Can Your Own Ketchup

| 9/4/2014 1:06:00 PM

Erin SheehanWe’ve make our own mustard, relish and pickles, but I’ve never tried making ketchup. Our bumper tomato crop this year made me decide to try canning ketchup for the first time. Most ketchup brands at the grocery store have high fructose corn syrup, which we try to avoid. I figured why not try to make my own and see if I can get away from the commercial varieties for good. As it turns out, making ketchup is pretty easy and I was blown away by how much I love the taste! It came out so well I wanted to just eat it right out of the pot. Here’s a simple recipe I modified from my Ball Canning Book. Let me know if you give it a try.


Home Canned Ketchup

12 pounds cored, peeled, pureed paste tomatoes
1  1/2 cups cider vinegar
3/4 cup white sugar
1 hot pepper (optional)
2 medium sized yellow onions
1  1/2 tablespoons celery seeds
2 teaspoons whole cloves
1 teaspoon whole allspice
1 broken cinnamon stick
2 tablespoons canning salt

Heat tomatoes, vinegar and sugar in a large stainless steel pot. While tomatoes are warming up, puree pepper and onions together in the food processor. Use some of the liquid from the tomatoes to make sure you get it really smooth. Add to tomato mixture and bring to a boil. Reduce heat to a simmer.

Tie up a piece of cheesecloth with the celery seeds, cloves, allspice and cinnamon stick inside. Hang off edge of pot with your tomatoes. Add salt.

Simmer until thickened. You want it as close to the consistency of commercial ketchup as possible. This can take as long as 4 to 5 hours. You will have to stir fairly frequently. Remove cheesecloth and spices and scrape it as clean as you can.

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