Homemade Chunky Ketchup (The Best)


Below is the Catsup/Ketchup “go to” for canning. Its especially good on burgers, pork and chicken- I always add it to a charcuterie when we have some. It goes fast. But I also use this recipe as a kitchen sink- dont waste anything- recipe. We are at the end of the tomato season where I live so I made gallon of pasta sauce yesterday. But I still have field and Romas left along with the bottom of  jars of relishes that did not get used over the summer, including a great pepper relish (hot!)- its all getting thrown in to my batch today!! Try this catsup- you will not be sorry!


  • 2 tablespoons (30 ml) pickling spices
  • 24 red tomatoes, peeled and diced
  • 12 apples, peeled, seeded and diced
  • 6 onions, diced
  • 1 red pepper, seeded and diced
  • 1 green pepper, seeded and diced
  • 2 cups (500 ml) white vinegar
  • 5 cups (1.25 litres) sugar
  • 2 tablespoons (30 ml) salt


  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

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