Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
small glass jar of ketchup with a pile of sweet potato fries in the background.

Homemade Ketchup (Crock pot method)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Megan
  • Prep Time: 5 minutes
  • Cook Time: 12 hours
  • Total Time: 12 hours + 5 minutes
  • Yield: 3 pints 1x
  • Category: Snack
  • Method: Crock Pot
  • Cuisine: American

Description

Thick, savory and so delicious, this homemade ketchup elevates everything from plain potatoes to meatloaf to hot dogs.


Ingredients

Units Scale
  • 64 oz canned tomatoes (with the juice)
  • 1/2 cup distilled white vinegar
  • 1/4 cup apple cider vinegar
  • 2/3 cup granulated sugar
  • 2 TB light brown sugar
  • 2 tsp salt
  • 1/4 tsp fresh ground black pepper
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/8 tsp celery salt
  • 1/8 tsp mustard powder
  • 1/8 tsp ground cloves

Instructions

  1. Combine all ingredients in a slow cooker. Cook on high, uncovered, for 12 hours, stirring every hour. The ketchup should be thick and reduced by more than half. Smooth out the texture with an immersion blender, or carefully transfer the ketchup to a countertop blender and smooth out the consistency. Pass the ketchup through a fine mesh strainer to catch any skins or seeds.
  2. If canning, add to clean pint jars, seal and process in a boiling water bath for 20 minutes. If refrigerating, keep covered and use within 6 months.

Nutrition

  • Serving Size:
  • Calories: 25
  • Sugar: 4.4 g
  • Sodium: 66.9 mg
  • Fat: 0.1 g
  • Saturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 5.8 g
  • Fiber: 0.9 g
  • Protein: 0.9 g
  • Cholesterol: 0 mg