Canned Ketchup Recipe (Heinz Copycat)

I present a Ketchup Recipe that tastes like Heinz, creamy and perfectly tart and sweet from ripe tomatoes, spices, and vinegar, not runny, surprisingly easy, and packed with my best tips and secrets for canning.

I always thought bottling ketchup was only for pros, but I finally nailed a canned version that tastes like the real thing. Using ripe tomatoes and distilled white vinegar I get that bright tang that makes you think of store-bought brands, yet it feels more honest.

People rave, they ask for jars, and honestly I still cant believe how creamy and not runny it turns out. If you’re a ketchup nerd, call it my little obsession, tagged as Heinz Ketchup Recipe, you might be surprised by how addicting it is.

I’ve got a few tricks, some lucky, some learned.

Ingredients

• Tomatoes: rich in fiber and vitamin C, add body and mild natural sweetness.
• Distilled white vinegar: gives tangy sour zip, preserves, little to no calories.
• Granulated sugar: makes ketchup sweet and thick, lots of carbs not many nutrients.
• Tomato paste: concentrates tomato flavor, adds umami and body, few extra nutrients.
• Salt: boosts flavor, helps preservation, but watch intake if you got high blood pressure.
• Allspice, cloves, cinnamon, celery seed: add warm, complex notes and subtle savory depth.
• Lemon juice or citric acid: sharpens brightness, balances sweetness, gives safer acidity.

Ingredient Quantities

• 10 lb ripe tomatoes, cored and quartered
• 2 cups (480 ml) distilled white vinegar (5% acidity)
• 2 cups (400 g) granulated sugar
• 1/2 cup (120 g) tomato paste
• 2 teaspoons fine salt
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 teaspoon ground celery seed
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon mustard powder
• 3 tablespoons bottled lemon juice or 1 teaspoon citric acid

How to Make this

1. Put the cored, quartered tomatoes in a big pot with a splash of water, bring to a boil then simmer until very soft, about 20 to 30 minutes.

2. Puree the cooked tomatoes with an immersion blender or regular blender till smooth, then push through a food mill or fine sieve to remove skins and seeds for that creamy Heinz-like texture.

3. Return the strained tomato puree to the pot and stir in 2 cups distilled white vinegar, 2 cups sugar, 1/2 cup tomato paste, 2 tsp fine salt, 1 tbsp onion powder, 1 tbsp garlic powder, 1 tsp ground celery seed, 1 tsp ground allspice, 1/2 tsp ground cloves, 1/2 tsp ground cinnamon, 1/2 tsp ground black pepper, 1/2 tsp mustard powder, and 3 tbsp bottled lemon juice or 1 tsp citric acid.

4. Bring the mixture to a steady boil, then reduce heat and simmer uncovered, stirring often so it doesn’t stick, until it thickens to ketchup consistency, usually 45 to 60 minutes; don’t worry if it seems a little runny at first, it will thicken as it cools.

5. Taste and adjust balance if needed – add a bit more sugar for sweetness or a splash more vinegar or lemon for tang, but remember the flavors mellow after canning.

6. While the ketchup finishes, wash jars and lids, keep jars hot in simmering water and warm the lids per manufacturer instructions so they seal properly.

7. Ladle the hot ketchup into hot jars using a funnel, leaving 1/4 inch headspace; wipe rims clean, place lids on and screw bands fingertip-tight.

8. Process jars in a boiling water bath with at least 1 inch of water over the tops: process pints and half-pints for 15 minutes, quarts for 20 minutes. Increase processing time for altitude: add 1 minute for 1001-3000 ft, 2 minutes for 3001-6000 ft, 3 minutes if above 6000 ft.

9. Remove jars, set them on a towel and let cool undisturbed 12 to 24 hours. Check seals, label and store sealed ketchup in a cool dark place; refrigerate after opening.

Equipment Needed

1. Big heavy-bottomed stock pot (8 to 12 qt), for cooking down the tomatoes
2. Immersion blender (or a regular blender) to puree the cooked tomatoes
3. Food mill or fine-mesh sieve plus a sturdy ladle/spoon to push puree through for a smooth texture
4. Long-handled wooden spoon or heatproof silicone spatula for stirring so it wont stick
5. Measuring cups and spoons (and a kitchen scale if you want more accurate sugar/tomato paste amounts)
6. Canning jars, lids and screw bands (pints or quarts depending how much you make)
7. Canning funnel and a wide-mouth ladle for easy, tidy jar filling
8. Large water bath pot with a rack or something to keep jars off the bottom, plus jar lifter or tongs
9. Clean kitchen towels and a timer; optional instant-read thermometer if you like to be precise

FAQ

Canned Ketchup Recipe (Heinz Copycat) Substitutions and Variations

• Tomatoes: canned whole peeled tomatoes (drain then crush), canned crushed tomatoes, or use tomato purée plus an extra 3–4 tablespoons tomato paste to thicken — fresh can be swapped 1:1 but reduce water as needed
• Distilled white vinegar (5%): apple cider vinegar (5% preferred), white wine vinegar, or bottled lemon juice (for canning safety use measured bottled juice) — avoid weaker vinegars unless you adjust acidity
• Granulated sugar: light brown sugar (adds a bit of molasses flavor), honey (use about 3/4 cup honey per 1 cup sugar and cut other liquids slightly), or maple syrup (same liquid note as honey)
• Tomato paste: double-concentrated tomato purée reduced by simmering, thick canned tomato sauce reduced down, or blended sun‑dried tomatoes rehydrated and pureed (use less water so ketchup stays thick)

Pro Tips

– Add a little umami near the end to make it taste like store ketchup: a teaspoon of Worcestershire, or soy sauce, or even a tiny bit of anchovy paste will do wonders. Start small though, you can always add more but you cant take it out.

– Use a wide shallow pot when you reduce it, it evaporates way faster than a tall narrow one so you wont be standing over it forever. Keep the heat medium-low and stir often so it doesnt scorch on the bottom.

– If you want extra silky texture, chill the cooked mix a bit so the foam settles, then press it through a fine sieve or food mill again. Pushing it twice makes it feel super smooth like commercial ketchup.

– For safe canning always use 5% distilled vinegar and bottled lemon juice or citric acid, not fresh-squeezed lemons. If you arent sure about your acidity or just dont want to fuss with jars, freeze in meal-size portions instead.