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Homemade Ketchup Recipes

Category Condiments
Fresh tomatoes surrounding three bottles of homemade ketchup.
Ketchup is easier to make at home than you would think. Making your own allows you to adjust the flavor from sweet and vinegary to spicy, or even sugar free, depending on the ingredients you use in each batch. This page contains homemade ketchup recipes.
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Recipes

Share on ThriftyFunCheck out these recipes. If you have made this recipe please submit a photo and let us know how it worked. Or, add your own recipe variation.

By 4 found this helpful
August 15, 2011

This is an old recipe. It is full flavored and really, really good on burgers, fries, meat loaf, or anything else you want.

Ingredients:

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Spice Bag:

Directions:

To peel the tomatoes, put them in boiling water for a minute, then remove and plunge them into ice water. The skins should come off easily. Give each one a bit of a squeeze to get some of the juice out. Chop them coarsely. Combine with the other vegetables and cook over medium low until all are soft. Put through a food mill or puree in a food processor. Return to the pan and simmer until reduced by 1/2, about 30 minutes, depending on how juicy the tomatoes are.

Add the remaining ingredients. Cook slowly until very thick, stirring often. Put in sterilized jars allowing 1/2 inch head space and process for 15 minutes.

Servings: 3 - 4 pints

Prep Time: 15 to 20 Minutes

Cooking Time: 1 1/2 Hours

By Copasetic 1 from North Royalton, OH

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Comment Was this helpful? 4

March 21, 2012
It's quick and easy to make.

Ingredients:

  • 6 oz. can tomato paste
  • 3/4 cup water
  • 1/2 cup brown sugar
  • 1 tsp. garlic powder
  • 1 tsp. onion salt
  • 1 tsp. sugar
  • 1 tsp. salt.

Directions:

Combine ingredients in medium saucepan. Bring to boil and simmer for 20 minutes. Cover pan with lid until cool. Put in empty ketchup bottle and put in fridge.

Servings: makes full bottle
Prep Time: 5 Minutes
Cooking Time: 20 Minutes

By coville123 from Brockville, Ontario

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Comment Was this helpful? 6

May 2, 2014

I am trying to get files together, I thought I would share what I have collected over many, many moons!

Total Time: 2 hours

Yield: 3 Pints

Ingredients:

  • 24 ripe tomatoes OR you can use canned tomatoes
  • 1 chopped yellow onion
  • 1 red pepper
  • 1 -1/2 tsp celery seed
  • 1 tsp mustard seed
  • 1 tsp whole allspice
  • 1 stick cinnamon
  • 1 cup firmly packed brown sugar
  • 1 Tbsp salt
  • 1/2 cup cider vinegar
  • 1 Tbsp paprika

Steps:

  1. Peel, core, and chop tomatoes and red pepper.
  2. In a large saucepan or Dutch oven over moderate heat, combine the tomatoes, onion, and red bell pepper, and cook until the vegetables are soft. Use a sieve, press the vegetables through to make a puree. Return the vegetable puree to the saucepan.
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  4. Over high heat, cook the vegetable puree rapidly until it is thick and volume is reduced by about half takes about 1 hour.
  5. Cut a 4-inch square of cheesecloth. Place the celery seed, mustard seed, allspice, and cinnamon stick in the center, gather up the corners to form a bag, and secure with string. Add the spice bag, brown sugar, and salt to the tomato mixture. Over low heat, cook the mixture gently for 25 minutes, stirring frequently.
  6. Stir in the cider vinegar and paprika. Continue to cook, stirring frequently, until the mixture is thick.
  7. Spoon the ketchup into jars, put lid on tight, store in a cool, dark place.
  8. Ketchup will be ready to eat in 1 week. Once a jar has been opened, store in the refrigerator.
Comment Was this helpful? 7

By 2 found this helpful
January 8, 2010

Ingredients:

  • 48 medium tomatoes - about 8 lbs
  • 2 ripe, sweet red peppers
  • 2 sweet green peppers
  • 4 onions
  • 3 cups white vinegar
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  • 3 cups sugar
  • 3 Tbsp. salt
  • 1 1/2 tsp. allspice
  • 3 tsp. dry mustard
  • 1 1/2 tsp. cloves
  • 1 1/2 tsp. cinnamon
  • 1/2 tsp. hot red pepper

Directions:

Cut the tomatoes into quarters removing stem ends. Remove seeds from the peppers and cut them into strips. Peel onions and cut in eighths. Fill blender about 3/4 full with vegetables. Blend at high speed for 4 seconds. Pour into a large kettle. Repeat the blending process until all vegetables are blended.

