Ketchup Canning Recipe (Heinz Copycat)

Making your own ketchup at home offers a range of benefits go beyond the satisfaction of making something from scratch. In my opinion one the is the ability to control the ingredients is a big advantage. By making your own, you can choose healthier substitutes, use organic or locally sourced tomatoes, and adjust the seasoning to suit your dietary needs and taste preferences. This means you can make a version that is lower in sugar. You also have the opportunity to customize the flavor. Homemade ketchup allows you to experiment with different spices and herbs, creating a condiment that is uniquely tailored to your palate. This customization can elevate the taste of your meals, making even simple dishes feel gourmet. Your homemade ketchup can be stored in sterilized jars and help you take another step towards a more sustainable and health-conscious lifestyle.

Ingredients:

22 pounds of tomatoes
4 cups white distilled vinegar
3 cups sugar
5 Tbsp salt
1Tbsp onion powder
½ Tsp. Cinnamon
½ Tsp. Ground cloves
½ Tsp. Cayenne pepper
4 - 6 ounce cans of tomato paste
1/3 cup thermflo

Instructions:

Prepare the Tomatoes: If using fresh tomatoes, blanch them in boiling water for about a minute until the skins start to split. Transfer to a bowl of ice water to cool, then peel and chop them. If using canned tomatoes, simply chop them.

***I use the juicer attachment for the KitchenAid Mixer and run my tomatoes through it. Once you have juiced all your tomatoes you can run the scraps through to get the extra juice out of them.

Cook the Base: Add the vinegar, tomato paste, sugar and spices to stock pot and bring to a simmer. While this is cooking take 1/3 cup thermflo into a bowl. Slowly whisk in the tomato juice you saved from earlier. In a separate large stock pot bring the tomatoes/juice to a boil.
Simmering: Once it is mixed add this to you simmering ketchup and whisk. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered. Stir occasionally to prevent sticking, and cook until the mixture has thickened, anywhere from 1 -3 hours depending on your desired level of thickness.
Blend and Strain: Use an immersion blender to puree the mixture until smooth. If you don't have an immersion blender, you can transfer the mixture to a regular blender in batches. For an extra smooth ketchup, pass the blended mixture through a fine mesh strainer or sieve, pressing with a spoon to extract as much liquid as possible.
Final Adjustments: Taste your ketchup and adjust the seasoning as necessary. You might want to add more salt, sugar, or vinegar depending on your preference.
Canning your ketchup: Prepare your jars for canning. I heat mine in water and keep them hot until I am ready to fill them. In a separate smaller pan, I place the rings and lids and heat them up as well.
- Pour ketchup into jars (wipe off the top of the jars before you place the lid and rings on them). Place jars into the water bath canner. Boil with the lid on for 10 minutes.
- Remove the jars with a jar lifter and sit out to cool. You should hear a “pinging” sound as the lids seal. After 24 hours any jar that hasn’t sealed should be placed in the refrigerator and used right away or they can be resealed. (You can check the jars to see if they have sealed correctly by pressing down in the center of the jar and if it feels like it is vacuumed, or you don’t hear any sound it should be good to store.
Storing your ketchup: Let the ketchup cool completely, then transfer it to a clean glass jar or bottle. Store in the refrigerator for up to three weeks.

Enjoy your homemade ketchup with fries, burgers, or any dish that calls for a flavorful, tangy condiment! Canned ketchup can also be given as thoughtful, personalized gifts. Overall, the process is not only rewarding but also a step towards a more sustainable and health-conscious lifestyle.

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