Homemade ketchup always reminds me of my Great Grandma Kauffman (old order Amish), who made this ketchup to serve with scrambled eggs. When my husband’s family re-introduced me to it, I was quite happy to add it to my list of must have tomato canned goods for each summer. This homemade ketchup is sweeter than typical store-bought ketchup, but is delicious over scrambled eggs, mac and cheese, sandwiches and more!
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Note* Canning instructions in this recipe use the boiling water bath method, use at your own discretion.
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Amish Homemade Ketchup
Ingredients
- 8 quarts tomato juice (divided)
- 2 cups diced onion
- 6 cups distilled white vinegar
- 7 cups granulated sugar
- 1/2 cup salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 teaspoon paprika
- 1 teaspoon ground ginger
- 1 1/2-2 cups Clear Jel cook type *see note
Instructions
- Place onions and 1 quart of tomato juice in a blender/food processer and blend until smooth.
- Combine spices and sugar, then place into a large 16-quart stockpot along with ground onions, remaining tomato juice and vinegar. Bring to a boil, then reduce heat to low and simmer for one hour, stirring occasionally to keep the bottom from scorching.
- Combine 1 1/2 cups Clear Jel (cook type) with enough water to make a thick slurry, then slowly add it to the tomato base and bring to a boil to thicken. If needed, add more Clear Jel mixed with water to create a thick ketchup like consistency.
- Remove the ketchup from heat, then ladle into sterilized jars immediately. Clean the rims of the jars, then place lids tightly on top and place into a boiling hot water bath. Process the ketchup for 40 minutes, then remove and allow to rest on a tea towel without disturbance for 24 hours. If a jar does not seal within that time, it will need to be kept refrigerated. Additional notes and canning tips below.
Notes
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More canning recipes you may enjoy:
- Amish sweet dill pickles
- Amish 3 ingredient pickled beets
- Canned pineapple zucchini
- Easy pickled jalapenos
- Favorite pizza sauce
- The best cherry pie filling
Step 1: Place onions and 1 quart of tomato juice in a blender/food processer and blend until smooth.
Step 2: Combine spices and sugar, then place into a large 16-quart stockpot along with ground onions, remaining tomato juice and vinegar. Bring to a boil, then reduce heat to low and simmer for one hour, stirring occasionally to keep the bottom from scorching.
Step 3: Combine 1 1/2 cups Clear Jel (cook type) with enough water to make a thick slurry, then slowly add it to the tomato base and bring to a slow boil to thicken. If needed, add more Clear Jel mixed with water to create a thick, ketchup like consistency.
Step 4: Remove the ketchup from heat, then ladle into sterilized jars immediately. Clean the rims of the jars, then place lids tightly on top and place into a boiling hot water bath.
Last step: Allow the ketchup to process at a steady boil for 40 minutes, then remove the jars and allow to rest on a tea towel at room temperature for 24 hours. If a jar does not seal, keep refrigerated or reprocess.
Note* This ketchup keeps in the refrigerator for a good while. Be sure to keep it chilled once the jar has been unsealed.
Tips for canning success:
- Use lids that are completely unblemished so that they will seal properly.
- Inspect the jars to ensure there are no cracks or chips, especially where the lid makes contact with the jar.
- Heat the jars before adding hot ketchup to reduce the risk of the jars breaking when filled with a hot liquid.
- Be sure to properly sterilize your jars and equipment before use to reduce the risk of bacterial growth in the canned ketchup.
- Keep the boiling water at a full steady boil during the canning process. Do not add cold water if the water levels reduce. If needed, you can add hot boiling water. Water added must be boiling hot to keep the temperatures even during the canning process.
- Allow the jars at least 24 hours of rest without moving them or touching the lids to ensure they seal. If a jar does not seal within that time, keep it refrigerated. If you are unsure whether the unsealed product has been left out too long, toss it out to reduce the risk of food borne illness.
Serve with your favorite sandwiches, mac and cheese or scrambled eggs and enjoy!
Thank you for stopping by and I hope you have a great day. Feel free to pin or print this recipe using the icons in the recipe card, but please leave a comment and recipe rating in exchange. Thank you for your support! -Marilyn Stoltzfus Peight
