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Sauces
Saucy Sloppy Joe Starter
Sauces
Saucy Sloppy Joe Starter
Recipe excerpted from The All New Ball® Book of Canning and Preserving, published by Oxmoor House (2016).
Makes:
about 4 pint jars
Prep:
1 Hour
Processing Time:
20 Minutes
INGREDIENTS
Vegetable cooking spray
3 cups finely chopped green bell pepper (about 2 large)
3 cups finely chopped red bell pepper (about 2 large)
2 cups diced onion (about 2 large)
4 tsp. salt
2 tsp. ground black pepper
1⁄2 cup roasted tomato paste
4 cups tomato sauce
1⁄2 cup apple cider vinegar (5% acidity)
1⁄2 cup Dijon mustard
1⁄4 cup firmly packed brown sugar
DIRECTIONS
FIRST, LET'S PREP!
Preheat oven to 375°F. Line a large rimmed baking sheet with aluminum foil; coat foil with cooking spray. Spread green bell pepper and next 2 ingredients on prepared pan. Stir in salt and pepper. Bake at 375°F for 20 minutes or until vegetables are very tender and beginning to brown, stirring occasionally.
NEXT, TIME TO COOK!
Transfer onion mixture to a large skillet. Stir in tomato paste; cook, uncovered, stirring often, 5 minutes until mixture begins to thicken. Stir in tomato sauce and remaining ingredients. Bring to a boil; reduce heat, and simmer, uncovered, stirring often, 5 minutes or until sauce is slightly thickened.
NEXT, LET'S CAN IT!
Ladle hot sauce into a hot jar, leaving 1⁄2-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.
Process jars 20 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.