Canning Cocktail Sauce

Canning cocktail sauce at home is a great way to preserve a bold, zesty condiment that’s perfect for seafood appetizers and holiday platters. This tested recipe starts with fresh tomato puree and layers in garlic, lemon, vinegar, and spices before finishing with horseradish for that signature kick.

Once canned, it’s shelf-stable and ready whenever you need a quick, flavorful dip or sauce.

Cocktail sauce is a pantry staple in our house—perfect for shrimp, oysters, or anything that calls for a zippy tomato-based condiment with a healthy kick of horseradish. I particularly love it in place of ketchup with almost anything.

Canning cocktail sauce at home means you can preserve it in shelf-stable jars for quick appetizers or seafood dinners year-round. 

This tested recipe comes from the Ball Complete Book of Home Preserving and starts with fresh tomato puree, then builds flavor with garlic, lemon, vinegar, Worcestershire sauce, and spices. The horseradish goes in last, off heat, so it keeps its signature heat and punch.

The key to this recipe is reducing the fresh tomato puree before adding the other ingredients. That concentrated base holds up to bold seasonings without becoming watery or bland. After a quick boil with everything but the horseradish, you’ll stir that in right at the end, preserving its potency and bite.

Once reduced and seasoned, the sauce is water bath canned for 15 minutes for shelf stability.

Ingredients for Cocktail Sauce

You’ll need either fresh tomato puree (known as passata) or store-bought tomato sauce. If using fresh tomatoes, start with about 9 pounds of plum varieties to yield 13 cups of seedless/skinless puree.  That’s going to be cooked down to make cocktail sauce.  

If you’re starting with canned tomato sauce, you’ll only need about about 7½ cups (or four 15 ounce cans) as commercial tomato sauce is already cooked down a bit. 

Here’s what you’ll need to make about 6–7 half-pint jars of cocktail sauce:

• Fresh tomato puree – Either fresh puree or canned tomato sauce.
• Lemon zest and bottled lemon juice – Adds brightness and acidity. Use bottled lemon juice to ensure consistent pH for safe canning.
• Garlic – For savory depth and a hint of sharpness.
• Sugar – Balances the acidity and spice.
• Vinegar (white or cider) – Essential for acidification and tangy flavor.
• Salt – Brings everything into balance and enhances flavor.
• Worcestershire sauce – Adds umami and complexity.
• Dry mustard, cayenne, onion powder, black pepper – Classic cocktail sauce spices that give it heat and character.
• Horseradish (fresh or refrigerated, finely grated) – Stirred in after cooking to preserve its pungent bite.

Preparing the Tomato Base

To make the tomato base from scratch, begin by chopping about 9 pounds of fresh plum tomatoes. As you chop, transfer them directly into a large saucepan over medium-high heat. It’s important to heat the tomatoes as you work—this helps prevent the natural enzymes from causing separation in the final sauce. Once all the tomatoes are in the pot, simmer for 5 minutes to soften, then pass the mixture through a food mill to remove skins and seeds. This will yield around 13 cups of fresh tomato puree, also known as passata. 

Transfer half of the tomato puree into a large stainless steel saucepan and bring it to a boil over high heat, stirring often to prevent scorching. Once it’s boiling, add the remaining puree one cup at a time, allowing it to return to a boil between additions. When all the puree has been added, reduce the heat to maintain a steady simmer and cook until the sauce has thickened and reduced by roughly half. This step should take around 30 minutes, depending on the width of your pot and the heat of your stove.

If you prefer to start with canned products, you can substitute about 7½ cups of plain tomato sauce.  It’ll only need to cook down slightly, and should only need to simmer for about 8 to 10 minutes before adding the other ingredients.

While the tomato base is simmering, prepare a waterbath canner, jars, lids and rings.

Making Cocktail Sauce

When the tomato base has reduced, stir in the lemon zest, bottled lemon juice, minced garlic, sugar, vinegar, salt, Worcestershire sauce, dry mustard, cayenne pepper, onion powder, and black pepper. Increase the heat and bring the mixture to a full rolling boil, stirring frequently to keep it from sticking or burning.

As soon as the sauce reaches a full boil, remove it from the heat and immediately stir in the finely grated horseradish. Do not return the mixture to heat—adding the horseradish off heat helps retain its bold flavor and pungency, which would otherwise be muted by prolonged cooking.

Canning Cocktail Sauce

Ladle the hot cocktail sauce into the hot jars, leaving ½ inch of headspace at the top. Use a bubble remover or non-metallic utensil to release any trapped air bubbles. Wipe the rims clean with a damp cloth, apply the lids, and screw on the bands until fingertip-tight.

Place the filled jars into the prepared boiling water bath canner, ensuring that the water covers the tops of the jars by at least 1 inch. Bring the canner back to a full boil and process for 15 minutes, adjusting for your elevation if needed. 

Once the processing time is complete, turn off the heat and let the jars rest in the canner for 5 minutes. Then, carefully remove them to a towel-lined counter and allow them to cool undisturbed for 12 to 24 hours. After cooling, check that the jars have sealed, label them, and store in a cool, dark place.

Altitude Adjustments

This recipe is tested for small jars, either quarter pints or half pints.  Do not use larger jars for this recipe.  Altitude adjustments are as follows:

• 0–1,000 feet: 15 minutes
• 1,001–6,000 feet: 20 minutes
• Above 6,000 feet: 25 minutes

Serving Suggestions

Homemade cocktail sauce is the perfect accompaniment to shrimp cocktail, oysters, or crab cakes. Because this version is shelf-stable, you can keep it in your pantry until needed—just pop the lid, stir, and serve. It’s also great spooned over grilled fish, roasted vegetables, or used as a spicy tomato dip with fried seafood.

For a quick appetizer, serve with cooked shrimp and lemon wedges, or stir a spoonful into Bloody Marys for an extra horseradish kick.