Canned Sloppy Joe Sauce

 
Canned Sloppy Joe Sauce
 
After converting my frozen tomatoes into Tomato Juice I was ready to make some canned sloppy joe sauce.
 
20 Cups Tomato Juice
1 Pint Vinegar
6 Green Peppers, diced
3 Tbsp Salt
10 Onions, diced
1 tsp Ground Cloves
½ tsp Cinnamon
2 Cups Brown Sugar
 
Combine all ingredients (except sugar) in a large stock pot and simmer for 30 minutes. Add the brown sugar and cook for an additional hour or until thick. (At this point I used my immersion blender to blend up the peppers and onions a bit so it was more kid friendly).
 
Wash and sterilize pint jars.
 
Fill jars leaving 1 inch head space and wipe rims well. Secure lids and rings. Process jars in a boiling water bath for 15 minutes. Makes approximately 15 pints.
 
 
To serve; brown 1 lb of ground beef and add 1 pint of Canned Sloppy Joe Sauce. Simmer until heated through.
 
 
*You can bottle Sloppy Joe’s WITH the meat if you use your pressure canner. Brown ground beef and add to prepared sauce as stated above. Process filled jars in a pressure canner at 15lbs for 75 minutes.

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Comments

Why are you not useing a pressure cooker for sloppy joes as there is onion and peppers in it.. Im new to canning, And everywhere i read that tomatoes are the only thing that can be water boiled (in the veggie group) and yes the main ing. in sloppy joes is tomato.. I dont know! Can you please guide me on this issue!

By Joy (not verified)

The deciding factor when choosing between a boiling water canner and a pressure canner is the level of acidity. Acidic foods such as: jellies, jams, fruits, tomatoes, salsa, chilie sauce, pickles, and relishes (etc.) can be processed in a boiling water canner. Non-acidic foods such as: vegetables, meat, seafood, and chicken must be processed in a pressure canner. If you are using a combination of acidic and non-acidic foods you can increase the acidity by adding vinegar, citric acid, or lemon juice (depending on what you are preserving).

I hope this helps!

By jayme

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