I wouldn't.
1. No way of knowing a correct processing time.
2. When you're using shelf stable products (soup, ketchup, vinegar and sugar), what is the point of spending the money on jars and lids to basically re-can stuff? If you're planning to cook the hamburger later anyway, you aren't really gaining anything by canning it.

This is a cooking recipe, not canning.

Deanna

If you have the room, you would save more time by browning ground beef and onion in large amounts then dividing it and freezing. The remaining ingredients are packaged and shelf-stable already.

Carol

You both make very good points. I thank you for the advice and will just do as each of you say.

Thanks agian,

Kris