Instructions: Follow manufacturers directions for preparing home canning jars and two-piece vacuum caps.

Brown ground beef, onion and garlic in a large saucepot. Drain off fat; set aside.

Combine brown sugar and mustard. Add remaining ingredients to brown sugar mixture. Combine beef mixture and sauce. Heat thoroughly. Carefully ladle hot mixture into hot jars, leaving 1-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight. Process 1 hour and 15 minutes at 10 pounds pressure for altitudes of 1,000 ft or less.

To serve: Reheat in a saucepot on top of range about 15 minutes, or reheat in jar in microwave oven. Remove band and lid before microwave heating.

This recipe yields about 6 pints.

Yield: 6 pints

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