Canning Homemade Ketchup Recipe

I can’t wait to share how preserving tomatoes can turn a summer glut into shelf-stable homemade ketchup and reveal the simple reason it keeps so well.

I used to think ketchup was just a squeeze bottle thing, until I started canning tomatoes and realized how much flavor you can lock into a jar. This homemade ketchup is perfect for preserving tomatoes and tastes so good, with a little onion and minced garlic giving it a savory edge that stops it from being too sweet.

I mess around with simmering times and sometimes a splash of extra tang, and each batch tells me something new. It’s the kind of pantry magic that makes you want to label every jar, then hide one for yourself.

Canning Food Preservation

Ingredients

• Tomatoes add Vitamin C, fiber and natural umami they make it full flavored.
• Granulated sugar gives sweetness and carbs makes ketchup thick use less if your watching calories.
• White vinegar brings sharp acidity preserves safely brightens flavor and balances sweetness.
• Onion adds savory depth and a little natural sugars boosts texture and aroma.
• Garlic gives aromatic punch trace protein may be pungent when used raw.
• Warm spices add complexity tiny amounts lower sodium taste give subtle sweet spice.
• Tomato paste concentrates tomato flavor and thickens adds more lycopene and color.
• Bottled lemon juice increases acidity for safe canning gives fresh tangy brightness.

Ingredient Quantities

• 8 pounds ripe tomatoes (about 12 to 16 cups crushed)
• 2 cups granulated sugar
• 2 cups distilled white vinegar (5% acidity)
• 1 medium onion coarsely chopped
• 3 cloves garlic minced
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground cinnamon
• 1 teaspoon mustard powder
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 6 ounces tomato paste (optional, for thicker ketchup)
• 2 tablespoons bottled lemon juice per pint jar (for safe acidity when canning)

How to Make this

1. Wash 8 pounds ripe tomatoes, score the bottoms with an X, blanch in boiling water 30 to 60 seconds, plunge into ice water, peel, core and crush to get about 12 to 16 cups crushed tomatoes.

2. In a large heavy pot combine the crushed tomatoes, 1 medium coarsely chopped onion and 3 cloves minced garlic, bring to a simmer and cook 10 minutes to mellow the rawness.

3. Add 2 cups granulated sugar, 2 cups distilled white vinegar (5% acidity), 2 teaspoons kosher salt, 1 teaspoon ground black pepper, 1 teaspoon ground cinnamon, 1 teaspoon mustard powder, 1/2 teaspoon ground allspice and 1/4 teaspoon ground cloves; stir well. If you want thicker ketchup add 6 ounces tomato paste now or later.

4. Simmer uncovered over medium low heat, stirring often so it doesn’t scorch, until reduced and thickened, about 45 to 90 minutes depending on how thick you like it. If you added tomato paste earlier it will thicken faster. Taste and adjust sugar, salt or vinegar as needed, dont be too shy to tweak.

5. For a silky smooth ketchup pass the cooked mixture through a food mill or blender and then a fine mesh sieve to remove seeds and bits. Return the strained ketchup to the pot and simmer a little more if you want it thicker.

6. Sterilize canning jars and keep them hot, boil lids for a few minutes and keep warm. For each pint jar put 2 tablespoons bottled lemon juice in the bottom (this ensures safe acidity), then ladle hot ketchup into the jar leaving 1/4 inch headspace. Remove air bubbles, wipe rims clean and put on lids and rings fingertip tight.

7. Place jars on a rack in a boiling water canner or large pot, cover with at least 1 to 2 inches of hot water, bring to a steady boil and process pint jars for 15 minutes at sea level. If you are at higher elevation add processing time: add 5 minutes if you’re from 1,001 to 3,000 feet, add 10 minutes if you’re from 3,001 to 6,000 feet, add 15 minutes if you’re from 6,001 to 8,000 feet.

8. When time is up carefully remove jars and set them on a towel; leave undisturbed for 12 to 24 hours. You should hear lids pop as they seal. If any jar did not seal refrigerate and use that one first.

9. Label jars with date, store sealed jars in a cool dark place up to one year, and refrigerate after opening. If your ketchup seems too thin later you can simmer an opened jar to reduce it more, or use tomato paste to thicken.

10. Tips and tricks: stir a lot toward the end so it wont scorch, use a heavy pot for even heat, bottled lemon juice is required for safety not fresh squeezed, and freezing small jars is a great option if you dont want to can.

Equipment Needed

1. Large heavy-bottomed pot (8+ qt) for simmering and reducing
2. Large pot for blanching tomatoes
3. Big bowl for ice bath
4. Paring knife and cutting board
5. Food mill or blender
6. Fine mesh sieve or chinois
7. Wooden spoon or heatproof spatula
8. Measuring cups and spoons and a 2 cup measuring cup
9. Canning kit: pint jars with lids and rings, jar funnel, jar lifter and a rack for the boiling-water canner

FAQ

Canning Homemade Ketchup Recipe Substitutions and Variations

• Sugar → honey or maple syrup. Use about 3/4 cup honey or maple syrup for every 1 cup granulated sugar (so ~1 1/2 cups for this recipe), lower the heat and simmer gently since honey browns faster, and expect a slight flavor change.
• Distilled white vinegar → apple cider vinegar or white wine vinegar, if labeled 5% acidity. Use the same volume (2 cups) but only swap in vinegars that state 5% acidity for safe canning, otherwise do not substitute.
• Mustard powder → prepared yellow mustard or ground mustard seeds. Use about 1 tablespoon prepared mustard in place of 1 teaspoon mustard powder, or grind mustard seeds 1:1; if using prepared mustard, cut back a bit on other liquids to keep thickness.
• Tomato paste (optional) → extra crushed tomatoes reduced or tomato purée. Omit the paste and simmer the sauce longer until thick, or use tomato purée (reduce by simmering to concentrate) for similar body and color.

Pro Tips

1) Use a wide, heavy pot so the tomato cooks down faster and more evenly, and near the end stir constantly with a wooden spoon so it does not scorch on the bottom. If you see brown bits, scrape them up right away, they make the ketchup bitter.

2) Hold off on big seasoning changes until it has reduced, because flavors concentrate as it thickens. Add small tweaks of sugar or vinegar, taste after a few minutes, and don’t be shy to adjust. If you want thicker ketchup, stir in tomato paste at the end and simmer just long enough to marry the flavors.

3) For the smoothest texture let it cool a bit then push it through a food mill or blender and finish with a fine mesh sieve. Do this while it is still warm but not scalding, you will get less splatter and an ultra silky result.

4) When canning, always use bottled lemon juice for safety, keep jars hot, leave the proper headspace and follow the stated processing time plus the extra minutes for your elevation. Any jar that does not seal goes straight into the fridge and gets used first.