Meals in a Jar

 

Chicken and Gravy Dinner

THE RECIPE

Jar size choices: Half-litre (US pint / 16 oz) OR litre (US quart / 32 oz)

Processing method: Pressure canning only

Yield: 2 x litre (US quart) jars

Headspace: 3 cm (1 inch)

Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)

Processing time:  Half-litres (pints) 75 minutes; litres (quarts) 90 minutes

If you don’t have a pressure canner, you could freeze this in plastic containers or straight-sided jars with no shoulders. (Water-bath canning is not acceptable for safety reasons.) Cook when you thaw it.

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Chicken and Gravy in a Jar

This is almost a complete meal in a jar! Just thicken it with some flour when you heat it to make some gravy, then pour over potatoes or rice.
CourseMain Course
CuisineAmerican
KeywordChicken
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Servings2 1 litre (quart) jars
Calories158kcal
Metric - US Customary

Ingredients

  • 175 g onion (chopped. 1 cup / 6 oz)
  • 125 g celery (finely chopped. 1 cup / 4 oz )
  • 175 g potato (peeled, diced. 1 cup / 6 oz)
  • 1 kg chicken (boneless. 2 lbs)
  • 2 teaspoons salt (OR non-bitter, non-clouding salt sub)
  • 2 teaspoons poultry seasoning
  • 1 teaspoon ground black pepper
  • 4 tablespoons white wine (dry. 50 ml / 2 oz)
  • chicken stock (or water, to fill jars. See recipe notes)
Metric - US Customary

Instructions

  • Wash, peel, chop onion. Add to large bowl.
  • Wash, chop celery. Add to large bowl.
  • Wash, peel, dice potatoes. Add to large bowl.
  • Cut chicken into 5 cm (2 inch) chunks. Add to large bowl.
  • Add all remaining ingredients except broth to bowl.
  • Put a kettle or pot of water on to boil for you to make your chicken broth from, if you are using bouillon cubes, powder or liquid. If you're using home-made, start heating it in microwave. Mind the surge when you remove it.
  • Using your clean hands or a very sturdy spoon, mix the contents of the bowl.
  • Jar size choices: half-litre (1 US pint) or 1 litre (US quart)
  • Pack the hot jars firmly (but not overly tightly) with mixture.
  • Leave 3 cm (1 inch) headspace.
  • Top up the jars with hot chicken broth.
  • Debubble; adjust headspace.
  • Wipe jar rims.
  • Put lids on.
  • Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
  • Processing time: half- litre (1 US pint) 75 minutes; 1 litre (US quart) 90 minutes.

Nutrition

Serving: 1g | Calories: 158kcal | Carbohydrates: 6g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 61mg | Sodium: 836mg | Fiber: 1g | Sugar: 1g

BEEF POT ROAST IN A JAR

Ingredients

  • 250 ml red wine (dry. 1 cup / 8 oz)
  • 2 teaspoons salt (OR non-bitter, non-clouding salt sub)
  • 1 teaspoon ground black pepper
  • 2 teaspoons thyme dried
  • 2 cloves garlic
  • 150 g carrot (sliced. 1 cup / 5 oz. Measured after prep. About 1 large or 2 medium carrots)
  • 150 g potato (diced. 1 cup / 5 oz. Measured after prep. About 1 medium potato)
  • 75 g celery (diced. ½ cup / 2 oz. Measured after prep. About 1 stalk of celery)
  • 200 g onion (diced. 1 cup / 7 oz. Measured after prep. About 1 medium onion.)
  • 1 kg stewing beef (such as chuck or round) (2 lbs)
  • bay leaves
  • beef broth (hot)
Metric - US Customary

