Tuesday, September 18, 2012
Sloppy Joes for Canning
1 large green pepper, chopped
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (8 ounces each) tomato sauce
1 can (6 ounces) tomato paste
2 tablespoons Worcestershire sauce
1 tablespoon sugar
2 teaspoons celery salt or celery seed
1 teaspoon onion salt or onion powder
1 teaspoon paprika
1/4 to 1/2 teaspoon cayenne pepper
3 bay leaves
In a Dutch oven or large kettle, cook beef and green pepper over medium heat
until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce,
tomato paste and seasonings. Bring to a boil. Reduce heat for 30 minutes.
Uncover; cook 30-40 minutes longer or until thickened. Discard bay leaves.
Yield is 16 servings.
Pressure canned for 1 hour at 15 lbs.
This recipe was posted on the Quilt Board but originally came from Taste of Home.