Friday, February 24, 2012

Dry-Pack Canning in Mason Canning Jars

I would like to share some basic information on how to prepare meals in jars using Dry-Pack Canning.

Food that is dry (less than 10% moisture) and low fat can be dry packed in glass canning jars using oxygen absorbers. It is best to use quart or half gallon jars rather than pint jars or smaller.

1. Check canning jars for a smooth mouth rim. Do not use jars with nicks or cracks in the rim.
2. Wash jars and thoroughly dry before using.
3. Heat canning jar lids in water according to package directions.
4. Fill jars with food leaving 1/2 to 1/4-inch headspace. A canning funnel helps.
5. Remove oxygen absorbers from their container – one for each jar – and reseal the container.
6. Put one oxygen absorber in each jar of food, poking it down into the food or along the side of the jar.
7. Wipe the jar rim with a clean, dry cloth or paper towel to make sure no food or food dust is on the rim.
8. One at a time, remove a jar lid  from the hot water and dry thoroughly. Place on a jar and screw down firmly with a canning jar ring.
9. When the lid sucks in and “pings” or “clicks” the jar is sealed. This could take a few minutes or hours depending on the density of the food and how full the jar is.
10. Label and date jars.
11. Store in a fairly cool and dark place.

Do not dry pack home dried food unless it is crisp dry and snaps when bent. Moisture and lack of oxygen can provide growth opportunities for botulism producing bacteria.
Foods that can be dry packed in canning jars include white rice, wheat and other whole grains, oatmeal, dry beans, powdered milk, white flour, pasta without egg, freeze dried foods, dehydrated foods that are crisp enough to snap, TVP, cheese powder, gelatin, low fat ready-to-eat cereals, and low fat or fat free pretzels. Sugar may be stored in jars but absorbers are not necessary.
Some foods may keep longer when dry packed but will probably not have the shelf life of unprocessed, low moisture, low fat foods. These include cornmeal, nuts and seeds. These foods should be used regularly to avoid rancidity.

Monday, February 20, 2012

Chicken Broccoli Stir-Fry Jar Meal


Chicken Broccoli Stir-Fry Jar Meal

1 cup of Thrive FD Chicken
1/3 cup Chicken stir-fry sauce mix 
1 cup Thrive FD Dried Broccoli
1/4 cup Dehydrated Thrive Carrots
2 tablespoon Thrive Chopped Onions 
1/2 Cup Thrive FD Green Peppers
1 Cup Thrive Instant Rice

Layer ingredients in a one quart jar in the order listed...Add oxygen absorber or vacuum seal the jar.

To Make 
Add 4 cups of water to a skillet and bring to a boil. Add Jar meal and mix well turn off the heat and let rest for 10 minutes.  After your rest period simmer for 20 to 25 minutes covered.

I like to add more sauce so I then take 1/3 cup of the chicken stir-fry sauce mix and add that to 1 1/4 cup water and mix and simmer until it thickens...stir into the jar meal when it is finished cooking.

Chicken Stir-Fry Seasoning Mix

1/4 cup chicken bouillon 
3 Tablespoons corn starch
2 Tablespoons Sugar
2 Tablespoons dried minced Onion
2 teaspoons dried Parsley 
1/2 teaspoon Ground Ginger 
1/4  teaspoon Crushed Dried Red Pepper flakes 

To make the Sauce 
1/3 cup stir-fry seasoning mix 
1 /14 cup water

In a sauce pan add water and sauce mix stir over low heat until sauce thickens.

Monday, February 13, 2012

Scalloped Potatoes Jar Meal

Scalloped Potatoes Jar Meal

3 cups dehydrated Potatoes
1/4 Cup of dehydrated bell peppers
6 Tbsp Basic Sauce Mix  
1/3 cup Nonfat Dry Milk 
3 Tablespoons Dry butter powder
2 Tablespoons Dehydrated Onions

Place these ingredients into a one quart jar, add Oxygen absorber 
 Place lid on jar and store in a cool dry place until ready to use.

To Make
  Remove Oxygen absorber and  Pour the Scalloped potatoes Jar meal into a medium size ungreased casserole add 2 3/4 cups of boiling water, Mix well Bake at 400 degrees F for 30 to 35 minutes 
or until tender.