I'm kicking off a Theme week this week.
My 52 jar method Meals in a jar all week! So, if you like what you see, plan on visiting all week. I'll try to have at least 4 new posts up this week with new recipes and some that I've re-vised to be more natural and user-friendly. If you are new to the meals in a jar, go here and get some details on how the meals are done as well as the basic safety guidelines. If your scroll through the rest of the 52 jar method posts, there are a lot more recipes, ideas, and helpful tips when making the meals. I answer a lot of questions in the comment sections as well. If I had to re-cap each detail in each new post, it would take a lot of time and space. So. That being said there are a few things I will always re-cap in each post.
1. You will be using a method some have called "dry pack canning" but it's actually called Vacuum packing. No liquid or pressure canning is necessary. If you opt to use the freeze dried meat in the recipes NOTE: The repacking of Freeze Dried Meat must be done within 24-48 hours of opening the can and must be done in a dry environment. Once repacked you must use an oxygen absorber to make sure there is a vacuum oxygen free environment. I recommend using a 300 cc oxygen absorber for each jar. This will make the vacuum packing effective. You can use a food Saver with a jar attachment for this in place of the oxygen absorber, but will need to make sure your machine is designed to be used with the jar attachment. Some of the food Savers are called "meal savers" and are actually not designed to use with the attachment. I called the FoodSaver company myself to be sure that the attachment I had was right for the machine I was using. Thanks Mom (yes my mother bought me one!) for the big FoodSaver! I love it!! It's shiny and silver and fun, fun, fun! Yes. I'm planning on doing a tutorial on making the jars with one!
2. You can also pack in mylar bags (the ones that are silver-colored), but again need to use the oxygen absorber. This size I use is designed to absorb a gallon size amount of air, but I'd rather err on the side of over-vacuum than not enough. No. You can't use the foodSaver clear plastic bags for long term storage. They are not designed for that purpose. When I say "long term" I'm talking 3-5 years.
3. Enjoy. Share these recipes with your friend! Get the word out that they are here! PLEASE...make sure my name stays with the recipes. Try to think how it would feel if you had worked on the recipes yourself. You'd want not only the credit, but also a way for people to contact you if they had questions. I ask you to please be mindful of that. Plus, they are my copy-written work and that is just the law. Thanks.
Today I'm sharing my newest recipe for Polynesian Sweet and Sour Chicken baked beans. The original recipe on my blog is here ( using the solar oven to bake them). The jar recipe is different. It cooks on the stove in 20-25 minutes and looks and tastes um...(what's the word?)...pretty! Colorful! Delightful! It has a sweet, sour, tangy, luscious, slightly peppery sauce. I love the sweet chunks of pineapple with the fresh taste of the peppers, garlic and onions. The chicken is chunky and firm. The beans are perfectly tender. Serve it over rice and it's a "topper" or serve it with a chunk of sweet homemade Maori Bread.
Thanks again to Honeyville for the products used in making the bulk of this recipe. They are so good! I am currently writing their company food storage cook book...so I get to play with a lot of their products every single day! Great stuff. Crazy-great-stuff!
When I the white beans to make the Polynesian sweet and sour chicken baked beans...they looked awesome. They tasted awesome. I'm a fan.
I got a few new things to play with for my meals in a jar too. dehydrated Jalapeno, dehydrated minced garlic, Golden Balsamic Vinegar Powder and NOH terriyaki powder in a bulk bag. I also use ultra gel and dehydrated honey in this recipe. Honeyville carries the ultra gel and dehydrated honey in their retail stores but not their online store.
Polynesian Sweet and Sour Chicken Baked Beans in a Jar
2 cups Quick Cook Red Beans or Quick cook Navy Beans(not available with Honeyville)
1 cup Freeze Dried Chicken OR Freeze Dried Turkey or TVP chicken will work (only use half the amount of terriyaki powder or it will be too salty with TVP).
1/4 cup Dehydrated onion Dehydrated Onion
1/2 Cup freeze dried bell peppers Freeze Dried Bell Peppers
1/2 cup Freeze Dried Pineapple
1/4 cup dehydrated honey
1 tsp dehydrated Jalapeno (optional)
2T Ultra gel OR cornstarch
Jar Directions: Put ingredients in a WIDE mouth quart jar, shaking the powdered ingredients in before adding the bell pepper and pineapple. Top with a 300 cc oxygen absorber and a new canning lid.
The re-use of canning lids from wet packed goods like jams and fruit is not recommended by the jar companies, as a vacuum seal can't be guaranteed. I actually asked the experts at our local extension office about that! They said that anywhere we wanted to ensure a good seal, to NEVER re-use the lids from wet canned items. Again, if you use a FoodSaver with the jar attachment, make sure it is for the jar you are using and that the machine is not a "mealsaver" but the actual FoodSaver machine with the attachment port. This meal will be shelf stable 5-7 years.
To prepare the meal:
There you go!
Make sure my name stays with the picture if you do decide to share it or
Come back soon for more! I'll be here all week.
Always My Very Best,