Check over on the Harvest Forum (linked top of this page in Related Forums) as that is where all the preserving/ canning/ how-to recipes and such are. You'll find many discussions there on how to make and can ketchup.

As to tomato variety, as with sauce, any variety will work well including the many varieties named Heinz. And a mix of varieties gives the best results for most of us.

Link below takes you to NCHFP with all the recipes and how to can ketchup.

Dave

Here is a link that might be useful: NCHFP - Ketchup

Any good tomato will do!

You REALLY need the heaviest pot you can afford for cooking it down, it takes quite a while to cook down and thinner pots will burn the sauce and ruin it.

And as far as recipes, be really careful with the spices...i once followed one to the letter that included cinnamon,and ended up pitching all of it...bleh!

I second the spices comment-- after hours and hours straining and cooking it down, the recipe I tried made mine tasted like chutney, and it was only good MAYBE for BBQing fish, or something. It was vile for french fries!

If you want to e-mail me from My Page, I have a PDF file I have saved of "Copycat Recipes" of products you buy in the store and it has a ketchup recipe in it, although I have not tried it myself.

Carla in Sac

I think you have had some good suggestions, and want you to know I have also made ketchup on several occasions over the years.

However, I think my Son-in -Law , Mark, who relishes a good cheeseburger like I do a porterhouse steak finally clarified my thinking on the matter. Said he one afternoon while having a burger with some of my home made ketchup: " You know, Dad, there are a few things in life you don't want to try saving money on or experimenting around with. Like trash bags, toilet paper, and Heinz catsup."

So, after some injured reflection, I stopped trying to make decent catsup.

There certainly has to be a very special reason Heinz is
valued by nearly all as the finest catsup made in America.
And they are not about to tell their secret to the world!

The ingredient history of ketchup is rather chequered and at one time included all sorts of spices that it probably doesn't today. I think it would be difficult to replicate the ketchup we eat now! But I'll bet somebody has!

The reason I decided to post this here is because I wanted to get a tomato recommendation, and possibly a recipe from a tomato grower. I certainly think variety will play a part in the success.

Yes, you are right, it probably isn't going to save a dime over buying Heinz--which is THE ketchup--but I would like to try. Funny, I don't even eat ketchup! I only know one other person who doesn't.

I am enjoying the responses to this very much.

Well here is the Heinz Ketchup recipe that is often posted on the Harvest forum but note that it is not for canning, refrigerator storage only.

Top Secret Recipes Catsup like Heinz

One 6-ounce can tomato paste (you can use your own canned paste or commercial canned paste)
1/2 cup light corn syrup
1/2 cup white vinegar
1/4 cup water
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon onion powder
1/8 teaspoon garlic powder

Homemade ketchup in a pinch.

1. Combine all ingredients in a medium saucepan over medium heat. Whisk until smooth.
2. When mixture comes to a boil, reduce heat and simmer for 20 minutes, stirring often.
3. Remove pan from heat and cover until cool. Chill and store in a covered container. (http://www.topsecretrecipes.com)
Makes 1 1/2 cups.

And as mentioned above the Heinz variety tomatoes are often used to make it. They are available from several different online tomato seed vendors.

The recipes for canning from NCHFP are linked above in previous post.

Dave

I have been making my own ketchup for a few years. My favorite ketchup tomatoes are the same as my favorite red salad tomatoes. A mix of the best tasting tomatoes makes the best tasting sauces. If you are trying to match Heinz which is great ketchup I would use Heinz tomatoes. However the flavor is dominated by the spices.

The tomatoes I generally use for ketchup are Sioux, Supersonic, San Diego, Early Girl, Jetstar, Tommy Toe and Sugar Sweetie. The selection is based on what grows well in my garden and flavor, size and visual appeal.

I usually steal some sauce from the big pot when it is cooking down. I use a Cadco cast iron electric side burner for the ketchup because it is easier to simmer without the ketchup burning on the bottom of the pot. I had good luck cooking down sauce in the oven last year so I will be doing more of that this year.

Ketchup is sweet and sour so you will need vinegar and sugar. I use organic brown sugar and a touch of maple syrup and real apple vinegar. I add some paprika to keep the ketchup very red. You can't go wrong with a little onion and garlic. You need to get the consistancy right, the proper balance of sweet and sour and then the right mix of spices. I am still working on my spice mix as the ketchup is a little bland.

I don't buy ketchup anymore. It just doesn't seem right. I spend a lot of time growing tomatoes so why would I want to use someone elses ketchup?? Homemade ketchup has a fresher cleaner flavor.

Zeuspaul

Sounds good! Say, I could even make other color ketchup!