Having some homemade Sloppy Joes in your pantry makes for a fast and easy meal in a hurry.
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, stuff it in a baked potato. The possibilities are endless!
To Make this Recipe You Will Need:
- ground beef
- bell pepper
- salt (optional)
- black pepper
- Worcestershire sauce
- tomato sauce
- yellow mustard
- apple cider vinegar
- beef broth
- Canning Tools (tongs, lid wand and more)
- Pressure Canner
- Pint canning jars (or quart) with lids/rings (jars and lids should be clean and inspected for any damage prior to use)
- kitchen towels
- white vinegar in a small dish
- damp rag
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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.
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.
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.
The mixture is brought up to a boil, and cooked for 10 minutes, before being jarred up and processed.
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, 30 minutes for quart jars, and 1 hour 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.
You May Also Like: Homemade Spiced Apple Preserves (With Cooking Video)
Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!
How to Pressure Can Sloppy Joe Mix with Meat
- 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, 30 minutes and pint jars for 1 hour, 15 minutes.
Nutritional information is auto-generated and the accuracy is not guaranteed.