Meals in a Jar (25 page)

Label each bag:

Prepare the polenta, mashed potatoes, buttered noodles, or rice according to the package directions. In a large saucepan over medium heat, warm the braised pork until heated through. Serve over or alongside the sidekit. Serves 6 to 8
.

Braised Country-Style Ribs 4 Ways

Country-style ribs are meaty pork ribs that can be bought either on or off the bone. I prefer cooking them on the bone because the flavor is fantastic, but there is also something to be said for being able to fit more meat in each packet, so I leave the choice up to you. Both ways, it is delicious.

Makes 12 (6 to 8-serving) meals

Ingredients

1/4 cup olive oil, plus more as needed

22 pounds country ribs

salt and pepper

8 large onions, chopped

8 carrots, chopped

8 ribs celery, chopped

1/2 cup minced garlic

1/2 cup tomato paste

2 cups apple cider vinegar

2-1/2 tablespoons red pepper flakes

10 bay leaves

20 cups (5 quarts) chicken stock or prepared soup base

Instructions

Preheat an 18-quart roaster oven to 350°F. Warm 2 tablespoons oil in a large skillet over medium-high heat. Season the pork with salt and pepper, and brown in batches, adding more oil as needed. Meanwhile to make the sauce, warm 2 tablespoons oil in a large saucepan over medium-high heat. Cook the onion, carrots, and celery until they begin to soften. Add the garlic, stir to combine, and then add the tomato paste, vinegar, and red pepper flakes. Add the bay leaves and chicken stock and simmer for about 10 minutes. Add the pork to the roaster and cover with sauce. Cook for 1 hour. Using a canning funnel, fill 12 sterilized quart-size jars or pouches each with pork and then fill with sauce, leaving abundant headspace (1 to 2 inches). Wipe the rims or edges to be sealed, add the lids and rims, or heat-seal the pouches. Pressure-can for 90 minutes.

Ready-Made Meal Assembly

In each of 12 Mylar bags, vacuum bags, or tote bags, store:

• 1 jar or pouch braised ribs

• 1 sidekit Polenta (
page 121
), Mashed Potatoes (
page 122
), Buttered Noodles (
page 120
), or Rice (
page 120
)

Label each bag:

Prepare the polenta, mashed potatoes, buttered noodles, or rice according to package directions. In a large saucepan over medium heat, warm the braised ribs until heated through. Serve over or alongside the sidekit. Serves 6 to 8
.

Tamarind-Braised Pork Ribs

This tamarind-based barbecue sauce is beyond delicious. It has a slightly Asian flair, sweet heat, and delicious tanginess. I use baby back ribs for this recipe, but this would be delicious on any style of ribs.

Makes 8 (6 to 8-serving) meals

Ingredients

4 cups light brown sugar, packed

3-1/2 cups seedless tamarind paste

1 cup grated fresh ginger

1 cup chopped fresh oregano

1/4 cup ground coriander

2-1/2 tablespoons salt

1-1/2 tablespoons red pepper flakes

24 cups (6 quarts) water

8 racks baby back pork ribs (about 32 pounds total)

Instructions

Preheat an 18-quart roaster over to 350°F. In a large pot, add all the ingredients except the ribs and simmer for about 10 minutes. Add the ribs to the roaster and coat with the sauce. Cook for 45 minutes. Cut the ribs apart and coat in the sauce again. Using a canning funnel, fill 8 sterilized quart-size jars or pouches each with ribs and sauce, leaving abundant headspace (1 to 2 inches). Wipe the rims or edges to be sealed, add the lids and rims, or heat-seal the pouches. Pressure-can for 90 minutes.

Ready-Made Meal Assembly

In each of 8 Mylar bags, vacuum bags, or tote bags, store:

• 1 jar or pouch ribs

• 1 sidekit Polenta (
page 121
), Mashed Potatoes (
page 122
), Buttered Noodles (
page 120
), or Rice (
page 120
)

Label each bag:

Prepare the polenta, mashed potatoes, buttered noodles, or rice according to the package directions. In a large saucepan over medium heat or on a grill, warm the braised ribs until heated through. Spoon on any extra sauce and serve over or alongside the sidekit. Serves 6 to 8
.

Braised Chicken and Mushrooms

This recipe creates delicious, rich tomato gravy for tender chicken and earthy mushrooms.

Makes 12 (6 to 8-servings) meals

Ingredients

24 pounds boneless, skinless chicken thighs

olive oil

8 large onions, chopped

12 pounds button mushrooms, thinly sliced

1/2 cup minced garlic

1-1/2 cups tomato paste

1 tablespoon paprika

1 teaspoon cayenne pepper

1-1/2 cups flour

24 cups (6 quarts) chicken stock or prepared soup base

1-1/2 cups chopped fresh rosemary

salt and pepper

Instructions

Season the chicken with salt and pepper. Coat a large skillet with oil and warm over medium-high heat. Brown the chicken in batches, adding more oil as needed. Meanwhile make the sauce: Coat a large skillet with oil and warm over medium-high heat. Cook the onion and mushrooms until they begin to soften. Add the garlic, stir to combine, and then add the tomato paste, paprika, and cayenne. Sprinkle in the flour and stir well to combine. Cook for 5 minutes. Add the chicken stock and rosemary and simmer for about 10 minutes. Using a canning funnel, fill 12 sterilized quart-size jars or pouches each with chicken and then fill with sauce, leaving abundant headspace (1 to 2 inches). Wipe the rims or edges to be sealed, add the lids and rims, or heat-seal the pouches. Pressure-can for 90 minutes.

Ready-Made Meal Assembly

In each of 12 Mylar bags, vacuum bags, or tote bags, store:

• 1 jar or pouch chicken and mushrooms

• 1 sidekit Polenta (
page 121
), Mashed Potatoes (
page 122
), Buttered Noodles (
page 120
), or Rice (
page 120
)

Label each bag:

Prepare the polenta, mashed potatoes, buttered noodles, or rice according to the package directions. In a large saucepan over medium heat, warm the chicken and mushrooms until heated through. Serve over or alongside the sidekit. Serves 6 to 8
.

Braised Chicken Legs and Thighs in Tomato Sauce

These chicken thighs have great depth of flavor, and you’ll want to sop up all the sauce with the sidekit you serve it with.

Makes 12 (6 to 8-serving) meals

Ingredients

24 pounds chicken legs and thighs

salt and pepper

olive oil

1 tablespoon paprika

1 teaspoon whole cumin seeds

2 teaspoons red pepper flakes

8 large white onions, peeled, halved, and thinly sliced

1 cup grated fresh ginger

1 cup halved garlic cloves

8 (28-ounce) cans whole, peeled tomatoes

4 cinnamon sticks

4 fresh or dried bay leaves

water, as needed

Instructions

Season the chicken with salt and pepper. Coat a large skillet with oil and warm over medium-high heat. Brown the chicken in batches, adding more oil as needed. Meanwhile, make the sauce: Coat a large skillet with oil and warm over medium-high heat. Cook the paprika, cumin seeds, red pepper flakes, and onion until it begins to soften. Add the ginger and garlic, stir to combine, and then add the tomatoes. Add the cinnamon sticks and bay leaves and cook for 20 minutes. Using a canning funnel, fill 12 sterilized quart-size jars or pouches each with chicken and then with sauce, leaving abundant headspace (1 to 2 inches). Wipe the rims or edges to be sealed, add the lids and rims, or heat-seal the pouches. Pressure-can for 90 minutes.