If you need some quick meals this summer when you want to do anything but cook, you might consider canning your own sloppy joes. Just open, heat, and put it on a bun. What could be easier? Olivia and I started canning sloppy joes after we mastered canning beef and chicken and asked ourselves, "What else could we do to make meals a little easier?" Sloppy joes have always been a favorite with us, so we came up with a way to do it! If you take the time to preserve a batch, you won't be sorry this summer when it is too hot to cook or beautiful weather beckons you somewhere other than the kitchen!
-Nanette
CANNING SLOPPY JOES
9 pounds ground chuck
5 large onions, chopped
2 large containers ketchup (80 ounces total)
1 12 ounce can tomato paste
1 1/2 cup brown sugar
1 1/2 cup apple cider vinegar
1/2 cup Worcestershire sauce
1 1/2 teaspoons celery seed
1/2 teaspoon salt (or to taste)
1/4 cup minced garlic (from the jar... Yes, it seems like a lot, but this is 9 pounds of meat! :) )
pepper to taste
Brown hamburger until pink just leaves chuck. Remember, you don't need to cook this until the point you would normally, because the meat will continue to cook during the processing time in the pressure canner.
Mix in the remaining ingredients and heat the mixture through. Once warmed, can in pint jars. Process the jars at ten pounds pressure for 70 minutes. Yields approximately 15 pints.
I am humbled by what you do, you two are freakin' amazing!
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