Canned Ketchup
This Heinz copycat recipe replicates the beloved tangy-sweet flavor of ketchup, allowing you to enjoy a homemade version free of preservatives and artificial ingredients.
Ingredients
For the ketchup
- 7 quarts tomato juice Equivalent to about 22 lbs fresh tomatoes
- 4 cups white distilled vinegar
- 3 cups sugar
- 5 Tbsp salt
- 1 Tbsp onion powder
- 1/2 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp all-spice
- 1/2 tsp cayenne pepper
- 46 oz tomato paste
- 1/3 cup Thermflo Can be replaced with cornstarch if unavailable.
Instructions
Preparation
- In a large pot, combine the tomato juice and tomato paste. Mix well to ensure they are thoroughly blended.
- Add the white distilled vinegar, sugar, and salt to the mixture, stirring for even distribution.
- Incorporate the onion powder, cinnamon, ground cloves, all-spice, and cayenne pepper. Stir continuously as you bring the mixture to a simmer.
Cooking
- Once simmering, reduce the heat and allow the ketchup to cook over low heat for about 1 to 1.5 hours, stirring often to avoid sticking and ensure even cooking.
- After cooking, if you want a smoother texture, blend the mixture until completely puréed.
- Add the Thermflo to thicken your ketchup to the desired consistency, stirring well.
Canning
- Ladle the hot ketchup into sterilized canning jars, leaving some space at the top. Seal the jars tightly.
- Process the jars in a boiling water bath for 20 minutes to ensure they are sealed properly.
- Remove the jars and let them cool completely before storing them in a cool, dark place.
Notes
Store your canned ketchup in a cool, dark place for up to one year. Once opened, keep it refrigerated for about a month. Check for signs of spoilage such as off smells or mold.