How long does the ketchup keep?

Filled into sterilised jars and sealed, it keeps for 12 months in a dark, cool place. Once opened, store in the fridge and use within 3 weeks.

The ketchup is too thin. What can I do?

Return it to the pot and reduce over low heat for another 10–15 minutes. Thickness increases as water evaporates. Do not add starch – it changes the texture.

Can I water-bath the ketchup?

Yes, but it is not necessary. The ketchup is acidic enough (pH below 4.2) and hot-filled (above 85 °C). For extra safety, submerge the filled jars in a water bath at 90 °C for 15 minutes.

The ketchup is too hot. How can I tone down the heat?

Add more cooked tomatoes (200–300 g) and simmer briefly. Or add 1–2 tablespoons of cream or yogurt when serving – capsaicin binds to fat and the heat is reduced.