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 consistently.
Clean and sterilize jars.
Place ketchup in pint jars with 1/2" headspace.
Wipe rims clean with vinegar rag. Place lid and screw on band, 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.
When ready to use, I place ketchup in a squeeze bottle for easy usage for my kids. Place in fridge for up to one month.