Canning Ketchup

2016 was my first year making ketchup.  I know everyone has their favorite recipe and not having made any before, I ran with this recipe from BHG special interest series; it is simple yet uber tasty.


  • 8 lbs of tomatoes
  • 1/2 cup chopped onion
  • 1/4 tsp cayenne pepper
  • 3/4 cup sugar
  • 1 cup white vinegar
  • 1 1/2″ stick cinnamon, broken
  • 1 1/2 tsp whole cloves
  • 1 tsp celery seeds
  • 1 tsp salt

Just wash, core and quarter tomatoes.  In a large pot, combine tomatoes, onion, and cayenne pepper; bring to a boil (stir often). Reduce heat, simmer (covered) for 15 minutes.

Press tomato mixture through a food mill, discarding seeds and skins.  Return mixture to the same pot and add sugar.  Reduce mixture by half, stirring occasionally.

Once halved, in a separate pan, combine vinegar, cinnamon, cloves, and celery seeds; bring to boiling and remove from heat.  Strain vinegar mixture and discard spices.  Add to tomatoes along with the salt and simmer, uncovered, until the mixture is the desired consistency.  Do not forget to stir!

Now you are ready to can this tastiness; ladle hot ketchup into hot, sterilized half-pint canning jars, leaving 1/2 inch headspace.  Wipe jar rims, adjust lids.

Process in a boiling water canner for 15 minutes.


This recipe is da bomb though my new favorite is tomato chutney; oh my!  I’ll share that recipe in another post.

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