The Best Homemade Ketchup Recipe - (2024)

Sick of buying ketchup at the store? Or maybe you just aren’t loving the store-bought kind, give this delicious homemade ketchup recipe a try. Homemade ketchup is so easy to make, and tastes amazing!

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The Best Homemade Ketchup Recipe - (1)

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How To Make Homemade Ketchup From Scratch

Contents hide

1 How To Make Homemade Ketchup From Scratch

1.1 What Is The Difference Between Ketchup And Catsup?

1.1.1 Who Invented Ketchup?

1.3 What You Need To Make Homemade Ketchup

1.4 Homemade Ketchup Recipe

1.4.1 Ingredients:

1.4.2 Directions:

1.5 How To Can Your Ketchup

1.6 To Steam Can Ketchup

1.7 How Long Does Homemade Ketchup Last

1.8 Canning And Preserving Videos:

Since we started making our own homemade ketchup from scratch we’ve stopped buying it at the store because it really can’t compare to homemade. Plus it’s so easy to make!

What Is The Difference Between Ketchup And Catsup?

Ketchup also called catsup arrived in recipes in the early 1800s as a delicious tomato-based condiment with vinegar and spices. Long story short the only difference is the name, they both are that thick tomato sauce we know and love here in the USA.

Who Invented Ketchup?

Ketchup was invented by Henry John Heinz, in 1876. Heinz invented ketchup by adapting a Chinese recipe for so-called Cat Sup, a thick sauce made from tomatoes, special seasoning, and starch.

Is Homemade Ketchup Better?

The debate for which one is better is best decided by you. Now I will be the first to admit that companies like Hunts or Heinz have created a delicious product, but now that I’ve had homemade ketchup? Not going back for anything. I love everything about our homemade ketchup recipe, and it’s so easy to adjust for those with allergies.

What You Need To Make Homemade Ketchup

To make this ketchup recipe you are going to need:

Homemade Ketchup Recipe

Now that you’ve got your supplies let’s get on to the recipe, to make this homemade ketchup recipe you’re going to need:

Ingredients:

6 oz Tomato Paste

1/2 Cup + 1/8 cup if you like it sweeter of Raw honey, regular (not high fructose Corn Syrup) Corn syrup

3 Tablespoons sugar

1/2 Cup white vinegar

1/4 Cup water

1 Teaspoon salt

1/4 Teaspoon onion powder

1/2 Teaspoons garlic powder

Directions:

Whisk ingredients together and bring your ketchup to a boil.

Reduce heat and simmer for 25 minutes.

Remove your ketchup from the heat and allow to cool covered with a lid. *if you were going to can it skip this step and go ahead and pour the ketchup into your canning jars.

Bottle your ketchup and refrigerate.

This recipe makes 1 pint of ketchup, or 2 1/2 pints.

How To Can Your Ketchup

  • Wash 2 half-pint Ball canning jars. Sterilize them with hot water and warm up the flat lids to seal them.

  • Fill up your canning pot with enough water to cover your ½ pint jars by 2”. Heat the water.

  • Heat the ketchup in your pan and ladle it into the hot jars leaving 1/2 inch head space.

  • Wipe the rims of your jars with a lint free cloth dipped in vinegar.

  • Place the flat lids and the rings on the jars tightening until just tight

  • Place the jars on the rack in a boiling water canner and process for 15 minutes.

  • Remove jars to several layers of towels on the counter to cool

  • Let the jars sit for 24 hours

  • Label and date the jars and store in a dry, cool, dark place.

To Steam Can Ketchup

Follow the directions of your steam canner.

Put water in your steam canner up to the bottom of the rack.

Start heating your canner.

Ladle hot ketchup into hot and sterile ½ pint canning jars

Wipe the jars rims with a lint free cloth dipped in vinegar.

Place the flad lids on the jars and follow with the rims.

Screw on the lids until just tight

Place jars on the rack in your canner and put on the lid.

Watch the dial readout until the canner gets to the level for your area.

Process for 15 minutes.

Turn off the heat and let sit for 10 minutes to cool.

Remove jars with a canning jar grabber to several layers of towels to cool. Allow to remain for 24 hours undisturbed. Label the jars with what it is and when it was canned.

If any jars did not process then place them in the refrigerator or reprocess with a new lid.

The Best Homemade Ketchup Recipe - (2)

How Long Does Homemade Ketchup Last

Homemade Ketchup will last about three weeks in your refrigerator, or you can make a big batch and can it for later. This is our favorite way to make ketchup so we don’t have to keep making it every few weeks.

