Last updated on May 4th, 2026 at 03:18 pm
Homemade ketchup is a delicious and healthier alternative to store-bought versions, and making it yourself ensures you control the ingredients—no high-fructose corn syrup or artificial preservatives! This recipe uses tomato paste instead of fresh tomatoes, making it quick, smooth, and packed with flavor. Plus, it’s perfect for water bath canning, so you can stock your pantry with a homemade staple.
This homemade ketchup was inspired by my other recipes , Homemade Tomato Sauce, and Spaghetti Sauce From The Garden. This ketchup also pairs wonderfully with my Crispy Homemade French Fries—the perfect crispy side to dip into your homemade ketchup.
At Hollis Homestead, I’ve spent years honing my skills in home canning, preserving, and from scratch cooking, creating reliable recipes that are both practical and delicious. My focus is on real food, simple ingredients, and time-tested techniques that make homemade canning approachable for everyone. I share my firsthand experience, tips, and troubleshooting advice so you can confidently stock your pantry with homemade staples. Whether you're new to canning or a seasoned home cook, you’ll find clear, step-by-step guidance to make your food preservation journey a success.
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Why You'll Love This Recipe
Control Over Ingredients – No preservatives, corn syrup, or unnecessary additives.
Quick & Smooth – Using tomato paste eliminates the need to cook down fresh tomatoes for hours.
Customizable Flavor – Adjust the sweetness, tanginess, and spices to your liking.
Shelf-Stable – Water bath canning makes this a great pantry staple.
Ingredients
This recipe yields about 16 half-pint jars and can be customized to your taste with optional spices.
Base Ingredients:
- 12 (6 oz) cans of organic tomato paste
- Water
- Apple cider vinegar 5%
- White vinegar 5%
- Sugar
- Brown sugar
- Salt
- Black pepper
- Onion powder
- Garlic powder
- Ground mustard
Optional Spices for Extra Flavor:
- cinnamon
- celery salt
Equipment Needed
Step-by-Step Instructions
- In a large pot combine tomato paste, water, apple cider vinegar, and white vinegar. Stir until smooth.
- Add sugar, brown sugar, salt, pepper, onion powder, and garlic powder. If using, add cinnamon and celery salt for extra depth of flavor. Stir well.
3. Simmer the mixture over low heat for 15 minutes, stirring frequently to prevent sticking. The ketchup should thicken slightly and be well combined.
4. Prepare the Jars: Wash jars, lids, and rings in hot, soapy water. Keep jars warm until ready to fill.
5. Fill the Jars: Using a funnel, ladle hot ketchup into the prepared jars, leaving ½ inch headspace. Wipe the rims of the jars with a clean cloth to remove any residue.
6. Fill the water bath canner with enough water to cover the jars by at least 1-2 inches and bring it to a simmer.
7. Place lids on the jars and screw on rings fingertip tight.
8. Process in a Water Bath Canner
9. Carefully place the jars into the water bath canner, ensuring they are fully submerged.
10. Bring the water to a rolling boil, then process the jars for 15 minutes (adjust for altitude if necessary).
11. After processing, turn off the heat and let the jars sit in the canner for 5 minutes before removing them.
Cool and Store
- Using a jar lifter, carefully transfer the jars to a towel-lined surface.
- Let the jars cool undisturbed for 12-24 hours.
- Remove the ring, lift each jar by the lid to ensure it has a strong seal, and press on the center of each lid—if it doesn’t pop back, the jar is sealed properly.
- Rinse each jar to remove any residue, date, label, and store.
Tips for the Best Homemade Ketchup
Adjust the thickness of your ketchup by adding small amounts of water until you reach your desired consistency.
Adjust the sweetness – If you prefer a less sweet ketchup, reduce the sugar slightly.
For a tangier ketchup, increase the vinegar a bit.
Blend for ultra-smooth consistency – If desired, use an immersion blender before canning.
Want a spicier ketchup? Try adding a pinch of cayenne or smoked paprika.
Can I use fresh tomatoes instead of tomato paste?
This recipe is specifically designed for tomato paste to create a quick, smooth ketchup. If using fresh tomatoes, you’d need to cook them down significantly to achieve the right thickness.
How long does homemade canned ketchup last?
Properly sealed jars last as long as they stay sealed and stored in a cool, dark place. Once opened, store in the fridge and use within a few weeks.
Can I reduce the sugar?
Yes, but it may affect the flavor balance. If reducing sugar, consider also adjusting the vinegar for the right acidity.
Homemade Ketchup for Canning: Easy Recipe Using Tomato Paste
Equipment
Ingredients
- 12 6oz Tomato paste
- 3 cups Water (add water as needed)
- 1 Cup Apple cider vinegar 5%
- 2 Cups White vinegar 5%
- 1 Cup Sugar (½-1 Cup to your liking)
- 1 Cup Brown sugar
- 2 tablespoon Salt
- 3 tablespoon Onion powder
- 3 Tbs Garlic powder
- 1 teaspoon Groun mustard
Optional
- 1 teaspoon Black pepper
- 1 pinch Celery Salt
- 1 teaspoon Cinnamon
Instructions
- Prepare the Jars: Wash jars, lids, and rings in hot, soapy water. Keep jars warm until ready to fill.
- In a large pot combine tomato paste, water, apple cider vinegar, and white vinegar. Stir until smooth.
- Add sugar, brown sugar, salt, pepper, onion powder, and garlic powder and ground mustard.
- If using, add cinnamon and celery salt for extra depth of flavor. Stir well.
- Simmer the mixture over low heat for 15 minutes, stirring frequently to prevent sticking. The ketchup should thicken slightly and be well combined.
- Fill the Jars: Using a funnel, ladle hot ketchup into the prepared jars, leaving ½ inch headspace. Wipe the rims of the jars with a clean cloth to remove any residue.
- Place lids on the jars and screw on rings fingertip tight.
- Fill the water bath canner with enough water to cover the jars by at least 1-2 inches and bring it to a simmer.
- Carefully place the jars into the water bath canner, ensuring they are fully submerged.
- Bring the water to a rolling boil, then process the jars for 15 minutes (adjust for altitude if necessary).
- After processing, turn off the heat and let the jars sit in the canner for 5 minutes before removing them.
- Using a jar lifter, carefully transfer the jars to a towel-lined surface.
- Let the jars cool undisturbed for 12-24 hours.
- Remove the ring, lift each jar by the lid to ensure it has a strong seal, and press on the center of each lid—if it doesn’t pop back, the jar is sealed properly.
- Rinse each jar to remove any residue, date, label, and store.
Mary says
what does it mean by add wayer as needed? do I still need to add all the water?
Amber says
Every wheat can vary on what it needs for hydration. I reserve the last 3-4 Tbsp. of water and add them as needed.
Steven says
how much does this make if using pint jars?
Amber says
Makes approximately 16 half-pints or 8 pints.