So I guess I can't then?

Winging it here, I haven't made the ketchup, we use it so infrequently. I first looked in the latest Ball edition (its handiest, just updated to it) and there is no cayenne in that ketchup so it wasn't helpful. I did find a Ball recipe online using tomato puree that calls for 1/4 tsp cayenne and that may be the one you have.

Dried spices, dried herbs, are fine to play with within reason but fresh herbs are not. If you wanted to increase the cayenne from 1/4 tsp I think you'd be OK....please don't tell me though you were considered something like 1/4 Cup ;) & Please keep in mind too that your shelf stored product may not taste the same as it does when you are making and sampling it - flavors do change (some may intensify, others could become bitter) during storage time. I can't address the cayenne specifically in this recipe but if your family likes a little more kick to their ketchup, you should be OK with more but you may want to stay conservative until you've opened a jar stored several weeks. (keep notes for future ketchup)

Thank you. Sorry, I didn't think to mention the recipe (I bought the book last year & it calls for 1 t).

So, I imagine up to 2 t would be fine--just not 1/4 cup! I will be sure to keep notes--thanks for the tip.

Sherm, I'm curious, is it dry/powdered cayenne or fresh? I'm assuming dry because of the tsp. measurement. If so, you can try just adding it when you open the jar. I do that with salsa. To get the heat, you'd just have to add it a few hours, to a day before you use the ketchup. It would also be interesting to see if there was any flavor difference.

Yes, dry. Hadn't thought about adding it later. Thanks!