Monday, August 20, 2012

Canning Sloppy Joe Sauce



For a quick meal on a busy workday, Sloppy Joes can't be beat... What if you could have your own homemade Sloppy Joe Sauce on hand to mix with a pound of ground beef for a tasty, nutritious meal. And you know exactly what's in it! Sounds yummy and when a reader posted her recipe for Sloppy Joe Sauce I had to make it.

Here's what I did...

I cored and quartered

1 gallon of tomatoes

Then chopped...


2 cups celery


2 cups onions
1-1/2 cups bell peppers

I put all the vegetables into my big stainless steel stock pot and brought the mixture to a boil over medium heat. Once it was boiling, I reduced the heat and boiled gently for about 30 minutes until all the vegetables were soft.


Then, working in small batches, I ran the mixture through a food mill...


I cooked this mixture down until it was reduced by half.

Then I added...

1 cup brown sugar


1/2 cup corn syrup


1 clove minced garlic
1Tbsp. paprika
1 Tbsp. canning salt


1/2 cup vinegar (white or apple cider... I chose apple cider, I like the flavor!)


I brought the mixture back to a boil, then reduced the heat and boiled gently until it was the thickness I desired, (took about an hour) stirring frequently to keep from scorching.

In the meantime, I prepared my pint canning jars and lids... boiling the jars and keeping them hot until I was ready to use them... and keeping the lids simmering and hot until I was ready for them.

I filled the hot pint jars with the hot mixture, leaving a half inch headspace.


I wiped the jar rims with a damp cloth, then tightened the hot lids on to fingertip tightness.

I processed the jars in a boiling water bath for 20 minutes (quarts would be processed for 35 minutes).

After processing, I removed the jars from the canner using my jar lifter and set them on a folded dish towel on the counter to cool... and, of course, to listen for the music of the PING! of each successfully sealed jar.



Yummy! Sloppy Joe night will taste better than ever!

I got 5 pints of sauce with this recipe.

For a printable copy of this recipe, click here.

37 comments:

  1. Can you use something other then corn syrup. I can't have it. But would love to find a way to make this recipe.

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    Replies
    1. Maybe honey? or up the brown sugar a bit... I think that would work. ~~Granny

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    2. Granny Just an Idea but molasses would add a nice flavor instead of the corn syrup.

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    3. Mmmmm, molasses! Good idea Lila! ~~Granny

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    4. I made this today and it turned out amazing I used 1/2 corn syrup and 1/2 molasses next time I will put it in the crock put to cook down some more and then process
      Thanks for the recipe I love it

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  2. So you didn't have to pressure can it, even with the vegetables in it?

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    Replies
    1. The added vinegar brings up the acidity, making it safe to water bath can it. ~~Granny

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  3. Perfect timing !!! I was looking for a recipe like this just this afternoon. Thank you

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  4. My husband and I are canning today like we have been doing every summer during our peak garden harvest. We can every year and yeald about 300 jars and mostly tomato products and now sloppy mix will be a part of of our stock for the year. Thank you Granny, This is going to be amazing only I will probably make 3 - cases by the end of the day. We have 168 tomato plants because I make plenty for my kids and grandkids of 100% organics homegrown, home canned goods. We love it and we also give away our goods as gifts during the holiday season!

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  5. Is your stove smooth top? I have been told you can not can on smooth top, because it will crack it.

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    Replies
    1. Yes, my stove is smooth top... it came with our new house... at first I was concerned but necessity made me go ahead and try... I've been canning on it for over a year now with no problems. I do use extra care taking the canner on and off the stove, otherwise it works the same as any other stove. ~~Granny

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    2. I cracked a glass top by canning on it. Manual said not to, but I did it before several years and then one time I heard a loud snap and there was a crooked crack right through the middle. My hubby got out his duct tape and I used a taped stove-top for three or four years b/4 he finally got me a new stove. I'm sure it wasn't very safe using it that way, but I did. Never used it again for canning, though. Got a used electric stove with regular burners in basement to use for canning!

