How to Pressure Can Sloppy Joes with Meat (with Canning Video)

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Having some homemade Sloppy Joes in your pantry makes for a fast and easy meal in a hurry.

How to Pressure Can Sloppy Joes

This sloppy joe mixture already has the cooked ground beef inside. You can heat it up in a saucepan, then serve on buns as usual.

Or you could bake some French fries, spoon it over the top with some shredded cheese. Or stuff it in a baked potato. The possibilities are endless!

To Make this Recipe You Will Need:

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Watch me make this recipe in the video below

Refer to the printable recipe at the bottom of the page for the full instructions.

This recipe starts with 6 pounds of ground beef. Brown the beef in a large skillet, working in batches. I do 2 pounds at a time.

ground beef packages in a pan

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As each batch is browned, I drain off the excess grease from the meat. As much as possible.

FRUGAL TIP: Did you know that you can save beef fat for cooking, just like you can save bacon drippings? Strain out the particles (this is easily done by pouring the drippings through a coffee filter) and store the fat in the refrigerator or freezer. Just like when cooking with bacon grease, the beef fat does retain a bit of that lovely, beefy flavor. Use it for pan frying potatoes, eggs, or anything you you like.

ground beef cooking in a large cast iron skillet

As the beef is cooked and drained, add it to a stock pot or large Dutch oven.

To the beef, you will add onion, tomato sauce, and several other ingredients including some diced bell peppers. I used a color mixture that I had frozen from the garden this year.

sloppy joe ingredients in antique jadeite measuring cups

The mixture is brought to a boil and cooked for 10 minutes before being jarred up and processed.

Sloppy joe mixture in a stock pot

This recipe is a low acid food and must be processed in a pressure canner.

The jars are processed at 10 lb pressure if using a weighted gauge canner, or 11 pounds if using a dial gauge canner.

The processing time for this recipe is 1 hour and 30 minutes for quart jars and 1 hour and 15 minutes for pint jars.

Read Here: How to Adjust Canning Recipes for Altitude

Canning with Weck Jars

The jars that I used in this particular recipe are called Weck Jars. They are a European jar brand and as common over there as Ball canning jars are here.

Here in the states they are a little pricey, but they can be used over and over and over again. The gaskets last a very long time. I have spent the past couple years building my “stash” of them, getting a few at a time. They come in many shapes and sizes.

When canning with these jars, it is important to note that their volume is in metric measurements. When converting them for use in an American canning recipe, use the processing time for the jar the next size up.

For instance, if a Weck jar is more than a pint, but less than a quart, use the processing instructions for a quart jar. Do not try and estimate what the time would be.

When canning in a hot water bath or Steam Canner, use 2 clips on the lid. When pressure canning, it is recommended to use 3 clips on each jar while processing.

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Pressure canned sloppy joe mixture in jars, cooling in the counter.

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How to Pressure Can Sloppy Joes

How to Pressure Can Sloppy Joe Mix with Meat

Constance Smith – Cosmopolitan Cornbread
Having some homemade Sloppy Joes in your pantry makes for a fast and easy meal in a hurry. This recipe makes approximately 5 quarts or 10 pints.
4.69 from 16 votes
Prep Time 20 minutes
Cook Time 2 hours
Resting Time 1 day
Course Entrées – Main Dishes, Food Preservation & Canning
Cuisine American
Servings 40
Calories 193 kcal



  • 6 lb ground beef
  • 4 c tomato sauce
  • 2 c beef broth
  • 2 c onion, finely diced
  • 1 c bell pepper, finely diced
  • 6 cloves garlic, minced
  • 1/4 c honey
  • 1/4 c apple cider vinegar
  • 3 Tb Worcestershire sauce
  • 1 Tb yellow mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper


  • To begin, prepare your canning supplies, inspecting the jars for flaws.
  • Brown the ground beef in a large skillet. Work in batches, cooking the beef until it is browned and draining off the excess grease each time. As you brown the beef, put it into a stock pot or large Dutch oven.
  • Add all of the rest of the ingredients and bring the mixture up to a full boil.
  • Boil it hard for 10 minutes, stirring it often so that it does not scorch.
  • Ladle the hot mixture into hot jars, leaving 1 inch of head space. Remove air bubbles and adjust the volume to maintain the headspace if needed.
  • Wipe the rims of the jars with a damp cloth dipped in white vinegar.
  • Place a ring & lid on the jars (or lid, gasket, etc. depending upon what kind of jars or lids you use) and place the jars in your pressure canner. Adjust the water level in the canner as needed. (According to manufacturer's instructions.)
  • Close the lid of the canner and bring the water up to a boil over high heat. Let the canner vent a steady stream of steam for 10 minutes.
  • Close the vent and bring the canner up to pressure: 10 pounds for a weighted gauge canner, 11 pounds for a dial gauge canner.
  • Process quart jars for 1 hour and 30 minutes and pint jars for 1 hour and 15 minutes.



Calories: 193kcalCarbohydrates: 4gProtein: 12gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 48mgSodium: 265mgPotassium: 306mgFiber: 1gSugar: 3gVitamin A: 224IUVitamin C: 7mgCalcium: 21mgIron: 2mg

Nutritional information is auto-generated and the accuracy is not guaranteed.

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9 thoughts on “How to Pressure Can Sloppy Joes with Meat (with Canning Video)”

  1. Absolutely a favorite family recipe! I’m back to check the recipe because I’m making a triple batch this week. Be sure to try this one, definitely a keeper! ♥️

  2. I use a ketchup, brown sugar, mustard sauce for my sloppy joes, you think i could use my recipe and still can at the same time frame you indicated here?

  3. Have you tasted one of the jars you canned? I canned sloppy joes and 2 months later I decided to enjoy it. To my surprise, it tasted horrible (even though the day I made it and tasted it, it was delicious). Canning it must have done something to it? It had a very funky taste, similar to burnt, but not burnt. So, anyway, have you tasted a jar that was canned, and how different did it taste?


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