Ketchup

If you’ve been searching for a thick, savory tomato ketchup recipe without the high fructose corn syrup of store-bought bottles, this heritage canning method is for you. Rooted in Amish canning traditions and perfect for building a self-sufficient pantry, this recipe is safe for water bath canning and long-term food storage.

Ingredients

• 25 - 30 fresh tomatoes to make 2 gallon tomato juice
• 3 large onions chopped or 5 tbsp onion powder
• 4 garlic cloves minced or 1 tbsp garlic powder
• 2 tsp chili ground (not chili powder), cayenne, or 1 chopped pepper
• 2 cups vinegar
• 2 1/2 cups brown sugar (or 2 1/2 cup white sugar & 5 tbsp molasses)
• 1 1/2 cups of cornstarch (Clear Jel works best)
• 5 tbsp of salt (non-iodized)
• 1 1/2 tsp cinnamon
• 1 1/2 tsp ground cloves
• 2 tsp black pepper

Instructions

1. Add everything except the cornstarch and sugar into a heavy bottom pot. Simmer (do not boil) until reduced to half its volume. Do not use a lid. This takes approx. 1 1/2 - 2 hours.
2. Add the sugar and cornstarch slurry (mix 1/2 cup starch to 1 cup water). Simmer for one hour.
3. Adjust seasonings to your preferred flavor.
4. If still too thin, add one more 1-cup cornstarch mix and simmer 30 minutes.

Canning Methods

Open Kettle Canning (OKC): Bring ketchup to a rolling boil. Fill jars to the bottom of the neck ring. Clean rims, place flats, and tighten rings TIGHT.

Water Bath Canning (WB): Fill jars, clean rims with vinegar. Place flats and tighten rings fingertip tight. Pints: 15 mins | Quarts: 20 mins.

Pressure Canning (PC): Process for 10 mins.

Altitude Adjustment Charts

WATER BATH CANNING
Altitude (Feet)	Extra Boiling Time
0 – 1,000 ft	Standard Recipe Time
1,001 – 3,000 ft	Add 5 minutes
3,001 – 6,000 ft	Add 10 minutes
6,001 – 8,000 ft	Add 15 minutes

PRESSURE CANNING
Altitude (Feet)	Weighted Gauge	Dial Gauge
0 – 1,000 ft	10 lbs	11 lbs
1,001 – 2,000 ft	15 lbs	11 lbs
2,001 – 4,000 ft	15 lbs	12 lbs
4,001 – 6,000 ft	15 lbs	13 lbs