Classic Homemade Ketchup Recipe

You'll find no store-bought flavor—just old-fashioned goodness—in this Classic Homemade Ketchup recipe.

| June 2012 Web

In The Pickled Pantry (Storey, 2012), author Andrea Chesman offers a guide to pickling that features recipes for everything from crisp cucumbers to carrots, rhubarb, cabbage and pineapple. In this excerpt from chapter 5, “Salsas, Relishes and Chutneys,” Chesman shares a homemade ketchup recipe for a classic ketchup that will remind your palate of what this condiment used to taste like before Heinz came along. 

Classic Homemade Tomato Ketchup Recipe

makes 5 half-pints

No store-bought flavor here, just old-fashioned goodness. This is what ketchup used to taste like, before Heinz stepped in and retrained our palates.


12 cups chopped ripe plum tomatoes (6 pounds)
1 large onion, chopped
1 red bell pepper, diced
1-1/4 cups cider vinegar
2 teaspoons celery seeds
1-1/2 teaspoons mustard seeds
2 cinnamon sticks
1/2 cup honey or firmly packed brown sugar
1 tablespoon pickling or fine sea salt

1. Combine the tomatoes, onion, bell pepper, and cider vinegar in a large saucepan. Bring to a boil, decrease the heat, and simmer for 30 minutes, until soft.

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