Attention mason jar fans! If you are looking for some delicious, wholesome, and simple recipes for both snacks and meals that work beautifully in jars, I think you will enjoy this.
For a quick, healthy snack, also see Homemade Apple Cookies—gluten-free, sugar-free, and delicious.
Mason Jar Salads, Meals, & Desserts
Pretty Enough to Eat
Here’s why I love the meals in a jar idea:
- It’s ideal for fresh, whole foods including salads, meals, and desserts.
- The more we can opt for reusable, washable containers, the better. Single-use plastics are arguably one of the most problematic inventions of the past 70 years.
- You can keep the foods ready to go in the fridge for 2-3 days.
- And yes, mason jars are beautiful. I said it. I admit I’m lifelong fan. If you’re not, there’s no explaining it. If you know what I mean, high fives and snug-fitting vacuum seals to you.
Why You Might Not Like It
- I switched to reusable food containers many years ago when I became mindful of plastic waste and pollution, and the possible harmful agents within plastic food containers. While jars are strong, washable, and reusable, they are not lightweight or unbreakable. It obviously has to be do-able and fit your lifestyle.
But, It’s Really About the Food
- This book features how beautiful foods look layered in jars, but, if you’re simply looking for some easy, wholesome recipes, whether you use the jars or not, I think you’ll still appreciate the recipes. And there is no law stating that you can’t put these in any containers or dishes you prefer.
Tips for Stashing Meals in Jars
The opening of this book has really thorough information for using meal jars. Here are a few highlights:
- To state the obvious, always follow proper food safety and hygiene practices in any food preparation.
- Meals in jars are intended for refrigeration and keep for approximately 2-3 days.
- Whether you are making a salad, meal, or dessert, the basic approach is the same:
Sauces and dressings go in the bottom, heavier items in the middle, and lighter items on top.
- Wide-mouth mason jars are most convenient, making it easy to add the layers and gently pour everything out when ready to eat.
A salad, for instance, can be turned out onto a plate, with the dressing landing on top since you put it in the jar first.
- Meals in jars, with the metal lid rings removed, can be heated in the microwave.
I’ll be featuring a total of three recipes. Stay tuned for the next two.
For starters, here’s a simple hummus, which is one of my favourites. It doesn’t show off the beauty of layered meals in jars, but it’s such a reliable go-to staple for snacks or light meals that I wanted to start with it.
Hummus Snack Pack
There’s nothing new about having hummus as a snack, but making it from scratch is unbelievably easy. Make a larger batch and store individual containers in the refrigerator.
Pack cherry tomatoes and crackers in sealable plastic bags to dip in your hummus.
• Food processor
• Three 4-oz (125 mL) mason jars
1 can (14 to 19 oz/398 to 540 mL) chickpeas, drained and rinsed
1 clove garlic, minced
3 tbsp water (45 mL)
2 tbsp extra virgin olive oil (30 mL)
1 tsp fresh thyme leaves (5 mL)
Salt and freshly ground black pepper
1. In food processor, combine chickpeas, garlic, water and 1½ tbsp (22 mL) oil; purée until smooth.
2. Divide purée among jars and sprinkle with thyme, salt and pepper to taste, and the remaining oil. Seal jar and refrigerate for up to 3 days.
Makes 3 servings
Stay tuned for more recipes. And viva la mason jar.
You can see the book here at Amazon: