- 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.
- 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.