Ketchup (Variation 1)


Preparation info

  • Yield: approx.

    8–10 pints

    • Difficulty


Appears in

Amish Canning & Preserving

Amish Canning & Preserving

By Laura Anne Lapp

Published 2019

  • About

Homemade ketchup has a completely different flavor than store bought. The consistency is usually thinner and it tastes much sweeter. See for a different take on this ketchup recipe.


  • 4 quarts tomato juice
  • cups sugar
  • 1 teaspoon <


  1. Combine all ingredients, except therm-flo, in a large stockpot.
  2. Bring to a boil and boil for 15 minutes.
  3. Add enough water to therm-flo to make a paste.
  4. Stirring constantly, add therm-flo mixture to tomato mixture.
  5. Boil until thickened.
  6. Ladle into jars and process 30 minutes in hot-water bath.