Poll: Tomato Sauce

Where do you keep your tommy sauce?

  • The fridge

    Votes: 298 45.8%
  • The cupboard

    Votes: 352 54.2%

  • Total voters
    650
Cupboard, as did my parents when I lived with them.

I'm nearly thirty, and not once have I heard of ketchup, brown sauce or whatever going mouldy. It's vinegar and sugar FFS! Do you people keep your honey in the fridge as well?
 
I usually keep mine in the fridge after I've opened it.













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I DON'T ACTUALLY BUY TOMATO SAUCE.

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Originally posted by Heinz said:
Q: Do I need to refrigerate Ketchup?
A: Because of its natural acidity, Heinz® Ketchup is shelf-stable. However, its stability after opening can be affected by storage conditions. We recommend that this product, like any processed food, be refrigerated after opening. Refrigeration will maintain the best product quality after opening.

We don't often buy ketchup, but when we do (and it has been opened) we refrigerate it.
 
I can't believe how many people don't no basic food hygiene and principles and follow instructions that will ensure a company will not get sued under any circumstance, those instructions have little to do with safety.

This, if someone has a link to death by ketchup kept in cupboard story I might consider changing my mind otherwise I'll keep it in rightful place in. The cupboard!
 
Thanks for the votes guys, the GF is happy she's winning. :(

I still think it tastes loads better out of the fridge. I'm pleased a good few people agree with me.
 
I'm not saying I think it goes off in the cupboard at all, just tastes better in the fridge.

Who wants cold ketchup on their hot chips!? It's madness, listen to your girlfriend... On this matter only! :p
 
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Fridge for me too!

My parents dont put their ketchup in the fridge but do put their salad cream in it. I asked why and they said because it says on the bottle. I pointed out that it also said this on the ketchup bottle!
 
Cupboard. People that keep ketchup in the fridge should be made to ride the London Eye for the rest of their lives.
 
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