Sloppy Joes in a Pressure Canner
Preserve the savory goodness of a classic comfort food with this "Sloppy Joes in a Pressure Canner" recipe, perfect for busy weeknights or make-ahead meal prep. Made with rich ground beef, tangy tomato sauce, sweet brown sugar, and a hint of smoked paprika, this hearty mixture is simmered to perfection before being pressure-canned to ensure long-lasting freshness. The recipe walks you through every step, from sautéing the finely chopped onions and green bell peppers to properly sealing and pressurizing your jars for safe storage. Ideal for creating shelf-stable meals, these Sloppy Joes are a time-saving lifesaver that can be easily reheated and served on fluffy hamburger buns for a quick, satisfying dinner. Preserve the flavors you love and enjoy homemade convenience any time of year!
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Recipe Information
Ingredients
- 5 pounds Ground beef
- 2 cups White onion, finely chopped
- 1 cup Green bell pepper, finely chopped
- 15 cups Tomato sauce
- 12 ounces Tomato paste
- 1 cup Brown sugar
- 1 cup White vinegar
- 2 tablespoons Worcestershire sauce
- 2 teaspoons Salt
- 2 teaspoons Garlic powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Black pepper
- 1 cup Water
Instructions
In a large sauté pan, brown the ground beef in batches over medium heat until fully cooked. Drain excess fat and set the beef aside.
In the same pan, sauté the chopped onions and green bell peppers until softened, about 5 minutes.
In a large mixing bowl, combine the tomato sauce, tomato paste, brown sugar, white vinegar, Worcestershire sauce, salt, garlic powder, smoked paprika, and black pepper. Stir well to combine.
In a large stockpot, combine the cooked ground beef, sautéed vegetables, and sauce mixture. Add 1 cup of water and stir thoroughly.
Bring the mixture to a simmer over medium heat, stirring occasionally. Allow it to simmer for 15 minutes to meld the flavors together.
While the mixture simmers, prepare your pressure canner, jars, lids, and rings according to the manufacturer’s instructions. Ensure all equipment is clean and sterilized.
Fill sterilized jars with the hot Sloppy Joe mixture, leaving a 1-inch headspace at the top of each jar.
Wipe the rims of the jars clean with a damp cloth to remove any residue. Place the lids on the jars and screw on the rings until finger-tight.
Place the jars in the pressure canner, ensuring they are spaced apart and sitting on the rack. Add water to the canner as directed by the manufacturer.
Secure the lid on the pressure canner and bring it to the correct pressure (usually 10-11 PSI for most elevations; check your manual). Process the jars for 75 minutes (pints) or 90 minutes (quarts).
Once the processing time is complete, turn off the heat and allow the pressure canner to return to zero pressure naturally. Do not force the process.
Carefully remove the lid of the canner, keeping it angled away from your face, and use a jar lifter to remove the jars. Place them on a towel-lined countertop to cool completely.
Check the seals on the jars once they are completely cool. The lids should not flex when pressed. Store sealed jars in a cool, dark place for up to 1 year.
To serve, reheat the Sloppy Joe mixture on the stovetop and serve on hamburger buns or your bread of choice.
Nutrition Facts
Calories |
1187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.6 g | 88% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 3447 mg | 150% | |
| Total Carbohydrate | 87.6 g | 32% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 68.6 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 257 mg | 20% | |
| Iron | 12.7 mg | 70% | |
| Potassium | 2867 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
