Homemade Ketchup
Most of us grab ketchup at the store without thinking twice about it. But if you flip the bottle around and read the ingredient list, you’ll often see corn syrup, stabilizers, and vague ingredients like “natural flavors.”
Making ketchup at home lets you control exactly what goes into it. Instead of syrups and fillers, this version relies on tomatoes, vinegar, brown sugar, and a small blend of spices that build real flavor.
The result is a ketchup that’s bright, tomato-forward, and balanced with just the right mix of sweet and tangy. It’s perfect for fries, burgers, meatloaf, roasted potatoes, or anywhere you’d normally reach for a bottle of ketchup.
Designed for Safe Canning
This recipe is built specifically for canning so you can keep jars of homemade ketchup in the pantry.
Tomatoes, vinegar, brown sugar, and spices simmer together until thick and balanced, then the ketchup is blended smooth and preserved using a boiling water bath. The vinegar provides the acidity needed for safe preservation while also giving ketchup its familiar tang.
Canning a batch means you’ll have jars ready whenever you need them, with the flavor of homemade ketchup waiting in the pantry.
Why Passata Works So Well
Passata is simply tomatoes that have been cooked and strained until smooth, with the skins and seeds removed. It creates a clean, consistent tomato base that works beautifully for ketchup.
Using passata saves time because the tomatoes are already smooth, so you can focus on building flavor rather than cooking and straining whole tomatoes. It also gives a reliable texture that blends into a classic, silky ketchup.
If passata isn’t available, plain tomato sauce can be used instead. Just look for products that contain only tomatoes and salt, without added citric acid.
Homemade Ketchup (Canning Recipe)
Ingredients
- 2 tsp extra virgin olive oil
- 1 cup inely diced onion
- 4 cloves garlic, minced or ½ teaspoon garlic powder
- 3 tbsp tomato paste
- 2 24 oz jars passata or 3 (15 oz) cans plain tomato sauce
- 1½ cups apple cider vinegar (5% acidity, do not reduce)
- 1/2 cup packed brown sugar
- 2 tsp kosher salt
- 1 tsp white pepper
- 1/2 tsp allspice
- 1/2 tsp ground ginger
- 1/4 tsp cinnamon
- 1 tsp dried celery
- 2 tsp Worcestershire sauce
- Optional: pinch crushed red pepper
Instructions
Cook the onions
Heat olive oil in a large Dutch oven or heavy pot over medium heat.Add diced onion and cook until soft and translucent, about 3-4 minutes, stirring occasionally.If using fresh garlic, add and cook for about 30 seconds.Add the tomato paste
Stir in the tomato paste and cook for 1–2 minutes until slightly darkened and fragrant.Add remaining ingredients
Add passata or tomato sauce, apple cider vinegar, brown sugar, salt, white pepper, allspice, ginger, cinnamon, dried celery, Worcestershire sauce, and garlic powder if using.Stir well to combine.Simmer the ketchup
Bring the mixture to a gentle simmer.Cook uncovered for 25–40 minutes, stirring occasionally, until slightly thickened.Blend smooth
Use an immersion blender to blend the ketchup until completely smooth.If using a countertop blender, blend carefully in batches.Final reduction
Return the blended ketchup to a gentle simmer and cook another 5–10 minutes until the ketchup coats the back of a spoon.It should be slightly thinner than finished ketchup because it thickens as it cools.Taste and adjust seasoning if needed before filling jars.Prepare Jars
Wash jars, lids, and bands in hot soapy water.Keep jars hot until ready to fill.A small amount of vinegar can be swirled inside each jar and discarded to help remove any mineral residue before filling.Fill the Jars
Ladle hot ketchup into hot jars.Leave ½ inch headspace.Remove air bubbles with a clean utensil.Wipe jar rims with a damp cloth.Apply lids and screw bands fingertip tight.Water Bath Processing
Place jars in a boiling water bath with 1–2 inches of water covering the jars.Start timing once the water returns to a full rolling boil.Processing Time by Elevation
ElevationProcessing Time0–1,000 ft15 minutes1,001–6,000 ft20 minutesAbove 6,000 ft25 minutes- When processing is complete, turn off heat and allow jars to rest in the canner for 5 minutes, then remove and cool undisturbed for 12–24 hours.
Storage
Check seals before storing. The lid should not flex when pressed.Store sealed jars in a cool, dark pantry for up to 1 year.Refrigerate after opening.For best flavor, allow the ketchup to rest 1–2 weeks before using.