Green Ketchup , Anyone?
They’re about to start making
green ketchup. How dare anyone
mess with an American icon?
Actually, ketchup or catsup,
or even catchup has gone
through a variety of evolutions
over the years. The word itself is
a derivation of the Chinese ke
tsiap, a spicy pickled-fish condi
ment that, legend has it, British
sailors liked so much that they
brought it home, possibly from
Malaysia or Indonesia, in the
1700 s.
Since then, ketchup has been
made with everything from oy
sters, blueberries, mushrooms,
anchovies, walnuts, grapes,
plums or almost any assortment
of fruits. Even today, British cat
sup is a spicy liquid made with a
Opt Out Request Line
Tired of all the credit card of
fers you receive in the mail?
You have the right to stop
credit reporting agencies from in
cluding your name and address
on prescreened lists of unsoli
cited credit and insurance offers.
Start Your Own Tradition Of
On h.
AGC
Here’s a sleek-looking 85 PTO hp tractor with a rich tradition of reliability and innovation behind it. The
AGCO Allis 8765 traces its origins to the legendary Allis Chalmers, a name that goes back nearly 100
years. Combine our enviable history with sophisticated design and technology, and you’ll find plenty of
reasons to count on the 8765 for many years to come.
• AGCO Allis 400 series 4-cylmder
turbocharged, liquid-cooled diesel engine
• Standard 12x4 synchro transmission or
optional 12x12 shuttle
• Foldable 2-post POPS platform or roomy
climate-controlled cab
Come in for a test drive, details on our unbeatable 4-year, 4,000-hour warranty and a closer look at
the AGCO Allis 8765. That’s your key to history-making performance.
SEE YOUR DEALER TODAY!
MANOR MOTORS
On Rte. 553
Penn Run, Pa.
724-254-4753
B.H.M. FARM
HERNLEY’S FARM EQUIP. INC.
EQUIP., INC. Annville, Pa.
Elizabethtown, Pa. 717-867-2211
717-367-8867
base of mushrooms, unripe wal
nuts or oysters that’s used pri
marily as a seasoning for cook
ing. Americans are credited with
first trying tomatoes as a base for
the sauce, and H.J. Heinz is said
to have perfected the recipe and
popularized the product as early
as 1876. So, if anyone can “mess
with” ketchup, that company
can.
In the United States, you can
call it ketchup, catsup or catch
up, but if you do, it must be
made from tomato concentrate,
puree, pulp or similar product,
vinegar, sweetener such as sugar
or com syrup, and spices and
other flavorings. Compare the in
gredients on your favorite brands
Call 1-888-5-OPT-OUT
(1-888-567-8688) to request that
your name be withheld. Opting
out of prescreened will cut down
on junk mail and could also help
prevent identity theft.
• A choice of 2 WD or AWD with a front wheel steering
angle as tight as 55° on AWD models
• Independent PTO with 540 and 1000 rpm capability
• Open-center hydraulic system
• Electronic 3-pomt hitch with Automatic Transport
Control
NICHOLS FARM
EQUIP.
Bloomsburg, Pa
570-784-7731
B. EQUIP., INC.
Waynesboro, Pa,
717-762-3193
and you’ll see some variations,
but not a whole lot of them.
The standards for ketchup
don’t end at ingredients, either.
Food and Drug Administration
regulations demand that manu
facturers test for the product’s
consistency: Its flow cannot be
faster than 1 centimeter in 30
seconds at 20 degrees Celsius
(that’s 68 degrees Fahrenheit),
using a piece of equipment
known as a Bostwick Consistom
eter. While such details may
seem picky, they’re exactly what
prevent you from getting some
thing the consistency of, say,
Worcestershire sauce when you
open a bottle of ketchup.
Obviously, ketchup can be
used on a wide variety foods, in
cluding burgers, fries, meatloaf,
and eggs. (The new Heinz ketch
up just may give new meaning to
the Dr. Seuss classic, “Green
Eggs and Ham.”) A tablespoon
of ketchup has about 15 calories
and 180 milligrams of sodium.
