Monday, December 3, 2012

Personal Sized Meals in a Jar


Monday! It's Meal in a Jar day! Holiday happiness is upon us and wouldn't you know it...we still need to eat every single day. So, here's the latest video tutorial on how to make some personal sized meals in a jar using one basic pasta base. I take these when I travel and have them in my hotel rooms instead of eating out. They're great for work, play, school, college students, military or anyone! The tutorial on making them in lightweight mylar bags is found here: How to make homemade mylar packed meals. If you want more information on the 52 method meals in a jar, along with recipes, go to the 52 Jar Method Recipe Tab.




For the Noodle Base:
1 oz broken spaghetti or macaroni noodles (about 1/4 cup)
1T Dehydrated Carrot
2T Freeze Dried Bell Peppers
1/4 cup Freeze Dried Mushrooms
2 tsp Freeze Dried Onion
1/4 cup Freeze Dried Ground Beef or Sausage


Classic Italian Tomato Sauce
To each Noodle Base Jar add:
3T Tomato Powder
1 tsp Chef Tess Italian Seasoning
To prepare:Bring 1 1/3 cups water to a rolling boil. Remove and discard oxygen absorber (they are only good once). Pour contents of jar into boiling water and stir. Boil 8-10 minutes until noodles are tender. Serve hot.

Cheeseburger Sauce
To each Noodle Base Jar add:
1/4 cup Cheese Sauce Powder
2T Instant Dry Milk
2T Freeze Dried Cheddar Cheese
1/4 tsp granulated garlic
To prepare:Put contents of mix in a 12 inch skillet (with a lid). Add 1 1/3 cups water. Bring to a boil and cover. Simmer 12-15 minutes until noodles are tender. Sauce will thicken a little more as it cools. Yield 1 1/2 cups prepared.


There you go! Make some delicious personal sized meals! They're fast, easy, and great for travel! By the way, if you like having these video tutorials, I'm asking if you'd please post them on your facebook, twitter, and pinterest...let's share the love. Honeyville will produce a lot more of these as long as there is a demand from my darlings out there. Xoxo!!

Always My Very Best,
Your Friend Chef Tess


19 comments:

Anonymous said...

SO, I have poured over your site for days now. I also looked over the freeze dried site and wondered if there a rule of thumb in knowing how many meals a particular can would serve.... say a meat or a veggie? I am wondering the cost effectiveness for me to get a start on a few meals in a jar.

Chef Tess said...

Yes, if you look at the nutritional panel listed for each can on Honeyville's website you'll have an accurate idea of how much each can will make based on the recipes. For instance, the freeze dried meat usually had 26 half cup servings. Each recipe is different on the meat amounts. For the personal meals, that translates into 52 meals per can of meat. It goes pretty far. On the family size, it will make generally 13 meals if I call for a cup of the meat. On most of the recipes, meat is not the main ingredient, it is a "garnish" along with staples like beans and vegetables. This lowers the cost overall.

Anonymous said...

Thank you so much. This makes a great amount of sense. I'm getting my plans ready to purchase some and get working. Appreicate your site.

Anonymous said...

Hi, How do you know what size of an oxygen pack to use and where can you purchase them. Thanks much

Anonymous said...

How long of a shelf life do the meals in a jar have?

Dixie said...

Could you please post the microwave directions for the personal sized meals in a jar? I'm preparing these for my college bound son and he'll need to know! Thanks! Looking forward to more of these personal sized recipes!

Anonymous said...

Enjoyed and inspired to make your personal meals in a jar. I have watched and re-watched many times to figure out how you fit the ingredients into the jar, especially in the cheeseburger sauce meal. I had trouble getting the dairy products to fit. I noticed in your video the milk powder was left out. I tried to leave out the mushrooms in another attempt and the dairy products were still a very tough squeeze. What do you suggest to fix this?

Chef Tess said...

Are you using the half pint jars? Just so I understand that we're working with the same jars. Also, I've found using the wide mouth jars to give a little more space.

e6kilo said...

I love the idea of meals in a jar but im scared to death of botulism...so, do i need to sterize new jars and lids prior to usng them for meals in a jar and if so how.

Chef Tess said...

Botulism can only occur where there is moisture. Since this is a dry method that is not an issue as long as you follow the safety measures and use an oxygen absorber. You will need to was and dry the jars. I also sterilize in a dishwasher or in a 200 degree oven for about 20 minutes. Do NOT pack in hot jars. The condensation that will occur will be a big problem. ONLY use dry jars.

Anonymous said...

If you are allergic to mushrooms, what would you suggest in it's place? Or how much water should one subtract when preparing the meal?

Chef Tess said...

subtract 1/4 cup liquid, or replace the mushrooms with freeze dried zucchini.

H21YW said...

Thank you this will make scout campouts more reasonable and my son will love his meal.

Anonymous said...

I see that the dried meat says that it will last one month if refrigerated and 1 week if not in the fridge. Since they meat is repackaged into jars with oxygen absorbers will the meat still be okay?

Thank you.

Chef Tess said...

Yes. As long as there is an oxygen absorber, the meat will be okay. This is what makes it safe.

Anonymous said...

I have read about oven canning for dry goods. would this work in place of using an oxygen absorber if the need arised as both produce an oxygen free invironment or would it be a problem with the freeze dried meat?

Chef Tess said...

The oven method isn't safe. Using your oven to heat jars in not a safe method for home canning period. It isn't approved by the USDA nor recommended by the producers of the jars. It just isn't safe.

Anonymous said...

I'm not sure if the answer is in older posts but it would be so helpful if... you would please include nutritional info, number of servings, & cost per serving in your recipes.

Chef Tess said...

I try to do the best I can with this if I have time to do so. Great comment.