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Instructions. Make the sauce in a 2-cup glass measuring cup (or a medium bowl). Stir together the tomato sauce, ketchup, brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder, and freshly ground black pepper until well combined; set aside. Set a large pot over medium-low heat.
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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.
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Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling-water canner. Repeat until all jars are filled. Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process pint jars for 20 minutes, adjusting for altitude. Turn off heat and remove cover.
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In a large saucepan or stockpot, mix all above. Heat through, and then cook to desired consistency, about 30 minutes. Mix desired amount with browned ground beef to serve now. Can as directed, or freeze excess in quart size bags for later use. Ladle into sterilized canning jars, leaving 1/2" headspace. Put on lids and rings, tightening to.
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Wash and sterilize pint jars. Fill jars leaving 1 inch head space and wipe rims well. Secure lids and rings. Process jars in a boiling water bath for 15 minutes. Makes approximately 15 pints. To serve; brown 1 lb of ground beef and add 1 pint of Canned Sloppy Joe Sauce. Simmer until heated through. *You can bottle Sloppy Joe's WITH the meat.
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Fill jars with hot sloppy joe filling. Leave 1″ inch headspace. Remove air bubbles and wipe jar rims. Secure lids and bands. Process pints for 75 minutes, quarts for 90 minutes at 10 pounds of pressure. Adjust the pressure based on elevation and style of canner. I can mine at 15 pounds of pressure, for example.
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Processing: Make sure your rack is on the bottom of the canner and place the jars in the pressure canner. Lock the lid and turn up the heat bring the canner to a boil. Vent steam for 10 minutes, then close the vent by adding the weighted gauge or pressure regulator (for dial gauge canner). Process pints for 75 minutes at 10 lbs of pressure (11.
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1/4 cup firmly packed brown sugar. Preheat oven to 375 degrees Fahrenheit. Line a large rimmed baking sheet with aluminum foil; coat foil with cooking spray. Spread green bell pepper and next 2 ingredients on prepared pan. Stir in salt and pepper. Bake at 375 degrees Fahrenheit for 20 minutes or until vegetables are very tender and beginning to.
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Heat olive oil in a large saute pan over medium-high heat.; Add 1 cup petite diced yellow onion, ¾ cup petite diced green pepper, and a couple large pinches of salt and pepper. Cook, stirring frequently for about 5 minutes.
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Pour hot sauce into hot jars leaving 1 inch of head space, wipe jar rims with paper towel dipped in vinegar. Secure lids, load into canner and follow processing procedure for 75 minutes for pints, 90 minutes for Quarts. Allow canner to depressurize completely before attempting to open.
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1/2 tsp red pepper flake (optional) Worcestershire sauce, hot sauce, salt & pepper, to taste. Yield: 6 Pints. Directions: In a large skillet or stockpot, add onion, bell pepper; season with salt and pepper. Cook, stirring frequently, about 2 minutes. Set aside. Add ground beef to skillet or stockpot. Cook, breaking up meat with a spoon, until.
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Add beef and brown, breaking apart into crumbles as it cooks, about 5 minutes. Transfer to colander to drain. Add onion and bell pepper to same skillet and cook 2-3 minutes, until soft. Add garlic and cook 30 seconds or so, until fragrant. Add beef back to the skillet and add tomato paste. Stir well.
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The recipe. Jar size choices: Either ¼ litre (½ US pint / 8 oz ) OR ½ litre (1 US pint / 16 oz) OR 1 litre (1 US quart). Processing method: Pressure canning only Yield: 8 x ½ litre (US pint) jars Headspace: 3 cm (1 inch) Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)
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Heat vegetable oil in a large cast iron skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Add onion and bell pepper. Cook, stirring occasionally, until tender, about 3-4 minutes.
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Canning sloppy joe with this 1950s original recipe will surely be a hit with your family and friends! This recipe has the classic from-scratch sloppy joe flavors and easy-to-follow instructions for canning. Canned sloppy joes make a delicious and convenient sandwich for busy weeknights or low-key game day snacks with friends. Sloppy Joe is a favorite American sandwich filling that typically.
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In a medium skillet over medium heat, cook the ground beef and onions until the beef is no longer pink. Drain. Stir in the garlic powder, mustard, ketchup, brown sugar, and water, mixing until combined. Add salt and pepper, to taste. Serve warm on toasted hamburger buns.
