If you’ve ever flipped over a ketchup bottle and paused at the ingredient list, you know the feeling — added syrups, preservatives, and ingredients you can’t quite pronounce. Homemade ketchup changes all of that. This version is made with real tomato paste, real spices, and simple pantry staples you can actually recognize and trust. No fillers, no artificial flavors, no “extra stuff” hiding in the background — just clean, wholesome flavor you control from start to finish.
It’s the kind of recipe that brings you back to the basics of homemade food: slow simmered, thoughtfully seasoned, and preserved the old-fashioned way. When you can your own ketchup, you’re not just stocking your pantry — you’re choosing quality over convenience and flavor over factory-made shortcuts.
Why You’ll Love This Homemade Ketchup
- Uses simple pantry spices
- Naturally thick and flavorful
- Perfect balance of sweet + tangy
- Water bath canning friendly
- Great for long-term pantry storage
Homemade Ketchup Ingredients
- Organic tomato paste
- water
- white distilled vinegar
- cane sugar
- brown sugar
- salt
- ground cloves
Storage
- Shelf life: Up to 12–18 months in a cool, dark pantry
- Refrigerate after opening and use within 1 month
Once you taste homemade canned ketchup, the store-bought bottle just doesn’t hit the same. It’s richer, cleaner, and made exactly how you like it — plus those jars lined up on your pantry shelf? Pure kitchen pride.
Perfect for gifting, stocking your pantry, or elevating everyday meals with a homemade touch.
Equipment Used to make this Homemade Ketchup Canning Recipe
OXO squeeze bottle
Water Bath Canner
Whisk
Pint Wide Mouth Jars
Jar Lifter
Bamboo Spurtles
Canning Funnel
Stockpot
– 6 quart fits this batch perfectly
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Homemade Ketchup Canning Recipe
Ingredients
- 11 6 oz cans organic tomato paste
- 3 cups water
- 3 cups white distilled vinegar
- 2 cups cane sugar
- 1/4 cup brown sugar
- 1/2 teaspoon ground cloves
- 2 teaspoons salt
Instructions
- In a large stockpot, add all ingredients and bring to a low simmer.
- Whisk to get all ingredients combined and smooth.
- Cook ketchup while canner comes to a rolling boil. Whisk every few minutes.
- Clean and sterilize pint jars.
- Place ketchup in pint jars with 1/2 inch headspace.
- Wipe rims clean. Place lid and screw on band, only fingertip tight.
- Place in water bath canner for 10 minutes.
- Turn off heat and let them remain in canner for 10 more minutes.
- Remove from canner, set on a towel and leave undisturbed for 24 hours. They seal pretty quickly, so after a few hours you'll notice which ones haven't sealed.
- When ready to use, I place ketchup in a squeeze bottle for easy usage. Place in refrigerator and will last up to a month.
