Homemade Chunky Ketchup (The Best)

  • Preparation 1 H 15 MIN
    Cooking 1 H 30 MIN
    Cooling 2 H
  • Makes 4 litres (16 cups)
  • Freezes



  1. Place the pickling spices in a tea ball or in a piece of cheesecloth
  2. In a large heavy pot, combine all the ingredients. Bring to a boil, stirring frequently. Simmer over medium heat for about 1 hour and 15 minutes, uncovered, stirring occasionally.
  3. Pour into hot sterilized jars. Let cool and refrigerate


To sterilize the filled jars with ketchup in boiling water, it will take about 15 minutes. This ensures a long shelf life at room temperature. Unsterilized ketchup will keep for three weeks in the refrigerator. You can also freeze the ketchup, without any sterilization.

Erratum: The recipe for Homemade Chunky Ketchup published in Volume 8, Number 7 is wrong. Please take the Web version of the recipe, where the vinegar was added. We are sincerely sorry.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.