Instructions

  • In a large bowl or pot, mix everything from the wine down to and including the thyme.
  • Wash, peel and slice garlic. Add to bowl.
  • Wash the carrot, peel it, wash again, then slice and add to bowl.
  • Wash the potato, peel it, wash again, then dice and add to bowl.
  • Wash the celery, dice it, add to bowl.
  • Wash the onion, peel it, dice, and add to bowl.
  • Put a kettle or pot of water on to boil for you to make your beef broth from, if you are using bouillon cubes, powder or liquid. If you're using home-made, start heating it in microwave. Mind the surge when you remove it.
  • Trim excess fat off beef. Cut into 5 cm (2 inch) chunks. Add to bowl.
  • Using your clean hands or a very sturdy spoon, mix the contents of the bowl.
  • Jar size choices: half-litre (1 US pint) or 1 litre (US quart)
  • Into each warmed jar, put 1 bay leaf, then pack the jar firmly (but not overly tightly) with mixture.
  • Leave 3 cm (1 inch) headspace.
  • Add some of the wine sauce from the bowl (but leave enough sauce to go around for all the jars.)
  • Top up the jars with hot beef broth (or even just plain boiling water is fine.)
  • Debubble; adjust headspace.
  • Wipe jar rims.
  • Put lids on.
  • Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
  • Processing time: half- litre (1 US pint) 75 minutes; 1 litre (US quart) 90 minutes.

Nutrition

Serving: 1g | Calories: 272kcal | Carbohydrates: 9.2g | Protein: 37.2g | Fat: 6.2g | Saturated Fat: 2.2g | Cholesterol: 86mg | Sodium: 683mg | Fiber: 1.7g 


BEEF STROGANOFF IN A JAR

Delicious Beef Stroganoff from a jar. Serve this over a classic egg noodle base (or rice if you wish), with a few of your home-canned veg as sides.

The prep work for canning is also really fast: the entire mixture is raw pack.

This recipe comes from the Ball All New book (2016).

You can reduce the salt, which is just there for seasoning, and add it instead if you wish at the table.

You may wish to double or triple this recipe to get a full canner load: if so, just do your calculations on paper first before proceeding so that you aren’t trying to do mental gymnastics in the thick of things.

THE RECIPE

Jar size choices: Half-litre (US pint / 16 oz) OR litre (US quart / 32 oz)

Processing method: Pressure canning only

Yield: 2 x litre (US quart) jars

Headspace: 3 cm (1 inch)

Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)

Processing time:  Half-litres (pints) 75 minutes; litres (quarts) 90 minutes

If you don’t have a pressure canner, you can freeze this in plastic containers or straight-sided jars with no shoulders. (Water-bath canning is not acceptable for safety reasons.)

Ingredients

Metric - US Customary

Instructions

  • In a large bowl or pot, mix everything from the black pepper down to and including the Worcestershire sauce.
  • Wash, peel and slice garlic. Add to bowl.
  • Wash and slice the mushrooms. Add to bowl.
  • Wash, peel and chop the onion. Add to bowl.
  • Put a kettle or pot of water on to boil for you to make your beef broth from, if you are using bouillon cubes, powder or liquid. If you're using home-made, start heating it in microwave. Mind the surge when you remove it.
  • Trim excess fat off beef. Cut into 5 cm (2 inch) chunks. Add to bowl.
  • Using your clean hands or a very sturdy spoon, mix the contents of the bowl.
  • Jar size choices: half-litre (1 US pint) or 1 litre (US quart)
  • Pack the hot jars firmly (but not overly tightly) with mixture.
  • Leave 3 cm (1 inch) headspace.
  • Top up the jars with hot beef broth (or even just plain boiling water is fine.)
  • Debubble; adjust headspace.
  • Wipe jar rims.
  • Put lids on.
  • Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
  • Processing time: half- litre (1 US pint) 75 minutes; 1 litre (US quart) 90 minutes.

