Homemade Catsup

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Homemade Catsup

Homemade Catsup

I recently procured the base of this recipe for homemade catsup and loved it so much, I just had to doctor it up a bit and share it!  We’ve been paying more attention to the products we consume, who would have thought catsup would have so much high fructose corn syrup and other preservatives in it.  Is it really necessary or just another product with a lot of filler and unrecognizable ingredients that are more or less more efficient to add to the products without any thought of our bodies.


  • 1 gallon tomato sauce
  • 1 46 oz can tomato juice
  • 2 cups vinegar
  • 20 drops cinnamon oil
  • 20 drops clove oil
  • 1 medium onion, grated
  • 7 cups sugar
  • 7 heaping tablespoons of corn starch
  • 1 tablespoon grated ginger
  • 5 tablespoons freshly ground black pepper

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Boil all above ingredients except sugar and corn starch for fifteen minutes, stirring to prevent burning. Add sugar and corn starch. Bring back to a boil and boil for about 10 more minutes.

Put mixture in sterile jars (makes 9-11 pints). Can keep in dark place or refrigerator for up to 6 months.

Use it as your meatloaf topping, drizzle it on your hot dog or dip your French fries (homemade french fries of course) in it—however you use catsup, this is a wonderful homemade catsup alternative!


Since Sarah & Coley first met, they have enjoyed sharing their love of food--cooking, baking, and culinary exploration. Random fact: when vacationing, they won't eat at any national chain restaurants. For their day jobs, Coley is a Financial Advisor with Investment Centers of America and Sarah is Adjunct Faculty at two local universities and CEO/Social Media Strategist at SociallySeasoned, LLC.
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