🍅 Homemade Ketchup
24 lbs of Tomatoes – The Final Verdict!
📌 In This Article
🍅 The Ketchup Story
"My ketchup project is complete. I have 2 pints of firm ketchup and 4 pints that are runny. My wife insists on referring to those as sauce."
Homemade ketchup is a labor of love. Twenty-four pounds of garden tomatoes, hours of cooking, and a lot of stirring. The result? 2 pints of firm ketchup and 4 pints of runny "sauce" — according to my wife.
I don't think I'll be trying ketchup again anytime soon. But hey — I learned a lot, and now I have 24 more pounds of fresh tomatoes to can. My wife has already canned a ton of chili and spaghetti sauce, so I'm thinking of trying something different.
💬 The verdict: "I don't think I will be trying ketchup again anytime soon."
📦 Ingredients
🍅 For Homemade Ketchup
- 🍅 24 lbs ripe tomatoes – Roma or paste tomatoes recommended
- 🧅 2 cups chopped onion – About 2 medium
- 🧄 1 cup chopped celery – About 2 stalks
- 🧄 4 cloves garlic – Minced
- 🍋 1 ½ cups white vinegar – 5% acidity
- 🍬 1 cup sugar – Adjust to taste
- 🧂 2 tbsp salt
- 🌿 1 tbsp paprika
- 🌿 1 tsp cinnamon
- 🌿 1 tsp allspice
- 🌿 1/2 tsp cloves
- 🌶️ 1/2 tsp cayenne pepper – Optional
💡 Pro tip: "For firm ketchup, cook longer to reduce more liquid. For runny "sauce," stop cooking sooner."
📝 Step-by-Step Instructions
Step 1 – Prepare the Tomatoes
- Wash tomatoes thoroughly.
- Blanch tomatoes in boiling water for 30-60 seconds, then transfer to an ice bath.
- Peel the skins off (they should slip right off).
- Core and roughly chop the tomatoes.
💡 Pro tip: "Blanching makes peeling tomatoes quick and easy!"
Step 2 – Cook the Tomatoes
- In a large, heavy-bottomed pot, combine chopped tomatoes, onion, celery, and garlic.
- Bring to a boil, then reduce heat and simmer for 30-45 minutes until vegetables are soft.
- Stir occasionally to prevent sticking.
⚠️ Important: "Stir frequently — tomato mixture can scorch easily."
Step 3 – Strain
- Pass the cooked mixture through a food mill or fine-mesh sieve.
- Discard the solids (skins, seeds, and fiber).
- Return the strained liquid to the pot.
💡 Pro tip: "A food mill makes quick work of straining tomatoes."
Step 4 – Add Spices and Vinegar
- Add vinegar, sugar, salt, paprika, cinnamon, allspice, cloves, and cayenne to the strained tomato liquid.
- Stir well to combine.
💡 Pro tip: "The vinegar and sugar help preserve the ketchup and balance the acidity."
Step 5 – Cook Down
- Bring the mixture to a simmer over medium-low heat.
- Cook, stirring frequently, until the mixture reduces by about half and thickens.
- This can take 1-2 hours depending on your desired thickness.
⚠️ Important: "For firm ketchup, cook longer. For runny "sauce," stop cooking sooner."
Step 6 – Jar and Process
- Prepare your water bath canner, jars, and lids.
- Ladle hot ketchup into hot jars.
- Leave 1/2 inch headspace.
- Remove air bubbles with a bubble remover.
- Wipe rims clean with a damp cloth.
- Add lids and rings — finger-tight.
- Process in a boiling water bath for 15 minutes.
💡 Pro tip: "Listen for that satisfying 'pop' — that's the sound of a perfect seal!"
Step 7 – Cool and Store
- Remove jars and cool on a dishtowel for 24 hours.
- Check seals — the lid should be concave and not flex.
- Store in a cool, dark place for up to 1 year.
💡 Pro tip: "The 2 pints that are firm are perfect for burgers and fries. The 4 runny pints? My wife calls them 'sauce'."
🍲 What's Next – 24 More Pounds of Tomatoes!
