Whatever you call it, it is the most popular condiment by far. As far back as 300 B.C., texts began documenting the use of fermented pastes made from fish entrails, meat byproducts and soybeans. The sauce, called “ge-thcup” or “koe-cheup” was the original ketchup. Until 1812 tomatoes were not used in this condiment. It wasn’t until a ketchup with tomatoes and vinegar that today’s ketchup was first created. And in 1876, the Heinz family figured out how to make it stable for sale. The rest is history! Join Chef Valerie and learn how to make her version of this household favorite. AS A SIDE BONUS, Learn how to pressure can safely! Chef Valerie is certified by USDA to teach safe canning methods. Learn when it is safe to water bath can and when you must pressure can.
$28 in person or $18 online (in person class is hands on and they take ketchup home)
Adult On-Site $28
Adult Online $18