I recruited my 13 year old son to help make some pressure canner sloppy joe sauce – and he pretty much did the whole thing himself with me giving him the tips and tricks as we went along. It’s his first time canning anything – I couldn’t be prouder.
Here’s the recipe:
Sloppy Joe Sauce
Makes 6 pints.
4 lbs ground beef
2 c. chopped onion
6 tsp. Worcestershire
3 cups ketchup (make sure there are no thickeners!)
1/2 c. water
4 T. brown sugar
4 T. apple cider vinegar
4 tsp. mustard
- Prepare 6 pints, lids, and rings.
- In a large stainless steel pot, cook beef and onion over medium heat.
- While cooking the meat, mix all of the other ingredients in a large bowl, whisking to make sure it’s well blended.
- Drain the meat and onion mixture very well, removing as much fat as possible.
- Add all of the ingredients together in the large pot and bring to a boil, stirring often.
- Continue to cook at a lower heat for 20 minutes. Remove from heat.
- Fill jars to 1 inch head space. Clean rims and apply lids and rings.
- Process pints at 11 pounds for 75 minutes.
To serve, open the jar and scoop into a pan. Heat it up and put it on bread, toast, buns, or whatever you normally use for your Sloppy Joes! (2 pints makes approximately 9 sandwiches.)