How to Make Homemade Ketchup (No High Fructose Corn Syrup)
As backyard homesteaders, Daniel and I are always looking for simple ways to cut back on store-bought products. Ketchup is one of those pantry staples that seems harmless enough—until you flip the bottle over and read the label. Many brands are loaded with high fructose corn syrup and preservatives. When you start paying attention to what’s in your food, it makes you want to take control. Homemade ketchup is one of the changes that we decided was worth it.
The good news is that homemade ketchup is much easier than most of us realize. It takes a handful of ingredients, about half an hour, and a little simmering to create a ketchup that tastes richer and fresher than anything from the grocery store.
Why Make Homemade Ketchup?
Making homemade ketchup allows you to:
- Avoid high fructose corn syrup
- Control the sweetness and salt levels
- Skip preservatives and additives
- Save money over time
- Use ingredients you already keep in your pantry
If you’re trying to buy less at the store like we are, this is a great recipe to add to your from-scratch collection.
Homemade Ketchup Recipe
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Yields: About 40 ounces
Ingredients for Homemade Ketchup
- 16 ounces of tomato sauce
- 16 ounces of tomato paste
- 1 cup apple cider vinegar
- 1 cup water
- ½ cup white granulated sugar
- ¼ cup brown sugar, packed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ tablespoon salt
- ½ teaspoon black pepper
Items Needed
Directions
Add all of the ingredients to a medium pot over medium heat.
Stir continuously for about 3 to 5 minutes, or until the mixture begins to boil.
Reduce the heat to low and allow it to simmer for 20 minutes. Stir every couple of minutes so it doesn’t stick to the bottom.
Taste and adjust the seasoning if needed. You can add more sugar, salt, or pepper depending on your preference.
Use immediately or allow it to cool and store in an airtight container or jar in the refrigerator for up to 3 weeks.
Storage Tips
This ketchup freezes well in an airtight container for up to 3 months.
If you want it to last longer in the refrigerator, pour the hot ketchup into clean mason jars and screw the lids on. Allow the jars to come to room temperature on the counter, then retighten the lids and refrigerate. I’ve had ketchup last for months stored this way. Just be sure your jars are not cold when adding hot ketchup, as temperature shock can cause cracking.
Flavor Variations
If your family enjoys bold flavors, consider a spicy variation. Add a splash of Tabasco for classic heat. You can also stir in a bit of Sriracha for a garlicky kick. Start small and increase gradually. Heat intensifies as the ketchup sits. If you prefer a tangier ketchup, increase the apple cider vinegar slightly. If you want less sweetness, reduce the white sugar and adjust as needed.
Making ketchup at home also pairs beautifully with homegrown tomatoes. If you preserve your harvest as sauce or paste, this recipe becomes even more meaningful. You are not just making a condiment. You are capturing the work of your garden in every spoonful.
Homesteading often teaches us to question convenience. Many store-bought foods can be recreated simply at home. Ketchup is a perfect example. The process is straightforward and forgiving. The ingredients are affordable and easy to store.
There is pride in setting a jar of homemade ketchup on the table. It reflects self-reliance and thoughtful preparation. Children notice the difference in flavor. Guests often ask for the recipe. Over time, this simple condiment can become a staple in your kitchen.
If you have hesitated to try making your own ketchup, let this be your encouragement. It does not require special skills or complicated steps. Just combine, stir, simmer, and taste. In less than an hour, you will have 40 ounces of rich, tangy ketchup made by your own hands.
This homemade ketchup has become a regular in our kitchen. It’s one of those small changes that helps us feel more confident about what we’re feeding our family. You don’t need acres of land to be self-sufficient. Sometimes it just starts with a pot on the stove and a decision to make something yourself.
Homemade Ketchup
Homemade Ketchup, unlike store-bought versions, has a deep, fresh tomato flavor with a perfectly balanced sweetness and gentle spice. Smooth, vibrant, and preservative-free, homemade ketchup adds a deliciously personal touch to burgers, fries, sandwiches, and more.
Ingredients
- • 16 ounces tomato sauce
- • 16 ounces tomato paste
- • 1 cup apple cider vinegar
- • 1 cup water
- • ½ cup white granulated sugar
- • ¼ cup packed brown sugar
- • 1 teaspoon garlic powder
- • 1 teaspoon onion powder
- • ½ tablespoon salt
- • ½ teaspoon black pepper
Instructions
1. Add all the ingredients to a medium pot over medium heat.
2. Stir continuously for 3–5 minutes, or until boiling.
3. Reduce heat to low and simmer for 20 minutes, stirring every couple of minutes.
4. Taste and adjust seasonings as needed.
5. Use immediately, or store in an airtight container or jar in the refrigerator for up to 3 weeks.
Notes
Add a splash of Tabasco or Sriracha based on preferences.
For storage, pour the cooled ketchup into an airtight container or jar. Keep it in the refrigerator for up to three weeks.
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