Delicious, home-canned Sloppy Joes makes for quick, healthy and nutritious lunches or suppers.
The ingredients are really easy to assemble for home pressure canning.
This is a safe, tested recipe from Dr Barb Ingham at the University of Wisconsin Extension Service.
A 1/4 litre (1/2 US pint / 8 oz ) size jar makes enough filling for four buns (i.e. enough for two people to each have two Sloppy Joes.)
Jar size choices: Either 1/4 litre (1/2 US pint / 8 oz ) OR 1/2 litre (1 US pint / 16 oz) OR 1 litre (1 US quart)
Processing method: Pressure canning only
Yield: 8 x 1/2 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)
Processing time: Half-litres (pints) 75 minutes; litres (quarts) 90 minutes
Yield: 8 x ½ litre (US pint) jars
Serving size: 125 ml (4 oz / ½ cup)
Fat: 5.0 g
- 2 kg lean ground beef, venison, chicken or turkey (4 lbs)
- 500 g of peeled and chopped onion (3 cups / 16 oz. Measured after prep. 3 medium onions before prep)
- 225 g seeded, chopped green bell pepper (1½ cups. Measured after prep. About 1½ large.)
- 500 ml tomato sauce (2 cups / 16 oz / 1 US pint)
- 500 ml tomato sugar-free, salt-free ketchup (2 cups / 16 oz / 1 US pint. Regular ketchup is fine)
- 500 ml water (2 cups / 16 oz / 1 US pint)
- 1 tablespoon salt OR salt substitute
- 1 tablespoon sugar OR ½ teaspoon liquid stevia
- 1 tablespoon prepared mustard
- ¾ teaspoon black pepper
- Prep the onion and green pepper in advance, set aside.
- Sauté the ground meat in a large pot. Drain off any excess fat.
- Add the prepped veg and all remaining ingredients.
- Bring to a boil uncovered, then reduce to a simmer and let simmer for 5 minutes, uncovered.
- Ladle into jars, being sure to get balanced scoops of liquid and solid.
- Use either ¼ litre (1/2 US pint / 8 oz ) OR ½ litre (1 US pint / 16 oz) OR 1 litre (1 US quart) jars,.
- Leave 3 cm (1 inch) headspace.
- Debubble; adjust headspace.
- Wipe jar rims.
- Put lids on.
- 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)
- Processing time: Process ¼ litre (1/2 US pint / 8 oz ) OR ½ litre (1 US pint / 16 oz) for 75 minutes. Process 1 litre (1 US quart) for 90 minutes.
How to pressure can.
When pressure canning, you must adjust the pressure for your altitude.
More information about Salt-Free Canning in general.
The University of Wisconsin notes that you may use “ground beef, or venison, or a combination of both.”
The University of Wisconsin, in an email in January 2017, has also confirmed that you may alternatively use ground chicken or turkey as the meat.1
If you’re not trying to reduce sugar and salt intake, then regular ketchup of course is fine.
Yes, you can omit the tablespoon of sugar. It won’t impact the safety (it’s just there as a dry seasoning), and, we’re not convinced it will impact the taste all that much, either, especially if you are already using regular full-sugar ketchup. If your audience has a real sweet tooth, you could also increase the sugar by a few tablespoons.
Ingham, Barbara, et al. Wisconsin Safe Food Preservation Guide. Wisconsin Safe Food Preservation Series: Meat, Wild Game & Poultry Recipes. B3345. 2002. Page 23.
- Gave option for smaller portion jars;
- Changed regular ketchup to sugar and salt free ketchup (feel free to revert to regular ketchup if that’s not a concern for you.)
Serving size: 125 ml (4 oz / 1/2 cup). Enough to cover two buns.
Per 125 ml (4 oz / 1/2 cup) (bun not included):
- 140 calories, 166 mg sodium
- Weight Watchers PointsPlus®: 3 points
* Nutrition info provided by http://caloriecount.about.com
* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.
Dr Barb Ingham to Randal Oulton. Email correspondence. 15 January 2017. Email on file. ↩