Canning Sloppy Joes in a Pressure Canner

1/2 pint and pint jars of sloppy joe meat

Canning Sloppy Joes in a Pressure Canner

Canning Sloppy Joes is a seasoned ground beef and tomato sauce mixture prepared for pressure canning. It includes onions, bell peppers, and garlic for a rich, thick consistency designed for safe shelf storage.

Course Dinner, Lunch

Cuisine American

Keyword canning, pressure cooker

Prep Time 30

Cook Time 1

Total Time 1 30

Servings pints

Calories 190

Author Gina Dickson

Equipment

Ingredients

4 pounds ground beef lean 90/10
1 cup onion diced
1 1/2 cups green bell pepper seeded and diced
4 cloves garlic minced
2 teaspoons smoked paprika
2 tablespoons Worcestershire sauce
2 cups tomato juice
6 ounce tomato paste can or tube
1 cup ketchup
2 tablespoons vinegar apple cider
1 cup brown sugar

Instructions

Sloppy Joe Meat Mixture

In a large skillet over medium heat, add the ground beef. Cook and crumble the meat until it is browned with no pink showing.
4 pounds ground beef
Once the ground beef is cooked, tip the pan to allow the grease to drain to one side. Use paper towels to soak up the excess grease and discard them.
Return the cooked meat to the burner, set the heat to medium, and add the diced green peppers and chopped onions. Cook, stirring frequently, until the veggies are soft.
1 cup onion , 1 1/2 cups green bell pepper , 4 cloves garlic
Transfer the meat mixture to a large stock pot. Add in the rest of the ingredients. Stir to combine and simmer on low heat for 1 hour. Be sure to stir frequently to prevent burning.
2 teaspoons smoked paprika, 2 tablespoons Worcestershire sauce, 2 cups tomato juice, 6 ounce tomato paste, 1 cup ketchup, 2 tablespoons vinegar, 1 cup brown sugar
Note* If the sloppy joe mixture seems too thick, add 1/4 cup of beef broth as needed.

Filling Jars

Place a canning funnel in the clean staralized jar for easy clean filling of the jars. Fill the jars with sloppy joe mixture. Push the meat down gently using a small rubber spatula. However, leave enough room for expansion during the canning process. When filling the jar with meat, make sure to leave a space of 1-inch headspace from the rim.
After filling the jar, remove the funnel and wipe the rim of the jar with a clean damp paper towel. This will remove any food particles and ensure that the lids properly seal. Continue until all jars afe filled.
Place a new lid on top of each jar, ensuring it is centered. Then, screw on the bands until they are finger-tight. Avoid overtightening, as it can prevent air from escaping during the canning process.

Pressure Canner Instructions

Refer to your pressure canner's manual for specific instructions on adding water and using the canner. Below are general instructions for an All-American Pressure Canner.
Begin by adding the appropriate amount of water to your pressure cooker based on the manufacturer's instructions. Typically, you'll need to add about 2 to 3 inches of water to create steam for the canning process.
Place the loaded jars in the pressure cooker, following the cooker's guidelines for spacing and capacity. Place the canner lid on and tightly secure it. Turn the stove burner on medium-high heat.
Allow the canner to heat until a steady flow of steam is seen coming out of the vent. The steam indicates the canner is purging the air and achieving a proper internal temperature.
Depending on the size and type of your canner, allow the canner to heat up and produces a steady stream of steam. However, referring to your specific canner's manual for recommended times is important.
Once the canner has been purged of air and a steady flow of steam is observed for 10 - 15 minutes, you can add the weight or close the vent, depending on the type of pressure canner you're using. This will allow pressure to build up inside the canner.
The canner will take additional time to reach and stabilize at the desired pressure for your recipe. The specific pressure will depend on the altitude and type of canner you have.
Once the pressure is reached, start the timer for the required processing time. The processing time and pounds of pressure will depend on your altitude. Processing time will vary depending on the size of your jars. See the chart in the recipe card notes below.

Notes

Recommended process time for Sloppy Joe in a dial-gauge pressure canner.
			Canner Gauge Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 2,000 ft	2,001 - 4,000 ft	4,001 - 6,000 ft	6,001 - 8,000 ft
Hot	Pints	60 min	11 lb	12 lb	13 lb	14 lb
Hot	Quarts	70	11	12	13	14

Recommended process time for Sloppy Joe in a weighted-gauge pressure canner.
			Canner Gauge Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 1,000 ft	Above 1,000 ft
Hot	Pints	60 min	10 lb	15 lb
Hot	Quarts	70	10	15

Nutrition