Why Is Ketchup Not Refrigerated In Restaurants?

• If I ask for ketchup at a DT, I get a handful.
• Same at Taco Bell. I’ll ask for a specific number of the two sauces I want, and I’ll get more of each.
• My reason for anonymity: My husband takes handsful of condiments when he

5 things you should actually keep in the cupboard

• Ketchup. Let’s just start with the one we all really want to know about: ketchup.
• Brown Sauce. Ketchup’s old-school cousin, brown sauce is another one you’re likely to find sitting on the condiments shelf of the fridge.
• Mint Sauce.
• Pickle.
• Mustard.

Ketchup, eggs, butter and fruit: Is it bananas to keep them in the fridge?

• Ketchup: It may have an altered taste or colour if kept in the cupboard, but the sauce’s acidity means it will be safe to eat.
• Tomatoes: Storing them at 5 ̊C can affect their flavour by reducing the activity of enzyme-producing genes, according to research.
• Bananas: Will last longer in the fridge but should be left outside to ripen first.

So sure, keep storing ketchup in your pantry. But if you’re an infrequent ketchup user or want your ketchup to stay as high-quality for as long as possible, you’re better off putting it in the fridge.

Why isn’t ketchup refrigerated?

So, why isn’t restaurant ketchup refrigerated? It’s not because they’re using a special kind of ketchup—it’s because they’re going through it a lot faster. It turns out , it’s totally fine to keep ketchup at room temperature, but keeping it in the fridge will preserve its shelf life —something that’s a lot more important for people at home than …

Does restaurant ketchup need to be refrigerated? Despite the messaging on the label, ketchup is actually shelf-stable. In fact, Kraft and Heinz have an official statement declaring so. “Because of its natural acidity, Heinz Ketchup is shelf-stable, ” the company’s website explains.

If you keep ketchup and mustard in your pantry, rather than in your fridge, they’re probably not going to go bad, but keeping them refrigerated could extend their shelf life. After all, your home’s condiments will be on the shelf for way longer than that restaurant ketchup will be.

Other types of mustard, like ketchup, are shelf-stable, but you might still want to keep them in the fridge if you’re not using them that often. “Dijon and Horseradish mustards will lose their distinct flavors if not refrigerated, so we encourage refrigerating both,” the French’s website states. “For all other mustards, refrigeration will help …

How long does ketchup last in the pantry?

Ketchup will last for a year in the pantry if unopened, but once it’s been opened and unavoidably exposed to air, its quality will start deteriorating if it isn’t refrigerated.

Homemade or low-quality ketchup may not have the preservatives (natural or otherwise) to hold its own in a room-temperature pantry. If you made your own, play it safe by storing it in the fridge.

P.S., ketchup is also a surprisingly great (and tangy) substitute for tomato paste. As long as your recipe doesn’t rely on tomato paste exclusively for thickening, ketchup will fill in for it just fine.

Those who keep theirs cold may refer to the instructions on the bottle itself, or even Heinz’s FAQ section, which reads: “Because of its natural acidity, Heinz Ketchup is shelf-stable. However, its stability after opening can be affected by storage conditions.

Warm ketchup won’t make you sick and won’t necessarily spoil, but you may notice changes in color (thanks, oxidation), smell and taste once it’s been opened and hanging in the pantry for a month or so. So, if you prefer your ketchup warm, go ahead and leave it on the pantry shelf.

Does Ketchup Need to Be Refrigerated?

It’s a debate as old as, well, ketchup. Those who keep their ketchup at room temp have likely never gotten sick from doing so and argue that restaurants leave communal ketchup bottles out on tables for hours.

In terms of safety, there’s no real need to refrigerate ketchup. Tomatoes and vinegar, the main components in ketchup, help preserve the condiment at room temperature due to their natural acidity.