Saucy Sloppy Joe Starter

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Preserving Method: Water Bath Canning

1. 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.

2. 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.

3. 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.

4. Process jars 20 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.

*1 (6-oz.) can tomato paste and 4 (8-oz.) cans tomato sauce, respectively, may be substituted.