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canned ketchup

Canned Ketchup Recipe (Heinz Copycat)

Prep Time: 20 minutes
Cook Time: 3 hours
Water Bath: 10 minutes
Total Time: 3 hours 30 minutes
Servings: 8 quarts
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! I share all the tips and secrets on how to make creamy ketchup at home easily! 

Ingredients

Ingredients:

  • 7 quarts tomato juice* (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 (heaping)

Instructions

Instructions:

  • how to trim tomatoes for canned tomato ketchup
    Trim, quarter, and place tomatoes into a large stockpot. Bring to a boil stirring occasionally.
  • how to use a food mill for canned tomato sauce
    When tomatoes have softened, either 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.) Simmer down to about a third or half of the the liquid* (2-3 hours.)
  • homemade ketchup simmering on the stove
    Add the vinegar, tomato paste, sugar, and spices; bring to a simmer.
  • how to thicken ketchup with Thermflo
    Meanwhile, place 1/3 cup heaping of Thermflo into a bowl. Slowly whisk in the reserved tomato juice and whisk into the simmering tomato ketchup.
  • pouring tomato ketchup in a canning jar through a funnel
    Pour ketchup into jars and place lids and bands on. (Shut finger-tight.) Place jars in a large stockpot. Pour hot tap water over the jars, covering at least 1-2 inches over the top, and boil for 10 minutes, covered, from the time the water boils.
  • how to make canned ketchup step by step
    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.)

Notes

  • **Tomato juice is cooked and softened tomatoes that have been blended.
  • Thermflo is a Canning/Freezing thickener sold in many Mennonite stores. Recipes like BBQ sauce and ketchup can call for it since it thickens sauces nicely. Cook-type Clearjel would be a substitute. Do not substitute cornstarch.
  • I own these exact two pots and highly recommend them! 42-quart stockpot for a water bath. And 24-quart stockpot for cooking tomato sauce and other large batches of sauces! They are high-quality pots thanks to my Mennonite friends! 
  • Notes:
    *To sterilize jars, 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.)
    *Simmering time will vary depending on the tomatoes and the temperature of simmering. I simmered over low and used a variety of mostly large tomatoes.
    *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. You can unscrew the bands before placing them on the shelf to re-use them for other recipes.  
  • *I used 2 cups white sugar and 1 cup brown sugar. Can also do 2 cups honey and 1 cup brown sugar. 

Nutrition per serving

Serving: 1quartCalories: 676kcalCarbohydrates: 156gProtein: 18gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 5715mgPotassium: 4630mgFiber: 22gSugar: 128gVitamin A: 12931IUVitamin C: 207mgCalcium: 202mgIron: 8mg