Homemade Heinz-Style Ketchup
This homemade Heinz-style ketchup recipe captures the iconic tangy-sweet flavor of the classic condiment using fresh tomatoes and a special blend of spices. The secret lies in the perfect balance of cinnamon, cloves, and allspice, combined with the natural thickening power of ripe tomatoes. While it requires some time and patience, this recipe yields 8 quarts of restaurant-quality ketchup that can be stored for years when properly canned.
Equipment
- 1 42-quart stockpot for water bath
- 1 24-quart stockpot for cooking
- 8 quart-sized mason jars
- Food mill or hand blender
Ingredients
- 22 lbs fresh tomatoes yields 7 quarts juice
- 46 oz tomato paste
- 4 cups white distilled vinegar
- 3 cups sugar
- 5 Tbsp salt
- 1 Tbsp onion powder
- 1/2 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp all-spice
- 1/2 tsp cayenne pepper
- 1/3 cup Thermflo heaping
Instructions
- Process tomatoes: Quarter and boil tomatoes in a large pot. Once softened, blend or process through a food mill. Set aside 1 cup of juice for later use.
- Reduce mixture: Simmer the remaining tomato juice for 2-3 hours until reduced by half.
- Add seasonings: Mix in vinegar, tomato paste, sugar, and all spices. Bring to a simmer.
- Thicken: Combine Thermflo with reserved tomato juice, then whisk into simmering mixture.
- Can the ketchup: Fill sterilized jars, leaving 1/2 inch headspace. Process in a water bath for 10 minutes.
- Cool and store: Remove jars carefully and allow to cool for 24 hours before checking seals.
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