I already have about 24 pounds of fresh tomatoes ready to can. My wife has already canned a ton of chili and spaghetti sauce, so I'm thinking of trying something different.
💡 Ideas for the Next Batch:
- 🍅 Crushed Tomatoes – Perfect for soups and stews
- 🍝 Marinara Sauce – Quick and easy pasta sauce
- 🌶️ Salsa – A favorite for dipping
- 🍅 Tomato Juice – Great for drinking or cooking
- 🍲 Tomato Soup – Creamy and comforting
💡 Pro tip: "My wife has canned a ton of chili and spaghetti sauce already!"
🥫 How to Store
- 🏠 Pantry: Up to 1 year in a cool, dark place
- 🧊 Refrigerator after opening: Use within 1 month
- 🍅 Best used in: Burgers, fries, meatloaf, and sauces
💡 Pro tip: "Label your jars with the date and consistency (firm/runny)."
💡 Pro Tips
- 🍅 Use Roma tomatoes: They're meatier with less water.
- ⏱️ Cook longer for firm ketchup: Reduce by more than half.
- 🧂 Season to taste: Add more sugar or vinegar if needed.
- 🫙 Use new lids: Old lids may not seal properly.
- 🏷️ Label everything: Date and contents on every jar.
- 🔥 Stir frequently: Ketchup can scorch easily.
- 🍲 Don't give up: Try different recipes next time!
❓ Frequently Asked Questions
❓ How long does homemade ketchup last?
Up to 1 year when properly canned and stored.
❓ Why is my ketchup runny?
You didn't cook it long enough to reduce the liquid.
❓ Can I use a pressure canner?
Yes, but water bath canning is sufficient for ketchup.
❓ Can I reduce the sugar?
Yes, but it may affect the flavor and preservation.
❓ How many jars did this make?
6 pints total — 2 firm and 4 runny.
❓ What's the difference between ketchup and sauce?
Consistency — ketchup is thicker, sauce is runnier.
❓ Can I use this in recipes?
Yes! It's great in meatloaf, BBQ sauce, and marinades.
❓ Is this better than store-bought?
It's different — more natural and fresh tasting.
❓ Will you make ketchup again?
"I don't think I will be trying ketchup again anytime soon."
❓ What's next for the tomatoes?
Chili and spaghetti sauce are already done — maybe salsa or crushed tomatoes!
📄 Printable Recipe Card
╔═══════════════════════════════════════════════════════════════════════╗
║ HOMEMADE KETCHUP ║
║ 24 lbs of Tomatoes – The Final Verdict! ║
╚═══════════════════════════════════════════════════════════════════════╝
YIELD: 6 pints | TIME: ~4 hours | PROCESS: 15 min
════════════════════════════════════════════════════════════════════════
INGREDIENTS
════════════════════════════════════════════════════════════════════════
- 24 lbs ripe tomatoes (Roma recommended)
- 2 cups chopped onion
- 1 cup chopped celery
- 4 cloves garlic, minced
- 1 ½ cups white vinegar (5%)
- 1 cup sugar
- 2 tbsp salt
- 1 tbsp paprika
- 1 tsp cinnamon
- 1 tsp allspice
- 1/2 tsp cloves
- 1/2 tsp cayenne pepper (optional)
════════════════════════════════════════════════════════════════════════
INSTRUCTIONS
════════════════════════════════════════════════════════════════════════
1. Blanch tomatoes to remove skins. Core and chop.
2. Cook tomatoes with onion, celery, and garlic until soft.
3. Strain through a food mill or fine-mesh sieve.
4. Return liquid to pot. Add vinegar, sugar, salt, and spices.
5. Simmer until thickened (1-2 hours).
6. Ladle into hot jars, leaving 1/2" headspace.
7. Water bath process for 15 minutes.
8. Cool, check seals, and store.
════════════════════════════════════════════════════════════════════════
THE VERDICT 🍅
════════════════════════════════════════════════════════════════════════
"2 pints firm, 4 pints runny. My wife insists on
referring to those as sauce. I don't think I will
be trying ketchup again anytime soon." ❤️
© CanningRebels — Homemade Ketchup
Comments