Homemade Ketchup

or is it catsup?

Learn how to make homemade ketchup from canned tomatoes.
Avoid artificial ingredients.

Take a look at your store bought ketchup ingredients. High fructose corn syrup was the second ingredient on the brand I was using. That is when I decided to investigate canning my own homemade ketchup.

I tried several times before I came up with this recipe that finally met with the approval of my crew.

Ketchup can be processed safely in a Water Bath Canner

This makes about 3 pints which is a small batch. It can be processed or just refill your ketchup bottle and store in the fridge.

If you like it, double it the next time. That way you can process 6 pints. I don't like running a half full canner. Seems so inefficient.


Gather your canning supplies

  • 4 quarts tomato puree.
  • 1 cup chopped onion
  • 1 cup chopped sweet pepper
  • 1 1/2 cups vinegar
  • 1 T celery salt
  • 1/4 tsp ground allspice
  • 1 stick cinnamon
  • 3/4 cup sugar
Start by preparing jars, and get water in your canner heating.
(see Water Bath Canning for full directions)


Combine 1 quart tomatoes, onion, sweet pepper. Simmer until vegetables are soft.

Press all tomatoes and tomatoes with onion and sweet pepper through a food mill to remove seeds and/or skins.

Bring to a boil in a stock pot. Boil rapidly until thickened, stirring often. It will reduce quantity by half. This may take an hour or so.

Add vinegar, salt, sugar and other seasonings. Add cinnamon stick.

Place sauce in a slow cooker on high with the cover removed. Cook until thickened to your desired consistency. Again stirring often. This may take another hour or even several hours.

Remove cinnamon stick.

You can then put into a jar and refrigerate for use or you may process in pint jars. I saved my last ketchup bottle from the store and refill it from this recipe.

If you want to process for storage on the shelf use the following directions.

Pour hot ketchup into hot jars leaving 1/4 inch head space.

Remove air bubbles with a plastic knife or other small tool. I like to use an orange peeler. Wipe rims clean and process according to water bath canning directions.


pints- process for 10 minutes

Altitude Adjustments for Boiling Water Bath Canner
Altitude in Feet Increase processing time
1001-3000 5 minutes
3001-6000 10 minutes
6001-8000 15 minutes
8001-10,000 20 minutes

Pickle and Condiment Recipes

Dilly Beans
Pickled Carrots
Pickled Beets
Pickled Green Tomatoes
Pickled Peppers
Pickled Peppers Rings
Sweet Pickle Relish
Bread and Butter Pickles
Homemade Ketchup
Pickling Spice Recipe Simple Pickled Eggs Recipe

From Homemade Ketchup back to Pickle Recipes

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Canning Books by Sharon

I have attempted to share safe preserving methods. However, I make no promises. You alone are responsible for your health. Be aware of current safety recommendations.
See my Full Disclaimer here.