Ketchup, or catsup, is undoubtedly the most popular condiment. Historical texts from as early as 300 B.C. document the use of fermented pastes made from fish entrails, meat byproducts, and soybeans. This sauce, known as “ge-thcup” or “koe-cheup,” was ketchup’s precursor. Its primary function was to mask the unpleasant taste of foods like meat and vegetables that were not fresh and often rancid, as refrigeration was not yet invented. Tomatoes weren’t incorporated into this condiment until 1812. The ketchup we recognize today, made with tomatoes and vinegar, was first created then. In 1876, the Heinz family discovered how to produce it for mass sale. The rest, as they say, is history! Join Chef Valerie to learn how to make her take on this household staple. Additionally, as a bonus, you’ll learn how to pressure can safely! Chef Valerie is USDA-certified to teach safe canning practices. Discover when water bath canning is sufficient and when pressure canning is necessary.