Refrigerate for as much as 2 weeks, or can or freeze.
To Can: Ladle scorching ketchup into scorching, sterilized half-pint canning jars; go away a ½-inch headspace. Wipe jar rims; alter lids. Procedure in a boiling-water canner for quarter-hour (get started timing when water returns to boil). Take away jars from canner; cool on cord racks.
To Freeze: Position kettle in a sink full of ice water; stir aggregate till cool. Ladle ketchup into half-pint freezer boxes; go away a ½-inch headspace. Seal and label. Retailer within the freezer for as much as 10 months.