Low-sodium varieties contain
only 3 grams of sodium in a ta
blespoon. Just a note:-A packet
of ketchup contains a little over a
teaspoon.
mUILOIMO OH THAOITIOH
GRUMELLI HOLTRY’S
FARM SERVICE EQUIPMENT
Quarryville, Pa.
717-786-7318
WERTZ
FARM & POWER
EQUIPMENT, INC.
PA Rt. 516,
Glen Rock, Pa.
717-235-0111
IGCO.
LLIS
Roxbury, Pa.
717-532-7261
C.J. WONSIDLER
BROS.
Quakertown, Pa.
215-536-7523
New Tripoli, Pa.
215-767-7611
Oley. Pa.
215-987-6257
Making Flavored Vinegars
Fruited or herbed vinegars are
easy to make at home. A few pre
cautions are important to have a
safe product:
• Use glass containers that
have been sterilized 10 minutes
in boiling water.
• Scald lids and caps. If using
cork, use new pre-sterilized
corks.
• Use high quality herbs.
Wash gently; blot dry on paper
towels.
• Herbs can be dipped in a
sanitizing solution of 1-teaspoon
household chlorine bleach in 6
cups water then rinsed and
patted dry.
• Thoroughly wash fruits in
clean water. Leave small fruits
whole.
• Allow 1-2 cups of fruit per
pint of vinegar.
• Be aware that wine and rice
vinegars contain some protein
that provides an excellent medi
um for bacterial growth.
• Store flavored vinegars in
the refrigerator for best retention
Vinegar Variations
Infused with fruits, flavored
vinegars look beautiful enough
just used as decorations or given
as gifts in pretty canning jars
with decorator lids. More impor
tant, they are easy to create and
use in your own kitchen.
Start with the best ingredients.
Each kind of vinegar has distinc
tive characteristics. Distilled vin
egar is the least expensive and
most versatile of all vinegars. It
is best when you want added
sour.
Cider vinegar adds a sour
apple flavor as well as the sour.
It is best for adding zip to a stew,
chili or your favorite pickle reci
pe.
Lancaster Farming, Saturday, August 12, 2000-B7
of flavor and freshness.
• Vinegars should keep for up
to three months in cool storage
and six-eight months refrigerat
ed.
• If mold, bubbling, cloudi
ness, or sliminess develop, throw
it away without using or tasting.
• Vinegars displayed on the
window sill or shelf as a decora
tion for more than a few weeks
should be considered permanent
decorations and not used in
foods.
RASPBERRY VINEGAR
2 cups fresh raspberries
3 cups white wine vinegar
Wash raspberries gently,
bruise slightly with the back of a
spoon. Place in sterilized quart
canning jar. Heat vinegar to just
below boiling; pour over raspber
ries. Cap tightly and allow to
stand for 2-3 weeks in a cool
dark place. Strain through damp
cheesecloth and discard fruit.
Pour into clean, sterilized glass
jars. Seal tightly. Store in the re
frigerator.
tures over time as it is stored in
wooden barrels.
Made from grapes and aged to
a delicate flavor, wine vinegar is
the best foundation for fruit in
fused flavored vinegars.
Use these sparkling vinegars
with salads and vegetables. A
basic vinaigrette can be prepared
with two parts oil to one part
fruited vinegar for a milder
flavor one to one for more tart
ness.
Add your favorite mustard,
lemon juice, fresh herbs, salt,
pepper, honey or jam in whatev
er proportion suits your culinary
mood.
Try sprinkling vinegar on
steamed vegetables, fresh salad
greens like Swiss chard or spin
ach, or broiled fish.
Rice vine
gar has a
smooth sour
flavor with
less of an
edge than
distilled vin
egar.
For an unusual fruit dip, mix
fruited vinegar with yogurt and
honey.
Drizzle berry flavored vinegar
over pears poached with brown
sugar for a sweet-tart dessert.
For a refreshing summer
quencher, prepare a syrup of V*
cup raspberry vinegar and 6 Ta
blespoons sugar, boil one minute,
chill and add to 8 cups seltzer
water. However you use them,
flavored vinegars add elegance
and excitement to special dishes.
Increas
ingly popu
lar balsamic
vinegar has
an intense
fruity, spicy,
sour flavor
that ma-