Ketchup, also known as catsup, is a widely popular tomato-based condiment in American cuisine, primarily used as a sauce or dip. The key ingredients typically found in commercially produced ketchups like Heinz include tomato concentrate (derived from red ripe tomatoes), vinegar, various sweeteners (such as corn syrup), salt, a blend of spices, onion powder, and natural flavorings. While some quick recipes use a tomato paste base, our recipe focuses on creating a rich tomato concentrate from fresh, ripe garden tomatoes, carefully boiled down for intense flavor. We also proudly omit corn syrup. This canned ketchup recipe is a personal favorite because it allows me to enjoy the vibrant taste of summer tomatoes year-round, preserved at their peak freshness!

To create this authentic homemade ketchup that captures the essence of Heinz, you’ll need the following real ingredients:

• Ripe Tomatoes: Approximately 1/2 bushel, or about 22 pounds, of fresh, raw, ripe tomatoes.
• Vinegar: White distilled vinegar is crucial for providing ketchup’s characteristic tart and tangy flavor.
• Sugar: Our recipe typically uses 2 cups of white granulated sugar and 1 cup of brown sugar. You can experiment with variations, such as the traditional Mennonite approach of 2 cups of honey and 1 cup of brown sugar.
• Salt: Essential for seasoning and flavor balance.
• Onion Powder: Adds a foundational aromatic flavor.
• Cinnamon: A distinct and surprising spice that contributes significantly to the unique Heinz flavor profile.
• Ground Cloves: Another key spice for that signature ketchup taste.
• Allspice: Provides a warm, complex note, rounding out the spice blend.
• Cayenne Pepper: Used in a small amount, it adds depth without making the ketchup noticeably spicy or hot.
• Tomato Paste: Helps achieve a thicker, more concentrated tomato base.
• Thermflo: A canning thickener similar to cook-type Clearjel. Unlike cornstarch, it doesn’t leave an aftertaste and is stable for canning. It’s often found in Mennonite stores or can be purchased online.

This homemade ketchup recipe is designed for preservation through canning, ensuring a significantly longer shelf life. Once a jar of homemade canned ketchup is opened, it should be refrigerated. In my experience, it can last for several months in the refrigerator without issue.

Canned Shelf-Life: If properly sealed and stored in a cool, dark place, canned ketchup can maintain its quality for years.

Storing Opened Ketchup: For convenience, transfer your opened ketchup into a squeezable plastic bottle. Keep it refrigerated for up to 3 months. Always ensure no water gets into the ketchup and avoid leaving it out at room temperature overnight.

For the most current and authoritative food preservation guidelines on canning tomatoes and ketchup, always refer to reputable sources such as the National Center for Home Food Preservation (NCHFP). You can find valuable information in their “Preparing and Canning Tomatoes” article.

Thermflo is a modified food starch, very similar in appearance and function to cook-type Clearjel. Both are white powders, resembling cornstarch. However, it’s crucial not to substitute cornstarch for Thermflo or Clearjel in canning recipes. While cornstarch can thicken, it tends to break down under the high heat of canning and can leave an undesirable aftertaste, making it unsuitable for safely preserving foods. Thermflo and Clearjel are specifically formulated to withstand canning temperatures and maintain their thickening properties and smooth texture.

I typically purchase Clearjel or Thermflo from local Mennonite bakeries or specialty stores. You can also readily find Thermflo available for purchase on Amazon, making it accessible for home canners.

Yes, absolutely! The original recipe from the Mennonite lady called for 2 cups of honey and 1 cup of brown sugar. I’m keen to try the honey variation myself, as she achieved excellent results. When opting for honey, select a mild variety like clover honey, as stronger honeys can significantly alter the flavor profile. If you’re using raw, unprocessed honey from a local source, which can be more potent, consider reducing the amount by about 1/4 cup to avoid overpowering the ketchup’s other flavors.

In canning, “hot packing” refers to the method of filling jars with food that has been heated to a specific temperature, typically simmering or boiling, before being processed in a water bath canner. This contrasts with “cold packing,” where raw or cold food is placed into jars. Hot packing helps to remove air from the food, shrink it slightly, and ensure a better vacuum seal during processing. For sauces like ketchup, which are cooked down, hot packing is the standard and recommended method.

Properly preparing your canning jars is crucial for safety and successful sealing. The main goal of sterilizing jars is to ensure they are hot when filled with hot food, preventing thermal shock that could cause them to crack, and to ensure they are clean. Here are a few common methods:

• Dishwasher Method: Running jars through a hot wash cycle in your dishwasher immediately before canning is an efficient way to both clean and heat them.
• Hot Tap Water Method: My preferred method involves washing or thoroughly rinsing jars with very hot tap water, then placing them upside down on clean towels to drain. They don’t need to be completely dry to be hot packed.
• Oven Method: Placing clean jars on a sheet pan and heating them in the oven is another effective way to get them hot before filling.

With the right equipment and a little knowledge, canning becomes a straightforward and enjoyable task! Here’s what you’ll typically need for canning ketchup:

• Mason Jars: 8-9 quart-sized Mason jars with corresponding new rings and lids are a good starting point. Smaller pint jars can yield more individual servings.
• Jar Lifter and Funnel: These are indispensable tools for safely transferring hot jars and pouring hot liquid without spills.
• Oven Mittens or a thick kitchen towel for handling hot items.
• Large Stockpot (42-quart): Essential for the water bath canning process. (I own and highly recommend this exact one!)
• Cooking Stockpot (24-quart): Ideal for cooking down large batches of tomato sauce and other condiments.
• Food Mill or Hand Blender: For achieving a smooth, consistent tomato base, free of skins and seeds.

When buying produce in bulk, a “bushel” is a common unit of measurement. A half bushel of tomatoes is generally equivalent to about 22 pounds. If you’ve ever purchased a large woven basket of peaches, that’s typically a half bushel. This amount provides a substantial yield for canning projects like ketchup.

While canning rings (bands) are reusable, it’s generally recommended to use new canning lids for each canning session to ensure a proper and safe seal. However, if your used lids are undamaged—meaning no dents, bulges, or any signs of warping or previous sealing indentations—you *might* be able to reuse them for non-pressure canning. To reuse, I like to place them in a saucepan and bring them to a boil to help re-soften the sealing compound and ensure sterilization. Always inspect lids carefully; if a lid fails to seal after processing, it should always be discarded, and the contents either reprocessed with a new lid or consumed immediately/refrigerated.

Checking for a proper seal is a critical step in canning. After your jars have cooled for 12-24 hours, you can perform a seal test:

To Check if Lids are Sealed: Press down firmly on the center of each lid. A properly sealed lid will be concave and will not flex or make any popping or clicking sound when pressed. It should feel like the lid has been vacuumed shut. If you hear a pop or click, or if the lid springs back up, the seal did not form. Jars with unsealed lids must be either reprocessed with a new lid (after checking the food and jar for issues) or the contents should be refrigerated and consumed within a few days.

For the most current and detailed canning guidelines, including information on safe food preparation and sealing, please consult the resources from the National Center for Home Food Preservation (NCHFP) in their comprehensive canning guideline article.