Skip to Content

Homemade Ketchup Recipe For Canning

Homemade ketchup for canning is one of those rare recipes that actually tastes better when made at home!

Ketchup is America’s favorite condiment when it comes to backyard BBQs and cook-outs.

That also happens to be when tomatoes are plentiful, so this homemade ketchup recipe uses fresh tomatoes!

Ketchup is a weakness of mine, especially, that I find myself craving at odd times.

woman holding a hot dog with homemade ketchup made from fresh tomatoes

I’m convinced my body is craving the licopene that is found in high concentrates in ketchup…or at least that’s what I tell myself.

History of homemade Ketchup

Ketchup has a long, interesting history. It began as a fish and seafood pickle that English settlers brought back to England from China in the 18th century.

Once in the UK, the fish was substituted for mushrooms, and the word “cat-sup” changed to mean any thin, brown, savory sauce.

Mushroom ketchup was used in the United States as early as 1770’s.

small white bowl with homemade ketchup

By the early 1800’s, tomato ketchup had grown in popularity, but recipes for Oyster Catsup, Tomato Catsup, Mushroom Catsup, and even Walnut Catsup can be found in my favorite historical cookbook, The Virginia Housewife.

Sugar wasn’t added to the original ketchup recipe until it began to be commercially produced and sold in markets.

It was added as a preservative, and gives us that sweet, tangy taste we know today.

How to Make Homemade Ketchup

This homemade ketchup recipe is delicious, painfully easy to make, and will stand up to the pickiest eaters in your household.

Simply throw together fresh tomatoes, vinegar, brown sugar, water, salt, onion powder and garlic powder into your Instantpot on slow cooking or a crockpot.

Cook on low for several hours. The longer you let it cook the more the flavors meld and develop. Give it all day if you’ve got time!

chunky homemade ketchup with fresh tomatoes

Blend in batches with a blender or with an emersion blender until smooth and put it back in the pot to reduce further.

Below I’ve added both the recipe for a single batch that will keep in the fridge for a week or a big batch for canning roughly 7 pints, depending on consistency.

To can your homemade ketchup, simply fill sterilized mason jars, affix lids and rings and process in a hot water bath for 15 minutes. It is high in acid so it can be water bath canned instead of pressure canned.

For more canning recipes check out:

Homemade Ketchup (Single Batch)

Prep Time: 10 minutes
Cook Time: 2 hours
Additional Time: 15 minutes
Total Time: 2 hours 25 minutes

Ingredients

  • 1/2 lb tomatoes, halved or quartered
  • 1/2 cup white vinegar
  • 2-3 Tbsp brown sugar
  • 1/4 cup water
  • 1 tsp salt
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder

Instructions

1. Throw all the ingredients into a crockpot and cook on low for several hours.

2. Blend thoroughly with an immersion blender if you have one, or run it through a food mill.

3. Return your ketchup to the crockpot and cook, uncovered, until it reaches the desired consistency.

Homemade Ketchup Recipe for Canning

Yield: 7 pints
Prep Time: 10 minutes
Cook Time: 2 seconds
Additional Time: 15 minutes
Total Time: 25 minutes 2 seconds

Ingredients

  • 24 lbs tomatoes, halved or quartered
  • 3 cups white vinegar
  • 1 1/2 cups brown sugar (or more depending on taste)
  • 1 1/2 cups water
  • 1/4 cup salt (adjust to taste)
  • 1 1/2 tsp onion powder (adjust to taste)
  • 1 1/2 tsp garlic powder (adjust to taste)

Instructions

  1. Add all of the ingredients to a crockpot and cook on low for several hours.
  2. Blend thoroughly with an immersion blender or run it through a food mill.
  3. Return your ketchup to the crockpot and cook on low, uncovered, until the desired consistency.
  4. Once the desired consistency, transfer your hot ketchup to sterilized mason jars. (This recipe makes roughly 7 pints).
  5. Remove air bubbles, affix lids and rings, and seal finger-tight.
  6. Process in a hot water bath for 15 minutes.
hand holding a pink apple for making apple cider vinegar (ACV)
60 Apple Cider Vinegar Recipes
← Read Last Post
Stout brownies
Dark Chocolate Stout Brownies (With Guinness)
Read Next Post →

Jackie Brock

Wednesday 23rd of August 2017

do you skin the tomatoes or remove the seeds?

Shawn

Tuesday 22nd of August 2017

Do you need to core, peel, and remove seeds from tomatoes for this recipe? Thanks!

Jennifer A

Wednesday 30th of March 2016

Oh, I love ketchup too. A little too much. Your recipe sounds awesome! I can't wait to start getting tomatoes out of the garden. I pinned, so when I get those tomatoes I can try this! Thanks for sharing on the Homestead Blog Hop!

Skip to Recipe