I have been canning for more than 30 years. So, I have water bath canners, pressure canners, and a food dehydrator and a vacuum sealer already. I am already familiar with the correct USDA methods for canning meats, which is required for many of the main dishes. So I was thrilled with this book which takes things a step further and combines canned meats with other ingredients which you get ready ahead of time and combine in a meal kit. Essentially, you are making ready-to-eat meals at home that are shelf stable. It's a good way to stock a pantry, prepare for emergencies, or have home-made convenience food on hand. However, you don't have to be an expert to use this book. The basics are right there, and the author does remind people to check the USDA guidelines as well. That statement made me trust the recipes all the more. If you are a beginner and want to use this book, please be aware that you should learn to pressure can, and gather up the proper equipment.
This book is not for the type of person who wants to toss a few ingredients in a jar and call it a meal. This book is for those who want to truly create meals ready to eat, from scratch, at home, and are willing to put in the work it takes to do that. These will be convenience foods later, but you do have to prepare them first. The thing is, you are often making 16 meals at once with these recipes. It's going to take some work in the kitchen--but on the day-to-day basis when you come home late from work and don't have time or energy to mess--you have it all done and food prep will just take minutes. So put in the time at the beginning, have short work of it later.
If you already are the kind of person who stores food for emergencies, like I do, then you may already have a lot of the ingredients needed for some recipes on hand. For example, I have things such as dehydrated asparagus and carrots and onions in my pantry already. I also have a food dehydrator and can make my own. But people not used to using these things may be put off by the recipes in this book. Those who store dried foods, however, will find this book a treasure trove of ways to use and rotate their food storage. This is not just book a for "preppers," though. It's designed for people who like to do a lot of food preparation at once so they don't have to do it later. That you can also stock your pantry is a huge side benefit.
There are dozens of recipes that appeal to me and that I plan to try. I will update my review later when I try some of them. I am in the process of getting together some ingredients I need first. My only disappointment with this marvelous new book is that there are no gluten-free alternatives. However, that's a minor complaint because I am capable of converting recipes and plan to do so with some of them. For example, instead of wheat pasta, I will use rice pasta. Instead of regular flour, I will use gluten-free flour and xanthan gum.
There are recipes for everything from omelets made from dried eggs and canned or dried sausage to beef jerky, and some potential favorites look like the turkey pot pie and the pulled pork. The book includes advice about ingredients, and suggestions on where to begin if you are overwhelmed. If your goal is stocking your pantry, it is suggested that you start with vacuum sealing some sides such as noodles, rice or polenta first, then when you have canned your meats, these are ready to add to your meal kit. Recipes for beverages and desserts are included, too.
My family enjoys camping and I can see that having meal kits already prepared that we could just take with us would make the whole trip more fun for me, the cook. While I don't anticipate having to flee my home because of a flood or tornado, I do live in New Hampshire and ice storms have knocked out our power for up to two weeks at a time. The recipes in this book will fill my shelves with meals that can be heated up on my wood stove if I had to.
I feel that the title of the book might make people think it's simply a matter of tossing dry ingredients in a quart jar to create a meal, but it truly is more than that. You must be able to store the jars properly, and be able to seal them so ingredients don't spoil. This is the basic premise of any kind of food preservation, which is what canning, dehydrating, and vacuum sealing is all about. I think that when some see the title "Meals in a Jar" they are remembering that fad awhile back for gifts in a jar where you just layer ingredients and stick on a bow with instructions. This is more involved, but as a seasoned canner, this book excites me, inspires me, and I can't wait to get started. THANK YOU Julie Languille for this concise, clever book. I am absolutely thrilled with it. (and if you've read my reviews, you will see I am not easily impressed)
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Reviews with images
Excellent book!
So much more than the title suggests!Every “recipe” is so thorough, of course, a list of ingredients, but also how to store them. The processes vary, ensuring even beginners with little equipment can do a few. From water bath canning to Mylar bags, instructions are enough to ensure confidence for short, or long term storage.
Top reviews from the United States
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Reviewed in the United States on March 6, 2013
Reviewed in the United States on March 23, 2024
So much more than the title suggests!
Every “recipe” is so thorough, of course, a list of ingredients, but also how to store them. The processes vary, ensuring even beginners with little equipment can do a few. From water bath canning to Mylar bags, instructions are enough to ensure confidence for short, or long term storage.
Every “recipe” is so thorough, of course, a list of ingredients, but also how to store them. The processes vary, ensuring even beginners with little equipment can do a few. From water bath canning to Mylar bags, instructions are enough to ensure confidence for short, or long term storage.
Images in this review
Reviewed in the United States on September 9, 2017
I love this book.! Several reasons I purchased this book. I've always had an interest in easy to prepare food. I have trouble "cooking small" after many years of cooking for a family. By halving the recipes and canning them in pints jars, I can pull out something, use the side kit and salad... meal complete. The food is good.!! So far only made the chicken and beef chipotle, but the flavor is lovely. Again, side kits make match-ups easy... meal complete. There are so many recipes, I can hardly wait to try them all. Company comes over, put however much I need off the shelf... again meal complete. And I would actually have time to visit. Win-win. Ideas are even suggested how to start stocking your pantry. Seems a bit simplistic, but you'd be surprised. The nebulous ideas that this is a possibility becomes more concrete and doable. Again you'd think that someone with half a brain should be able to figure this out... and you'd be right. However, some of us... and I include myself in that group... just need a little shove in the right direction. This book does just that. Very grateful. I am in the area where Hurricane Harvey hit this year. I didn't have much done yet as I'd just gotten this book. But between what I had done and the side kit ideas for what I had on hand, those 4 days without electric and a single camp burner, I ate well. I made flour tortillas with the ghee and some grilled cheese sandwiches. I don't think I will use regular shortening if I don't need to... heaven. So thanks again for the book. I highly recommend it to anyone wanting to stock a pantry and lessen dependence on refrigeration and freezer.
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Top reviews from other countries
Wonderful book for just starting out in canning
Great book
Reviewed in Australia on April 5, 2024patricia ellingford
I am going to enjoy the playing
Reviewed in the United Kingdom on March 23, 2016camallis
I like to preserve thing - especially from my garden
Reviewed in Canada on July 31, 2014Jacqueline Foucault
Very happy with this purchase
Reviewed in Canada on September 14, 2021