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Homemade Ketchup (Canning Recipe)

This homemade ketchup is rich, balanced, and tomato-forward, made with simple ingredients and preserved using a boiling water bath. Smooth passata or tomato sauce forms the base, while brown sugar, warm spices, and Worcestershire add depth and classic ketchup flavor.
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Prep Time 15 minutes
Cook Time 35 minutes
canning time 15 minutes
Course condiment, Side Dish, Snack
Cuisine American, Italian, Mediterranean

Ingredients
  

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

    Elevation
    Processing Time
    0–1,000 ft
    15 minutes
    1,001–6,000 ft
    20 minutes
    Above 6,000 ft
    25 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.
Keyword canning, homemade, sauce, tomato-based
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