Homemade Ketchup and Mustard Recipes

Hosting a summer barbecue? These homemade ketchup and mustard recipes will take your everyday burgers and dogs to a whole new level of “Yum!”

  • Art-Of-Preserving-Cover
    Packed with inspiring recipes for preserves, from Apricot Jam to Pickled Fennel with Orange Zest to Preserved Lemons, “The Art of Preserving” by Rick Field and Rebecca Courchesne provides a wealth of ideas for making the most of the harvest.
  • Dijon-Mustard
    This Dijon Mustard Recipe champions simplicity by combining dry mustard with a few essential ingredients.

  • Art-Of-Preserving-Cover
  • Dijon-Mustard

Featuring everything you need to know to put up the seasons’ bounty, The Art of Preserving (Weldon Owen, 2010) by Rick Field and Rebecca Courchesne illuminates how to savor your favorite fresh produce year-round. From beginners looking to learn, to those familiar with the technique, everyone will appreciate this contemporary and comprehensive approach to preserving the wealth of fruits and vegetables from backyard gardens and farmers’ markets. In this excerpt from the chapter “Condiments & Sauces,” learn how to make homemade ketchup and mustard that will put the store-bought varieties to shame. 

Classic Ketchup Recipe

Make this ketchup when tomatoes are at their summer best. Sweet, juicy garden-fresh tomatoes are reduced to a gently spiced, lusciously thick condiment. Your favorite purchased ketchup will never taste the same after you sample this irresistible homemade version.


12 lb (6 kg) tomatoes
1 Tbsp olive oil
3 yellow onions, coarsely chopped
3 small red bell peppers (capsicums), seeded and coarsely chopped
4 cloves garlic, lightly crushed
1 cinnamon stick, crushed
1 Tbsp celery seeds
1 1/2 tsp whole allspice
1 1/2 tsp whole cloves
1/2 tsp peppercorns
1/2 tsp red pepper flakes
1 1/2 cups (12 fl oz/375 ml) cider vinegar
2 Tbsp sugar
1 1/2 tsp salt
Makes 6 half-pint (8-fl oz/250-ml) jars


Have ready hot, sterilized jars and their lids.

4/26/2016 3:16:34 PM

I have never seen a recipe that specifies the diameter of an onion or any other vegetable for that matter. Use your judgment. If it looks small to you, then use it. If you like a lot of onion flavor then use more onion. A perfect example is one glove of garlic. Gloves come in many different sizes too. Pick one and use it to your liking.

4/25/2016 2:06:58 PM

I absolutely, completely, totally agree with "anitaburns" here. Peppers and garlic cloves (for first ketchup recipe) have same size variation problems. It even more gets ridiculous when you get into pumpkins and other squashes, cabbages, and, well, most fruits and vegetables - especially home grown ones. I, for one, will not be buying this preserving book if the recipes are so imprecise.

4/25/2016 7:50:31 AM

I love Mother Earth News but have a pet peeve with some of the recipes. Please don't give ingredients such as 1 onion, or 2 carrots, or 2 small peppers. These are so subjective. Unless I've already made the recipe before and know what size vegetable to use, these instructions are not useful. I have onions that are 4 inches diameter and onions that are 2 inches diameter. What does "small" mean? Carrots can vary in size dramatically. Please give measurements in either cups, tablespoons, grams, or ounces.

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