Homemade Ketchup

Instant Pot Ketchup Using Fresh Tomatoes

Canning season is almost over for me, except for the tomatoes. We had planted some Roma tomatoes this year along with some Big Boys. As I have mentioned before, our garden is too big to just eat from it daily and almost too small to do any BIG batches of anything. I had a large bowl of both of these tomatoes and I wanted to make some ketchup with them. I have my Grandma’s ketchup recipe, but for the life of me, I couldn’t find it anywhere! I just remember it had sugar and vinegar in it.
I love using my Instant Pot for doing my beets and spaghetti sauce, so why couldn’t I use it to make ketchup? It was worth a try!

I started out with a little over 6 lbs of tomatoes that were washed, stems removed, and cut into quarters.

I put them into the stainless steel insert of my 8 quart Instant Pot and set the pressure cook for 10 minutes.
After the 10 minutes, I did a 15 NPR (let the pressure come down naturally) and then finished releasing the pressure by turning the seal to vent until the pressure has fully released and the pin drops.

I then used my immersion blender to blend the tomatoes. If you don’t have an immersion blender, you can do this in a regular blender, just be careful of the hot liquid.

The skins help thicken the ketchup!

After everything is well blended, I then put the sauce through a fine mesh strainer/colander to remove the seeds and skins.

Discard the seeds!

The next step is to put the strained juice back into the Instant Pot and then add your spices.

Full recipe for the spices you will use will be at the end of this post.

After you add all the spices, sugar and vinegar turn the Instant Pot to Sauté! The Sauté function only stays on for 30 minutes, so I had to set mine two times for a total of 60 minutes. One nice feature is that it will be beep when the 30 minutes is up. If your ketchup isn’t thick enough at this stage, just continue to sauté until it is. This will depend on the type of tomatoes you use, some may be more watery than others.

You can see how much the sauce has reduced in volume!

I plan on water canning mine so it will be shelf stable. There is enough vinegar in the recipe that it will allow you to water bath can it. I prepared my pint jars and lids. This batch gave me 3 pints of ketchup.
When I’m doing a small batch of water canning, I just bring out my stock pot, add the trivet from my Instant Pot on the bottom and place my jars on the trivet. You don’t want the jars setting on the the bottom of the pot. Cover with enough water so it is 1″ over the top of the jars. I will process mine 15 minutes once the water starts to boil. Check your altitude for the time you need. If you don’t know, just process 20 minutes and you will be good!

Water Bath canning method!

Here is the complete recipe:

Instant Pot Ketchup from Fresh Tomatoes
About 6 lbs Fresh tomatoes, Quartered
1/2 Cup Brown Sugar – packed (if you want a sweeter ketchup you can add a few more Tablespoons of sugar)
1/3 C Apple Cider Vinegar & 1/3 C White Vinegar for a total of 2/3 C vinegar
1/4 tsp Celery Salt or Celery Seed
1 tsp Worcestershire Sauce
1 tsp Garlic Powder
1/4 tsp Mustard Powder
3 Cloves of Garlic, Minced
1/4 Red Cayenne (Optional) if you like it a little spicy you can add this, I didn’t.
2 tsp Granulated Onion
1/4 tsp Black Pepper
1-2 tsp Salt
Cook in instant pot for 10 minutes, NPR for 15 minutes Blend and strain out the seeds. Put back in pot, & press the sauté button. Add seasonings and continue to reduce sauce down until it’s the right consistency. Mine took 60 minutes. Add to containers and Enjoy


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This is the Instant Pot I use! I like the size of my 8 qt, especially when I am canning, it allows me to do bigger batches!