This homemade ketchup recipe is perfect for canning, allowing you to enjoy fresh, flavorful tomato ketchup all year long. Canning homemade ketchup is easier than you might think. With ripe tomatoes, a mix of spices, and a splash of vinegar, you can create a deliciously balanced ketchup that’s just the right amount of sweet and tangy. And without being too runny.
Homemade tomato ketchup is one of the most popular condiments, and making your own ketchup from fresh tomatoes is a great way to enjoy a rich, preservative-free version of store-bought ketchup.
Easy Canning Recipe
It’s a great way to use fresh tomatoes from your garden too. Use this recipe to mix up a small batch to store in the refrigerator and use it within a few weeks.
This homemade ketchup recipe is perfect for canning, allowing you to enjoy fresh, flavorful tomato ketchup all year long.
There is only one problem. Our whole family has opinions on what brand of ketchup is their favorite. So, on our homestead, even though we love this recipe, we still have to make sure everyone has their favorite condiment on hand.
Why Make Your Own Homemade Ketchup?
Store-bought ketchup often contains high fructose corn syrup and preservatives. By making your own homemade ketchup, you control the ingredients and flavors, creating a delicious alternative to Heinz ketchup.
Plus, canning your own ketchup ensures you always have a supply for French fries, hot dogs, and even homemade BBQ sauce.
How Much Does This Recipe Make?
The recipe should yield about 6-7 pint jars (or 12-14 half-pint jars) of homemade ketchup, depending on how much the mixture reduces during cooking.
Delicious Homemade Ketchup for Easy Canning Recipe
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Ingredients
- 10 Pounds Tomatoes quartered, paste tomatoes like Roma or San Marzano
- 1 Cup Apple Cider Vinegar
- 1/2 Cup White Vinegar 5% acidity
- 1 Cup Onions chopped
- 1 Cup Granulated Sugar or brown sugar
- 1 Tablespoon Pickling Salt
- 1/2 Teaspoon Black Pepper
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1 Tablespoon Celery Seeds
- 3 Cinnamon Sticks
- 1 Whole Clove
- 1/2 Cup Tomato Paste
- 1 Cup Cold Water
- 1 Juice of 1 Lemon
- 1/2 Teaspoon Cayenne Pepper optional for hot ketchup
Instructions
Step 1: Prepare the Tomatoes
- Wash and quarter tomatoes. In a large pot, combine tomatoes, onions, and 1 cup of water. Cook over high heat, stirring occasionally, until the tomatoes break down and release a lot of the water.10 Pounds Tomatoes, 1 Cup Onions, 1 Cup Cold Water
Step 2: Strain and Blend
- Run the tomato mixture through a food mill or fine mesh strainer to remove seeds and skins. You can also use an immersion blender or a food processor for a smoother consistency.
Step 3: Cook Down the Ketchup
- Transfer the strained tomato puree to a stainless steel saucepan or heavy bottom pot. Add apple cider vinegar, white vinegar, brown sugar, salt, black pepper, garlic powder, and onion powder.1 Cup Apple Cider Vinegar, 1/2 Cup White Vinegar, 1 Cup Granulated Sugar, 1 Tablespoon Pickling Salt, 1/2 Teaspoon Black Pepper, 1 Teaspoon Garlic Powder, 1 Teaspoon Onion Powder
- Place the cinnamon sticks, whole clove, and celery seeds in a spice bag and add it to the pot. Bring the mixture to a boil over high heat, then reduce to medium heat and simmer, stirring occasionally, until it reduces to half its original volume.3 Cinnamon Sticks, 1 Whole Clove, 1 Tablespoon Celery Seeds
Step 4: Thicken and Season
- Stir in tomato paste, cayenne pepper, and lemon juice. Adjust seasoning to taste. Continue cooking until the ketchup reaches the desired consistency. If it’s too thin, simmer longer. If too thick, add a bit of water. Using a hand blender or high-speed blender can help smooth out the ketchup.1/2 Cup Tomato Paste, 1 Juice of 1 Lemon, 1/2 Teaspoon Cayenne Pepper
How to Can Homemade Tomato Ketchup
Step 1: Prepare Canning Jars
- Wash jars, screw bands, and canner lid in hot soapy water. Sterilize jars. The easiest way is to submerge them in boiling water for 10 minutes or run them through a hot dishwasher cycle. Place jars in a water bath canner to stay warm.
Step 2: Fill the Jars
- Ladle hot ketchup into hot jars, leaving 1/2 inch headspace. Use a kitchen towel to wipe jar rims and remove air bubbles. Secure lids and screw bands.
Step 3: Process in a Water Bath
- Place jars in a water bath, ensuring they are covered by boiling water. Process for 15 minutes (adjusting for altitude). Remove jars and let them cool in a dark place for 12-24 hours. Check seals before storing jars in an airtight container.
Notes
Recipe Notes
- Do not change the ratios in the recipe. The specific amount of acid is necessary to ensure safe water bath canning.
- This recipe yields approximately 6-7 pint jars or 12-14 half-pint jars, but the final amount may vary depending on the water content of your tomatoes.
If you end up with extra ketchup that won’t fit in your canner, consider freezing it for later use. - The prep time for this homemade ketchup recipe is approximately 30-45 minutes, depending on how quickly you can peel and prep the tomatoes. The cooking time varies but typically takes 2-3 hours, including simmering to reduce the liquid and develop the flavors.
- Simmering time will vary depending on the tomatoes and the temperature of simmering. A low simmer works well, especially when using a variety of mostly large tomatoes.
- To sterilize jars, wash them under very hot tap water and place them upside down on towels to drain. They do not need to be dry before filling.
- Lids have sealed correctly if you press down the center and hear no popping or clicking—it should feel vacuum-sealed. You can unscrew the bands before placing jars on the shelf to reuse them for other recipes.
Nutrition
The Best Tomatoes for Ketchup
For the best results, use ripe tomatoes—specifically paste tomatoes like Roma or San Marzano. These varieties have less water and more pulp, making a thicker tomato puree. You can also use a variety of tomatoes for a deeper flavor. Start with about 10 pounds of tomatoes to yield several pint jars of ketchup.
Why Add Tomato Paste?
The added tomato paste helps thicken the ketchup, giving it a rich, smooth consistency without needing excessive cooking time to reduce the liquid. It also deepens the tomato flavor, making the homemade ketchup taste more like store-bought versions but with a fresher, more robust taste.
Using Tomato Sauce Instead of Fresh Tomatoes
If you want to save time, you can make this ketchup using tomato sauce instead of fresh tomatoes. Since tomato sauce is already cooked down, it eliminates the need for peeling, seeding, and reducing whole tomatoes.
To substitute tomato sauce for fresh tomatoes in this recipe, use 1 quart (4 cups) of tomato sauce for every 5 pounds of fresh tomatoes called for in the recipe. Proceed with the recipe as directed.
However, because tomato sauce contains more liquid than paste tomatoes, you may need to simmer the mixture longer to achieve the desired thickness. Adjust the seasoning as needed, as some store-bought tomato sauces may already contain salt or additional flavors.
Storing and Using Homemade Ketchup
Store jars in a cool, dark place for up to a year. Make sure to label the container with the contents and the date.
Once opened, refrigerate and use within a month.
Making your own homemade tomato ketchup is a rewarding process that results in a delicious condiment. Whether you prefer a spicy ketchup with cayenne pepper or a milder, classic tomato ketchup, this recipe is a great way to enjoy fresh, homemade goodness.
easy recipe for using fresh tomatoes