Before you go check out these other preserving and canning recipes:

  • The Best Homemade Canned Spaghetti Sauce Recipe
  • Best Copycat Rotel Tomatoes and Chilies Recipe
  • How To Can Beef Stew For Beginners
  • 11 Must-Have Canning Supplies
  • The Best Homemade Ketchup Recipe
  • Reusable Canning Lids: Tattler Lids Review
  • Canning Green Beans
  • Canning Beef With A Pressure Canner
  • Canning Peaches
  • Canning Crushed Tomatoes
  • 7 Of The Best Preserving Pears Recipes
  • Pear Butter Recipe
  • Blueberry Preserves
  • Delicious Blackberry Preserves
  • Apple Orange Preserves
  • Cherry Pie Filling
  • Caramel Pear Pie Recipe
  • Food Preservation | 10 Best Ways Of Preserving Food At Home
  • Pickled Eggs Recipe
  • Zucchini Relish
  • Delicious Three Bean Salad
  • How To Make Sauerkraut
  • 6 Secrets To Making The Best Crisp Pickles
  • Homemade Dill Pickle Chips Recipe
  • The #1 Best Homemade Claussen Pickles Recipe You Are Here!
  • How To Grow A Kombucha Scoby
  • How To Make Kombucha Tea
  • How To Make Apple Cider Vinegar In 6 Easy Steps

Canning And Preserving Videos:

The Best Homemade Ketchup Recipe - (2024)

FAQs

What ingredient is very high in ketchup? ›

It's fairly high in sugar.

1 tablespoon of ketchup could contain 7% or more of your DV of sugar. If you love ketchup and have 4–5 Tablespoons with a single meal, you could consume 35% or more of the DV for sugar from the ketchup alone ( 1 ).

What are the secret spices in Heinz ketchup? ›

The tangy-sweet sauce contains vinegar, onions, garlic, some kind of sweetener, and seasonings like mustard powder, cumin, allspice and cinnamon. However, if you were to make a batch at home with those ingredients, your ketchup still probably wouldn't taste like the stuff you get at the diner.

How long will homemade ketchup last? ›

Pack and Store Your Homemade Ketchup

Ketchup will keep 3 weeks in the fridge or 6 months in the freezer. Ketchup can also be water bath canned using the hot pack method. Leave 1/4” headspace and process the 1/2 pint jars for 15 minutes.

What is the number one ketchup in the world? ›

Heinz Tomato Ketchup, available in a 900g bottle, is the world's no. 1 ketchup brand, now available in India. This ketchup is made from 100% natural tomatoes, ensuring a rich and thick consistency with no added preservatives or colors.

What is an unhealthy ingredient in ketchup? ›

Two ingredients of concern in ketchup are salt and sugar. Per tablespoon, ketchup contains 4 grams of sugar and 190 milligrams of sodium. Although 4 grams of sugar doesn't seem like a lot, much of it comes from added sugar, as opposed to the natural sugar found in tomatoes.

Is there a difference between ketchup and catsup? ›

As it turns out, they're the same thing!

Ketchup and catsup are both Westernized terms for a condiment that has origins in China: fish sauce. Ketchup as we know it today is a modernized version of fish sauce, which was made in port towns on the South China Sea with salted and fermented anchovies.

Why should ketchup not be refrigerated? ›

In addition, Sargent adds, to the preservative natures of the vinegar, salt, and sweeteners, “the acidity of the tomatoes prevent it from requiring refrigeration, but the flavor and texture will be better maintained if kept under refrigerated conditions.”

How do you increase the shelf life of ketchup? ›

Follow the “keep refrigerated after opening” instruction. Keep the cap or lid tightly closed after each use. Flies and bugs may leave their eggs or microbes on the exposed condiment. Use a clean spoon when scooping condiment from the jar.

Is homemade ketchup worth it? ›

I wouldn't tell you to make your own ketchup if I didn't think it was worth it. This ketchup recipe makes the most delicious ketchup that knocks the socks off anything you can buy at the store. I love that this recipe uses real ingredients and that we can control how sweet our ketchup turns out.

Why does ketchup taste better in a glass bottle? ›

Permeability is zero:

Since glass bottles do not affect the taste or smell of sauces and ketchup, their owners do not have to worry about this. Glas' material and shape are not affected by external temperatures, such as heat, as opposed to plastics, which can melt and affect product quality.

Why does ketchup from McDonald's taste different? ›

McDonald's ketchup consists of tomato concentrate from red ripe tomatoes, distilled vinegar, high fructose corn syrup, corn syrup, water, salt, and natural flavors. Heinz doesn't have the water, like McDonald's does, and Heinz contains onion powder and "spice," while McDonald's does not.

Why is ketchup so high? ›

Ingredient, labor and fuel prices all factor into the overall costs of consumer packaged goods companies, which make items like ketchup and buns. And some companies have also used inflation as cover to raise their own profits.

What is MSG in ketchup? ›

Monosodium glutamate (MSG) is a common flavor additive that has a reputation for being harmful to your health. While some people may be more sensitive to MSG than others, experts generally consider it safe, especially in smaller doses.

What is the main ingredient in ketchup? ›

Tomatoes, sweeteners, vinegar, salt, spices, flavorings, onion, and/or garlic are the primary ingredients in ketchup. Sweeteners are typically granulated cane sugar or beet sugar.

What chemicals are in ketchup? ›

In the case of ketchup, 95% of which is made of small molecules like water, vinegar (ethanoic acid) and salts [2], but ketchup is thixotropic because of the precise nature of that other 5%. Ketchup contains several types of large sugar molecules (polysaccharides) which make up the remaining 5% of its content [1].

References

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