The BEST Homemade Ketchup Recipe - With Canning Instructions

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds sweetness with fewer calories.

apple cider vinegar

🥗Healthier: white vinegar

💰Cheaper: distilled vinegar

White vinegar is more commonly available.

allspice

🥗Healthier: cinnamon

💰Cheaper: mixed spices

Cinnamon can provide a similar warmth.

mustard powder

🥗Healthier: prepared mustard

💰Cheaper: turmeric

Turmeric is a more affordable option.

Gather 8 pounds of tomatoes, 1 red bell pepper, and 1 onion.

Dice the tomatoes, onion, and red bell pepper.

Place the diced tomatoes, onion, and red bell pepper into a pot.

Turn on the stove and bring the mixture to a boil.

Cook for about 30 minutes until everything is soft.

Run the mixture through a food mill to separate the pulp and juice from the skins and seeds.

In a new pot, combine the tomato pulp and juice with 2 cups of apple cider vinegar, 1 cup of maple syrup, and 1/4 cup of lemon juice.

Add 1 teaspoon of celery salt, 1 tablespoon of salt, and 1/4 teaspoon of cayenne pepper to the pot.

In a tea bag, combine 1 teaspoon of allspice, 1 teaspoon of cloves, 1 teaspoon of mustard seed, and a broken cinnamon stick, then add it to the pot.

Bring the mixture to a boil and let it cook down for 1 to 2 hours until thickened.

Prepare a water bath canner by filling it with water and heating it up.

Wash jars with warm soapy water and place them in the canner to keep warm.

Once the ketchup has thickened, remove the spice bag from the pot.

Ladle the ketchup into hot jars, filling them to a half-inch headspace.

Use a tool to remove air bubbles from the jars.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens