Making homemade ketchup is simple and a healthier alternative to store-bought versions without high fructose corn syrup. Follow this recipe to learn how to can your own delicious ketchup at home!
INGREDIENTS
- 15 lbs fresh or thawed frozen tomatoes, cored
- 1 ¾ cups chopped yellow onion
- 1 cup sugar
- 1 ¾ cups white vinegar (5% acidity)
- 2 ½ tbsp sea salt
- 1 ¾ tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- ⅛ tsp cayenne pepper
- ⅛ tsp celery seed
- ¼ tsp ground mustard
- ⅛ tsp ground cloves
- 1/16 tsp allspice
INSTRUCTIONS
- In a large pot, bring the tomatoes to a boil over medium-high heat.
- Reduce heat to medium-low and simmer for 30 minutes. Add the chopped onion and continue simmering for another 30 minutes.
- Pass the mixture through a food mill to remove seeds and skins, then return it to the pot.
- Add all remaining ingredients and bring to a boil over medium-high heat.
- Lower the heat to medium-low and simmer for 3-4 hours, stirring occasionally, until the ketchup reaches your desired thickness.
- Prepare a canning pot with hot water.
- Ladle the hot ketchup into sterilized pint-size jars, leaving ½ inch of headspace.
- Remove air bubbles, wipe the rims with white vinegar, and secure the lids and rings until fingertip-tight.
- Submerge the jars in the canning pot, ensuring they are fully covered with water.
- Bring to a boil and process for 15 minutes.
- Turn off the heat, remove the lid, and let the jars sit in the canner for 5-10 minutes.
- Carefully remove the jars and let them rest undisturbed for 24 hours. Remove the rings, clean the jars, and store them in a cool, dry place.
NOTES
- If using fresh tomatoes, the thickening process may take longer.
- Always use proper canning techniques to ensure food safety.
Enjoy your homemade ketchup with all your favorite meals!
