Canning Sloppy Joe Filling
Pressure-canned sloppy joe filling is an easy ground beef canning recipe with a lot of flavor. A jar on your pantry shelf means a quick heat-and-eat meal on a busy weeknight.
Ingredients
- 4 lbs lean ground beef or venison can also use a combination
- 3 cups onion peeled and chopped
- 1 16- oz can of tomato sauce
- 1 ½ cups chopped and cored green pepper
- 2 cups tomato ketchup
- 2 cups water
- 1 tbsp salt
- 1 tbsp sugar
- 1 tbsp prepared mustard
- ¾ tsp black pepper
Instructions
- Prepare your pressure canner ahead of time and allow the hot jars to remain inside. Start with clean, sanitized canning jars and rings. Place them in the canner with two inches of water, then heat to just barely simmering for hot pack, around 180 degrees Fahrenheit.
- Saute the meat in a saucepan, adding the onion in so that the pieces can brown up.
- When the meat has browned, drain off the fat.
- Add the remaining ingredients, including tomato products, salt, sugar and spices, then bring to a boil and simmer for five minutes.
- Pack the mixture into hot, clean jars. Leave an inch of headspace.
- Wipe the rims of the jars to remove any food residue, then apply the lids and bands. Tighten until the bands are fingertip tight, then load the jars into the canner.
- Allow the canner to vent steam for 10 minutes. Add the weight.
- Bring the pressure canner to 11 lbs pressure for a dial gauge canner (up to 2000 feet elevation - adjust for altitude if necessary) and 10 lbs pressure for a weighted gauge canner (up to 1000 feet elevation - adjust for elevation if necessary). **See notes for altitude adjustments
- Once at pressure, process pint jars for 75 minutes and quart jars for 90 minutes. (Pressure changes with altitude, see below, but canning times don't change when pressure canning.)
- Turn off the heat and allow the canner to depressurize on its own. Wait five minutes after the reading has returned to zero, then open the lid and remove the jars.
- Allow the jars to cool for 24 hours before checking seals. Store any unsealed jars in the refrigerator for immediate use. Properly canned and sealed jars can be stored at room temperature on the pantry shelf.
- Home-canned sloppy joe filling will maintain peak quality for 12-18 months, and be safe to eat so long as the jars are sealed. Refrigerate after opening.
Notes
Altitude Adjustments
Canning time remains the same regardless of altitude; however, the processing pressure increases as altitude increase. Use the following table to determine the correct processing pressure if you’re above 1,000 feet in elevation.For dial gauge pressure canners:
- 0 to 2,000 feet in elevation – 11 lbs pressure
- 2,001 to 4,000 feet in elevation – 12 lbs pressure
- 4,001 to 6,000 feet in elevation – 13 lbs pressure
- 6,001 to 8,000 feet in elevation – 14 lbs pressure
For weighted gauge pressure canners:
- 0 to 1,000 feet in elevation – 10 lbs pressure
- Above 1,000 feet – 15 lbs pressure