Manage episode 315307998 series 2893248
Home canned sloppy joes!
The ingredients I used were 4 pounds ground hamburg, 2 cups chopped onions, 6 teaspoons Worcestershire sauce, 3 cups ketchup, 1/2 cup water, 4 tablespoons apple cider vinegar, 4 tablespoons brown sugar and 4 teaspoons prepared yellow mustard, not dry mustard.
The items I used were my Presto Precise digital canner, a canning funnel, a de-bubbler tool, a vinegar soaked paper towel, a jar lifter, and 5 pint jars with lids and rings. I also used the largest frying pan I have and mom’s old dutch oven pot.
First I got my jars warming in the digital canner, and put the lids to just rest in a pot of hot water just to soften up the rim material. I don’t boil my lids as my research says there’s no need to.
I then got all the hamburg cooking with the onions. I didn’t break the hamburg up as much as I did when I canned plain hamburg as I thought maybe this on top of pressure canning would allow the meat to stay a bit less mushy. I also didn’t cook the hamburg completely through, maybe about 90% done. Then I drained the meat and onions, keeping the drippings to add to the dog’s and cat’s food. I dumped the meat mixture into the large dutch oven pot and added all the rest of the ingredients and let it simmer for about ten minutes.
By this time, the warming cycle was done so I pulled out my jars one by one and filled them using the canning funnel. I left them just below the one inch headspace mark because experience tells me that it could bubble up quite a bit. I ran the de-bubbler tool along the inside of each jar and topped each off as needed. I got 5 full pints plus about 1/2 cup left over to put into the fridge.
I wiped each rim with the vinegar soaked paper towel, put on the lids, and finger tightened the rings. Because this is a meat product, I had to process the pints for 75 minutes.