To think ketchup lives in the cupboard??

[puds11]

Not the bloody fridge! Just had to hunt it down in the kitchen for my turkey dinosaurs and it’s in the fridge!

YABU: should be in the fridge
YANBU: someone in your house needs talking to

Red Sauce

I read somewhere that all the sauces that have vinegar in them should not be refrigerated.

I think it's just a case they don't need to be refrigerated. Unless (as a couple of PP have said) you like cold ketchup.

I'm with FruityWidow - bin.

It's horrible stuff.

I grew up (in London) with ketchup that became "red sauce" when I moved to Birmingham. Much as roundabout became "island".

I wonder if the ‘that’s what the label says' people on this thread obey every best before or use by date?

FWIW I keep sauces in the cupboard - as far as I'm concerned they’re just various preservatives mixed together.

When I went travelling I enjoyed the way ketchup in a glass bottle warming in the sun all day can burst out the top. Made me jump a few times!

Washing slightly stinky meat in vinegar - the theory is that you can get a superficial off-ness which hasn't penetrated the meat, so get rid of that and the meat is OK. I've done it myself with no ill-effects, but I would not recommend the practice to others, nor feed the result to anyone apart from me and DH.

I'd rather have vinegar washed meat than chlorine washed chicken.

When you think about it, most local cafes are open from about 6.30am til about 5.30pm and their ketchups just sit on the tables all day every day.

Fridge once opened. Otherwise consistency is all wrong

I keep it in the larder, which is colder than the cupboards, but warmer than the fridge.

Cupboard before it's open, fridge when it's open, I take it out while cooking though so it's not really cold when it goes on the food.

Mine lives on the kitchen table...

But no it certainly does not belong in the fridge, only mayo and salad cream live there.

Also never once seen mold in a bottle of red sauce.

Generally fridge after opening for me.

Also never once seen mold in a bottle of red sauce.

That's because even fungus thinks it's vile, Moomin

Fridge.

I voted for fridge

As manufacturers are driven towards reducing preservatives including sugar and salt content, more foods like tom ketchup that were traditionally kept in the cupboard or in the case of Corrie, on the kitchen table 24/7/365 will have to be kept chilled so they last longer.

This thread suddenly made me think of this story

www.birminghammail.co.uk/whats-on/food-drink-news/horrified-mcdonalds-diner-finds-maggots-15251126

Fridge. Besides the fact that I err on the side of caution re: food safety (because why not?) it also tastes better cold. Cheese on toast with nice cold ketchup is much better than with room temp. stuff.

Almost everyone is saying fridge but the vote is 73% to cupboard. Those pesky Russian bots must be voting cupboard to help kill us off from bad ketchup.

YANBU OP. Which just had an article on it

I keep my tomato sauce in the cupboard, but I've had it since circa 1986 so maybe it has more preservatives in it than your new-fangled stuff ...

Always in the cupboard - it has vinegar in it so doesn't need to be kept in a fridge. It's like any pickle, mustard, it doesn't go off, and will keep for ages if airtight.

Almost everyone is saying fridge but the vote is 73% to cupboard.

YABU is for keeping it in the fridge, that's what has 73% of the vote

it has vinegar in it so doesn't need to be kept in a fridge.

I keep Vinegar in the fridge too

YABU is for keeping it in the fridge, that's what has 73% of the vote

Oh yeah. Ooops!

@DesLynamsMoustache wins the thread I think!