Let me start by saying that homemade ketchup takes a lot of tomatoes. I mean A LOT of tomatoes! I usually only make it at the end of the season when the garden is overflowing and I have more tomatoes than I know what to do with. Most of my harvest goes toward salsa and spaghetti sauce, but when I have plenty left, homemade ketchup is definitely worth the effort.
I'll also admit something else—it tastes so much better than store-bought ketchup. The flavor is richer, fresher, and you can easily adjust the seasonings to suit your family's taste. If you've never made your own ketchup before, give it a try!
INGREDIENTS
- 4 Quarts tomatoes (approx. 24 large), washed, peeled, cored, and chopped
- 1 Cup onions, chopped
- 1/2 Cup sweet bell pepper, chopped
- 1 Cup granulated sugar
- 1 1/2 Cups vinegar (5% acidity—white or apple cider vinegar)
- 1 Tablespoon salt
- 1 Tablespoon paprika
- 1 Teaspoon dried garlic powder
- 1/2 Teaspoon ground mustard
- 1/2 Teaspoon ground cinnamon
- 1 Teaspoon celery powder
- 1/4 Teaspoon ground black pepper
- Optional – For a little kick, add jalapenos or other hot peppers
- Wash the tomatoes thoroughly.
- Bring a large pot of water to a boil. Working in batches, dip the tomatoes into the boiling water for 30–60 seconds, or until the skins begin to split.
- Immediately transfer the tomatoes to a bowl of ice water. Once cooled, slip off the skins, remove the cores, and chop the tomatoes.
- Place the chopped tomatoes, onion, and bell pepper in a large stockpot. Cook over medium heat for about 1 hour, stirring occasionally, until the vegetables are very soft and the tomatoes have broken down.
- Using a slotted spoon, transfer the cooked tomato mixture to a blender, food processor, or use an immersion blender, leaving behind as much excess liquid as possible. Blend until completely smooth.
- Pour the blended tomato mixture through a fine-mesh sieve to remove seeds and any remaining bits of skin.
- For an even thicker ketchup and a shorter cooking time, pour the strained tomato puree into a cheesecloth-lined colander or a clean tea towel set over a bowl. Allow it to drain for about 15 minutes.
- Return the thickened tomato puree to a large saucepan or stockpot.
- Stir in the sugar, vinegar, salt, paprika, garlic powder, ground mustard, cinnamon, allspice, black pepper, and optional hot peppers.
- Bring the mixture to a gentle boil over medium heat, stirring occasionally.
- Reduce the heat and simmer uncovered, stirring frequently to prevent scorching, until the ketchup has reduced by about half and reaches the consistency of commercial ketchup. This typically takes 25–45 minutes, depending on how much liquid was removed during draining.
- Taste and adjust seasonings if desired.
- Prepare a boiling water canner according to the manufacturer's instructions.
- Wash jars and keep them hot in simmering water until ready to fill. Prepare lids and bands according to the manufacturer's directions.
- Ladle the hot ketchup into hot half-pint or pint jars, leaving ½ inch of headspace.
- Remove any air bubbles and adjust the headspace if needed.
- Wipe the jar rims clean with a damp cloth.
- Center the lids on the jars and apply the bands until fingertip tight.
- Place the jars into the boiling water canner, ensuring they are covered by at least 1 inch of water.
- Bring the water to a full rolling boil and process for 15 minutes, adjusting the processing time for your altitude.
- Turn off the heat, remove the canner lid, and let the jars rest in the canner for 5 minutes.
- Remove the jars and place them on a towel-lined counter. Let them cool undisturbed for 12–24 hours.
- After cooling, check the seals. The center of each lid should not flex when pressed. Remove the bands, label the jars, and store them in a cool, dark place for up to one year.
DIRECTIONS
Prepare the Tomatoes
Make the Ketchup
Refrigerator Storage
Allow the ketchup to cool completely. Transfer to airtight containers or jars and refrigerate for up to 3 weeks.
