Sloppy Joes!

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.

Still bubbling!

Still bubbling!

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

Directions :

  1. Prepare 6 pints, lids, and rings.
  2. In a large stainless steel pot, cook beef and onion over medium heat.
  3. While cooking the meat, mix all of the other ingredients in a large bowl, whisking to make sure it’s well blended.
  4. Drain the meat and onion mixture very well, removing as much fat as possible.
  5. Add all of the ingredients together in the large pot and bring to a boil, stirring often.
  6. Continue to cook at a lower heat for 20 minutes.  Remove from heat.
  7. Fill jars to 1 inch head space. Clean rims and apply lids and rings.
  8. 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.)

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