Mason McKenny - Mason Jar Meals
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- Book:Mason Jar Meals
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- Publisher:Fluency Books
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- Year:2014
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Mason Jar Meals
Made Easy and Made Quick
Table Of Contents
Introduction
Chapter 1 - Mason Jars
Chapter 2 - Mason Jar Meals
Chapter 3 - Layering the Jar
Chapter 4 - Mason Jar Breakfast Meals
Chapter 5 - Mason Jar Lunch
Chapter 6 - Mason Jar Dinner Meals
Chapter 7 - Mason Jar Salads
Chapter 8 - Mason Jar Desserts
Chapter 9 - Mason Jar Snacks
Chapter 11 - Tips to Making Mason Jar Meals
Chapter 12 - FAQs
Conclusion
Introduction
I want to thank you and congratulate you for downloading the book, Mason Jar Meals: Made Easy and Made Quick .
This book contains proven steps and strategies on how to make the best tasting, most creative and most appealing meals in a jar. Mason jars have long been used for preserving foods such as fruits and vegetables. Today, food and Mason jars have found a new way to make lives better and healthier.
In this book you will learn:
What Mason jars are
What are Mason jar meals, the benefits and reasons for MJMs
How to layer food ingredients in a Mason jar
Tips on how to make MJMs taste and store better
FAQ page for common concerns regarding MJMs
Best of all, you get to start your MJMs adventure with lots of recipes. There are breakfast recipes, lunch and dinner ideas. Salads, too as well as desserts and snack recipes are also included here.
Read this and learn more about MJM.
Thanks again for downloading this book, I hope you enjoy it!
Mason jars have a long history of use. They have always been used to preserve food such as jams and jellies. The Mason jar is the most popular of all food jars, in fact, people actually use its name to describe all glass jars with a lid. It revolutionized food preservation because it was the first to introduce a shoulder-seal jar that uses a zinc cap.
The jar was developed and patented by John Landis Mason in 1858. Early Mason jars had the words THE GEM stamped on the upper portion. It has a glass lid and a metal screw band as a top seal; there are 9 patent dates printed on the lid. The body is pale blue green in color with a round body and a tapered shoulder. The mason jars were first manufactured by Hero Glass Works of Philadelphia, Pennsylvania.
The first jar featured a threaded neck. A metal cap also contains threads that screw down into the jars shoulder. This will then form a seal to help preserve the food inside the jar.
Over the years, this basic structure of the Mason jar was reinvented and improved. Today, Mason jars no longer use a zinc cap. There are different types of closure designs used for Mason jars. Some use screw caps that are pressed tightly against an inverted lid and reinforced with a rubber gasket, while some use simple metal screw caps. Modern food canners recommend using a 2-piece metal lid as the best and healthiest choice to seal Mason jars.
The use of Mason jars continues to this day, but with more innovative ways of food preparations.
Mason jars today are no longer just for storing fruit preserves, pickled vegetables and other preserved food. People now use the once utilitarian container as a stylish way of serving drinks. Recently, a new way of using Mason jars is taking the population by storm.
Mason jar meals (MJM) are increasingly becoming popular. Homemakers, restaurateurs and some food companies are offering complete meals conveniently placed in an attractive jar. This out-of-the-box idea utilizes both the aesthetic side of the jar and the convenience it provides.
Benefits
Mason jar meals are very convenient. One can reap the following benefits from this practice:
No wasted food.
The jars double as a creative packaging and an effective way to keep the food from spoilage.
No more plastic containers.
Plastics have a bad rap as a storage material. Some leak harmful chemicals into the food, especially when the food contains acids or when stored for a long time. With Mason jars, everything is safe and healthy.
No more struggling with thinking what to cook for meals.
Having ready-to-eat Mason jar meals in the fridge makes meal preparation and planning easy. One can just grab a jar off the shelf or refrigerator, open the lid and eat.
No more eating out.
Take outs are great when there is no time to prepare a home-cooked meal. With Mason jar meals, there is always a good-old homemade meal ready anytime.
No more frequent cooking.
With Mason jar meals, one can prepare well ahead. You no longer need to cook every mealtime. Make one enough for the next 3 days, and then spend the free time doing more enjoyable and productive activities.
No more messy shelves and refrigerators.
The uniform sizes and shapes of the Mason jars is a great way to get food organized in storage. The clear glass also makes it easier to see the food. There is no need to open everything to look for something to eat.
Reasons why you should use Mason jars for meals
There are many reasons to use Mason jars to prepare and pack meals. Here are some of them:
Dishwasher safe
Oven safe
Re-usable
Non plastic, non-toxic
Great for portion control (especially when trying to lose weight or for medical reasons)
See-through (easy to see what food is inside)
Stain proof (even when using red sauces and deeply-colored food)
Stackable
Portable
Inexpensive
How to start
To start making attractive, delicious meals in a Mason jar, follow these steps:
Buy Mason jars. They come in different sizes such as pint, half-pint or quart-sized. The jar and the lid can be bought separately. Just make sure they fit. Pintsized jars are best for single-serve meals. Half-pints are best for snacks. When food is meant for sharing, place them in quart-sized jars.
Wash the jars and rinse thoroughly. Dry them well before using.
Clean the kitchen well, especially where the food is prepared such as counters and stoves.
Prepare materials and ingredients.
Layering food makes a much better presentation. It looks more appealing. When cooking, cook ingredients separately or at least add them in separate layers. For example, when making salads, the jar would look more appealing if you layer the ingredients on top of each other. Pour dressing first. Then add the tougher vegetables in separate layers. Place a layer of diced carrots, followed by a layer of tomatoes, then a layer of lettuce leaves, then a layer of arugula leaves. Top with a few toasted seeds or nuts. The result looks more appetizing than mixing all of the ingredients in a large bowl and dumping them inside the jar.
Layering also helps to make it more convenient to remove the ingredients. For example, potatoes are placed on the top of the jar so that when time comes to eat it, it will be easy to pick the potatoes and heat them.
st Layer: Dressing/Sauces
Dressings or sauces are always at the bottom of the jar. This way, the rest of the ingredients do not turn soggy for being soaked for a long time. Give it a good shake or turn the jar upside down until the sauce or dressing coats everything. Open the lid and pour out the meal or just eat straight out of the jar. The dressing (or sauce) makes it much easier to remove the food.
The best sauce or dressing to use are the watery ones. Thick ones would tend to congeal at the bottom. Watery sauces or dressings are much easier to mix with the food. a good shake will do the trick. Thick sauces or dressings would not be this easy, because you will need a spoon to scrape them off.
Dressings and sauces that you can use for Mason jar meals can either be homemade or store-bought. It all depends on ones preference.
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