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A small ramekin is full of homemade ketchup, a silver spoon is resting near the ramekin with a spoonful of ketchup inside. A few jars of finished ketchup surround the area along with a few fresh tomatoes.

Homemade Ketchup Recipe with Fresh Tomatoes (Canning or Freezer)

A delicious, rustic, sweet-and-savory homemade ketchup recipe using fresh tomatoes and spices, perfect for canning or easy freezer storage!
5 from 3 votes
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Canning (adjust for altitude) 15 minutes
Total Time 3 hours
Course Condiment, Preserves, Sauce, Side Dish
Servings 4 pints

Equipment

  • Large non-reactive pot (we use a 12 quart pot though 8-10 should work too)
  • A food mill, large sieve, or fine-mesh strainer (Food mill is most easy/efficient. Some folks simply blend their ketchup – though the texture is even more thick and rustic instead of smooth.)
  • Large mixing bowl
  • Canning supplies including jars, lids, a canning pot, rack, jar lifter, etc.
  • Kitchen scale
  • Cutting board, knife and measuring cups

Ingredients
  

  • 12 pounds fresh ripe tomatoes (or frozen*) cored and roughly chopped
  • 1 cup sweet yellow or white onion chopped
  • 1/2 cup red bell pepper chopped
  • 1.5 cups vinegar - I like to use 1 cup apple cider vinegar and .5 cup white vinegar, or all ACV if I had to choose just one (ensure it's 5% acid for canning)
  • 3/4 cup white cane sugar

Spices

  • 1 whole cinnamon stick
  • 2 Tbsp pickling salt, sea salt or other kosher salt (not iodized table salt)
  • 1 tsp celery seed (this is the ONLY seasoning you'll add during the initial cook phase, before milling or straining)
  • 1/2 tsp garlic powder (or you can add 2 fresh cloves of chopped garlic with the onion and bell pepper)
  • 1/2 tsp paprika, smoked paprika, cayenne pepper or chili powder (your choice)
  • 1/4 tsp ground clove
  • 1/4 tsp allspice or cardamom
  • NOTE: Feel free to change or adjust the seasonings, but do not adjust the amount of tomatoes, onions, pepper or vinegar for canning safety.

Instructions
 

Prepare the Tomatoes, Onions and Peppers

  • Wash the tomatoes and bell pepper well.
  • If using a food mill, there is no need to peel the tomatoes - the skins will be removed by the mill. If using a sieve, you may want to blanch and peel the tomatoes first to make straining easier and extract more liquid, though not required.
  • Core the tomatoes (as needed) and then roughly chop them into small-ish pieces.
  • Add the prepped tomatoes to a large mixing bowl as you go, not to the pot.
  • Dice the bell pepper and onions too. Those can go into the pot or a smaller separate bowl.

Initial Cook

  • Add the diced onion, bell pepper, and only about one-quarter of the prepared tomatoes to a large stockpot. Also add the chopped garlic cloves now, if you’re using fresh instead of powder.
  • Cook them over medium-high heat until the veggies are soft, about 10 minutes. This gives the peppers and onions a chance to cook well before they’re inundated by tomatoes.
  • Next, add the rest of the chopped tomatoes along with the celery seed to the pot.
  • Bring to a light boil, and then reduce to simmer for about 30 minutes with the lid off.  Stir occasionally.
  • Remove from heat and let stand for about 10 to 20 minutes, allowing it to cool slightly - just enough to handle while straining.

Strain with Food Mill or Sieve

  • Position your food mill or sieve over a large non-reactive mixing bowl.
  • Working in batches, carefully ladle the cooked tomato mixture into the food mill or sieve and thoroughly strain it, catching and reserving the liquid in the bowl below.
  • In our food mill, we find it’s helpful to turn the handle several times in one direction, then back the other direction for a turn or two to mix things up. In a sieve, stir and firmly press the mixture with the back of a large spoon to extract as much liquid as possible.
  • You can either compost the collected solids, or save the skins to dry and turn into homemade tomato powder!

Season and Final Cook

  • Now return the strained or milled tomato juice to the pot, and then add the called-for vinegar, sugar, spices, and cinnamon stick. (Remember that we already added the celery seed in the previous step.) Note the approximate volume or level in the pot.
  • Return the mixture to a boil, then steadily simmer (uncovered) over medium-low heat until it reduces by at least one-half and has thickened nicely. This could take anywhere from 45 minutes to over an hour, depending on how juicy your tomatoes are. (We’ve let ours simmer for over 90 minutes to achieve the desired consistency before). Keep in mind it will thicken slightly once it cools too.
  • Stir regularly to ensure the sides and bottom don’t burn, especially as it gets thicker.
  • Get your canning supplies ready and heat the water bath while the ketchup is cooking.
  • Locate and remove the cinnamon stick once the ketchup is almost finished cooking.

Canning Instructions

  • Remove from heat, and transfer the still-hot ketchup into hot sterilized canning jars with the assistance of a clean canning funnel. Leave 1/2-inch of head space.
  • Remove air bubbles as needed using a bubble remover or small knife. Use a clean damp paper towel to wipe the rims of the jars clean before adding lids
  • Add sterilized canning lids and rings. Screw on the rings to finger-tight only, not overly tight.
  • Use a jar lifter to carefully transfer the jars to your pre-heated water bath canning pot, cover with a lid. The jars should be covered by 2 inches of water. Add more boiling water if needed.
  • Once the canner returns to a rolling boil, process for 15 minutes. (To adjust for altitude, process 20 minutes at 1000-6000 feet above sea level, and 25 minutes at 6000+ feet.)
  • When the time is up, remove the lid and turn off the heat, but let the jars sit in the canner for another 5 minutes before carefully transferring them to a cooling rack. Leave jars undisturbed for at least 12 hours before checking seals. (Do not stack or press on the top of the lids.)

Freezing Tips

  • Allow the ketchup to cool to lukewarm in the pot before transferring it into freezer-safe containers of choice.
  • Leave at least a half-inch to an inch of head space to allow for expansion as it freezes,
  • You can also freeze ketchup in serving-size portions using silicone ice cube trays. Fill the trays, put them in the freezer overnight to solidify, then transfer frozen cubes into air-tight freezer bags or containers with lids for storage.
  • Frozen ketchup will stay good in the freezer for about a year, though it’s best if used within 6 months.
  • Defrost in the refrigerator overnight or for a few hours at room temperature.

Storage and Shelf Life

  • Store canned, sealed jars in a cool dark location for 1 to 2 years – such as a pantry, cellar, or kitchen cabinets. For the best quality, use within one year.
  • Once open, homemade ketchup should stay good in the refrigerator for one to two months, possibly longer.
  • Signs of spoilage include mold growth, off odors or taste. Discard immediately if you suspect it has spoiled.

Notes

*NOTE: If working with frozen tomatoes, allow them to at least partially defrost (if not completely) and run them under water - the skins should slip right off! The proceed with chopping them up. 
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