If you use a lot of ketchup in your house like we do, you need to check out this Homemade Ketchup recipe!
I love to make things myself when I can. It usually is cheaper than buying it in the store. Plus you can adjust the recipe to adapt it to how you want it to taste. If you like it a little sweeter, add a little more sugar. Or add extra ingredients like cayenne pepper if you like a little spice in your ketchup.
Below is a basic recipe for Crockpot Homemade Ketchup. You can make a smaller batch and just do it on the stove if you do not use as much, or even double the recipe for the crockpot if you tend to go through a lot. For us we definitely use a lot more in the summer so I tend to make it in larger batches when I do make this at home.
What you need:
2 – 6 oz can tomato paste
1/2 cup light corn syrup
1 cup white vinegar
1/2 cup water
2 tsp sugar
1 tsp salt
1/2 tsp onion powder
1/4 tsp garlic powder
What you do:
1) Pour all the ingredients into a slow cooker. Use the water to rinse the remaining tomato paste out of the cans.
2) Wisk together all the ingredients until well combined.
3) Cook on low until mixture is very thick. About 6-8 hours. Stir every hour.
4) Remove and cool in a bowl before pouring into a sealed container for storage.
SUBSTITUTIONS: I had a lot of people ask for a version without corn syrup. Nicole left this comment on Facebook for those of you wanting to try using regular sugar instead – For each cup of light corn syrup in a recipe, substitute 1 cup of sugar and 1/4 cup water. For each cup of dark corn syrup, substitute 1 cup of packed brown sugar and 1/4 cup water. – From Taste of Home.
You can store your homemade ketchup in any container that seals tight. I have used mason jars and also used the plastic squeeze bottles that you can purchase.
Print this recipe:
- 2 – 6 oz can tomato paste
- 1/2 cup light corn syrup
- 1 cup white vinegar
- 1/2 cup water
- 2 tsp sugar
- 1 tsp salt
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- ) Pour all the ingredients into a slow cooker. Use the water to rinse the remaining tomato paste out of the cans.
- ) Wisk together all the ingredients until well combined.
- ) Cook on low until mixture is very thick. About 6-8 hours. Stir every hour.
- ) Remove and cool in a bowl before pouring into a sealed container for storage.
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