Nutrition

Serving: 1g | Calories: 234kcal | Carbohydrates: 5.2g | Protein: 37.2g | Fat: 6.3g

Chicken & Gravy 2lbs boneless chicken 1 c celery 1 c onions 1 c potatoes peeled 2tsp salt 1 tsp pepper 2 tsp poultry spice 4 tbsp white wine chicken broth Pot Roast 2 lbs boneless beef 1 c peeled potatos 1 c onions 1/2 c celery 1 c carrots 2 tsp salt 1 tsp pepper 2 bay leaves 2 garlic cloves 1 cup red wine(optional) 2 tsp thyme beef broth Beef Stroganoff 2 lbs boneless beef 1 c mushrooms 1 c onions 4 tbsp tomato paste 2 tsp salt 1 tsp pepper 4 tbsp worcestershire 2 tsp thyme 2 tsp parsley 2 garlic cloves beef broth Pulled Pork 1.5 c onion 1.5 c ketchup 1/2 c light brown sugar 1/4 c acv 2 tbsp worcestershire 2 tbsp brown mustard 2 tbsp honey 3 garlic cloves 1 4-5 lb boneless pork shoulder

Chicken & Gravy 2lbs boneless chicken 1 c celery 1 c onions 1 c potatoes peeled 2tsp salt 1 tsp pepper 2 tsp poultry spice 4 tbsp white wine chicken broth Pot Roast 2 lbs boneless beef 1 c peeled potatos 1 c onions 1/2 c celery 1 c carrots 2 tsp salt 1 tsp pepper 2 bay leaves 2 garlic cloves 1 cup red wine(optional) 2 tsp thyme beef broth Beef Stroganoff 2 lbs boneless beef 1 c mushrooms 1 c onions 4 tbsp tomato paste 2 tsp salt 1 tsp pepper 4 tbsp worcestershire 2 tsp thyme 2 tsp parsley 2 garlic cloves beef broth
Chicken & Gravy 2lbs boneless chicken 1 c celery 1 c onions 1 c potatoes peeled 2tsp salt 1 tsp pepper 2 tsp poultry spice 4 tbsp white wine chicken broth Pot Roast 2 lbs boneless beef 1 c peeled potatos 1 c onions 1/2 c celery 1 c carrots 2 tsp salt 1 tsp pepper 2 bay leaves 2 garlic cloves 1 cup red wine(optional) 2 tsp thyme beef broth Beef Stroganoff 2 lbs boneless beef 1 c mushrooms 1 c onions 4 tbsp tomato paste 2 tsp salt 1 tsp pepper 4 tbsp worcestershire 2 tsp thyme 2 tsp parsley 2 garlic cloves beef broth Pulled Pork 1.5 c onion 1.5 c ketchup 1/2 c light brown sugar 1/4 c acv 2 tbsp worcestershire 2 tbsp brown mustard 2 tbsp honey 3 garlic cloves 1 4-5 lb boneless pork shoulder

Ingredients

Metric - US Customary

Instructions

  • In a large bowl or pot, mix everything from the black pepper down to and including the Worcestershire sauce.
  • Wash, peel and slice garlic. Add to bowl.
  • Wash and slice the mushrooms. Add to bowl.
  • Wash, peel and chop the onion. Add to bowl.
  • Put a kettle or pot of water on to boil for you to make your beef broth from, if you are using bouillon cubes, powder or liquid. If you're using home-made, start heating it in microwave. Mind the surge when you remove it.
  • Trim excess fat off beef. Cut into 5 cm (2 inch) chunks. Add to bowl.
  • Using your clean hands or a very sturdy spoon, mix the contents of the bowl.
  • Jar size choices: half-litre (1 US pint) or 1 litre (US quart)
  • Pack the hot jars firmly (but not overly tightly) with mixture.
  • Leave 3 cm (1 inch) headspace.
  • Top up the jars with hot beef broth (or even just plain boiling water is fine.)
  • Debubble; adjust headspace.
  • Wipe jar rims.
  • Put lids on.
  • Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
  • Processing time: half- litre (1 US pint) 75 minutes; 1 litre (US quart) 90 minutes.

Nutrition

Serving: 1g | Calories: 234kcal | Carbohydrates: 5.2g | Protein: 37.2g | Fat: 6.3g


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