Amish Canned Sloppy Joes For 6 Qts Bone Meat Recipes

AMISH SLOPPY JOES

Steps:

• Cook beef and onions till no longer pink.
• Add other ingredients and simmer.
• Serve between hamburger bun.

MENNONITE SLOPPY JOES

Steps:

• Saute beef in skillet and drain off fat.
• Add remaining ingredients and simmer 15 - 30 minutes.
• Serve on hamburger buns.

SLOPPY JOES IN A PRESSURE CANNER

Steps:

• Prepare mason jars, lids and rings; if you are unsure on how to do this, consult a preserving manual.
• In a heavy saucepan, begin to brown ground beef, then add onion and garlic; continue cooking until meat is browned.
• Drain off fat.
• In a mixing bowl, stir together the brown sugar and mustard, then add remaining ingredients to brown sugar mixture.
• Stir into beef and heat thoroughly.
• Now, carefully spoon this hot mixture into hot jars, leaving a one-inch headspace.
• Remove air bubbles with a (nonmetallic) spatula and wipe the rims of the jars clean of any food residue.
• Place lid on jar with sealing compound next to glass; screw band down evenly and firmly just until a point of resistance is met; this is called being fingertip-tight.
• Process for 75 minutes at 10 pounds pressure.

"BETTER THAN A CAN" HOMEMADE SLOPPY JOES

Steps:

• To start the sauce: Heat a 2 1/2-quart nonreactive saucepan over medium heat and, when hot, add the oil.
• When the oil is hot, stir in the onion, green and red pepper, celery and garlic. Cook until the vegetables are softened and fragrant, 4 to 5 minutes.
• Stir in the tomato puree, tomato paste, ketchup, vinegar, molasses and Worcestershire sauce. Bring the mixture to a simmer, reduce heat to very low and simmer with the cover ajar for 1 hour.
• To sauté the mushrooms: Heat an 8 - 10 inch skillet over high heat and, when hot, add the olive oil. When the oil is hot, add the chopped mushrooms and cook, stirring frequently, until the mushrooms are golden, 2 to 3 minutes. Remove from the heat and set aside.
• To finish the sauce: After the sauce has simmered 1 hour, add the sautéed mushrooms, chopped plum tomatoes, oregano, "Better Than Bouillon" seasoning and some freshly ground black pepper. Return to a simmer and cook with the cover ajar for 30 minutes more. (Refer to Note below).
• To brown ground meat: Heat a 10-inch non-reactive deep-sided skillet over medium heat. When hot, add the ground meat and break it up with a wooden spatula. Cook the meat until separated and no longer pink, about 4 minutes. Then remove from the stove and drain out any excess fat from skillet. Return skillet to the stove, over low heat. Stir in the sauce and bring the mixture to a gentle simmer, uncovered. Cook gently until the flavors mingle and the mixture is piping hot throughout, about 10 minutes. Add some more freshly ground black pepper and serve immediately.
• To assemble Sloppy Joes and serve: While the sauce is simmering, open the hamburger buns and spread both opened sides lightly with butter. Lay the buns, buttered sides up, on a shallow baking sheet. Broil the buns until the buttered sides are nicely toasted. Spoon the ground beef mixture lavishly over buns and serve hot.
• NOTE: If serving for 8 [could serve 10 for skimpier sandwiches], you will need 2 cups of sauce and 2 lbs of ground beef. If serving 4, you will need 1 cup of sauce and 1 lb. of ground beef. The remaining sauce can be frozen for later use and ease. Freeze cooled sauce in tightly sealed containers.