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Saucy Sloppy Joe Starter

Source of Recipe

From "The All New Ball Book of Canning and Preserving"


Recipe Introduction

"Have plenty of napkins on hand! This rich sauce is kid-friendly, but we bet the adults will go for seconds too."

List of Ingredients

â—¦ Vegetable cooking spray
â—¦ 3 cups finely chopped green bell pepper (about 2 large)
â—¦ 3 cups finely chopped red bell pepper (about 2 large)
â—¦ 2 cups diced onion (about 2 large)
â—¦ 4 teaspoons salt
â—¦ 2 teaspoons ground black pepper
â—¦ 1 can tomato paste
â—¦ 4 (8-ounce) cans tomato sauce
â—¦ ½ cup apple cider vinegar (5% acidity)
â—¦ ½ cup Dijon mustard
â—¦ ¼ cup firmly packed brown sugar


Recipe

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 two ingredients on prepared pan. Stir in salt and pepper. Bake at 375° for 20 minutes or until vegetables are very tender and beginning to brown, stirring occasionally.

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.

Ladle hot sauce into a hot jar, leaving ½ 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.

Makes about four 1-pint jars