Did you know it’s basically impossible to find a clean ketchup? Most brands have a laundry list of ingredients.

Some brands contain the basic 5 ingredients like Annie’s Natural Organic Ketchup, 365 Organic Tomato Ketchup and Trader Joe’s Organic Ketchup.

When quality ingredient products are on the more expensive side and it’s something I can do myself, I like saving the money.. I thought it’d be best to make my own ketchup.

So, of course I researched different variations and recipe presentations. Here is what I found:

CAN YOU FREEZE HOMEMADE KETCHUP?

Yes, you can! While ketchup will only last about 2-3 weeks in the fridge, you can make a big batch and freeze it up to 6 months!

HOW LONG DOES HOMEMADE KETCHUP LAST?

So a batch of this doesn’t last long around here, but I’ve had it last as long as 3 weeks. Just to be safe, however, I would say don’t keep it over 2 weeks.

HOW TO THICKEN HOMEMADE KETCHUP

If your ketchup is too runny, I promise it’ll be okay. You can use a little bit (about 1 tbsp.) or organic cornstarch or arrowroot powder (my personal favorite). But don’t just stir it into your ketchup! You’ll want to dissolve it in a bit of water first. Once it’s totally dissolved, you can add it to your ketchup.


HOMEMADE KETCHUP RECIPE:

Servings: 36 servings (tablespoons), approximately

Recipe from The Gracious Pantry

Ingredients

1 (15 oz.) can tomato sauce, no sugar added

1 (6 oz.) can tomato paste, no sugar added

1/4 cup honey

1 tsp. onion powder

1/2 tsp. paprika

1/2 tsp. cinnamon

1/4 tsp. allspice

1/4 tsp. cloves

salt to taste



Instructions

Using a large mixing bowl, whisk all ingredients together until smooth.

Allow to sit in the fridge overnight to give flavors time to meld.

Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1tbsp. | Calories: 8kcal | Carbohydrates: 2g | Potassium: 4mg | Sugar: 1g | Vitamin A: 35IU | Calcium: 1mg

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