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(c) Pocumtuck Valley Memorial Association, Deerfield MA. All rights reserved.
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People in New England are credited with introducing the tomato to ketchup in 1792. Prior to that, ketchup was a spicy sauce used world-wide for meats and fish. Tomato ketchup was very popular but home cooks found it time-consuming to make since the tomatoes had to be seeded and the puree stirred constantly. Henry Heinz, a German-American factory owner and chef introduced the first mass-produced bottled ketchup in 1876. The product was an instant success. The ketchup bottle pictured here is from the early to mid-20th century. Luey and Abercrombie made this ketchup in Greenfield, Massachusetts and advertised its "home made perfection," perhaps as alternative to the incredibly popular factory-made ketchup.
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