Homemade Ketchup Recipe
Homemade ketchup is another easy recipe in our make-at-home pantry staples recipes. A lot of friends have gone to making their own ketchup for diet preferences. While this recipe is not paleo or keto, you could easily substitute the brown sugar for a monkfruit sweetener like this one. I've used that golden sweetener in many recipes and you really can't tell the difference. It's on my list to use in this ketchup recipe.
I'm telling you, this recipe is thick and tangy and perfect for everything from chicken nuggets to burgers. Experiment to find your favorite flavor, use plain vinegar instead of apple cider, substitute honey in place of brown sugar, or add a pinch of cinnamon. Besides leaving out unhealthy additives and saving a bit of money, you can create your own gourmet blend.
Homemade Ketchup Ingredients
- 2 cans (6 oz), Tomato Paste
- ½ cup, Brown Sugar
- ½ cup, Water
- 3 Tbsp, Apple Cider Vinegar
- ½ tsp, Dry Mustard
- ½ tsp, Salt
- ¼ tsp, Cloves
- ¼ tsp, Allspice
- ½ tsp, Onion Powder
Homemade Ketchup Directions
- Use a whisk to thoroughly combine all ingredients in a saucepan over medium high heat.
- Bring to a boil, then reduce to med-low and simmer until desired consistency is reached (about 15-20 minutes). If you like your ketchup thinner add more water.
I love the look of homemade items being in a mason jar, but the kids can make more of a mess that way. If you're using a mason jar, you can scoop out with a spoon. The other benefit of using a mason jar is that you can make extra ketchup and preserve it, simply use the hot water canning method after filling your jars. I usually put the ketchup in a squirt bottle like this one (after it's been canned for preservation) when we're ready to use it.
Canning Ketchup
- Use a clean, new lid and a ring (grab a set here).
- Fill jar with ketchup leaving 1/4” at the top.
- Tightly close lid on jars and place several in a large pot, makings sure they are covered in water, boil for 15 minutes.
- Remove from water, and allow to cool.
- To assure that the lids sealed press down on center, if it pops back up lid is not sealed properly.
This ketchup will last 4-6 weeks in the refrigerator and a year or longer properly canned.
Cost Comparison
The price difference in making your own is not very significant. The ingredients cost around $1 to make at home, and a small bottle is about $1.50 at the store. However, the value of avoiding high fructose corn syrup and other preservatives, and creating a recipe from scratch is priceless.
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Homemade Ketchup Recipe
Simple recipe to make homemade ketchup.
Ingredients
- 2 cans (6 oz), Tomato Paste
- ½ cup, Brown Sugar
- ½ cup, Water
- 3 Tbsp, Apple Cider Vinegar
- ½ tsp, Dry Mustard
- ½ tsp, Salt
- ¼ tsp, Cloves
- ¼ tsp, Allspice
- ½ tsp, Onion Powder
Instructions
- Use a whisk to thoroughly combine all ingredients in a saucepan over medium high heat.
- Bring to a boil, then reduce to med-low and simmer until desired consistency is reached (about 15-20 minutes). If you like your ketchup thinner add more water.
You can put ketchup in a squirt bottle, but I just love the look of homemade items in a mason jar. Just use a spoon to scoop it out. The other benefit of using a mason jar is that you can make extra ketchup and preserve it, simply use the hot water canning method after filling your jars.
Canning Ketchup
- Use a clean, new lid and a ring (grab a set here).
- Fill jar with ketchup leaving 1/4” at the top.
- Tightly close lid on jars and place several in a large pot, makings sure they are covered in water, boil for 15 minutes.
- Remove from water, and allow to cool.
- To assure that the lids sealed press down on center, if it pops back up lid is not sealed properly.
