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Jump to RecipeIf you’ve ever found yourself with more tomatoes than you know what to do with, homemade ketchup is a perfect way to put them to good use. Not only does it taste way better than anything from the store, but when you can it in a water bath canner, you’ll have a shelf-stable stash that lasts all year.
Homemade ketchup is easier than you might think. The acidity from the tomatoes (plus a little vinegar) makes it safe for water bath canning, and once you’ve sealed those jars, you’ve got a homemade condiment ready whenever you need it. No weird preservatives, no excess sugar—just real, rich tomato flavor.
Let’s walk through the process step by step, from simmering your ketchup down, the recipe will be next, to that perfect consistency to sealing it up for long-term storage.
Water bath canning ketchup is a straightforward process, but it does require careful attention to acidity and processing times to ensure a safe, shelf-stable product. Here’s how to do it:
What You’ll Need:
• Prepared ketchup (fully cooked and hot). Recipe is listed below.
• Mason jars (pint or half-pint) with new lids and rings
• Water bath canner (or a large pot with a rack)
• Jar lifter & canning funnel
• Clean cloths
Step-by-Step Instructions:
1. Prep Your Jars & Canner
• Wash jars, lids, and rings in hot, soapy water. Rinse well.
• Keep the jars hot by placing them in a pot of simmering water or in the dishwasher on a heated cycle.
• Fill your water bath canner halfway with water and bring it to a simmer while you prepare the ketchup.
2. Fill the Jars
• Using a funnel, ladle the hot ketchup into the hot jars, leaving 1/2-inch headspace.
• Run a bubble remover or knife along the inside of the jar to release any trapped air.
• Wipe the rims with a clean, damp cloth to remove any residue.
• Place the lids on the jars and screw the rings on finger-tight (not too tight—air needs to escape during processing).
3. Process in the Water Bath
• Place jars into the canner using a jar lifter, ensuring they are fully submerged with at least 1-2 inches of water above the lids.
• Bring the water to a rolling boil, then start the processing time:
• Pints and half-pints: 15 minutes (adjust for altitude if needed—add 5 minutes for 1,000-3,000 feet, 10 minutes for 3,001-6,000 feet, etc.).
• Once time is up, turn off the heat and let jars sit in the water for 5 minutes before removing.
4. Cool & Store Your Homemade Ketchup
• Carefully lift jars out and place them on a towel-lined countertop.
• Let them cool undisturbed for 12-24 hours.
• Check seals: The lids should be concave and not pop when pressed.
• Store sealed jars in a cool, dark place for up to one year. Any unsealed jars should go in the fridge and be used within a few weeks.
And that’s it! You’ve now got homemade, shelf-stable ketchup ready for burgers, fries, and everything in between.
Homemade Canned Ketchup
Course: homemaking32
minutes4
hoursA delicious homemade canned ketchup, perfect to use up all of those garden tomatoes.
Ingredients
5 lbs fresh or frozen and thawed tomatoes – cored and seeded
1 onion
3 cloves of fresh garlic
1/3 – 1/2 cup granulated sugar
3/4 cup white vinegar
3/4 tbsp salt
1/2 tsp cinnamon
1/2 tsp paprika
1/4 tsp celery seed
1/4 tsp cloves
1/8 tsp ground mustard
1/8 cayenne pepper powder
1/8 black pepper
Directions
- Remove cores and seeds from tomatoes. You’ll need 5lbs after removing.
- Place tomatoes in large pot, add onion and garlic. Simmer for 1-2 hours stirring occasionally.
- Drain as much liquid as possible. Place the tomatoes, onion & garlic in a high speed blender until smooth as possible.
- This step is optional, but I find it gives the perfect smooth ketchup texture. Pour the blended mixture through a mesh strainer over a pot. Use a spatula to push the mixture through.
- Add the remaining ingredients to the pot and bring to a boil for a few minutes.
- After a few minutes, reduce to a simmer and stir occasionally for 2-3 hours, or until the desired thickness is reached.
- Return the ketchup to the blender and give the mixture a final blend to ensure maximum smoothness.
- Pour into half-pint or pint jars, wiping the rim with vinegar.
- Place lids and rings on finger tight.
- Process in a boiling water bath for 15 minutes. See note to adjust for altitude.
Notes
- Pints and half-pints: 15 minutes (adjust for altitude if needed—add 5 minutes for 1,000-3,000 feet, 10 minutes for 3,001-6,000 feet, etc.).
