🍅🥫 Homemade Ketchup (Canning Recipe) ❤️🌿

Prep Time	45 minutes
Active Cook Time	1 hour 45 minutes
Canning Processing Time	15 minutes (at sea level)
Total Time	~2 hours 45 minutes
Skill / Intensity Level	Medium (requires pureeing, slow reduction, and water bath canning)
Yield	Approx. 6 pint jars (12 cups / 96 tbsp)
Storage / Shelf Life	12 to 18 months unopened (pantry); 1 month opened (refrigerator)

Heat & Cooking Intensity Breakdown

Maintaining the right thermal intensity during each stage prevents burning the natural sugars and guarantees proper viscosity and microbial safety:

Initial Softening (Medium Heat — 300°F / 150°C): Gently sweats the vegetables and breaks down tomato pectin without scorching.
Simmering & Reduction (Low Heat — 200°F–210°F / 93°C–98°C): Slowly evaporates excess moisture over 60–90 minutes. High heat at this stage will scorch the bottom and create a bitter, burnt batch.
Spice Infusion (Low Heat — Bare Simmer): Keeps volatile aromatics intact while steeping spices wrapped in cheesecloth.
Water Bath Processing (Rolling Boil — 212°F / 100°C): Ensures complete heat penetration inside sealed pint jars to destroy potential pathogens.

Ingredients

The Tomato Base

24 lbs (11 kg) paste tomatoes (such as Roma, San Marzano, or Amish Paste), washed, cored, and quartered. (Note: Paste tomatoes have lower water content, yielding a thicker ketchup faster.)
2 medium yellow onions, finely chopped
1 large sweet bell pepper (red), cored, seeded, and chopped
2 cloves garlic, minced

The Liquid & Sweetener

1 ½ cups (360 ml) distilled white vinegar (5% acidity) — Do not reduce or sub with lower-acid vinegars, as this ensures canned safety.
1 cup (200g) granulated white sugar
½ cup (100g) packed dark brown sugar (adds molasses undertones)

The Seasoning & Spice Bag

1 tbsp kosher salt (or canning salt)
1 tsp ground cinnamon
1 tsp ground dry mustard
½ tsp whole cloves
½ tsp whole allspice berries
1 tsp celery seeds
1 small cinnamon stick (cracked)

Step-by-Step Instructions

1.Cook & Soften the Produce:Medium Heat — 20 minutes.

In a large, non-reactive stainless steel stockpot (at least 8–10 quarts), combine the quartered tomatoes, chopped onions, red bell pepper, and minced garlic. Cover and cook over medium heat for 20 minutes, stirring occasionally, until the tomatoes collapse and release their juices.

2.Puree & Strain for Smoothness:Prep Step — 15 minutes.

Pass the cooked tomato mixture through a food mill or fine-mesh sieve into a large clean bowl. Discard the seeds and skins. This creates a smooth puree essential for smooth ketchup texture.

3.Create the Spice Bag & Reduce:Low Heat — 60–90 minutes.

Place the whole cloves, allspice berries, celery seeds, and cinnamon stick in a square of cheesecloth; tie securely with kitchen twine. Return the tomato puree to the stockpot. Add the spice bag, ground cinnamon, dry mustard, salt, sugar, dark brown sugar, and distilled white vinegar. Bring to a boil over medium heat, then lower to a gentle simmer. Stir frequently to prevent scorching on the bottom. Reduce until the mixture reaches half its original volume.

4.Test for Viscosity (The Plate Test):Timing Check.

Spoon a small amount of hot ketchup onto a chilled plate. Let it sit for 1 minute. If liquid separates and forms a watery ring around the edge, continue simmering. It is ready for jars when it holds a clean mound without separating. Remove and discard the spice bag.

5.Prepare Water Bath Canner & Jars:Preparation.

While ketchup reduces, sanitize your pint or half-pint canning jars in hot water. Wash lids and bands in warm, soapy water. Fill your water bath canner halfway with water and heat to a simmer (around 180°F / 82°C).

6.Ladle Ketchup & Seal Jars:Assembly.

Ladle hot ketchup into warm jars, leaving ½-inch of headspace at the top. Run a clean bubble remover tool or silicone spatula along the inside edge to release trapped air bubbles. Wipe the jar rims clean with a wet paper towel. Place flat lids on top and screw the metal bands down until fingertip-tight.

7.Process in Water Bath Canner:Rolling Boil — 15 minutes.

Lower jars onto the rack in the water bath canner. Ensure water level covers the jar tops by at least 1–2 inches. Cover with lid and bring to a full rolling boil (212°F / 100°C). Process pint jars for 15 minutes (adjust for altitude: add 5 minutes for 1,001–3,000 ft, 10 minutes for 3,001–6,000 ft).

8.Cool, Check Seals & Store:Post-Processing — 24 hours.

Turn off heat, remove canner lid, and let jars stand in hot water for 5 minutes. Remove jars using a jar lifter and place on a towel-lined counter away from drafts. Allow them to cool undisturbed for 12–24 hours. You will hear a distinct pop as the vacuum seal forms. Check that the center of each lid is dished downward and does not flex when pressed.

Practical Preservation Notes & Tips

Safety Reminder: Never alter the amount of vinegar or switch to a vinegar with less than 5% acidity. Tomatoes are border-line acidic; lowering vinegar content raises pH levels, rendering water-bath canning unsafe.

Fixing Runny Ketchup: If your ketchup seems thin after processing, don’t worry. Natural pectins set as jars cool completely over 24 hours.
Storage: Store properly sealed jars in a cool, dark pantry for up to 18 months. Refrigerate opened jars and consume within 30 days.

Detailed Nutrition Facts

Servings per recipe: ~96 (based on 1 tablespoon per serving)

Nutrients	Value per Serving (1 tbsp / 17g)	% Daily Value*
Calories	18 kcal	—
Total Fat	0.1 g	0%
Saturated Fat	0.0 g	0%
Sodium	75 mg	3%
Total Carbohydrates	4.2 g	2%
Dietary Fiber	0.4 g	1%
Total Sugars	3.5 g	—
Added Sugars	2.5 g	5%
Protein	0.3 g	1%
Potassium	62 mg	2%
Vitamin C	2.2 mg	2%