Add vinegar, sugar, and spices (spices should be tied in thin muslin bag) to blended vegetables. Simmer uncovered in slow oven or electric saucepan until volume is reduced one half. Remove the bag of spices. Pour into hot sterilzed jars and seal immediately. Makes about 5 pints.

Source: my mother

By Sandy from Graettinger, IA

Comment Was this helpful? 2

Questions

Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

October 15, 2008

I made the following recipe for ketchup and it came out too thin/watery. What can I add to thicken it? The only thing I did different was that I used 1 TB of tomato sauce instead of 2 heaped TB of tomato puree.

Any ideas for thickening this? Thanks in advance!

Maryeileen from Brooklyn OH

Answer Was this helpful? Yes
October 15, 20080 found this helpful

Don't add any thing. Simmer it until you get the thickness that you want.

Reply Was this helpful? Yes
Anonymous
October 15, 20080 found this helpful

Add a dab of tomato paste; that should thicken it a little.

Reply Was this helpful? Yes
October 15, 20080 found this helpful

Just cook it longer.

Reply Was this helpful? Yes
October 16, 20080 found this helpful

I guess I should have said that the recipe did not say to cook it; just to whizz it all in a blender. So, I will try to cook it and see what happens. Also, I used tomato sauce because I did not have tomato puree or tomato paste.

Reply Was this helpful? Yes
October 17, 20080 found this helpful

Hi I have been making and canning my own ketchup for years. Regardless of whether you can it for later use or want to use it right away you have to use what the ingredients call for. Tomato paste is a thickener. Try adding some paste and cook it on low stirring until it thickens. Sauce is very different from paste.

Reply Was this helpful? Yes
October 17, 20080 found this helpful

I would say simmer it as well without adding anything. I do my tomatoes from the garden and at each thickness, take off and process what I want from tomato juice to sauce to paste. Just a matter of cooking it thicker ON LOW.

Reply Was this helpful? Yes
By guest (Guest Post)
October 18, 20080 found this helpful

Try cooking on low in the crock pot. Saves a lot of stirring. Just check occasionally until it is as thick as you want it to be.

Reply Was this helpful? Yes
October 18, 20080 found this helpful

The commercial catsup companies came out with an all-natural sugar-free product some years ago that did not sell well. They discovered that the sugar gave a slightly scorched and carmelized flavor that people had to have. They simmer catsup for long times to do a reduction. Crockpots for home batches work well.

Reply Was this helpful? Yes
By guest (Guest Post)
October 19, 20080 found this helpful

I would add that you should cook it with the lid off. The lid would cause steam and excess liquid. Cook on low. Crockpot is great.

Reply Was this helpful? Yes
October 19, 20080 found this helpful

Thanks for all of the suggestions. Today I cooked it on low for awhile, and added a little bit of bottled ketchup and just a touch of Karo syrup and it came out great. I've got french fries in the oven now so I can use some!

Reply Was this helpful? Yes

Archives

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January 5, 20100 found this helpful

My mother used to make her own ketchup. She only believed in using French's spices and I seem to think it was a ketchup recipe by French's. Would anyone have that recipe or one similar toit? I remember I never cared for the smell of it while it was cooking, but the taste was awesome. She then canned it in pint jars.

Tami from OH

Answers:

Homemade Ketchup

This is my mother's and grandmother's recipe.

Tomato Catsup

Cook the first 4 ingredients until soft, then strain through a colander.

Add the rest from the second column to the strained vegetables, and boil for about an hour, or until thick.

These are the directions from my mother. I have modernized the recipe a bit.

Don't change the ingredients/amounts, except use 1 1/2 cups vinegar. Cook vegetables in the crockpot. I do it overnight on low, or at least 6 hours on low. Use an immersion(stick) blender to blend. No need to strain. Add the rest of the ingredients and cook over night or at least 5-6 hours until as thick as you want. I put it in freezer containers, and store in the freezer. Thaw in the frig before using. I put it in a squeeze bottle when thawed. You could also can it. My mother used pint jars.
(03/08/2006)

By Jean

Comment Was this helpful? Yes
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