I have not canned any ketchup in several years. My youngest son used to eat ketchup on everything. I had canned some one year and we ran out half way through the year. So the next year I canned a bunch. I think I canned 52 pints of it. I figured on using one pint a week. That year my son decided he no longer liked ketchup and instead developed a taste for mustard. So I had plenty of ketchup to last for several years.
We have an abundance of tomatoes this year. I have already canned a ton of pizza sauce (28 quarts and 16 pints), 2 batches of salsa, vegetable juice, stewed tomatoes, and diced tomatoes. So I decided to can just one batch of ketchup. I have used the Mrs. Wages packets before but they are really hard to find in the stores around here. I also have made it from scratch before. The flavor of the one from scratch did not taste like the ketchup you bought from the store. I searched my canning book and searched a bunch of old recipes I had and came up with something that I thought would taste similar to store bought ketchup. I was successful. I can't believe at how much this ketchup does taste like the kind you would buy from the store.
I used the recipe from my canning book to start with. Then used the spices from a recipe out of an old church cookbook.
To start you need 24 pounds of tomatoes and 2 pounds of onions. I washed them cut them up and then cooked and smashed them down just like you would if you were making juice. I cooked them for about 45 minutes. Making sure I stirred often to keep from scorching.
Put the tomatoes and onions through a strainer and then put the juice back on the stove and bring to a boil and boil gently for 1 hour. Making sure to stir frequently.
I put the ketchup in my blender in small batches to blend up any bits of clear jel that did not dissolve. This actually worked great because I was able to pour it from the blender right into my canning jars. Fill your clean, hot, sterilized jars with ketchup leaving only an 1/8 inch head space. Wipe rims clean and put on new hot lids. Process in a boiling water bath for 15 minutes.