Ketchup - Heinz Copycat
Posted By: Delish640482
Pro Chef Or Baker? No
Is This Recipe In Your Cookbook? Yes
Origin: Canada
Local Name: Home Made Heinz Ketchup Copycat
Primary Ingredients: Tomatoes, Tomato Paste
Primary Spices: Onion powder, cinnamon, cloves
Prep Time: 20Minutes
Cook Time: 3 Hours
Skill Level: 1
Categories: Lunch, Dinner, Party, BBQ
Intro By Creator: Close as it gets to the orgininal.
Creator's Notes & Tips
Catsup is a tomato condiment similar to ketchup except the flavors have a different profile.
The secret to tart ketchup is vinegar, ground cloves, cinnamon, and allspice.
When making ketchup with ripe tomatoes, reduce the liquid by about half for a thicker consistency.
This recipe is ideal for using up garden tomatoes. Although, canned tomato products will work too if you can buy them in bulk. Heinz makes ketchup from concentrated red ripe tomatoes, which is just what we’re doing – taking fresh ripe tomatoes and boiling it down to a thicker concentrate. With the help of some tomato paste and a canning thickener called Thermflo, you’ll have thicker ketchup!
Thermflo is a Canning/Freezing thickener sold in many Mennonite stores. Recipes like BBQ sauce and ketchup can call for it since it thickens sauces nicely. Cook-type Clearjel would be a substitute. Do not substitute cornstarch.
Simmering time will depend on the sort of tomatoes–bigger tomatoes will yield more pulp and smaller paste tomatoes (Roma tomatoes) will have more flesh and less pulp. Less pulp makes thicker tomato juice. I used a variety of huge tomatoes, grape tomatoes, and a few paste ones. My simmering time was about 3 hours to get it reduced in size, although that can be cut, depending on how high you simmer.
You can freeze tomatoes for recipes like ketchup. Then you drain off the liquid and make a huge shortcut to simmering down the pulp. You can also blend the thawed tomatoes right in their skins and pulp which is a huge time saver too. You don’t have to go through the tidy process of blanching or using a small household food strainer–too much hassle and not ideal for the busy homemaker.
You can either puree the tomatoes after they’re soft enough to blend with a hand blender right in the pot or run them through a food mill.
How To Make It Delishier
Ingredients
1 Quart (1 Litre)
- 2.75 lbs tomatoes (1/2 bushel) OR Canned red ripe tomatoes
- 0.5 cups white distilled vinegar
- 0.38 cups sugar
- 0.63 Tbsp salt
- 0.13 Tbsp onion powder
- 0.06 tsp cinnamon
- 0.06 tsp ground cloves
- 0.06 tsp all-spice
- 0.06 tsp cayenne pepper
- 5.75 oz tomato paste
- 0.04 cup Thermflo thickener for canning. Cook-type Clearjel would be a substitute. Do NOT substitute cornstarch.
8 Quarts for Canning
- 22 lbs tomatoes (1/2 bushel)
- 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
- 46 oz tomato paste
- 1/3 cup Thermflo thickener for canning. Cook-type Clearjel would be a substitute. Do NOT substitute cornstarch.
- Trim, quarter, and place tomatoes into a large stockpot. Bring to a boil stirring occasionally.
- When tomatoes have softened, either blend with a hand blender or run through a food mill. If using a food mill the skins and seeds can be discarded. Reserve 1 cup of tomato juice (for thickening later.) Simmer down to about half the liquid* (2-3 hours.)
- Add the vinegar, tomato paste, sugar, and spices; bring to a simmer.
- Meanwhile, place 1/3 cup of Thermflo into a bowl. Slowly whisk in the reserved tomato juice and whisk into the simmering tomato ketchup.
- Pour ketchup into jars and place lids and bands on, (don’t screw tightly shut.) Place jars into a large stockpot. Pour hot tap water in at least halfway up. Boil 10 minutes covered from the time the water boils.
- Remove jars with a jar lifter and screw each jar tightly shut using a kitchen towel. Check if the lids are sealed AFTER 24 hours (they need to seal on their own first.)
Catsup is a tomato condiment similar to ketchup except the flavors have a different profile.
The secret to tart ketchup is vinegar, ground cloves, cinnamon, and allspice.
When making ketchup with ripe tomatoes, reduce the liquid by about half for a thicker consistency.
This recipe is ideal for using up garden tomatoes. Although, canned tomato products will work too if you can buy them in bulk. Heinz makes ketchup from concentrated red ripe tomatoes, which is just what we’re doing – taking fresh ripe tomatoes and boiling it down to a thicker concentrate. With the help of some tomato paste and a canning thickener called Thermflo, you’ll have thicker ketchup!
Thermflo is a Canning/Freezing thickener sold in many Mennonite stores. Recipes like BBQ sauce and ketchup can call for it since it thickens sauces nicely. Cook-type Clearjel would be a substitute. Do not substitute cornstarch.
Simmering time will depend on the sort of tomatoes–bigger tomatoes will yield more pulp and smaller paste tomatoes (Roma tomatoes) will have more flesh and less pulp. Less pulp makes thicker tomato juice. I used a variety of huge tomatoes, grape tomatoes, and a few paste ones. My simmering time was about 3 hours to get it reduced in size, although that can be cut, depending on how high you simmer.
You can freeze tomatoes for recipes like ketchup. Then you drain off the liquid and make a huge shortcut to simmering down the pulp. You can also blend the thawed tomatoes right in their skins and pulp which is a huge time saver too. You don’t have to go through the tidy process of blanching or using a small household food strainer–too much hassle and not ideal for the busy homemaker.
You can either puree the tomatoes after they’re soft enough to blend with a hand blender right in the pot or run them through a food mill.
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