Opening a jar of tomato sauce you put up last summer and turning it into something brand new is one of the most rewarding things you can do in a from scratch kitchen. That is exactly what we are doing today on the homestead. We are making homemade ketchup and barbecue sauce completely from scratch, and I am going to walk you through both recipes so you can do the same in your own kitchen.

These recipes are ones I have made my own over time in this kitchen, and they are as simple as they are good. Whether you are working with fresh tomatoes from the garden or canned tomato sauce from your pantry shelf, I have got you covered.

Using Tomato Sauce Instead of Fresh Tomatoes

The ketchup recipe traditionally calls for fresh tomatoes, but if you have canned tomato sauce on your pantry shelf it works beautifully and saves you a significant amount of time.

Here is how to adapt it:

Skip the blanching step entirely. Fresh tomatoes require boiling, ice bathing, and peeling before you can even begin. With tomato sauce all of that work is already done.

Use the same volume. Swap the 6 pounds of fresh tomatoes for roughly 3 to 4 cups of tomato sauce depending on how thick your sauce already is.

Reduce your simmer time. Because canned tomato sauce is already cooked down you will not need the full 25 minute simmer. Start checking your consistency around 10 to 15 minutes in.

Taste as you go. Homemade tomato sauce can vary in seasoning from batch to batch so taste before adding all of your salt and spices and adjust from there.

The end result is a rich, deep, beautiful ketchup that tastes like summer no matter what time of year you make it.

These recipes have been adapted from one of my favorite kitchen resources, Back to Basics. It is a pantry staple around here and one I find myself reaching for again and again when I am cooking from scratch in this kitchen. If you are looking to build your own from scratch recipe collection it is a wonderful place to start. You can find it here: https://stan.store/affiliates/f446f449-b700-49c4-8d3f-9170407046a5

Homemade Ketchup Recipe

Prep Time: 30 minutes to 1.5 hours Storage: Water bath can for long term storage, freeze for up to one year, or refrigerate until ready to use

Ingredients

• 6 lbs fresh tomatoes (or 6 cans undrained) — or substitute 3 to 4 cups tomato sauce
• 1 can (6oz) tomato paste
• 1 cup white vinegar
• 1 1/2 cups brown sugar
• 3 tsp onion powder
• 2 tsp garlic paste (powder can be used)
• 5 tsp salt
• 1 tsp mustard powder
• 3/4 tsp black pepper
• Dash of ground cloves

Instructions

If using fresh tomatoes, bring a large pot of water to a boil. Wash your tomatoes and boil for three minutes until the skins begin to split. Transfer to ice water, then remove the skins, cores, and seeds. A food mill works wonderfully for this step.

Crush the tomatoes in a blender or food processor and transfer to a large stock pot. Bring to a boil and simmer for 25 minutes, stirring occasionally.

If using homemade tomato sauce, pour directly into your stock pot and begin here.

Add the tomato paste and white vinegar. Bring back to a boil then add the sugar and all spices. Mix well, reduce heat, and simmer for another 5 minutes.

Pour into jars. Water bath can for long term shelf storage, freeze for up to one year, or refrigerate and enjoy right away.

How to Water Bath Can Your Ketchup

Water bath canning your homemade ketchup is a wonderful way to preserve it for up to a year on your pantry shelf. Here is how to do it:

Prepare your jars. Wash your mason jars, lids, and rings in hot soapy water and rinse well. Place your jars in your water bath canner and fill with enough water to cover the jars by at least one inch. Bring to a simmer to keep the jars hot until you are ready to fill them.

Fill your jars. Using a ladle and canning funnel, fill your hot jars with ketchup leaving 1/2 inch of headspace at the top. Wipe the rims clean with a damp cloth to ensure a good seal. Place the lids on and screw the rings on until fingertip tight.

Process your jars. Lower your filled jars into the canner using a jar lifter. Make sure the water covers the jars by at least one inch. Bring to a full boil and process for 15 minutes. Adjust for altitude if needed.

Remove and rest. Turn off the heat and let the jars sit in the water for 5 minutes before removing. Place them on a towel on the counter and leave them undisturbed for 12 to 24 hours. You will hear that satisfying pop as the lids seal.

Check your seals. Once fully cooled press down on the center of each lid. If it does not flex up and down your jar is sealed. Any jars that did not seal should go straight into the refrigerator and be used within a few weeks.

Label your jars with the date and store in a cool dark place for up to one year.

Homemade Barbecue Sauce Recipe

Prep Time: 15 minutes Storage: Refrigerate for up to 4 weeks

Ingredients

• 1/3 cup water
• 1 1/3 cups ketchup (use your homemade batch above!)
• 3/4 cup brown sugar
• 1/4 cup of your favorite juice. I also like to use maple syrup or honey here
• 2 tbsp Worcestershire sauce
• 2 tbsp apple cider vinegar
• 1 tbsp mustard powder
• 1 tbsp paprika
• 2 tsp cornstarch
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp onion powder

Instructions

Combine all ingredients in a saucepan and whisk until smooth. Cook over medium high heat until it comes to a boil. Once boiling, lower the heat and simmer for 5 to 7 minutes until the sauce begins to thicken.

Turn off the heat and let the sauce sit to cool. It will continue to thicken as it cools.

Pour into a jar and refrigerate for up to 4 weeks.

Amanda’s Note: I swap out the juice for maple syrup or honey depending on what I have on hand. Both add a beautiful natural sweetness that feels right at home in a from scratch kitchen.

Tips for Your From Scratch Pantry

Make the ketchup first, then use it as your base for the barbecue sauce. One afternoon in the kitchen and you have both!

Label your jars with the date so you always know what you are working with.

If you are water bath canning your ketchup, make sure your jars, lids, and rings are properly sterilized before you begin.

Both recipes double easily if you have a full harvest of tomatoes to work through.

There is a reason this kind of cooking never gets old. When you know exactly where every ingredient came from and your hands did every step of the work, it tastes like something you cannot buy at any store.

I hope these recipes find a home in your kitchen. If you make them I would love to hear how they turned out. Leave a comment below and come find me over on Instagram at @fallowandblossom.

With love from the homestead, Amanda