Ketchup Recipes 2 Ways! | How to Can Homemade Ketchup - The Home in Homestead (2024)

Prep Time20 minutes

Cook Time6 hours 30 minutes

Water Bath Canning Processing Time20 minutes

Total Time7 hours 10 minutes

Ingredients

• 5 Quarts of Tomato Sauce [12 Lbs or @ 45 Roma Tomatoes]
• 1 Can Tomato Paste (6 oz)
• 1 1/2 Cups Onion (Finely Minced) [@ 2 Medium Onions]
• 2 Cups Sugar
• 1/4 Cup Salt (Canning Salt)
• 1 Cup White Vinegar (5% Acidity)
• 1 Cup Apple Cider Vinegar (5% Acidity)
• 2 Tbl Garlic Powder
• 1 tsp Black Pepper
• 2 Tbl Mustard Powder

Instructions

1. Wash & prepare Roma Tomatoes in a Food Mill/Sauce Master/KitchenAid Food Strainer in order to remove skins & seeds, making 5 quarts of Tomato Sauce. Place into Nesco Roaster Oven or cooking pot on stove.
2. Add 1 can of Tomato Paste to Roaster Oven/Pot, stir to combine. A whisk may be needed to stir down the paste.
3. Prepare Onion and add to Roaster Oven/Pot, stir to combine.
4. Now add the Sugar, Salt, Vinegars, Garlic Powder, Black Pepper and Mustard Powder. Stirring all ingredients until well combined.
5. Turn Roaster Oven to 350 Degrees or Stovetop Pot to Medium High heat. Bring tomato mixture to a boil and continue to simmer until desired thickness. Stir occasionally to prevent burning or scorching.
6. The cooking time will vary based on preference of Ketchup consistency. My preference, when using the Nesco Roaster Oven took 6 hours at 350 Degrees and 30 min at 300 Degrees to reach desired thickness.
7. Prior to the last 30 min of cooking, use an immersion blender to create a smooth sauce like texture to the Ketchup.
8. Add the Homemade Ketchup to pint jars, leaving a 1/2" headspace.
9. Wipe rims of jars and place lid/ring on each jar, finger tightening the ring.
10. Place jars into water bath canner for processing, making sure water covers the jars by an inch or two. The minimum processing time is 20 min; add time as necessary based on your altitude.
11. Once processing is complete, let the jars sit in the water bath canner for about 5 minutes, then transfer to a towel/dish drying mat for 12-24 hours for cooling and sealing. Listen for the pings as they seal!
12. After 12-24 hours, you can remove the rings, making sure the jars all sealed, label jars and place in a cool, dry place for storage. 50-70 degrees is optimal.
13. If any jars did not seal, place them in the refrigerator for enjoying now!

Prep Time20 minutes

Cook Time4 hours 30 minutes

Water Bath Canning Processing Time40 minutes

Total Time5 hours 30 minutes

Ingredients

• 5 Quarts of Tomato Sauce [12 Lbs or @ 45 Roma Tomatoes]
• 3 Cups Sugar
• 2 Cup White Vinegar (5% Acidity)
• 2 Cans Tomato Paste (6 oz)
• 2 Packets Mrs. Wages Ketchup Tomato Seasoning Mix
• 1/4 Cup Liquid Aminos (Optional)

Instructions

1. Wash & prepare Roma Tomatoes in a Food Mill/Sauce Master/KitchenAid Food Strainer in order to remove skins & seeds, making 5 quarts of Tomato Sauce. Place into Nesco Roaster Oven or cooking pot on stove.
2. To the Tomato Sauce, add the Sugar & Vinegar, stirring until well combined.
3. Add 2 cans of Tomato Paste to Roaster Oven/Pot, stir to combine. A whisk may be needed to stir down the paste.
4. Now add the Mrs. Wages Ketchup Tomato Seasoning Mix, stir in to combine. A whisk may be needed to stir in the seasoning powder.
5. Liquid Aminos add a nice salty & savory flavor to this sweet Ketchup Sauce. Add if desired and mix in well.
6. Turn Roaster Oven to 350 Degrees or Stovetop Pot to Medium High heat. Bring tomato mixture to a boil and continue to simmer until desired thickness. Stir occasionally to prevent burning or scorching.
7. The cooking time will vary based on preference of Ketchup consistency. My preference, when using the Nesco Roaster Oven took 4 1/2 hours at 350 Degrees to reach desired thickness.
8. Prior to the last 30 min of cooking, use an immersion blender to create a smooth sauce like texture to the Ketchup Sauce.
9. Add the Semi-Homemade Ketchup to pint jars, leaving a 1/2" headspace.
10. Wipe rims of jars and place lid/ring on each jar, finger tightening the ring.
11. Place jars into water bath canner for processing, making sure water covers the jars by an inch or two. The minimum processing time is 40 min; add time as necessary based on your altitude. Follow directions on package for altitude adjustment recommendations.
12. Once processing is complete, let the jars sit in the water bath canner for about 5 minutes, then transfer to a towel/dish drying mat for 12-24 hours for cooling and sealing. Listen for the pings as they seal!
13. After 12-24 hours, you can remove the rings, making sure the jars all sealed, label jars and place in a cool, dry place for storage. 50-70 degrees is optimal.
14. If any jars did not seal, place them in the refrigerator for enjoying now!