This recipe offers a delicious and convenient way to prepare and preserve a classic Sloppy Joe filling using a pressure canner.
Prepare the mason jars, lids, and rings by sterilizing them according to standard canning procedures.
Ensure the jars are hot before filling to prevent cracking.
In a large saucepan, cook the ground beef over medium heat until it starts to brown.
Break up the meat into small pieces for even cooking.
Add the chopped onion and minced garlic to the saucepan and continue cooking until the onion is translucent.
Stir frequently to prevent the garlic from burning.
Drain any excess fat from the saucepan.
Use a spoon or ladle to remove the fat carefully.
In a mixing bowl, combine the ketchup, chili sauce, Worcestershire sauce, brown sugar, mustard, salt, thyme, lemon juice, and water.
Whisk the ingredients together to ensure they are well blended.
Pour the sauce mixture into the saucepan with the beef and stir well.
Simmer the mixture to allow the flavors to meld together.
Spoon the hot mixture into the prepared jars, leaving a one-inch headspace.
Tap the jars gently to remove air bubbles.
Seal the jars with the lids and rings, ensuring they are fingertip-tight.
Do not overtighten the lids to allow proper sealing during processing.
Process the jars in a pressure canner at 10 pounds pressure for 75 minutes.
Adjust the pressure according to your altitude.
Allow the jars to cool completely before storing them in a cool, dark place.
Check the seals before storing to ensure they are secure.
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