You Won’t Believe How Easy Homemade Canned Ketchup Can Be

So, there I was, standing in my tiny kitchen months ago, spatula in one hand and an old wooden spoon that should probably be retired in the other, splatters of tomato all over my favorite T-shirt (RIP), trying to recreate the ketchup my Aunt Ruth used to make every late summer. My mom still teases me—she says I turn my kitchen into “the saucy zone” whenever it’s ketchup day. Anyway, the recipe below is what finally stuck after I experimented (and, okay, maybe set off the smoke alarm once or twice). It’s not like store-bought ketchup—it’s better, richer, with a tang that practically sings.

Why This Homemade Version Is a Hit at My Place

I make this whenever tomato season is in full swing—because, honestly, the flavor just plain knocks your socks off (and yes, my kids actually eat their veggies just to have more ketchup). My family goes wild for it at BBQs, probably because it tastes like actual tomatoes rather than something that’s been sitting on a shelf since before my last birthday. I’ll admit, I used to dread peeling tomatoes (who doesn’t?), but with a bit of music blasting and maybe a little help from Netflix playing in the background, the process goes surprisingly quickly. Occasionally, things go wrong—a batch was more “tomato soup” than “ketchup”—but hey, I’ve learned to just laugh and keep it moving. And if you’re a ketchup snob (guilty), this recipe actually tastes…well, like ketchup dreams are made of. Does that make sense? It does to me.

Gather These Ingredients… But Sub Them If You Want

12 cups chopped ripe tomatoes (about 4 lbs; sometimes I blend in a tin of good quality San Marzanos if my garden haul’s a bit sad)
2 cups chopped onions (yellow or sweet—red works fine, too, if that’s what you’ve got)
1.5 cups apple cider vinegar (white vinegar is okay if that’s what’s in the cupboard)
3/4 cup brown sugar (white sugar works, but it’s a little less rich)
1/4 cup tomato paste (honestly, I sometimes skip this if my tomatoes are already really thick, but Grandma swore by adding it)
2 tsp salt (use kosher if you have it; but let’s be real…any salt works)
1 tsp garlic powder (fresh minced garlic—a clove or two—if I’m feeling fancy)
1 tsp ground allspice (or a pinch more clove if you like it sharper)
1/2 tsp ground cloves (totally skip if you’re not a fan—but trust me, a little goes a long way)
1/4 tsp black pepper
Optional: pinch of cayenne, smoked paprika, or celery seed (spice it up however you like, I won’t call the food police)

The (Not-So-Perfect) Step-by-Step

Get those tomatoes started: Toss chopped tomatoes and onions into your biggest heavy-bottomed pot—really cram them in. Bring to a gentle boil and cook, uncovered, for about 40 minutes. Stir often or you’ll be scraping burnt bits later (I’ve learned the hard way).
Music break, then blend: Let the mixture cool a bit. Now, either use a food mill (the old-fashioned way—thanks, Aunt Ruth) or just blitz it in batches in your blender or with an immersion blender until it’s nice and smooth. Actually, one time I skipped this and the ketchup was way too chunky… so, yeah, don’t skip this step unless you like it rustic.
Back to the heat: Return the blended mix to your pot. Add in all the other ingredients—vinegar, sugar, spices, paste, the whole nine yards. Give it a big stir.
Simmer & Stir: Simmer uncovered for about 1.5 to 2 hours, stirring more often as it thickens. (This is where I sneak a “very scientific” taste test every 20 minutes or so). Don’t worry if it looks a bit weird at first—it always does. Keep going until it’s thick…like, drips slowly off the spoon but isn’t goopy.
Final blitz (optional): If you like super-smooth ketchup, hit it with the stick blender again. I skip this if I’m feeling lazy.
Can it!: Pour hot ketchup into sterilized jars (use the oven or dishwasher—I’ve done both, one time even just poured boiling water over the jars which, uh, kinda worked), wipe the rims, seal ’em up with new lids, and process in a boiling water bath for 15 minutes. I use this step-by-step guide from Ball for water-bath canning if you need more details.
Cool off & check seals: Let jars cool. If the lids don’t pop down, either refrigerate and use first, or try again with a new lid. It happens to the best of us!

