If you have made your own delicious homemade ketchup recipe seasoned to your liking then it’s probably time to start canning homemade ketchup in bulk so that you can preserve it in jars for the upcoming months or to give as gifts. If your family is anything like mine then you probably go though quite a bit of it and your friends will probably beg you for some!
Even though making Ketchup yourself is really easy to do, it isn’t practical to make it every time you need it. This is why I recommend canning homemade ketchup in bulk ahead of time.
Here is the conversion I used from the Tomato Paste Homemade Ketchup Recipe. I multiplied everything by 18.5 to equal the amount of tomato paste in the Costco can, so if you altered the recipe to your taste make sure you use the correct conversions.
Canning Homemade Ketchup
approximately: 16 pounds of Ketchup
18-20 pint size jars
6 lb. 15 oz. Tomato Paste ($4.29 Costco)
18 1/2 c. (4 quarts + 2 1/2 cups) Water
2 1/3 c. Vinegar ($.62 Costco)
3 1/3 c. Brown Sugar ($ 1.25 Costco)
3/4 c. Garlic Powder ($ 1.46 Costco)
1/3 c. Onion Powder (~ $1.46)
4 1/2 tsp Cinnamon ($.22 Costco)
4 1/2 tsp AllSpice (~$.22)
4 1/2 tsp tsp Salt (~.03)
($23.25 Ketchup with no preservatives and all natural in most stores)
*If the ketchup seems thick add more water to the mix. Remember, it may thicken after some time so making it slightly thinner than you are used to is fine.
Prepping Directions: Combine wet ingredients, stir in sugar & seasonings
Canning Directions: Ladle ketchup into jars with a 1/2 inch head space. Remove air bubbles. Place your lukewarm jars into lukewarm water and bring to a boil. Process jars in a boiling water canner for 15 minutes. Remove jars and let cool before applying your final decorative touches.
I absolutely love canning homemade ketchup. It is always the talk of the barbecue in the summer months. I hope you enjoy preserving your ketchup as much as we do!
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