Homemade ketchup is easy to make and better for you without high fructose corn syrup. Learn how to can homemade ketchup with this recipe.

I have wanted to make homemade ketchup for years now. We grow a lot of our own produce here on our small homestead and can most of our tomato products with the exception of ketchup. It has been the one tomato product we buy at the store so I am glad to have found a recipe to replace it and reduce our grocery list.

In the height of summer when I can’t get to processing all of our tomatoes, many of them end up in the freezer. I simply core them and throw them into freezer bags so I can use them at a later time. The great thing about this is as you thaw the tomatoes, a lot of liquid drains off which helps tomato products thicken up faster and it also saves me time when I am busy. I still have tomatoes in our freezer from last summer, and we are well stocked on other tomato products we use frequently, so I thought it was the perfect time to experiment with homemade ketchup.

Is It Safe to Can Homemade Ketchup

Yes, it is safe to can homemade ketchup if you are following a tested recipe. Everyone has different comfort levels when it comes to adapting tested canning recipes, and I am confident in the safety of this recipe. This easy ketchup recipe is adapted from this tested ball canning recipe. I adjusted the recipe to fit the amount of tomatoes I had to use and the seasonings to our preferences to make this a copycat Heinz ketchup recipe. I kept any ingredients that affect the acidity the same, and only adjusted the seasonings. Here is some information on safely adjusting canning recipes.

Ingredients Needed To Make Homemade Ketchup

Tomatoes

Onions

Sugar

White Vinegar or Apple Cider Vinegar (must be 5% acidity)

Sea Salt

Garlic Powder

Onion Powder

Black Pepper

Celery Seed

Cayenne

Ground Mustard

Ground Cloves

All Spice

Tools Needed To Can Ketchup

Pint Jars

Jar Lids & Rings

Jar Funnel

Canning Rack

Canning Pot

Jar Lifter

How To Make Ketchup Video

How To Make Homemade Ketchup

Start by adding the tomatoes to a large pot. You want the tomatoes to be cored, but it isn’t necessary to chop them. You can use fresh or frozen and I prefer to use frozen then thawed tomatoes for convenience sake.

Bring the tomatoes to a boil over medium high heat and then reduce the heat to medium low and use a wooden spoon to mash the tomatoes up a bit. Allow to simmer for 30 minutes, then add the onions and simmer 30 minutes more.

Now that the tomatoes and onions have softened, put them through a food mill. This will remove the skins and seeds to make a smooth ketchup.

Add the tomato and onion mixture back into the pot with the sugar, vinegar, salt, garlic powder, onion powder, black pepper, celery seed, cayenne, mustard powder, ground cloves, and all spice then stir together and bring to a boil.

Reduce heat to medium low and allow the ketchup to simmer for 3-4 hours or until thickened. If you are using fresh tomatoes it may take a bit longer.

How To Can Homemade Ketchup

Prepare the pint jars and canner. Fill clean, hot pint jars to 1/2 inch of headspace and remove any air bubbles, a chopstick works great for this. Adjust headspace if needed and wipe the rims well with white vinegar or hot water. I like to use white vinegar when I am canning anything that might be greasy or sticky to ensure I get a good seal, but you can use hot water. Place lids and rings on the canning jars to finger tip tight.

Place jars in the canner ensuring that they are fully covered with water then bring the canner up to a boil, and process for 15 minutes. Make sure to adjust processing time as necessary based on your elevation, information on this can be found here.

When the canner is done processing, turn off the heat and remove the lid. Allow the jars to sit in the canner for another 5 minutes. This slowly brings the temperature down which helps avoid siphoning in the jars.

Remove jars from the canner and allow to sit undisturbed for 24 hours and then remove the rings and check the seals. Clean the jars well and store.

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The best fluffy gluten free banana muffins made in one bowl. These oat flour muffins can easily be made into a loaf of banana bread. This recipe is naturally gluten free and will be your new go-to recipe.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

Banana bread is such a classic, and it’s something I grew up on. It was my moms staple to bake, and they were on the counter pretty often. They have always been a favorite of mine.

This recipe for banana muffins using oat flour has been a go-to of mine for several years now. We make my banana muffins with oat flour at least a couple of times a month. Often times we make this recipe into a loaf of banana bread instead of muffins. They are the perfect healthy snack, plus they freeze really well! They never last long in our home.

These muffins are perfect for any occasion. They are the perfect addition to a weekend brunch, and they also make a great grab and go snack. Regardless of what you make them for, I can guarantee they will be a hit! We love them with chocolate chips, but the options are endless when it comes to add ins. Blueberries, chopped walnuts, or pecans are also some of our favorites.

Baking With Oat Flour

Oat flour is my long time favorite flour for baking. Not only is it cheap, but you can make it at home in just a minute. All you need is some rolled oats and a high speed blender.

The best part about oat flour is that I find it bakes up similarly to wheat flour, unlike most other gluten free flour options. Most gluten free flours can yield a very crumble-y result, even when you use extra eggs. I find that oat flour holds together very well. It also produces a lighter result than other gluten free flours.

