MEALS IN JAR

67.          Canned Chicken in jars  

Preparation Time: 30 minutes  

Cooking Time: 0 minutes 

Servings: 2

INGREDIENTS:

• 1 lb. chicken
• 1/2 tablespoon salt

DIRECTIONS:

1. Slice the chicken and place it into quart jars leaving 1-inch headspace.
2. Put salt into the jars.
3. Clean the rims of the jars using a clean damp towel. 
4. Now apply 2-piece metal caps.
5. Let the jars process in a pressure canner for about 90 minutes at 11 pounds pressure if using a dial-gauge canner or 10 pounds pressure if using a weighted-gauge can.

NUTRITION: Calories: 342 Total fat: 6g, Protein: 65g Fiber: 1g Sodium: 1880mg

68.          Corned Beef and Potatoes  

Preparation Time: 20 minutes  

Cooking Time: 30 minutes 

Servings: 8

INGREDIENTS:

• 8 cups water
• 1 tablespoon pickling spice blend
• 4-5 lbs. home-cured brisket, fat removed and 1-inch cubes
• 8-10 cups peeled Russet potatoes, 1-inch cubes

DIRECTIONS:

1. Boil water in a kettle.
2. In the meantime, place 1/4 tablespoon of spice blend into each quart jar.
3. Layer brisket and potatoes into the jars. Leave 1-inch headspace.
4. Fill the jars with boiled water. Leave 1-inch headspace.
5. Remove air bubbles adjusting headspace.
6. Clean the rims of the jars using a clean damp towel.
7. Now apply 2-piece metal caps.
8. Let the jars process in a pressure canner for about 85 minutes at 11 pounds pressure if using a dial-gauge canner or 10 pounds pressure if using a weighted-gauge canner.

NUTRITION:  Calories: 435, Total fat: 15g, Protein: 99g, Fiber: 1g, Sodium: 321mg,

69.           Canned Hungarian Goulash  

Preparation Time: 10 minutes  

Cooking Time: 30 minutes 

Servings: 10

INGREDIENTS:

• 4 tablespoon Hungarian paprika
• Pepper and salt to taste
• 2 tablespoon mustard, dry
• 1 tablespoon olive oil
• 4 quartered onions
• 4 minced garlic cloves
• 4 lb. beef 
• 4 coins sliced carrots
• 6 diced potatoes
• 2 diced bell peppers
• 6 cups Water
• 1/2 cup red wine vinegar
• 1 can tomato paste

DIRECTIONS:

1. Mix Hungarian paprika, pepper, salt, and mustard in a bowl.
2. Heat oil in a stockpot, large, and sauté onions and garlic.
3. Deep beef into the spice mixture then transfers into the stockpot to brown lightly. 
4. Layer beef, carrots, potatoes, and peppers into quart jars.
5. Now add water, vinegar, and tomato paste to the stockpot.
6. Mix together with spices and boil the mixture.
7. Scoop the liquid into jars with layered contents removing any air bubbles in the jars. Leave 1-inch headspace.
8. Lid the jars then place them in a pressure canner.
9. Process for about 90 minutes at 10 pounds pressure on altitude basis.

NUTRITION: Calories: 159 Total fat: 14g Protein: 51g Fiber: 1g Sodium: 123mg

70.          Pressure Canned Garlic Beef Stroganoff  

Preparation Time: 10 minutes  

Cooking Time: 30 minutes 

Servings: 10

INGREDIENTS:

• 1 tablespoon butter
• 3-4 pounds beef
• 4 finely chopped garlic cloves
• 2 finely chopped onions
• 4 cups sliced mushrooms
• 2 tablespoon Worcestershire sauce
• 4 cups Water
• Pepper and salt to taste

DIRECTIONS:

1. Place butter in a stockpot and sauté beef, garlic, onions, and mushrooms until browned lightly.
2. Stir in sauce and water. This is to deglaze your stockpot. Scrape the stockpot bottom to loosen flavorful pieces.
3. Add 1 cup water, stir, and bring to a boil.
4. Scoop stroganoff into sterilized jars, making sure sauce is evenly distributed.
5. Lid the jars then place them in a pressure canner.
6. Process for about 90 minutes at 10 pounds pressure.

NUTRITION: Calories: 237 Total fat: 12g Protein: 21g Fiber: 1g Sodium: 180mg

71.          Pressure Canned Chicken Cacciatore

Preparation Time: 20 minutes  

Cooking Time: 0 minutes 

Servings: 4

INGREDIENTS:

• 3 lbs. boneless chicken, bite-size pieces
• 2 cups sliced mushrooms
• 4 garlic cloves
• 2 cups green and red peppers, chunks cut
• 2 cups onions, 8ths cut
• 1 bottle red wine
• 2 tablespoon oregano
• 2 tablespoon basil
• 2 tablespoon thyme
• 4 cups tomatoes, diced and with juices
• Salt to taste
• Pepper to taste

DIRECTIONS:

1. Layer chicken, mushrooms, garlic, peppers, and onions in quart jars.
2. Boil wine, herbs and tomatoes in a stockpot, large.
3. Scoop the hot liquid over layered ingredients in the jars.
4. Lid the jars then place them in a pressure canner.
5. Process for about 90 minutes at 10 pounds pressure on an altitude basis.

