Homemade Ketchup Canning Recipe
Homemade Ketchup: No fillers, no artificial flavors, no “extra stuff” hiding in the background — just clean, wholesome flavor you control from start to finish.
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.