate.com}}</ref>

<blockquote>
# Gather a gallon of fine, red, and full ripe tomatas; mash them with one pound of salt. 
# Let them rest for three days, press off the juice, and to each quart add a quarter of a pound of anchovies, two ounces of shallots, and an ounce of ground black pepper.
# Boil up together for half an hour, strain through a sieve, and put to it the following spices; a quarter of an ounce of [[Nutmeg#Mace|mace]], the same of allspice and ginger, half an ounce of nutmeg, a [[Dram_(unit)|drachm]] of coriander seed, and half a drachm of [[cochineal]]. 
# Pound all together; let them simmer gently for twenty minutes, and strain through a bag: when cold, bottle it, adding to each bottle a wineglass of brandy. It will keep for seven years.</blockquote>

In 1824, a ketchup recipe using tomatoes appeared in ''The Virginia Housewife'' (an influential 19th-century cookbook written by Mary Randolph, [[Thomas Jefferson]]'s cousin). Tomato ketchup was sold locally by farmers. Jonas Yerkes is credited as the first American to sell it in a bottle.<ref>{{Cite book |last=Skrabec | first=Quentin R. Jr. |url=https://books.google.com/books?id=PxqCy0R-VzAC&pg=PA56 |title=H. J. Heinz: A Biography |date=2009 |publisher=McFarland & Co. |isbn=978-0-78645332-0 |location=Jefferson, NC |page=56}}</ref> By 1837, he had produced and distributed the condiment nationally.<ref>{{Cite book |last=Skrabec | first=Quentin R. Jr. |url=https://books.google.com/books?id=PxqCy0R-VzAC&pg=PA57 |title=H. J. Heinz: A Biography |date=2009 |publisher=McFarland & Co. |isbn=978-0-78645332-0 |location=Jefferson, NC |page=57}}</ref> By the mid-1850s, anchovies no longer featured as an ingredient.<ref name="The Cosmopolitan Condiment" />

Shortly thereafter, other companies followed suit. [[Heinz|F. & J. Heinz]] launched their tomato ketchup in 1876.<ref>{{Cite web |title=Heinz - History |url=http://www.heinz.com/our-company/about-heinz/history.aspx |url-status=dead |archive-url=https://web.archive.org/web/20110720090200/http://www.heinz.com/our-company/about-heinz/history.aspx |archive-date=20 July 2011 |access-date=27 July 2011 |website=Heinz}}</ref> American cooks also began to sweeten ketchup in the 19th century.<ref>{{Cite book |last=Rozin |first=Elisabeth |url=https://books.google.com/books?id=f8HfAAAAMAAJ&q=The+Primal+Cheeseburger |title=The Primal Cheeseburger |date=1994 |publisher=Penguin Books |isbn=978-0-14-017843-2 |location=New York |language=en}}</ref> The ''[[Webster's Dictionary]]'' of 1913 defined "catsup" as: "table sauce made from mushrooms, tomatoes, walnuts, etc. [Also written as ketchup]." As the century progressed, tomato ketchup began its ascent in popularity in the United States. Tomato ketchup was popular long before fresh tomatoes were. People were less hesitant to eat tomatoes as part of a highly processed product that had been cooked and infused with vinegar and spices.<ref>{{Cite web |title=Tomato History: From Poison to Obsession |url=http://www.tomatogardeningguru.com/history.html |url-status=dead |archive-url=https://web.archive.org/web/20110613041908/http://www.tomatogardeningguru.com/history.html |archive-date=13 June 2011 |access-date=26 May 2011 |website=TomatoGardeningGuru.com}}</ref> 

[[Heinz Tomato Ketchup]] was advertised: "Blessed relief for Mother and the other women in the household!", a slogan which alluded to the lengthy process required to produce tomato ketchup in the home.<ref name="Retro Food Fiascos: A Collection of Curious Concoctions">{{Cite book |last=Casey |first=Kathy |title=Retro Food Fiascos: A Collection of Curious Concoctions |publisher=Collectors Press |year=2004 |isbn=978-1-888054-88-0 |location=Portland |page=128}}</ref> With industrial ketchup production and a need for better preservation there was a great increase of sugar in ketchup, leading to the typically sweet and sour formula of today.<ref name="The Cosmopolitan Condiment" /> In Australia, it was not until the late 19th century that sugar was added to ''tomato sauce'', initially in small quantities, but today it contains just as much as American ketchup and only differed in the proportions of tomatoes, salt and vinegar in early recipes.<ref>{{Cite book |last=Santich |first=Barbara |url=https://books.google.com/books?id=RkHKFAzc_5AC&pg=PA245 |title=Bold Palates: Australia's Gastronomic Heritage |date=2012 |publisher=Wakefield Press |isbn=978-1-74305-094-1 |location=Kent Town, South Australia}}</ref> While ketchup and tomato sauce are both sold in Australia, American ketchup is sweeter and thicker whereas Australian tomato sauce is more sour and runny.<ref>{{Cite web |last= |date=2022-01-06 |title=The difference between tomato ketchup and tomato sauce |url=https://www.steric.com.au/the-difference-between-tomato-ketchup-and-tomato-sauce/ |access-date=2024-09-06 |website=Steric |language=en-AU}}</ref>

Modern ketchup emerged in the early years of the 20th century, out of a debate over the use of [[sodium benzoate]] as a preservative in condiments. [[Harvey W. Wiley]], the "father" of the [[Food and Drug Administration|US Food and Drug Administration]], challenged the safety of benzoate which was banned in the 1906 [[Pure Food and Drug Act]].
In response, entrepreneurs including [[Henry J. Heinz]], pursued an alternative recipe that eliminated the need for that preservative.{{citation needed|date=December 2021}} [[Katherine Bitting]], a bacteriologist working for the U.S. Department of Agriculture, carried out research in 1909 that proved increasing the sugar and vinegar content of the product would prevent spoilage without use of artificial preservatives. She was assisted by her husband, Arvil Bitting, an official at that agency.<ref>{{Cite book |last=Smith |first=Andrew F. |title=The Oxford Encyclopedia of Food and Drink in America |date=2013 |publisher=Oxford University Press |isbn=978-0-19-973496-2 |edition=2nd |location=New York, New York |page=54}}</ref>

Prior to Heinz (and his fellow innovators), commercial tomato ketchups of that time were watery and thin, in part because they used unripe tomatoes, which were low in [[pectin]].<ref>{{Cite book |last=Gladwell |first=Malcolm |title=What the Dog Saw and Other Adventure Stories |date=2009 |publisher=Little, Brown & Co. |location=New York |page=41}}</ref> They had less vinegar than modern ketchups; by [[pickling]] ripe tomatoes, the need for benzoate was eliminated without spoilage or degradation in flavor. But the changes driven by the desire to eliminate benzoate also produced changes{{clarify|reason=What changes?|date=January 2013}} that some experts (such as Andrew F. Smith<ref>{{Cite book |last=Smith |first=Andrew F. |url=https://books.google.com/books?id=e82QWB89_sIC |title=The Tomato in America: Early History, Culture, and Cookery |date=2001 |publisher=University of Illinois Press |isbn=0-252-07009-7 |location=Urbana}}</ref>) believe were key to the establishment of tomato ketchup as the dominant American condiment.{{Cn|date=April 2025}}

===Later innovations===

In fast food outlets, ketchup is often dispensed in small sachets or tubs. Diners tear the side or top of [[Condiment sachet|ketchup packets]] and squeeze ketchup out of them or peel the foil lid off tubs for dipping. In 2011, Heinz began offering a new measured-portion package, called the [[Dip & Squeeze|"Dip and Squeeze"]] packet, which can be opened in either way.<ref name="Nassauer">{{Cite web |last=Nassauer |first=Sarah |date=19 September 2011 |title=Old Ketchup Packet Heads for Trash |url=https://www.wsj.com/articles/SB10001424053111904194604576578691502178606 |access-date=19 October 2012 |website=The Wall Street Journal}}</ref>

Some fast food outlets previously dispensed ketchup from hand-operated pumps into paper cups. This method has made a comeback in the first decades of the 21st century, as cost and environmental concerns over the increasing use of individual plastic ketchup tubs were taken into account.{{Cn|date=April 2025}}

In October 2000, Heinz introduced colored ketchup products called EZ Squirt, which eventually included green (2000), purple (2001), mystery (pink, orange, or [[teal (color)|teal]], 2002), and blue (2003).<ref>{{Cite news |date=7 April 2003 |title=Heinz Unveils New Blue Ketchup |work=USAToday.com |agency=Associated Press |url=https://www.usatoday.com/money/industries/food/2003-04-07-blue-ketchup_x.htm |archive-url=https://web.archive.org/web/20230417184639/https://usatoday30.usatoday.com/money/industries/food/2003-04-07-blue-ketchup_x.htm |archive-date=2023-04-17|url-status=dead}}</ref> These products were made by adding [[food coloring]] to the traditional ketchup. By January 2006, these products were discontinued.<ref>{{Cite web |title=Consumer FAQs |url=https://www.heinz.com/Consumer_faq.aspx |url-status=dead |archive-url=https://web.archive.org/web/20081120231953/http://www.heinz.com/Consumer_faq.aspx |archive-date=20 November 2008 |website=Heinz}}</ref>