Many gluten free flour blends on the market have a long ingredient list, not all of which I love. I like making my own oat flour because it narrows down the ingredient list to just one and I find that it is easier to digest for most people. Oats also have a great fiber content, where as the gluten free flour blends are generally lacking. Oats make for a much more nutrient dense alternative flour.

Are Gluten Free Banana Muffins Healthy

Not all recipes are created equal, but these banana muffins are definitely healthy! I like to use greek yogurt in my muffins for some added protein. This recipe uses just oat flour, so no weird fillers from gluten free flour blends are present. I also love that by using oat flour these muffins are whole grain. This recipe itself is pretty low fat, so I love to spread on a little bit of grass-fed butter. That makes them especially delicious, even more so when they are still warm from the oven.

These banana muffins make a healthy snack. I like to pair them with a hard boiled egg for some added protein. Alternatively, you could add a few scoops of collagen peptides to the batter to bump up the protein even more!

These muffins also make a great healthy breakfast when paired with scrambled eggs.

Tips For Making Banana Muffins

• The riper the bananas are, the sweeter and more banana flavor your banana bread will have. Spotty bananas are the best for banana muffins Often times you can fine overripe bananas on sale at the grocery store – great to stock up on for homemade banana bread or muffins!
• If you have bananas starting to brown on your counter and no time to make a batch of oat flour banana bread, throw them in the freeze. Most of the time I make my banana bread with frozen then thawed bananas. I just take them out of the freezer a couple of hours before baking and allow them to thaw a bit before removing them from their peels.
• My oat flour banana muffins recipe can also easily be made into a loaf. The only difference will be the bake time! For a loaf, 60-70 minutes, or 30-35 minutes for the muffins.
• To really speed up the process, you can make gluten free banana bread in the blender. Just add the wet ingredients first, blend, then add in the dry ingredients and blend once more before pouring the batter into a loaf pan or muffin tins.

Substitutions For Banana Muffins

• Instead of chocolate chips, use chopped walnuts, pecans, or blueberries.
• Substitute the organic cane sugar for a different sweetener of your choice. Rapadura, sucanat, coconut sugar, or brown sugar work well. I have also made these with raw honey or maple syrup, however I find the additional liquid means they require a few more minutes of baking.
• Regular yogurt can be used in place of greek yogurt.
• To make this recipe dairy free, substitute the greek yogurt for 1/2 a cup of melted coconut oil. Alternatively, substitute the greek yogurt with 1/4 cup of melted coconut oil and an additional egg. If you have dairy free yogurt on hand, that would work as well.
• For Gluten Free Apple Cinnamon Muffins, omit the bananas and use 1 cup of unsweetened apple sauce in their place. If you prefer a sweeter muffin, increase the organic cane sugar to 1 cup. Increase the cinnamon to 1 1/2 teaspoons.

Tools You May Need For This Recipe

Hand Mixer

Wooden Spoon

Measuring Cup & Spoon Set

Glass Mixing Bowl

Muffin Tin

How To Make Gluten Free Banana Muffins

In a large bowl, mash together the bananas, eggs, greek yogurt, cane sugar and vanilla. For a super smooth batter, you could alternatively blend this in a blender.

Add the oat flour, baking powder, sea salt, and cinnamon to the wet ingredients.

Stir together very well to make sure the ingredients are evenly distributed. Fold in the chocolate chips.

Evenly distribute batter into a muffin tin with muffin liners. This recipe will fill 12 muffin cups. Alternatively, you can pour the batter into a parchment lined loaf pan.

Bake for 30 minutes for muffins, or 60-70 minutes for banana bread.

Enjoy!

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Save money and eat well by using these 8 easy meal prep tips. Practical tips to help you save money and time.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

When it comes to meal prep, I often hear the same complaints over and over. These are that meal prep takes too long, takes up too much space in the fridge, and that eating the same thing over and over again gets boring. I get it. I feel the same sentiments when it comes to typical meal prep.

Over the years and with working with clients, I have found that there are better ways to meal prep than just making meals ahead of time. For me it comes down to preparing a few items with versatility and preparing components of meals. If prep has not worked well for you in the past then I encourage you to try your hand at some of the easy tips below!

1. Prep Components of Meals Vs An Entire Meal

Prepping entire meals can be convenient however it is also time consuming and takes up a ton of fridge space. Not to mention, I personally get tired of eating the same meal over and over again. Often times this makes the temptation to eat out stronger, because I am so sick of eating the same thing.

A better strategy for myself and my clients is to instead prepare components of meals. As a bonus, not only does this cut down on time but it also cuts down on dishes. Below are some of my favorite things to prepare before the week begins and how I utilize them.