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  6. Question for you...how many pints did you get, and what size did you use...wide or narrow mouth. I got 4 pints--all small mouth.

    Also, we took a stick blender to the mixture before running it through the food mill...extracted a lot more stuff it seemed like...can't wait to try with some ground beef!

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    Replies
    1. I got 5 pints, small mouth jars. ~~Granny

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  7. Rihtaš mal? Rihtaš?

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  8. This recipe is fantastic! Both of my sons and one of their girlfriends cannot have corn syrup, so I just added a little extra brown sugar. I also used the stick blender and it turned out fabulous! I have a large family so I canned ours in quart jars. I got 2 quarts and 2 cups out of it. Thank you so much for sharing this recipe!

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    Replies
    1. Sounds great Rhonda, thank YOU! ~~Granny

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  9. I wonder if I could go ahead and brown the meat and can it with the sauce?

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    Replies
    1. You could, you will need to pressure can it for the times and psi for meat... 10 lbs. pressure for 90 min. for quarts, 75 min. for pints. ~~Granny

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  10. Oh, I would love to try this recipe! Is it from an approved and tested source? Compared to other approved and tested recipes, this has a tiny amount of vinegar and cups of low acid veggies. Thanks so much for the additional information!

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  11. Could the sauce be made ahead of time and chilled, then cold packed and processed later?

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    Replies
    1. You certainly could make ahead of time and chill to can later... but I would bring it to a boil before ladling into jars for canning. ~~Granny

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    2. Why is it necessary to bring to a boil before canning? I see recipes for raw meat that are cold packed... but once meat is browned the recipes call for hot pack. Doesn't make sense to me.

      I have grand kids that will pack, but not old enough for hot packing.

      Mahalo nui...

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    3. You got me! Now that you mention it, doesn't make sense to me either. I just do it. ~~Granny

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  12. I made this today and it is just delicious! I also used a stick blender and did not put it thru a food mill because I dont have one. I did add 1 T of worchestershire sauce because thats what I put in my sloppy joes.

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  13. Help! I made this recipe last night and ended up with 2 pints of sloppy joe sauce. I followed the directions the best I could. I used a quart jar to measure the 1 gallon of tomatoes and cored and quartered them first before placing in the quart jars. I used a Foley food mill and threw away what I thought was alot of the vegetables. I think I'll buy a stick blender because I don't think the food mill is either tight or loose enough to be effective. My former mother in law once said you could adjust the food mills, but I haven't been able to figure it out. I didn't process the 2 pints, just put a lid on the jars for overnight them stuck in the fridge this morning. Any suggestions? What did I do wrong?

    ReplyDelete
    Replies
    1. I'm not sure... maybe you cooked it down more than I did, it will be thicker if that's the case. I'm sure you did nothing wrong. I would go ahead and process the two jars unless you just want to go ahead and eat them soon. ~~Granny

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    2. I found when measuring the veggies for canning recipes in order to get am accurate measurement you need to weigh the tomatos or whatever veggie you are working with. Using a measuring cup to calculate doesnt give an accurate measurement and will end up short. I found this out the hard way when i first started canning.

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  14. I'm brand new to this canning thing so I was wondering if I could use a regular blender since I don't have a stick blender or a food mill.

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    Replies
    1. You can but you'll want to peel your tomatoes first and you'll have tomato seeds in your sauce... if you don't mind, it won't hurt anything. ~~Granny

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    2. You can pick up a stick blender for about $20.00 at WalMart. I use this all the time with skin on for my marinara and this sauce. As it cooks down the skin blends right up you cant even tell. The only thing is the seeds if you dontind them.

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  15. This comment has been removed by the author.

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  16. I know this is an old post, but how could you can this with the beef already in it? I am thinking of using the USDA directions for canning ground beef, but use this sauce instead of broth or tomato juice. Do you think that would work?

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    Replies
    1. You could certainly can it with the beef already in it, you would need to use the times and pressure for ground beef. ~~Granny

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  17. Definitely use an immersion blender in my opinion. Food mill caused too much separation of solid and liquid. Mine on the stove now...looking forward to trying it!

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