Things I’ve Learned That Make a Difference

Patience wins—rush the simmering and you’ll end up with runny ketchup (ask me how I know…)
If you use super juicy tomatoes, you might want to simmer for a bit longer—like, open a book and hang out. Or, just eat thinner ketchup; no one’s judging.
Sneak in a handful of chopped roasted red peppers if you want a twist. They make it less traditional, but, oh boy—flavor bomb!

How I’ve Tweaked It (And a Mishap…)

Once, I added smoked paprika because I was craving something BBQ-ish. It was a win—super smoky.
I tried brown butter once (why? I dunno), but nope, did NOT work. Avoid that unless you like your ketchup tasting like cookies (in a bad way).
Reducing the sugar by half works, but it’s more like tomato paste. My brother likes it healthier, but I’d rather have it a teensy bit sweet.

What You’ll Need (But There’s a Hack…)

Big heavy-bottomed stock pot (if you only have a regular saucepan, just do it in batches—I won’t judge)
Blender or food mill—I once used just a potato masher, and yes, it was messy, but it did the trick in a pinch
Long-handled wooden spoon for stirring (I often use it as a drumstick, too)
Sterilized canning jars and lids—here’s what I reference for prepping jars
Large ladle, funnel (makes it less messy, but if you tape some parchment into a cone, that’s fine too)

How to Store It (If It Lasts That Long…)

These jars keep in the pantry for up to a year—probably longer if you trust your canning game, but officially, stick to a year. Once opened, refrigerate and eat it within a couple weeks (though honestly, in my house it never lasts more than a day! We put it on absolutely everything—yes, even eggs, which drives my husband nuts).

Have Some with…

If I’m totally honest, my favorite is just a buttery grilled cheese and a dollop of this ketchup for dipping (childhood memories, you know?). But lately, we’ve started serving it at family BBQs with crispy sweet potato fries, and it’s always a hit. My neighbor even puts it on homemade meat pies—apparently, that’s a thing? Go wild. No rules here.

A Few Pro Tips—I Messed These Up So You Don’t Have To

I once tried cranking the heat to speed up the simmer—big mistake, it scorched. Slow and steady is the name of the game here.
Don’t overfill the jars; give a bit of space for a good seal. I learned this after having one pop open in the pantry (ugh, cleaning ketchup off the wall is NOT fun).
Taste as you go. One batch tasted way too much like cloves. I added more tomato paste and let it cook longer, and it was salvageable. Whew.

Questions People Actually Ask Me

“Can I use canned tomatoes instead of fresh?”—Yep, I’ve done it. Actually, it smooths out faster, though the flavor is a bit less bright. Maybe add a splash more vinegar?
“How spicy can I make it?”—Go nuts! Add chipotle, fresh jalapeño, or even a slug of your favorite hot sauce. Just remember the kiddos (unless they like it wild, I guess).
“What if the ketchup is too runny?”—Let it simmer longer, or, on second thought, just call it gourmet tomato sauce and put it on pasta. Problem solved.
“Do I need super expensive jars?”—Not at all. Honestly, I’ve reused old jam jars in a pinch—just use new lids to make sure you get a proper seal.
“How long does it take?”—All in, it’s about 3 hours if you’re relaxed about it. Can you do it faster? Probably, but I wouldn’t recommend the rush.

Oh, and a quick digression—I once tried making this with yellow tomatoes just for a laugh (and because that’s what I had), and you know what? It looked like mustard but tasted completely delicious. The neighbors were a bit confused, though! Try what you like. That’s half the fun.

If you want more ideas or legit canning safety stuff (I don’t pretend to know it all), Healthy Canning has loads of tips I’ve used before.