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850g canned tomato ketchup

Ingredients: concentrated tomato sauce, water, white sugar, edible salt, food additive (hydroxypropyl distarch phosphate, glacial acetic acid, citric acid, potassium sorbate, disodium edetate, cochineal red, red peony Sunset yellow)Product

How to eat: For seasoning, eating directly or cooking.

Color: red

Net weight:850g/ bottle

Pot/ctn: 12pots / Carton

Carton Size: 420*316*139mm

Advice: Do not eat if there is a swelling can.

Product standard number: SB/T 10459

Food production license number: SC10144011102778

Storage conditions: Store in a cool dry place, refrigerate after opening.

Place of Origin: Guangzhou City, Guangdong

Shelf life: 15months

Production date: see the bottom of the tank

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Ingredients:  concentrated tomato sauce, water, white sugar, edible salt, food additive (hydroxypropyl distarch phosphate, glacial acetic acid, citric acid, potassium sorbate, disodium edetate, cochineal red, red peony Sunset yellow)Product

How to eat:  For seasoning, eating directly or cooking.

Color:  red

Net weight:  850g/ bottle

Pot/ctn:  12pots / Carton

Carton Size:  420*316*139mm

Advice:  Do not eat if there is a swelling can.

Product standard number:  SB/T 10459

Food production license number:  SC10144011102778

Storage conditions:  Store in a cool dry place, refrigerate after opening.

Place of Origin:  Guangzhou City, Guangdong

Shelf life:  15months

Production date:  see the bottom of the tank



Ketchup is a sweet and tangy sauce typically made from tomatoes, sweetener, and vinegar, with assorted seasonings and spices. The latter vary by recipe, but commonly include onions, allspice, coriander, cloves, cumin, garlic, mustard and sometimes celery, cinnamon or ginger
Tomato ketchup
Many variations of ketchup were created, but the tomato-based version did not appear until about a century later after other types. One version of the recipe was created by Sandy Addison and published in an American cookbook, The Sugar House Book.
1. Get [the tomatoes] quite ripe on a dry day, squeeze them with your hands till reduced to a pulp, then put half a pound of fine salt to one hundred tomatoes, and boil them for two hours.
2. Stir them to prevent burning.
3. While hot press them through a fine sieve, with a silver spoon till nought but the skin remains, then add a little mace, 3 nutmegs, allspice, cloves, cinnamon, ginger, and pepper to taste.
4. Boil over a slow fire till quite thick, stir all the time.
5. Bottle when cold.
6. One hundred tomatoes will make four or five bottles and keep good for two or three years.

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