Ketchup

i dont know exactly how but it has something to do with ketchup or mustard.

Usually the sell by date, but it is still a good guide to when it is ok to eat the food. If it's too long after the sell-by date, it probably won't be good anymore.

The dates stamped on canned goods should indicate what they mean. The print will say, 'sell by' or 'use by' or 'best before' and so on, depending on food legislation in your area.

i have a friend who works at one of heinz offshot companies, he makes aldi soups. he told me they make the ketchup at another plant.

the Heinz company, founded by Henry Heinz sold several different canned goods. The first was ketchup, and they then started selling horseradish, pickles and baked beans. The pickles sold well because it was Heinz's mother's recipes.

Ketchup is a sugary food. Tomatoes, for example can be acidic, sugar is added to balance the flavour. Whatever health benefits are available from standard Ketchup are negated by the addition of sugar

There are references to acid in Ketchup, Formic acid and Acetic acid (vinegar) The acidity of Ketchup is between 3.89 and 3.92, but it is not harmful.

I was told that Kraft peanut butter is marketed as Jiffy in the US. They do taste the same to me. I grew up on Kraft peanut butter.

Jiffy Peanut Butter is not made by Kraft. Kraft peanut butter is sold in Canada. However, Kraft is introducing peanut butter into the U.S. in Mid 2011.

Although there may be an expiry date printed on the label, Ketchup has a self like according to temperature and other storeage conditions. As a rule of thumb, you may say, twelve months if not opened, one month in the pantry, longer in the fridge

No.

Ingredients: Tomato concentrate made from vine ripened tomatoes, high fructose corn syrup, distilled vinegar, corn syrup, salt, less than 2% of: onion powder, garlic powder, natural flavors.

Onion, allspice, cloves, cinnamon, garlic and celery

the blackish-red stuff that forms on ketchup bottles is a chemical change because things that change colour are mostly chemical reactions i think that's the reason why but i am not sure , but i hope i helped whoever is reading this.

1 Gallons = 256 Tablespoons

1 tablespoon = 1 serving.

i think it contains citric acid

A recipe from 1886:

Cucumber Catsup

Grate three dozen large cucumbers and twelve white onions; put thee handfuls of salt over them. They must be prepared the day beforehand, and in the morning lay them to drain; soak a cup and a half of mustard seed, drain it and add to the cucumbers, with two spoonfuls of whole pepper; put them in a jar, cover with vinegar and cork tight; keep in a dry place.

*This seems to be what we today call pickle relish.

weak because you can eat it

UFC Banana Catsup form the Philippines

24000 millimetres in a ketchup bottle

If it is a 7 gallon bottle.

There was only one size of ketchup back in 1920 and it was being sold at 11 cents.

Ketchup is approximately 1/3 sugar (form of fructose), since 3 tsp equal 1T, there is approx 1tsp of sugar per every Tablespoon of ketchup.

1 gallon = 4 quarts

1 quart = 0.25 gallon

A whole boatload ... it's disguised as "Fructose" in the ingredient list. It comes out to about 1/3 of ketchup is sugar.

Yes it does, on the label it is listed as "natural flavors".

Maybe you should ask next time you see him.