Short Description

This homemade ketchup mimics the classic flavor of the Heinz version using fresh tomatoes, vinegar, sugar, tomato paste, and a blend of warming spices—all canned for long-lasting pantry storage.

Why You’ll Love This Recipe

Authentic tangy, sweet, and spiced flavor just like the original.
Shelf-stable and perfect for long-term storage with home canning.
Made from whole tomatoes for freshness and rich texture.
Customizable spice level—adjust sweetness, heat, or spice to taste.
Great for BYO ingredients—you control the quality and preservatives.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

7 quarts tomato juice* (from approximately 22 lb fresh tomatoes)
4 cups white distilled vinegar
3 cups granulated sugar
5 Tbsp salt
1 Tbsp onion powder
½ tsp cinnamon
½ tsp ground cloves
½ tsp all‑spice
½ tsp cayenne pepper
46 oz tomato paste
⅓ cup Thermflo (heaping)

* Tomato juice made by simmering and straining fresh tomatoes yields the quantity needed.

Directions

Trim and quarter the fresh tomatoes, then place in a large stockpot. Bring to a boil, stirring occasionally.
When softened, blend using an immersion blender or strain through a food mill. Discard skins and seeds if using a mill. Reserve 1 cup of tomato juice for later thickening.
Simmer the juice until reduced to one-third or one-half its original volume—about 2–3 hours.
Add the vinegar, tomato paste, sugar, salt, onion powder, cinnamon, cloves, all-spice, and cayenne pepper. Bring to a gentle simmer, stirring until sugar dissolves thoroughly.
In a separate bowl, whisk the heaping ⅓ cup of Thermflo with the reserved 1 cup reserved tomato juice until smooth. Gradually whisk this mixture into the simmering ketchup, stirring well to avoid lumps.
Pour the hot ketchup into sterilized jars, leaving headspace. Screw on lids “finger-tight.”
Place the jars in a large pot and cover with enough hot tap water to submerge jars by 1–2 inches. Bring water to a boil and process jars for 10 minutes.
Use a jar lifter to remove jars and tighten lids fully using a clean kitchen towel. Let jars cool undisturbed at room temperature.
After 24 hours, check lids to ensure they are fully sealed before storing.

Servings And Timing

Yield: Approximately 8–10 pint‑size (16 oz) jars, depending on jar size
Prep Time: ~30 minutes (trimming and initial cooking setup)
Cook Time:
- Tomato simmer: ~2–3 hours
- Ketchup simmer with vinegar and spices: ~15–20 minutes
- Sauce thickening with Thermflo: ~5 minutes
Canning Time: 10 minutes per batch
Total Time: 3 to 4 hours (mostly simmering)

Variations

Reduced sugar version: Lower sugar slightly or substitute with honey or maple syrup to taste.
Spicy ketchup: Increase cayenne or substitute with a pinch of chili powder or hot paprika.
Herbed twist: Add a pinch of dried basil or oregano for an herbal note.
No Thermflo thickening: You can gently simmer longer for natural reduction, though texture will be thinner.
Low-sodium version: Reduce salt slightly or use lower-sodium vegetable stock instead of water.

Storage/Reheating

To Store: Keep sealed jars in a cool, dark cupboard for up to 12 months. Once opened, refrigerate and use within 4–6 weeks.
To Use: Shake or stir before serving. Perfect for dipping, spreading, or adding to recipes.
Safety: Always check the seal and discard any ketchup with mold, off-odor, or a lid that has popped.

FAQs

What Is Thermflo And Can I Substitute It?
Thermflo is a thickening agent used in home canning. You can substitute cornstarch or arrowroot slurry — mix with water before adding, but adjust quantity to avoid thinning too much.

Why Reserve 1 Cup Of Tomato Juice?
It’s needed to dissolve Thermflo before adding to the hot ketchup—this prevents clumping and ensures even thickening.

Can I Skip The Canning Step And Refrigerate Instead?
Yes—if you plan to use within 1–2 weeks, you can refrigerate in jars or airtight containers without processing in a water bath.

Why Simmer Tomatoes For So Long Before Adding Ingredients?
Reducing raw tomato juice concentrates flavor and improves viscosity, giving ketchup the right consistency and depth.

How Do I Know If A Jar Is Properly Sealed?
After cooling, press the center of each lid. A proper seal won’t flex or pop back. If it does, refrigerate and use that ketchup soon.

What If My Ketchup Is Too Thin?
Reheat and simmer longer uncovered to reduce further. You can also whisk in a small slurry of Thermflo or cornstarch dissolved in water.

Can I Adjust Sweetness And Acidity?
Absolutely—tweak the sugar or vinegar levels during simmering. Taste and adjust before pouring into jars.

Is Canning This Sauce Safe At Home?
Yes—this high-acid recipe (vinegar and tomatoes) is safe in a covered water bath when processed and sealed properly.

How Long Will Homemade Ketchup Last Once Opened?
Once opened, refrigerate and use within 4–6 weeks for best quality and safety.

Can I Use Other Tomato Forms Instead Of Fresh?
You can start with good-quality canned tomato juice, but you may need less simmer time. Adjust volume and seasoning accordingly.

Conclusion

This Heinz-style homemade ketchup offers rich, sweet-tangy flavor and thick texture, perfect for dipping or using in recipes. Canning makes it an excellent pantry staple, while the optional spice and sugar adjustments let you tailor it to your taste. With a few hours of simmering and a safe water-bath process, you’ll achieve classic ketchup at home without compromise.