Canning Homemade Ketchup





Introduction: Canning Homemade Ketchup

My husband loves this ketchup. He won't have any other kind of ketchup. I found this recipe a couple years ago. It is perfect for preserving tomatoes and tastes so good. I started out with 10 pounds of tomatoes. I cored them and removed the seeds. Then proceeded to follow the steps below. The Tabasco is an important part of the flavoring, so make sure not to skip it. This recipe can also be found at



10 pounds tomatoes, cored and seeded

1 onion, large chopped

3 celery stalks, large diced

1 cups white vinegar

1 cups brown sugar

10 dashes Tabasco

4 teaspoons celery salt

1 teaspoons ground cinnamon

1 teaspoons ground cloves

2½ teaspoons salt

Step 1: Pulse Tomatoes

Pulse the tomatoes in a food processor and set aside.

Step 2: Pulse Onion and Celery

Pulse the onion and celery in the food processor.

Step 3: Combine Pulsed Vegetables and Reduce

Place the pulsed tomatoes, onions and celery in a large pot and reduce by 1/3.

Step 4: Prepare Vinegar Sauce

In a separate pot, combine the vinegar, brown sugar, Tabasco, celery salt, cinnamon, and cloves and bring to a boil.

Step 5: Add Vinegar Sauce

Add the vinegar sauce to the tomato mixture and stir well. Bring to a boil and stir in the salt.

Step 6: Fill Jars and Process in Pressure Canner

Fill the jars with the ketchup, leaving 1½ inch headspace, remove any air bubbles, wipe the rims, add the hot lids/rings, and process in a pressure canner for 15 minutes at 10 lbs. pressure for sea level.



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Looks like a great recipe - any ideas on how to pull it off without a food processor?

Homemade ketchup is the best, add a little fresh jalapeno for some extra kick. Thanks for the recipe !!!

Nice. A question about yield. How many jars are filled from this recipe? They look like half pints from the photos but I am unsure. Also, I have been looking into this and have seen it suggested that rather than cooking and reducing from whole tomatoes to use canned tomato paste as a base. Would that work or does the scratch cooking make the difference? I want to make a few small batches of several types of ketchup and need to keep the ratios small. Thank you.

The picture shows square pint jars. I was able to get about 5 pint jars filled. It can vary depending on how much the ketchup is reduced. I actually have never used canned tomato paste when making ketchup, so I wouldn't know. I use this as a way to preserve the tomatoes I grow. I assume it would work to make the ketchup, but I'm not sure if it would work with canning the ketchup. There is a certain chemistry that needs to go in when canning to prevent mold and spoilage. If you found a recipe that uses it, go for it. I am always eager to try recipes that make the process easier. I have split the recipe in half to make a smaller batch and it turned out just fine.

Garden Girl, thank you for the response. As for tomato paste, I think the reasons for using was to save the time it takes to reduce the tomatoes. So yes, if you are growing them then it is a great way to preserve the produce.

Now as for canning things like tomato juice or ketchup, is it necessary to actually pressure can or will water bath suffice? I ask because it seems like most references seem to say high acid foods like fruit and tomatoes are stable with boiling water temperature baths. I am not 100% sure. I was under the impression that the mix of acidified foods like tomatoes with vinegar made a high enough acid content to ward off spoilage. I would be canning in used 'chili sauce' bottles like Heinz brand. The size of around 12oz and the shape of the bottles makes them perfect for these small batches. Thanks again.

You are correct. I have read the same about high acid foods. I have actually made this ketchup using both methods: water bath and pressure can. The first time I made it, I guess I didn't pay too much attention to the instructions and processed them in a water bath. We finished all the ketchup without any spoilage. I wrote that it should be processed in a pressure can because that is what the original recipe instructed.

Unless you can check the acidity of this recipe.... and most tomato type recipes for canning have added lemon juice to get the high acidity , this doesn't fit for water bath canning. Just my opinion.

It's a good opinion. I have always learned not to alter a canning recipe. You can change the spices a bit, but it is best to follow them as described. I recommend following the instructions.