Step 1

Brown the ground beef. Drain off the fat.

Step 2

Put the beef and remaining ingredients into a large pot. Stir well.

Step 3

Bring to a boil and simmer 5 minutes.

Step 4

Fill jars with hot sloppy joe filling. Leave 1″ inch headspace. Remove air bubbles and wipe jar rims. Secure lids and bands.

Step 5

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. The National Center for Home food Preservation has a handy chart if you’re unsure.

Step 6

Let jars cool and check seals. Remove rings and store sealed jars in the pantry. Store any unsealed jars in the refrigerator and use within a week or freeze for use later.