Canning Sloppy Joe Sauce

Canning Sloppy Joe Sauce with Meat

Say “Sloppy Joe” and instantly most people are taken back to childhood and a big grin forms on their faces. This messy, tangy, saucy, unique sandwich is hard not to love!



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Here is my version. We like having these jars on the shelf for ultra quick meals. Simply open, heat and place on a bun… YUM! I like to add a bit of horseradish sauce to my bun and top with a slice of cheese. 

You will need: 

  • 5 lbs. ground beef (93/7)
  • 1 Tbls Light Tasting Olive Oil
  • 2 yellow onion- diced
  • 6 stalks celery- diced
  • 2 Tbls garlic – pressed
  • 16 oz BBQ sauce (homemade or favorite store bought)
  • 1 Tbls Taco Seasoning
  • 1 Tbls Kosher Salt
  • 1 Tbls fresh ground black pepper
  • 1 Tbls mustard powder
  • 2 Tbls Italian seasoning
  • 2 Tbls molasses
  • 1 #10 can tomato sauce

This recipe typically yields 10 – 12 pints of sauce depending on how thick you like your sauce to be. 

*This recipe assumes you know the basic steps and safety measures needed for safe home canning. If you do not, please do your research and fully understand the potential consequences.

Start a tablespoon of olive oil (use the light tasting as it is able to withstand high heat) heating in a large pot. I am using my turkey roaster . Add onion and celery.

Cook stirring often until the onion becomes slightly translucent, then add the garlic and allow to cook for 3 minutes before adding the ground beef. Season with 1/2 Tbls Salt, 1/2 Tbls pepper, taco seasoning and mustard powder. 

Brown meat stirring often until no pink remains. Use a handy Mix and Chop tool to break up the meat as it browns. Add the BBQ sauce. I am using homemade, but your favorite brand will work. Mix well.

Next add the entire #10 can of Tomato Sauce. Mix well.

Add all remaining ingredients. Bring up to a simmer, lower the temperature and allow to simmer uncovered for at least an hour or until desired thickness is achieved. This is a good time to prepare for canning. Gather your equipment and prepare the jars.

Make sure you stir often and taste test to make sure the flavor is to your liking. Keep in mind the flavor will intensify in the canning process. 

You are ready to can! 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. Once it is safe, CAREFULLY remove the top of the canner and using your jar lifter, place jars onto towel lined counter to cool. Do not touch for a full 24 hours. Check your seals, wash jars gently, label and store.

Enjoy! 

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