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Sloppy Joe Sauce
July 29, 2009
12:59 pm
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deb in wv
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5 quarts tomato juice

6 green peppers  (chopped)

12 onions  (chopped)

1/2 teas. cinnamon

1 pint vinegar

3 Tbs. salt

1 teas. ground cloves

Cook all ingredients for 1/2 hour.  Add 2 cups brown sugar.  Cook for 1 hour or so until thick.  Water bath for 15 minutes.  Makes 10 pints.

July 29, 2009
3:19 pm
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Pete
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Thanks!  This sounds just yummy!!  And well worth doing.

Question:  How much beef would you add this to?

Anulos qui animum ostendunt omnes gestemus!

July 29, 2009
5:07 pm
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wvhomecanner
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This does look really good AND adaptable to lower sodium diets, unlike most of the recipes you see that start with ketchup, etc. Thanks for sharing!

BTW, as written, this will have about 2200 mg sodium per pintShame on you ouch lol.

Use only half the salt and it comes into a much healthier sodium range.

Just a thought from someone who has to watch sodium and canning has helped me do that.

Dede

If common sense were truly common, wouldn't there be more evidence of it?

July 29, 2009
5:24 pm
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Pete
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I was planning to not add any salt at all.  We generally don't use any.  (It's always funny when we have to scramble to find some salt for guests who require it...)

Anulos qui animum ostendunt omnes gestemus!

July 29, 2009
5:29 pm
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wvhomecanner
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Pete said:

I was planning to not add any salt at all.  We generally don't use any.  (It's always funny when we have to scramble to find some salt for guests who require it…)


That's great! It may need some, but you'll know by taste. I think I may make this canned with the burger. The recipe I used in the past for that was from the Ball website but it's really salty.

Dede

If common sense were truly common, wouldn't there be more evidence of it?

July 30, 2009
6:58 am
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CindyP
Hart, MI
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If you started out with making your own juice, that would greatly reduce the sodium content, too!

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

July 30, 2009
10:39 am
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deb in wv
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Pete said:

Thanks!  This sounds just yummy!!  And well worth doing.


Question:  How much beef would you add this to?


i would probably add a pound of beef per pint. that's what i do, and depending alittle water if it gets too thick.

July 30, 2009
11:11 am
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Pete
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Thanks, deb!   Was hoping that I wouldn't have to start freezing beef in different packaging - we freeze it in 1 and 2 pound packages now, and that is confusing enough without having to add yet another size!

Anulos qui animum ostendunt omnes gestemus!

July 30, 2009
3:48 pm
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wvhomecanner
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CindyP said:

If you started out with making your own juice, that would greatly reduce the sodium content, too!


Oh yeah absolutely.

dede

If common sense were truly common, wouldn't there be more evidence of it?

July 31, 2009
9:31 am
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deb in wv
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wvhomecanner said:

CindyP said:

If you started out with making your own juice, that would greatly reduce the sodium content, too!


Oh yeah absolutely.

dede


i always use last years juice for this and spaghetti sauce and veggie soup.  then just make more fresh juice.

December 29, 2009
5:07 pm
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Pete
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Finally, finally, FINALLY made this today!  It is VERY good!

Since I am totally unaccustomed to cooking in large quantity, I had a devil of a time getting it hot enough to cook!  Plus, I still am using an old stock pot with the thin stainless steel bottom, and fear burning whatever is cooked in it.  Sooo, this became a much longer project than it should have been, because I was barely adding any heat!

Ended up with nearly 15 pints, so you know I didn't cook it down nearly well enough.  But the flavor is quite amazing.  I'll do better next time, I promise!

(Pssst.  Don't tell anyone, but I cheated and added some clearjel at the end.  Only about 1/3 cup, and I hope next time not to need it.)

Anulos qui animum ostendunt omnes gestemus!

February 7, 2010
8:43 pm
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Pete
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It took until today to finally use a jar of this wonderful stuff.  It was terrific!  Just browned up a pound of beef, then added the pint of sauce.  It was VERY liquid, but we already knew that would be an issue with this trial.  Just let it cook down for a while and it was more than fine.

Made some buns and we enjoyed!  It's going to take a while to use up all the jars we have on hand, but we will certainly make this again.

Anulos qui animum ostendunt omnes gestemus!

February 8, 2010
6:52 pm
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deb in wv
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really glad you liked this, pete.  we have enjoyed it for years.  and like i said before, we have even spooned it over pasta.

January 22, 2011
4:08 pm
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Pete
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Bumping this up so that others may see it.

And, I added it to FBR as well!!

Anulos qui animum ostendunt omnes gestemus!

January 22, 2011
4:23 pm
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Ross
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This sounds grand. All of the talk about sodium and we just got a report from our Doctor that our sodium levels were to low.?????

May 11, 2011
9:27 pm
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mamajhk
South Central Kansas
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I love this idea.  Has anyone frozen this?  I do a lot vacuum (spelling) sealing and reheating later.  I love my vacuum sealer.

May 11, 2011
10:14 pm
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Pete
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Nothing in there should keep it from being great frozen.  So many of us are trying to empty out the freezers from so much routine stuff and into jars instead that I'd never considered doing that!

Give it a try, and let us know how it goes.  We always like to hear back when someone tries a new way of doing something we like!

Anulos qui animum ostendunt omnes gestemus!

May 13, 2011
9:10 pm
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mamajhk
South Central Kansas
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I made this today. I only made only 1/10 of the recipe since I don''t want to make something that my family will not like or eat again.  I must have cooked mine a little longer than Pete or Ross because mine was really thick.  My chief taste tester (aka hubby) liked itfork and even said it had the flavor of sweet pickle juice that isn't found in the store brand. The sloppy joes probably would have been better if I had watch the skillet a little closer and hadn't let it get overdone  I thought it had a sweet flavor to it.  It would work for the family member who is vegetarian and would be able to substitute veggie crumbles for the hamburger.  Also have a family member who likes the flavor of onions but doesn't like the onion texture but I can work with that too.  All in all I think this is a keeper. french I plan to can some with meat in it for use when we are on road trips

May 13, 2011
9:41 pm
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Pete
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Since our first trial made a bazillion jars, I haven't needed to make this a second time yet!  But the good news is that when we finally DO need to make more, I now have a HUGE Dutch oven in which to make it!!

Love this new pan!  Not even sure how many quarts it holds, but it has more volume than any of the stock pots, and they are normal big sized.  It is terrific for making things like this, where you really would like more cooking surface than the normal stock pot.

Back to this recipe - it reminded me of what I'd had as a kid.  Never did care for the stuff from a can, and had never been able to replicate that childhood flavor.  Until this recipe!

I probably will reduce the amount of cloves just a little next time, though.  I like the flavor, but thought it was just a tad too much of it.  Not a lot - just a touch less sounds right.  Can always add more if that doesn't work!

Anulos qui animum ostendunt omnes gestemus!

July 12, 2011
9:46 pm
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eunice
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Sounds that the Sloppy Joe Sauce was delicious. I'm gonna try this recipe and need to know if it is fits to the taste of my family.. chef

 


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