Water Bath Canning Instructions
Yield: Approximately 6–8 half-pint jars (depending on how much the ketchup is reduced).
Bring a large pot of water to a boil. Working in batches, dip the tomatoes into the boiling water for 30–60 seconds, or until the skins begin to split.
Immediately transfer the tomatoes to a bowl of ice water. Once cooled, slip off the skins, remove the cores, and chop the tomatoes.
MAKING (CANNING) KETCHUP FROM FRESH TOMATOES
Yield: 6-8 half pints
INGREDIENTS
- 4 Quarts tomatoes (approx. 24 large), washed, peeled, cored, and chopped
- 1 Cup onions, chopped
- 1/2 Cup sweet bell pepper, chopped
- 1 Cup granulated sugar
- 1 1/2 Cups vinegar (5% acidity—white or apple cider vinegar)
- 1 Tablespoon salt
- 1 Tablespoon paprika
- 1 Teaspoon dried garlic powder
- 1/2 Teaspoon ground mustard
- 1/2 Teaspoon ground cinnamon
- 1 Teaspoon celery powder
- 1/4 Teaspoon ground black pepper
- Optional – For a little kick, add jalapenos or other hot peppers
DIRECTIONS
Prepare the Tomatoes
- Wash the tomatoes thoroughly.
- Bring a large pot of water to a boil. Working in batches, dip the tomatoes into the boiling water for 30–60 seconds, or until the skins begin to split.
- Immediately transfer the tomatoes to a bowl of ice water. Once cooled, slip off the skins, remove the cores, and chop the tomatoes.
- Place the chopped tomatoes, onion, and bell pepper in a large stockpot. Cook over medium heat for about 1 hour, stirring occasionally, until the vegetables are very soft and the tomatoes have broken down.
- Using a slotted spoon, transfer the cooked tomato mixture to a blender, food processor, or use an immersion blender, leaving behind as much excess liquid as possible. Blend until completely smooth.
- Pour the blended tomato mixture through a fine-mesh sieve to remove seeds and any remaining bits of skin.
- For an even thicker ketchup and a shorter cooking time, pour the strained tomato puree into a cheesecloth-lined colander or a clean tea towel set over a bowl. Allow it to drain for about 15 minutes.
Make the Ketchup
- Return the thickened tomato puree to a large saucepan or stockpot.
- Stir in the sugar, vinegar, salt, paprika, garlic powder, ground mustard, cinnamon, allspice, black pepper, and optional hot peppers.
- Bring the mixture to a gentle boil over medium heat, stirring occasionally.
- Reduce the heat and simmer uncovered, stirring frequently to prevent scorching, until the ketchup has reduced by about half and reaches the consistency of commercial ketchup. This typically takes 25–45 minutes, depending on how much liquid was removed during draining.
- Taste and adjust seasonings if desired.
Refrigerator Storage
Allow the ketchup to cool completely. Transfer to airtight containers or jars and refrigerate for up to 3 weeks.
Water Bath Canning Instructions
- Prepare a boiling water canner according to the manufacturer's instructions.
- Wash jars and keep them hot in simmering water until ready to fill. Prepare lids and bands according to the manufacturer's directions.
- Ladle the hot ketchup into hot half-pint or pint jars, leaving ½ inch of headspace.
- Remove any air bubbles and adjust the headspace if needed.
- Wipe the jar rims clean with a damp cloth.
- Center the lids on the jars and apply the bands until fingertip tight.
- Place the jars into the boiling water canner, ensuring they are covered by at least 1 inch of water.
- Bring the water to a full rolling boil and process for 15 minutes, adjusting the processing time for your altitude.
- Turn off the heat, remove the canner lid, and let the jars rest in the canner for 5 minutes.
- Remove the jars and place them on a towel-lined counter. Let them cool undisturbed for 12–24 hours.
- After cooling, check the seals. The center of each lid should not flex when pressed. Remove the bands, label the jars, and store them in a cool, dark place for up to one year.
Yield: Approximately 6–8 half-pint jars (depending on how much the ketchup is reduced).