Meals in a Jar (29 page)

Ready-Made Meal Assembly

In each of 16 Mylar bags, tote bags, or vacuum bags, store:

• 1 jar or pouch coq au vin

• 1 sidekit Polenta (
page 121
), Mashed Potatoes (
page 122
), Buttered Noodles (
page 120
), Rice (
page 120
), Naan Bread (
page 131
), or Biscuits (
page 126
)

Label each bag:

Prepare the polenta, mashed potatoes, buttered noodles, rice, naan, or biscuits according to the package directions. In a large saucepan over medium heat, warm the coq au vin until heated through. Serve over or alongside the sidekit. Serves 6
.

Chicken Piccata

Lemony, bright, and beautiful, chicken piccata is a quintessential chicken dish. I love lemon and caper sauces, so this is a particular favorite of mine.

Makes 16 (4-serving) meals

Ingredients

32 (8-ounce) boneless, skinless chicken breasts

2 cups butter, divided

1 cup olive oil

2 cups flour

2-2/3 cups lemon juice

4 cups chicken stock or equivalent soup base or bouillon granules and water

2 cups brined capers, rinsed

2-2/3 cups chopped fresh parsley

salt and pepper

Instructions

Pat the chicken dry and season with salt and pepper. Melt 1 cup of the butter with the olive oil in a large skillet over medium-high heat. Working in batches, cook the chicken in half butter and half olive oil, reserving 1 cup of butter to finish the sauce. Brown the chicken breasts on both sides (it doesn’t need to be cooked through, just browned), remove from the pan, and set aside. In the same pan, add the remaining ingredients and stir to combine. Cook for 5 minutes. Using a canning funnel, fill 16 sterilized quart-size jars or pouches each with 2 chicken breasts and then with sauce and vegetables, 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 16 Mylar bags, tote bags, or vacuum bags, store:

• 1 jar or pouch chicken piccata

• 1 sidekit Polenta (
page 121
), Mashed Potatoes (
page 122
), Buttered Noodles (
page 120
), Rice (
page 120
), Naan Bread (
page 131
), or Biscuits (
page 126
)

Label each bag:

Prepare the polenta, mashed potatoes, buttered noodles, rice, naan, or biscuits according to the package directions. In a large skillet over medium heat, warm the chicken piccata until heated through. Serve over or alongside the sidekit. Serves 4
.

Turkey Roulade

The tender turkey in this recipe pairs beautifully with the salty prosciutto and tangy feta.

Makes 8 (4-serving) meals

Ingredients

4 boneless whole turkey breasts or 8 half breasts

16 slices prosciutto or other thin ham

1 pound feta cheese, crumbled

1/4 cup vegetable oil

1/2 cup vegetable shortening

salt and pepper

Instructions

Butterfly each turkey breast by cutting it horizontally almost in half and opening it like a book. Place on plastic wrap. Pat the turkey dry and season both sides with salt and pepper. Cut the turkey so it is no more than 8 inches long on the short side. If there is extra, cut it off and layer it atop the turkey at a thin spot. Cover the turkey with a layer of prosciutto or other ham and sprinkle with feta. Using the plastic wrap as an aid, roll up the turkey, beginning with the short side. Tie with kitchen string to secure the roll. Warm the oil in a large skillet over medium-high heat, and brown the turkey. Insert turkey into a canning pouch and make sure it will fit with room to close, leaving abundant headspace (1 to 2 inches). Insert 1 tablespoon shortening. Wipe the edges to be sealed and heat-seal the pouch. Pressure-can for 90 minutes.

Ready-Made Meal Assembly

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

• 1 pouch turkey

• 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 skillet over medium heat, brown the turkey, rotating until heated through. Remove the string. Slice and serve over or alongside the sidekit. Serves 4
.

Beef Stroganoff

This recipe made with tender beef, mushrooms, and tangy sour cream gravy is practically an American icon. It is really an elegant dish and a family favorite.

Makes 16 (6-serving) meals

Ingredients

24 pounds beef roast, such as chuck

olive oil

8 onions, chopped

5 pounds mushrooms, sliced or quartered

6 quarts beef stock or equivalent soup base and water

1 bottle dry red wine, such as cabernet

8 tablespoons Dijon mustard

5 tablespoons dried thyme

4 cups flour

8 cups sour cream powder

4 cups ghee, canned in 16 (2-ounce) jars

salt and pepper

Instructions

For beef stew: Working in batches, chop the beef into chunks, season with salt and pepper, and brown the beef in oil on all sides (it needn’t be cooked through, just browned). When the beef is all cooked, remove it from the pan and set it aside. Add more oil to the pan and cook the onions and mushrooms until they begin to soften. Add the beef stock, wine, Dijon, and thyme, and simmer for about 20 minutes. Using a canning funnel, fill 16 sterilized quart-size jars or pouches each with 2-1/2 cups of beef and then with sauce and vegetables, 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.

For flour: In each of 16 zip-top bags, add and then seal:

• 1/4 cup flour

For sour cream: In each of 16 zip-top bags, add and then seal:

• 1/2 cup sour cream powder

Ready-Made Meal Assembly

In each of 16 Mylar bags, tote bags, or vacuum bags, store:

• 1 jar or pouch beef stew

• 1 jar ghee

• 1 packet flour

• 1 packet sour cream powder

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