• Prepare a big batch of shredded chicken in the crock pot, oven or instant pot to be used in many applications throughout the week. I will use this to stuff sweet potatoes, make chicken salad with greek yogurt or avocado oil mayonnaise, or add to homemade soup in a pinch.
• Shred or slice an entire block of grass-fed cheese. Add to eggs, salads, etc as a source of fat and protein.
• Soak and cook a large batch of white rice in bone broth. This is great to use as a side for lunch or dinner, add to soup as a carbohydrate soup, or make rice bowls with.
• Bake several sweet potatoes. Mash with grass-fed butter and garlic as a side or eat with shredded chicken or fried eggs for a quick and easy meal.

2. Wash All Produce Before Putting Them Away

This is a simple tip that makes a big difference. When fruit and veggies are washed and ready to eat, you are more likely to grab for them. As an added bonus, if you have little hands in your home that like to help themselves you will always know what they are grabbing for is clean.

I also like to focus on purchasing produce that doesn’t require any prep for eating alone. Think apples, mandarin oranges, bananas, berries, mini cucumbers, cherry tomatoes.

When I bring my produce home, I get my sink ready for them to soak. I start by cleaning the sink well. Next, fill with warm water. Next sprinkle in a cup of white vinegar and about 1/2 cup of baking soda. I often add a few drops of lemon essential oil to boost the cleansing properties. Let the produce soak for 15 minutes or more before rinsing, drying, and storing.

3. Have A List Of Go To Snacks & Meals

Sometimes the hardest part of making a meal is choosing what to eat. I often suggest to keep a list of some go to snacks and meals ready in a note on your phone or on the fridge or pantry door so that you always have ideas. Some of my go to snacks and meals include:

• Baked sweet potato with a teaspoon of grass-fed butter and 2 fried eggs
• Baked sweet potato with shredded chicken, hot sauce, and grass-fed cheddar cheese
• Freezer prepped smoothie with strawberries, bee pollen, collagen, raw honey, and raw milk or full fat coconut milk
• Snack plate with hard boiled eggs, mustard, sliced grass-fed cheese, dates, and apple
• Plain or skyr greek yogurt topped with bee polled and raw honey
• Apple with sliced grass-fed cheddar cheese
• Sliced grass-fed cheese and raw honey
• Dates and grass-fed cheese with sea salt

4. Prep Freezer Smoothie Packs

I love this hack. Smoothies don’t take a long time to put together, however I tend to put quite a few things in them and it’s so much easier to just grab a pack from the freezer and dump into a blender with raw milk or full fat coconut milk. I like to make these in my trusty reusable stasher bags or in wide mouth mason jars.

Alternatively, blend up a big batch of smoothies and then freeze them with plenty of head space in wide mouth mason jars. Remove from the freezer and set in the fridge the night before or on the counter a few hours before you need it. Just shake and go!

Some of my favorite combinations include:

• Strawberries, raw cacao powder, raw honey, collagen, pinch of sea salt
• Peaches, raw honey, bee pollen, collagen
• Cherries, raw cacao powder, collagen
• Banana, vanilla extract, cinnamon, collagen
• Mixed berries, cinnamon, collagen
• Blueberries, coconut cream, vanilla extract, raw honey, collagen

5. Pay Attention To Ingredient Overlap

As you are cooking take note of what you are currently preparing and what you might be making later in the week. If you are chopping onions and will need them for other meals, cut up extra which will save a step later. If you are mincing garlic, do a few bulbs to have ready in a container for when you need it.

This is such a simple tip that can make a big difference when it’s time to get dinner on the table.

6. Thaw Meat At The Beginning Of The Week

Often times when it comes to prepping dinner, the protein can be the hardest part. It becomes hard to prepare a meal when all of your protein is frozen rock solid.

On Sunday night, I think through the proteins we will have during the week. Usually it looks like cod, salmon, prawns, beef, and chicken. I will pull it from the freezer and then store it in a large baking dish in the fridge. We use it based on what thaws first. Typically the beginning of the week will be seafood, and a whole chicken will be ready to cook mid to end of the week.

I also like to keep some proteins like eggs, canned tuna, and canned salmon on hand. It is inevitable that sometimes dinner time will come around and there won’t be any protein thawed. These are easy staples that can be used many different ways.

7. Don’t Underestimate The Power Of Leftovers

Leftovers often get a bad reputation, but they are totally a game changer when it comes to saving time in the kitchen. On Sunday’s I often make a big batch of soup for dinner so we have lunches for a couple of days. Other days I will make an extra serving or two of dinner so that we have lunches the next day.

For us this is the perfect balance of saving time without getting sick of eating the same meals over and over again.

8. Take Note Of What You Have Prior To Grocery Shopping

At the beginning of the week I like to take inventory of what we have in the fridge. This is crucial in avoiding food waste. There’s nothing I hate more than wasting food and this is the easiest way to combat it. I like to take note of what is on it’s last leg and transfer any produce that are about to turn into the freezer. Of course this also helps to save money so you aren’t buying groceries you already have at home.

I hope you found these tips helpful! Comment below any additional tips you have.

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