Sloppy Joes or barbecue as some people refer to it is one of my favorite canned item to have on my pantry shelf. You can use this meat for sandwiches or you can serve it over baked potatoes. Since we are avid hunters I used venison burger in this recipe but you can use any kind of ground meat.

This is our favorite way to serve this sloppy joe. We pile it on baked potatoes and add cheese sauce or sour cream. Add some fresh veggies and you have an easy simple meal!!!

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When canning meat, I find it works the best to use wide-mouth jars. It makes it so much easoer to remove the contents when the jar is wider. I was quite pleased when all the jars sealed in this batch.

There are a few items you will need when canning meat. The most important item is a pressure canner. You must use a pressure canner when canning meat….there are no exceptions. A water-bath canner nor oven canning will work for meat. Meat is a low acid food and you cannot create a high enough temperature to kill bacteria without a pressure canner.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.

Preparing the ground meat:

In a large stockpot, combine burger of your choice, onions, and minced garlic.

Over medium heat brown the meat.

After it is completely browned add the remaining ingredients. Simmer for 20 minutes.

When I can pints I doublestack them in my pressure canner. You can either use a rack or just set them on top of two jars so that the jar rests on the rings not on a lid.

One of my favorite ways to use the sloppy joe meat is to serve it over baked potatoes. I use Yukon Gold or Huckleberry Gold potatoes that I plant in my garden.

Preserving Food—Venison Sloppy Joes

• 10 pounds ground venison burger, or burger of your choice
• 6 garlic cloves, minced
• 3 cups finely chopped onions
• 2/3 cup apple cider vinegar
• 1/2 cup worcestershire sauce
• 6 teaspoons mineral salt
• 4 teaspoons black pepper
• 1 tablespoon chili powder
• 2 tablespoons smoked paprika
• 1/4 cup liquid smoke
• 9 cups ketchup
• 2/3 cup Brown Sugar Sweetener Substitute (or 1 1/3 cup brown sugar)
• 14 wide-mouth pint jars
• Mixing: In a large stockpot, combine burger, onions, and minced garlic. Over medium heat brown the meat. After it is completely browned add the remaining ingredients. Simmer for 20 minutes.
• Preparing jars and canner: Wash jars in hot soapy water. Rinse well. Prepare the pressure canner by filling it with 3 quarts of hot tap water. Place canner on heat source.
• Filling the jars: Fill each with the prepared meat leaving a 1-inch head space. Wipe the rim of teh jar witha clean, damp paper towel. Add lids and rings. Tighten the rings finger tight.
• Canning: Place jars into the pressure canner. Double stack if you have a 21 quart canner. Presure can following your canner’s manufactors instructions. Pints need to be pressure canned for 75 minutes quarts for 90 minutes.
• Canning with a Presto Pressure Canner: Place your canner on your stove-top. Add 3 quarts water and 1/2 cup white vinegar to the canner. The white vinegar helps to cut the grease on the jars. Place the jars into the canner. Add the lid. Turn the burner on high. Allow the steam to vent from the vent pipe for 7 minutes. Add the weight. The pressure will start to rise on the pressure dial. When it reaches 11psi reduce your heat to keep the pressure as close to 11 psi as you can. Pints 75 minutes and quarts 90 minutes.
• You MUST use a pressure canner to can meat– a water bath canner will not work. Any time you are preserving low-acid foods (like meat), a pressure canner is required.
• I choose to use venison burger. This recipe will be a THM FP with venison. Beef Burger will be a THM S unless you have the 98% lean burger.
• This recipe can also be frozen in pint containers.

This blog post has affiliate links. When you purchase through these links I receive a few pennies but your price doesn’t change. This helps keep this blog updated with new recipes and support us as we serve in a new outreach of our Mennonite Church. I to thank each one who has purchased through these links. It has been a blessing to us. Below are a few of my favorites listed under the affiliate store where they can be purchased.

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Wide-mouth pint jars

Smoked Paprika

Worcestershire Sauce

Chili Powder

Black Pepper

Liquid Smoke

I have used a Dial Gauge Pressure Canner for years. I just make sure I change the sealing ring and over-pressure plug every 2 years since I use it so much. Your County extension Office will check the dial to make sure that it is still correct.

This pressure canner is the absolute best. The ALL AMERICAN Pressure cooker does not use a gasket so they are easier to open and close. They are the Cadillac of pressure cookers!

Canning Tools

The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store.

Print

Preserving Food—Venison Sloppy Joes

Course Main Course

Cuisine American

Prep Time 45 minutes

Cook Time 1 hour 15 minutes

Servings 14 pint

Author Glenda Groff

Ingredients

• 10 pounds ground venison burger
• 6 garlic cloves minced
• 3 cups finely chopped onions
• 2/3 cup apple cider vinegar
• 1/2 cup worcestershire sauce
• 6 teaspoons mineral salt
• 4 teaspoons black pepper
• 1 tablespoon chili powder
• 2 tablespoons smoked paprika
• 1/4 cup liquid smoke
• 9 cups ketchup
• 2/3 cup Brown Sugar Sweetener Substitute or 1 1/3 cup brown sugar

Instructions

1. Mixing: In a large stockpot, combine burger, onions, and minced garlic. Over medium heat brown the meat. After it is completely browned add the remaining ingredients. Simmer for 20 minutes.
2. Preparing jars and canner: Wash jars in hot soapy water. Rinse well. Prepare the pressure canner by filling it with 3 quarts of hot tap water. Place canner on heat source.
3. Filling the jars: Fill each with the prepared meat leaving a 1-inch head space. Wipe the rim of teh jar witha clean, damp paper towel. Add lids and rings. Tighten the rings finger tight.
4. Canning: Place jars into the pressure canner. Double stack if you have a 21 quart canner. Presure can following your canner’s manufactors instructions. Pints need to be pressure canned for 75 minutes quarts for 90 minutes.
5. Canning with a Presto Pressure Canner: Place your canner on your stove-top. Add 3 quarts water and 1/2 cup white vinegar to the canner. The white vinegar helps to cut the grease on the jars. Place the jars into the canner. Add the lid. Turn the burner on high. Allow the steam to vent from the vent pipe for 7 minutes. Add the weight. The pressure will start to rise on the pressure dial. When it reaches 11psi reduce your heat to keep the pressure as close to 11 psi as you can. Pints 75 minutes and quarts 90 minutes.
6. You MUST use a pressure canner to can meat– a water bath canner will not work. Any time you are preserving low-acid foods (like meat), a pressure canner is required.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover, spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.