Batch Made Ketchup 🍅
A pantry staple to stock your shelves—nature’s ingredients only.
This ketchup is rich with tomatoes, sweetened naturally with apples and warm spices, pressure-cooked and slow-simmered until thick. Just right for topping, dipping, and gifting
Yields: 13 (8 oz) jars + 2 (16 oz) jars (Tip: 8 oz jars are perfect for gifting or tucking into packed lunches. For pantry stocking, consider using all 16 oz jars—this batch makes about 8 to 9 of those.)
Ingredients
2 yellow onions, chopped
4 tbsp olive oil
3 tsp hot sauce
1 tsp ground allspice
1 (88 oz) can Roma tomatoes
3 apples, rough chopped
2 cups white sugar
1 cup brown sugar
1½ cups apple cider vinegar
Method
1. Sauté.
In a pressure cooker, sauté onions in olive oil until soft and translucent. Add hot sauce and allspice, and stir for a minute until fragrant.
2. Combine.
Add tomatoes, apples, both sugars, and vinegar. Stir gently.
3. Pressure Cook.
Seal and cook on low pressure for 1 hour. Let pressure release naturally.
4. Blend.
Use an immersion blender to purée until smooth.
5. Slow Cook.
Leave uncovered and slow cook for about 2 hours. You can go longer if you want it deeper and thicker. Stir as needed, or let it sit for a richer flavor.
6. Jar Prep.
Preheat oven to 350°F. Fill sterilized jars with hot ketchup, leaving ½” headspace. Wipe rims, apply lids and rings.
7. Oven Can.
Place jars on a baking sheet and bake for 30 minutes. Let cool fully and Press center of lid—no flex means it’s sealed!
🫙 Pantry Notes
Store sealed jars in a cool pantry for up to a year.
Oven canning isn’t USDA-approved, but it’s a heritage method I use for small batches. Use at your own comfort.