Homemade Sloppy JoesHomemade Sloppy JoesHomemade Sloppy Joes

I have been asked several times over the last few months about canning the manwich or sloppy joe sauce. I took it a step further with the help of a few of my canning friends and came up with a recipe that has the right flavor, but it’s now incorporated in the ground beef so it’s complete in the jar.

Dayna put the recipe together since I’ve only had the original “joes” a few times and I wanted to make sure that the flavor was on the money! After pressure canning Dayna said it’s really perfect!

This is ready to be reheated out of the jar, add to the bun, a slice of cheese and enjoy!

Homemade Sloppy Joes

Homemade Sloppy Joes

Here is the recipe for pressure canning your own homemade Sloppy Joes!
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Prep Time 10 mins
Cook Time 3 hrs
Total Time 3 hrs 10 mins
Course Dessert
Cuisine American
Servings 30

Ingredients
  

  • 2 lbs. ground beef
  • 1 c. chopped onion
  • 3 tsp. Worcestershire
  • 1 1/2 cups ketchup (Heinz has no thickeners or GMO)
  • 1/4 c. water
  • 2 T. brown sugar
  • 2 T. apple cider vinegar
  • 2 tsp. mustard

Instructions
 

Preparation:

  • Prepare 3 pints, lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Make sure to fill your pressure canner with the recommended amount of water and bring it to a simmer.

Cooking:

  • In a large stainless steel Cook beef and onion over medium heat and drain. Add all ingredients and bring to a boil, stirring often.  Continue, reducing heat for 20 minutes.  Remove from heat.

Filling the jars:  

  • On a dishtowel place your hot jars and using your funnel in each jar using a ladle then fill the jars leaving 1” headspace.   Remove air bubbles and refill to the proper headspace if necessary.
  • Taking a clean papertowel wet it with vinegar and wipe the rims of the jars removing any food particles that would interfere with a good seal.
  • Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight". 

Processing:

  • Make sure your rack is on the bottom of the canner and place the jars in the pressure canner.  Lock the lid and turn up the heat bring the canner to a boil.
  • Vent steam for 10 minutes, then close the vent by adding the weighted gauge or pressure regulator (for dial gauge canner).  Process pints for 75 minutes at 10 lbs of pressure (11 lbs for dial gauge canner) and quarts at 90 minutes.
  • (Adjust pressure for altitude)  When complete turn off the heat and let pressure return to zero naturally. Wait two minutes longer and open vent.
  • Remove canner lid. Wait 10 minutes then remove jars and place on dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.

Sealing:

  • Some time in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal. Remove rings for storage. 
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