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Glass container of homemade ketchup

Homemade Ketchup

A simple homemade ketchup from my book: Modern Pressure Canning
Course Side Dish
Cuisine American


  • pressure cooker
  • stockpot
  • cloth juice bag
  • pint canning jars and lids


  • 13 lbs Tomatoes chopped
  • 3 onions chopped
  • 4 cups Cane sugar
  • 2 cups white or apple cider vinegar
  • 3 tsp salt
  • 1/2 tsp ground cloves
  • 1/2 tsp ground cinnamon
  • 1/2 tsp dry mustard
  • 1/2 tsp Red Pepper Flakes


  • In large stockpot, combine tomatoes and onons. Cook over medium heat, stirring often until onions are soft.
  • Transfer mixture to a cloth juice bag and hang to drain for 2 hours or until thickened to your liking.
  • Run the drained pulp through a food mill or use an immersion blender to smooth out any seeds and skins.
  • Return the smooth pulp mixture to the pot over medium high heat. Stir in sugar, vinegar, salt, cloves, cinnamon, mustard and red pepper flakes. Bring to a boil and boil for 10 minutes, stirring frequently.
  • Ladle hot ketchup into your jars, leaving 3/4 inch headspace if pressure canning, or fill to your preferred level if refrigerating.
  • If canning, remove air bubbles, wipe rims and seal jars hand-tight. If refrigerating, wipe rims and add lids.
  • If pressure canning, use USDA approved methods and pressure can for 15 minutes at 10 lbs pressure.
  • Ketchup can be frozen or used within 2 weeks if kept in the refrigerator.
Keyword condiment, homemade, Ketchup