Sloppy Joes in a Pressure Canner Recipe #41318
Posted in response to a request; untried by me.
by Lennie
2 hours | 20 min prep
6 pints
- 3 lbs ground beef
- 1 1/2 cups diced onions
- 3 cloves garlic, minced
- 3/4 cup brown sugar
- 2 tablespoons prepared mustard
- 1 1/2 teaspoons salt
- 1/4 teaspoon thyme
- 2 cups ketchup
- 1 cup prepared chili sauce (like Heinz brand)
- 1/2 cup water
- 1/4 cup Worcestershire sauce
- 2 tablespoons lemon juice
- Prepare mason jars, lids and rings; if you are unsure on how to do this, consult a preserving manual.
- In a heavy saucepan, begin to brown ground beef, then add onion and garlic; continue cooking until meat is browned.
- Drain off fat.
- In a mixing bowl, stir together the brown sugar and mustard, then add remaining ingredients to brown sugar mixture.
- Stir into beef and heat thoroughly.
- Now, carefully spoon this hot mixture into hot jars, leaving a one-inch headspace.
- Remove air bubbles with a (nonmetallic) spatula and wipe the rims of the jars clean of any food residue.
- Place lid on jar with sealing compound next to glass; screw band down evenly and firmly just until a point of resistance is met; this is called being fingertip-tight.
- Process for 75 minutes at 10 pounds pressure.
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5 stars