🍅 Canned Ketchup Recipe
Heinz Copycat — Homemade & Better!
🍅 Homemade canned ketchup — just like Heinz, but made from scratch!
📌 In This Article
🍅 Why Make Your Own Ketchup?
"This Canned Ketchup Recipe tastes like Heinz ketchup! Homemade ketchup is made from ripe tomatoes, spices, and vinegar. Achieve that perfectly tart and sweet ketchup that is not runny (it gets highly raved and is surprisingly easy!)" 🍅✨
If you've ever wanted to make your own ketchup that tastes just like Heinz, this is the recipe for you. This homemade canned ketchup is tart, sweet, and perfectly thick — just like the classic you know and love.
The best part? It's made from real, fresh tomatoes and you control exactly what goes into it. No high-fructose corn syrup, no artificial preservatives — just pure, delicious ketchup that you can enjoy all year long.
This recipe makes 8 quarts of ketchup, perfect for stocking your pantry, gifting to friends, or just never running out of ketchup again!
💬 The verdict: "It gets highly raved and is surprisingly easy!" — This ketchup is a crowd-pleaser every single time.
📦 Ingredients
- 🍅 7 quarts tomato juice (22 lbs fresh tomatoes)
- 🍎 4 cups white distilled vinegar
- 🍬 3 cups sugar (can use 2 cups white + 1 cup brown)
- 🧂 5 tablespoons salt
- 🧅 1 tablespoon onion powder
- 🌿 ½ teaspoon cinnamon
- 🌿 ½ teaspoon ground cloves
- 🌿 ½ teaspoon all-spice
- 🌶️ ½ teaspoon cayenne pepper
- 🥫 46 oz tomato paste
- 🧪 ⅓ cup Thermflo (heaping — or Cook-type Clearjel)
🥫 Equipment Needed
- 42-quart stockpot for water bath
- 24-quart stockpot for cooking tomato sauce
- 8 quart-sized mason jars (regular mouth)
- Food mill or hand blender
📝 Step-by-Step Instructions
Step 1: Prepare the Tomatoes
Trim, quarter, and place tomatoes into a large stockpot. Bring to a boil, stirring occasionally.
Step 2: Blend and Strain
When tomatoes have softened, blend with a hand blender or run through a food mill. If using a food mill, the skins and seeds can be discarded. Reserve 1 cup of tomato juice for thickening later.
Step 3: Simmer Down
Simmer down to about a third or half of the liquid (2–3 hours).
Step 4: Add Seasonings
Add the vinegar, tomato paste, sugar, and spices; bring to a simmer.
Step 5: Thicken
Place ⅓ cup heaping of Thermflo into a bowl. Slowly whisk in the reserved tomato juice and whisk into the simmering tomato ketchup. Note: You may need to add more Thermflo to reach your desired thickness.
Step 6: Fill Jars
Pour ketchup into jars and place lids and bands on (fingertip tight). Place jars in a large stockpot. Pour hot tap water over the jars, covering at least 1–2 inches over the top.
Step 7: Water Bath Process
Boil for 10 minutes, covered, from the time the water boils.
Step 8: Cool and Seal
Remove jars with a jar lifter and screw each jar tightly shut using a kitchen towel. Check if the lids are sealed AFTER 24 hours — they need to seal on their own first.
💡 Pro Tip: "I used 2 cups white sugar and 1 cup brown sugar." — Brown sugar adds a deeper, more complex flavor that mimics Heinz perfectly!
✨ Pro Tips for Perfect Canned Ketchup
- Use Thermflo or Clearjel: "Thermflo is a Canning/Freezing thickener sold in many Mennonite stores. Cook-type Clearjel would be a substitute. Do not substitute cornstarch."
- Adjust thickness: "Note I had to use a lot more clear gel than what's called for. You'll just have to keep adding more till it's the thickness you desire."
- Sterilize jars properly: "I wash them under very hot tap water and place them upside down on towels to drain. They don't have to be dry to hot pack (fill)."
- Check seals correctly: "Lids have sealed correctly if you press down the center of the lid and you hear no popping or clicking. It will just feel like the lid vacuumed shut."
- Simmering time varies: "Simmering time will vary depending on the tomatoes and the temperature of simmering."
🍬 Sugar Variations to Try
- White + Brown Sugar: "I used 2 cups white sugar and 1 cup brown sugar." — The brown sugar adds depth and complexity.
- Honey + Brown Sugar: "Can also do 2 cups honey and 1 cup brown sugar." — A natural, richer sweetness.
❓ Frequently Asked Questions
❓ What is Thermflo?
Thermflo is a canning/freezing thickener sold in many Mennonite stores. It thickens sauces nicely. Cook-type Clearjel is the best substitute. Do not use cornstarch — it doesn't hold up to canning.
❓ How long does canned ketchup last?
Properly canned and sealed, this ketchup lasts 12-18 months in a cool, dark pantry.
❓ Why is my ketchup runny?
You may need more Thermflo/Clearjel. "You'll just have to keep adding more till it's the thickness you desire."
❓ Can I use this recipe for smaller batches?
Yes! This recipe makes 8 quarts. You can scale it down, but the cooking time may be shorter.
❓ What kind of tomatoes work best?
Roma or paste tomatoes are ideal because they have less water. Any ripe tomato will work — simmering will evaporate excess liquid.
❓ Can I water bath can this ketchup?
Yes! That's exactly what this recipe uses — a 10-minute water bath processing time.
📄 Printable Recipe Card
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║ CANNED KETCHUP RECIPE ║
║ Heinz Copycat — Homemade & Better ║
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YIELD: 8 quarts | TIME: 3.5 hours + 10 min water bath
INGREDIENTS:
- 7 quarts tomato juice (22 lbs fresh tomatoes)
- 4 cups white distilled vinegar
- 3 cups sugar (2 white + 1 brown suggested)
- 5 tbsp salt
- 1 tbsp onion powder
- ½ tsp cinnamon, cloves, all-spice, cayenne
- 46 oz tomato paste
- ⅓ cup Thermflo (heaping) + more as needed
INSTRUCTIONS:
1. Cook tomatoes until soft. Blend/strain.
2. Simmer down to ⅓-½ liquid (2-3 hours).
3. Add vinegar, tomato paste, sugar, spices.
4. Whisk Thermflo with reserved tomato juice.
5. Add to simmering ketchup. Adjust thickness.
6. Pour into hot jars (¼" headspace).
7. Water bath process 10 minutes.
8. Cool 24 hours. Check seals.
PRO TIPS:
- Use Cook-type Clearjel for Thermflo
- Adjust Thermflo for desired thickness
- Check seals by pressing lid center
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© CanningRebels — Canned Ketchup Recipe | Heinz Copycat
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