My friends at Honeyville Grain recently asked me to do a tutorial video for them on how to make one of the 52 method meals in a jar. I think it's a pretty good introduction to how to make the saucy baked ziti and I had a lot of fun with it! Since I'm writing the cookbook for Honeyville and am teaching at their retail locations as their chef, this will be one of many videos we do with them. I have added a tab at the top of my page that will have all the videos in one place that I do for Honeyville, but I think this one needs its own post. Don't you?
16 comments:
Chef Tess,
thank you so much for the meal in a jar video. I have been wanting to try it and this makes it look so easy! The one quesion I have is in regards to how many meals you can make from the large cans...ie you can get approx 5 jar meals before you start to run out of something. Just trying to figure out how much each meal would be. THANK YOU. Robin
Usually if a recipe calls for a cup of an ingredient I can get between 10 and 12 meals from a #10 can. It just will depend on the settling during shipping and what-not. Great question!
Thank you for your generosity in sharing!
If canning lids have never been used for anything but dry packing such as "Meals in a Jar," can they be used again since the seal was never heat-sealed?
If a jar that was dry-packed for "Meals in a Jar" becomes unsealed over time, should the contents be thrown out?
This looks FABULOUS!!!!
I was actually sad that I didn't have all the ingredients in my food storage. Time to stock up on some more things (FD Cheese, which I've never used: I've only used cheese powder) then to make this!
I can't wait to give it a try. :)
And I do have a question: your noodles are regular noodles (that I can use from a bag)?? Is there such a thing as FD noodles?
Oh you're asking great questions!
On the lids and jars. So far the word is that it is okay to reuse the lids if they have never been heated and if they are only ever used for the vacu-pac sceneario. Keep in mind, that they do seal rather tigthly and may need to be pried off. Be very careful not to nick or cut the rubber seal and or bend the lid. I haven't had a problem with them coming unsealed. The only time that would ever be a problem with having to throw the contents away is if you have used the real Freeze dried meat. I periodically check the seals in my jars and so far have not had a problem.
Noodles...yes, you can use regular noodles from the store. I've never heard of Freeze dried noodles.
Please please tell me the 52 Meals In a Jar recipe book is comming out soon???????? I'm getting all the FD foods on hand for a mega meal-in-a-jar day. Love your spices they are soooooooo good.
Hurry back to Utah soon.
Renee
Oh dear...the book is totally in the works! I'll get more details later this week or early next as to the details of when we can expect it. I'm just as anxious for it to come out as you are. It seems this is an idea that has been a long time coming! Xoxo. Love you Renee!
You did such a great job on the video tutorial! Really enjoyed it! You are so professional and have a knack for describing things in such a fun way - it just makes me want to give it a try! Thanks so much!
Hello Tess! :)
I am wanting to implement several of your 52 jar recipes. I spent some time making a list of what I want to try. I was wondering, do you have a "search" option on your blog so that I can access the recipes quickly without needing to search through your blog pages? I don't see a "search" gadget anywhere on your home page.
I love your video! :) I'm looking forward to your next one. Thanks for all you do. You are an inspiration!
Just added a search box on the top right hand side of the blog. Xoxo. I also have a list of the labels on the right hand side about half way down. It's pretty long but I think it will help your search. I'm sorry I don't have a better index. That gives me a goal to work on.
Thank you so much! It makes it much easier. I type in the recipe name and *poof* I'm there! :)
Instead of using quart sized jars, can I use quart size freezer bags and put the oxygen thing in that? I realize that it won't be nearly as eye pleasing, but it will be easier to store and take up less room. Have you tried that?
You can put the dry ingredients EXCEPT the Freeze dried meat in a quart size bag, but it will only be shelf stable about 6 months. To prepare you can add your own fresh ground beef browned in a pan and the sauce/pasta ingredients. Plus 4 cups water. That is the only way it can be done without an oxygen absorber. The Freeze dried meat cannot be stores without the absorbers.
instead of using the oxygen absorbers can I use my jar attachment for my foodsaver to suck out all the air? thank you, your so cute! love the site!
Chef Tess,
If I open up a can of freeze dried meat or sausage and I don't use the entire can, can I put it in a PEET jar with an oxygen absorber and save for another day, or do I have to use the entire can within 24-48 hours?
The meat must be re-packed. If you use a PET container, it needs a metal lid with a rubber ring in order to be okay for the meat. Or you can pack it in mason jars with the metal lid and ring.
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