I love making homemade ketchup because it brings out the best of ripe, juicy tomatoes while allowing full control over flavors and ingredients. There’s something incredibly satisfying about canning your own ketchup, knowing it’s free from artificial preservatives and packed with natural goodness. Whether you’re a fan of classic condiments or looking to elevate your homemade meals, this recipe is a must-try!
Why Make Homemade Ketchup?
Store-bought ketchup is convenient, but nothing beats the taste of a homemade version. When you make it yourself, you can adjust the flavors, control the sweetness, and even add your favorite spices. Plus, using fresh, ripe tomatoes gives it a depth of flavor that you just can’t get from a bottle.
Not only is homemade ketchup delicious, but it’s also a great way to preserve an abundance of fresh tomatoes. With a few simple steps and some basic canning techniques, you can enjoy the rich, tangy taste of homemade ketchup all year round.
A Simple Yet Flavorful Recipe
This recipe focuses on simple, fresh ingredients that come together to create a well-balanced ketchup. The combination of ripe tomatoes, onions, and bell peppers gives it a natural sweetness and depth of flavor. Once blended and simmered to perfection, this ketchup becomes thick, rich, and bursting with fresh tomato goodness
Ingredients
To make this flavorful homemade canned ketchup, you’ll need a few simple, fresh ingredients that work together to create the perfect balance of sweetness, tang, and depth.
Main Ingredients
- 12 lbs ripe tomatoes, cored and chopped 🍅 – The star of the recipe! Use fresh, ripe tomatoes like Roma or San Marzano for the best flavor and texture.
- 2 cups chopped onions 🧅 – Adds a slight sweetness and depth to the ketchup. Yellow onions work best, but white or red onions can also be used.
- 1 cup chopped bell peppers (red or green) 🫑 – Brings a subtle sweetness and enhances the overall flavor of the ketchup.
How to Make Homemade Canned Ketchup
Making homemade ketchup is a simple but rewarding process. The key is to cook the ingredients down slowly, allowing the flavors to develop and deepen. Here’s how to do it step by step:
Step 1: Prepare the Vegetables
Wash and core the tomatoes, then chop them into smaller pieces. Chop the onions and bell peppers as well. The smaller the pieces, the faster they will cook down.
Step 2: Cook the Mixture
Place all the chopped tomatoes, onions, and bell peppers into a large pot. Set the heat to medium and cook the mixture, stirring occasionally. Let it simmer until the vegetables are soft and break down, which usually takes about 30–40 minutes.
Step 3: Blend Until Smooth
Once the vegetables are fully softened, remove the pot from the heat and allow the mixture to cool slightly. Using an immersion blender, blend the mixture until smooth. If you don’t have an immersion blender, you can transfer the mixture in batches to a regular blender and process until silky.
Step 4: Simmer to Thicken
Return the blended mixture to the pot and set it over low heat. Let it simmer, stirring occasionally, until the ketchup thickens to your desired consistency. This process can take anywhere from 1 to 2 hours, depending on how thick you want your ketchup. Keep an eye on it and stir frequently to prevent burning.
Step 5: Prepare the Jars for Canning
While the ketchup is simmering, sterilize your canning jars. Wash them thoroughly with hot, soapy water, then place them in boiling water for a few minutes to sanitize. Prepare the lids and bands as well.
Step 6: Fill the Jars
Once the ketchup has reached the perfect consistency, carefully ladle the hot mixture into the sterilized jars. Leave about ½-inch headspace at the top to allow for proper sealing. Wipe the rims clean to ensure a good seal, then place the lids on and tighten the bands until they are fingertip tight.
Step 7: Process the Jars in a Water Bath
To ensure a safe and shelf-stable product, process the filled jars in a boiling water canner. Submerge the jars in boiling water, making sure they are covered by at least 1 inch of water. Process the jars for 15–20 minutes, adjusting for altitude if needed.
Step 8: Cool and Store
After processing, carefully remove the jars from the canner and let them cool on a towel-lined surface. As they cool, you should hear the lids pop, indicating a successful seal. Once completely cool, check the seals by pressing down on the lids—if they don’t flex, the jars are sealed properly
How Long to Cook Homemade Ketchup
Cooking time plays a crucial role in achieving the perfect ketchup consistency. Since homemade ketchup doesn’t contain artificial thickeners, it relies on slow simmering to reduce excess moisture and concentrate the flavors. Here’s a general breakdown of cooking times:
- Softening the vegetables: 30–40 minutes
- Blending and returning to the pot: 5–10 minutes
- Simmering to thicken: 1–2 hours
The total cooking time may vary depending on the water content of your tomatoes. The key is to let the mixture cook down until it reaches a thick, smooth consistency. Stir occasionally to prevent sticking, and adjust the heat if needed.
How to Store Leftover Ketchup
If you’re not canning the ketchup, or if you have some leftover after opening a jar, here are the best ways to store it:
Refrigerator Storage
- Once opened, store the ketchup in an airtight container or a sealed jar.
- Keep it refrigerated and use it within 3–4 weeks for the best flavor and freshness.
Freezer Storage
- For longer storage, freeze the ketchup in small portions.