NUTRITION: Calories: 788, Total fat: 11g Protein: 18g Fiber: 17g Sodium: 133mg

72.          Canned Tamales  

Preparation Time: 10 minutes  

Cooking Time: 30 minutes 

Servings: 45

INGREDIENTS:

• Meat filling
• 3 lb. ground beef
• 1 chopped onion
• 3 tablespoon minced garlic
• 3 tablespoon salt
• To add to meat after grinding
• 5 tablespoon chili powder
• 1 tablespoon salt
• 2 cups water
• 1/2 tablespoon cayenne pepper, ground
• 2 tablespoon all-purpose flour
• Cornmeal spread
• 4-1/2 cups extra-fine cornmeal
• 1 tablespoon salt 
• 2 tablespoon chili powder
• 5 cups water

DIRECTIONS:

1. Brown beef draining off fat. Add onion, salt and garlic then mix well.
2. Place the mixture through a food grinder with the finest blade.
3. Add the ingredients for after grinding and simmer until thick over medium heat for about 5 minutes.
4. Meanwhile, mix together cornmeal spread ingredients until smooth. Now spread 1/4 -inch thick of the mixture on 6x3” parchment paper strips. Leave enough space for turning over.
5. Spread 2 tablespoon of the meat mixture through the meal dough center. Now roll up and fold sides and ends of the parchment paper.
6. Pack the tamales into clean pint jars, about 6-7 tamales in a single jar.
7. Add 1 tablespoon water to each jar and put lids and bands on screwing them firmly tight down.
8. Process in a pressure canner for about 60 minutes at 10 pounds of pressure.

NUTRITION:  Calories: 111 Total fat: 2g Protein: 10g Fiber: 1g Sodium: 880mg

73.          Hamburger Sauce Mix  

Preparation Time: 20 minutes  

Cooking Time: 20 minutes 

Servings: 4

INGREDIENTS:

• 2 lbs. lean beef, ground
• 3 cups chopped onions
• 2, 6 oz., cans tomato puree
• 1-1/3 cups water
• 1/2 tablespoon pepper

DIRECTIONS:

1. Brown beef and onions in a stockpot and skim off fat.
2. Add all the remaining ingredients and cook. Low down the heat and steam for about 5 minutes.
3. Scoop the hot mixture into hot pint jars. Leave 1-inch headspace.
4. Clean the rims of the jars using a clean damp paper towel and apply 2-piece metal caps.
5. Put the jars in a pressure canner and process for about 75 minutes at 10 pounds of pressure.

NUTRITION: Calories: 490 Total fat: 14g Protein: 71g Fiber: 17g Sodium: 180mg

74.          Pressure Canned spicy corn  

Preparation Time: 30 minutes  

Cooking Time: 55 minutes 

Servings: 40

INGREDIENTS:

• 32 pounds corn on the cob
• 2 garlic cloves
• 1 tablespoon salt
• Pepper
• 3-1/2 cups water

DIRECTIONS:

1. Remove silk and husk from the corn then cut kernels from cob.
2. Fill quart jars with corn. Leave 1-inch headspace.
3. Add pepper, garlic and salt to taste then add boiling water to cover the corns. Release trapped air bubbles by jiggling the jars.
4. Add 1 tablespoon salt on each jar.
5. Clean the rims of the jars using a paper towel, dampened clean and place on the lid and ring securely.
6. Place the jars in a pressure canner and process for about 1 hour 25 minutes at 10 pounds of pressure.

NUTRITION: Calories: 337 Total fat: 2g Protein: 11g Fiber: 12g Sodium: 133mg

75.          Basic Pork and Beans  

Preparation Time: 2 hours

Cooking Time: 30 minutes 

Servings: 8

INGREDIENTS:

• 3 lbs. beans, dried, rinsed and sorted
• 6 cups Water
• 1-2 lbs. pork
• Salt to taste
• 6 small onions, halved
• 12 bay leaves

DIRECTIONS:

1. Soak beans in hot water for about 2 hours or overnight. Discard water.
2. Add fresh water to the beans and bring to boil. Drain the beans and reserve the water.
3. Distribute pork into pint jars evenly then top with beans leaving 1-inch headspace.
4. Add 2 bay leaves, an onion, and a pinch of salt to each jar.
5. Meanwhile, boil 6 cups of the reserved liquid.
6. Scoop the hot liquid into the jars and leave 1-inch headspace but totally covering the beans.
7. Lid the jars and place them in a pressure canner.
8. Process for about 75 minutes at 10 pounds of pressure while adjusting for altitude.

NUTRITION: Calories: 256 Total fat: 4g Protein: 33g Fiber: 8g Sodium: 108mg

76.          Canned Dry Kidney beans  

Preparation Time: 2 hours  

Cooking Time: 45 minutes 

Servings: 8

INGREDIENTS:

• 3 lbs. black beans, dried
• Water
• 2 tablespoon vinegar

DIRECTIONS:

1. Put the beans in a bowl with water and cover. Add vinegar and soak for about 2 hours or overnight.
2. Drain the beans then rinse and place in a large pot. Cover with 2-inch water, fresh, and boil.
3. Scoop the beans into hot jars and leave 1-inch headspace.
4. Fill the jars with cooking liquid. Leave 1-inch headspace.
5. Put on lids and rings to the jars and place them in a pressure canner.
6. Process for about 1 hour 30 minutes at 10 pounds of pressure.
7. Remove jars from the canner and cool. Check lids if they are properly sealed then store.

NUTRITION:  Calories: 581 Total fat: 26g Protein: 12g Fiber: 14g Sodium: 12mg