4 New Convenience Meals in A Jar Recipes! (2024)

FAQs

How long do meals in a jar last? ›

The Shelf Life of the Meals in a jar is around 5-15 years, depending on the ingredients used. The #10 cans have a shelf life of about 6-12 months after you open them.

Salads on the Go

Transform your lunch routine by layering salads in mason jars. Start with the dressing at the bottom, add hearty veggies, grains, and proteins, and finish with delicate greens on top. Shake, pour, and enjoy a crisp, well-dressed salad wherever you are. Recipe!

Most shelf-stable foods are safe indefinitely. In fact, canned goods will last for years, as long as the can itself is in good condition (no rust, dents, or swelling). Packaged foods (cereal, pasta, cookies) will be safe past the 'best by' date, although they may eventually become stale or develop an off flavor.

According to the United States Department of Agriculture, canned contents are safe to eat as long as the can is in “good shape.” The Canned Food Alliance agrees, citing 100-year-old canned food that was recovered from sunken ships and tested microbiologically safe.

Canning, the process of placing foods in jars or cans and heating properly to a specified temperature, is a way to preserve many different foods.

The mechanics behind canning are fairly simple. You fill a clean jar with prepared food, apply the flat lid and the threaded ring to the jar, and submerge the filled jar in boiling water for a prescribed amount of time. (Times vary widely, depending on what you're canning.)

In an era of high food prices, some hope growing and preserving their own food will save money. Others want more control over the foods they eat — for better flavor and to avoid common preservatives. Above all else, though, Smith said people choose to can because it brings them pride.

Everything stays separate and dressing-free until you toss the salad together in the bowl — never eat another soggy lunch salad again. Even better, these salads last for days in the fridge so we can make a week's worth of lunches ahead of time.

What is the difference between a jar and a mason jar? ›

All Mason jars are not created equal. They are remarkably similar to commercially used jars, but the biggest difference is that real Mason jars have a wider rim that gives them a better sealing surface.

Inversion Canning

Once secured, the jar is inverted (flipped upside down) and left to cool for several minutes before placed right side up. The thought behind the method is the hot food will sterilize the seal while creating a vacuum by allowing air to escape.

You might want to wash the jars first to make sure there's no gunk from the factory in them. Toss 'em in the dishwasher if you got one. That's really all you need to do. So, just to be clear, when you can stuff, you put the food in the jars, screw the lids down loosely, then heat them in the pressure cooker.

Bring to a rolling boil, cover the canner and boil for 10 minutes if using 4-, 8- or 12-ounce jars or for 15 minutes if using 16-ounce jars. (Check individual preserve recipes for more specific processing times.) Let cool for 10 minutes before removing the jars from the pot.

While canned goods past their "best-by" date may not taste optimal, there's no real health risk in consuming canned goods as long as they remain in good condition. Here's why: The food in the container is commercially sterile and a vacuum seal prevents any new bacteria from getting in, so it will not spoil.

The jars are safe to use for home canning recipes, cold or room temperature food storage, cold beverages, and crafting. Foods canned following a tested recipe, correct processing method and processing time can be safely stored for 18 months with our new SureTight™ lids.

Usually, when you wash and cut your produce, their shelf life is limited to a couple of days. But, when I put them in mason jars after prepping them, they last a week to a week and a half. Because mason jars are air tight, they keep the produce from spoiling as quickly.