- Use freezer-safe containers or silicone ice cube trays to freeze individual servings.
- When ready to use, thaw in the refrigerator overnight.
Shelf-Stable Canned Ketchup
- Properly processed canned ketchup can be stored in a cool, dark place for up to 1 year.
- Always check the seal before using. If the lid flexes when pressed, the jar is not properly sealed and should be refrigerated immediately.
Tips for the Best Homemade Ketchup
To make sure your ketchup turns out flavorful, thick, and delicious, keep these tips in mind:
✅ Choose the Right Tomatoes – Roma, San Marzano, or other paste tomatoes work best because they have a lower water content and richer flavor.
✅ Cook Low and Slow – Simmering on low heat ensures a thick texture without burning the bottom of the pot.
✅ Adjust the Consistency – If your ketchup is too thick, add a small amount of water. If it’s too thin, continue simmering until it reduces.
✅ Strain for Extra Smoothness – For a velvety texture, pass the ketchup through a fine-mesh sieve after blending.
✅ Sterilize Jars Properly – Always use clean, sterilized jars to prevent contamination and ensure long-term storage.
✅ Check the Seal – Before storing, make sure all jars are properly sealed by pressing on the lids. A tight seal means your ketchup is safe for long-term storage.
Ways to Use Homemade Ketchup
Homemade ketchup is incredibly versatile! Here are some delicious ways to use it:
- Classic Condiment: Perfect for fries, burgers, hot dogs, and sandwiches.
- BBQ Sauce Base: Mix with spices and vinegar for a homemade BBQ sauce.
- Marinades & Glazes: Use as a base for meat marinades and glazes.
- Dips & Dressings: Blend with mayo or mustard for a flavorful dipping sauce.
- Pizza & Pasta Sauce: A quick alternative to tomato sauce in a pinch
Homemade Canned Ketchup: A Flavorful Classic for Your Pantry
- Total Time: 2h30
- Yield: 6–8 pint jars 1x
Description
This Homemade Canned Ketchup is a flavorful and preservative-free alternative to store-bought varieties. Made with ripe tomatoes, onions, and bell peppers, it’s thick, rich, and perfect for burgers, fries, and sandwiches. Canning ensures you can enjoy fresh ketchup all year long!
Ingredients
- 12 lbs ripe tomatoes, cored and chopped 🍅
- 2 cups chopped onions 🧅
- 1 cup chopped bell peppers (red or green) 🫑
Instructions
1️⃣ In a large pot, combine the chopped tomatoes, onions, and bell peppers.
2️⃣ Cook the mixture over medium heat, stirring occasionally, until the vegetables soften (about 30–40 minutes).
3️⃣ Remove from heat and let cool slightly, then use an immersion blender (or regular blender) to puree the mixture until smooth.
4️⃣ Return the pureed mixture to the pot and simmer over low heat, stirring frequently, until thickened (1–2 hours).
5️⃣ While the ketchup simmers, sterilize canning jars by boiling them in hot water for a few minutes.
6️⃣ Ladle the hot ketchup into the sterilized jars, leaving ½-inch headspace at the top.
7️⃣ Wipe the rims clean, place the lids on, and screw the bands fingertip tight.
8️⃣ Process the jars in a boiling water canner for 15–20 minutes (adjust for altitude if necessary).
9️⃣ Carefully remove jars and let them cool completely. Check the seals before storing.
🔟 Store sealed jars in a cool, dark place for up to 1 year
Notes
✅ For a smoother texture, strain the ketchup through a fine-mesh sieve before canning.
✅ Adjust sweetness by adding honey, maple syrup, or brown sugar to taste.
✅ Add spices like garlic powder, paprika, or cinnamon for extra flavor.
✅ Once opened, refrigerate and use within 3–4 weeks.
- Prep Time: 30 minutes
- Cook Time: 2 hours
Frequently Asked Questions
1️⃣ Can I add spices or sweeteners to customize the flavor?
Yes! Homemade ketchup is highly customizable. You can add spices like garlic powder, paprika, cinnamon, or cloves for extra depth. If you prefer a sweeter ketchup, consider adding a bit of honey, maple syrup, or brown sugar during the simmering process. For a spicier kick, try incorporating red pepper flakes or cayenne pepper.
2️⃣ How do I make my homemade ketchup smoother?
For an ultra-smooth consistency, you can strain the ketchup after blending. Use a fine-mesh sieve or food mill to remove any remaining skins or seeds. This extra step ensures a velvety texture, similar to store-bought ketchup.
3️⃣ Why is my ketchup too thin? How can I thicken it?
Homemade ketchup naturally thickens through slow simmering. If your ketchup is too thin, continue cooking it over low heat, stirring frequently, until it reaches your desired consistency. If you’re short on time, you can also add a small amount of tomato paste to speed up the process.
4️⃣ How long does homemade canned ketchup last?
Properly canned ketchup can last up to 1 year in a cool, dark place. Once opened, store it in the refrigerator and consume it within 3–4 weeks. Always check the seal before using canned ketchup—if the lid flexes, refrigerate immediately and use within a few days