Posts Tagged ‘mason jars’

Unrecipe of the Week: How To Pack A Mason Jar Salad

January 21, 2016

 

How-Make-Mason-Jar-SaladAhh, mason jars; Pinterest’s vessel of choice. While we are totally tired of seeing them as mugs, vases and other types of kitchsy decor, we still love them for what they were originally intended to be used for, which is hold food. They are recyclable, don’t have any BPA’s or other harmful chemicals in them, and can go into the freezer, refrigerator and microwave when the metal top is removed.
The glass jars are the perfect vehicle for storing soups and sauces, and grains. They also allow you make a salad complete with the dressing and not let it get soggy. You can actually pack a few lunches in advance, and store them in the fridge until you are ready to eat them. The trick is the order in which you layer the ingredients in the jar.

First, add the dressing. It might be a tablespoon or two, or even more, depending on how much dressing you like and how big the salad is.

Next, layer the heaviest ingredients on top of it, that will not absorb the dressing. This means items like carrots, cucumbers, celery, and beets.

Add any grains, pasta or beans on top of that.

Next up is the protein layer, containing any chicken, meat, fish, hard boiled eggs, tofu or cheese.  Don’t add these yet if the salad is going to sit for several days. We recommend adding it within 24 hours of eating for best, freshest results.

Any soft vegetables and fruits such as avocado, tomatoes, or berries go on next. Again, if you are keeping the salad for several days, add these at the last minute. Avocado or apple should be soaked in lemon juice to avoid it turning brown.

Add any nuts, croutons or seeds in the next layer, followed by a hefty helping of clean and well dried greens. Screw on the lid, pop it in the refrigerator and anticipate lunch!

Chopped Salad

When ready to eat the salad, give it a little shake and dump it into a bowl. The lettuce will be on the bottom, and the other items on top of it. The dressing will mix in as it is poured. Enjoy!

Photo: top: POPSUGAR

bottom: Glasshouse Images

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Kitchen Tips Tuesday: Mason Jar Iced Tea

May 26, 2015

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Lately, it seems nearly everything can be made in a mason jar.

Mason jars have made a comeback in recent years, as much for their rustic charm, as for their versatility. We use them for everything, from food storage to salads to go, but today, they proved themselves to be the ultimate iced tea vessel.

When brewing tea, place the bags into the jar, and let the tags hang over the outer edge. Screw on the ring to secure the tea bags, and pour the barely boiling water into the jar. Always put a metal spoon in first, so that it will absorb some of the heat and prevent the glass from cracking.

If you like sweet tea, stir in the sugar or honey while the tea is hot, so that it fully dissolves.

When the tea is cool, remove the ring and the tea bags, and add the metal top to the jar and reseal. Now you can pop it into the refrigerator to chill and enjoy!

No more teabags slipping into the brew, the jar fully covered to avoid picking up odors in the fridge, and no more toxic plastic! Its also portable, if sealed tightly, so you can take it to the office or on a picnic without it spilling.

Photo gif: Spencer Jones for Glasshouse Images

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Kitchen Tips Tuesday: Blender Replacement

April 21, 2015

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Today’s tip is such a no-brainer, that when I saw it on one of my favorite websites, The Kitchn, I literally felt dumb. I mean, why didn’t I think of this? I have extolled the virtures of the immersion blender on these pages before, and my cupboard is well stocked in mason jars.

So what is this fabulous tip?

Instead of using a big bulky blender, try using a hand held immersion blender in a large mason jar. It’s easy to do, easy to clean and storing whatever you just blended is as simple as adding a lid to the jar.

Its genius, right? You may never use your blender again!

photo: Glasshouse Images

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Kitchen Tips Tuesday: Using Jars for Food Storage

September 30, 2014

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Mason jars have been the darlings of Pinterest lately. They show charming photos of them being used for drinking vessels, vases and housing salads that don’t get soggy, when the ingredients are layered in the correct order. ( We’ll talk about that another time!)

Yes, we too are guilty of the mason jar obsession. While we aren’t using them for rustic chic decor, we have fallen for the practical aspects they were originally created for.

We try to avoid plastic containers wherever possible, due to the harmful chemicals in plastics that leach into our food, especially liquids. Glass mason jars are the perfect vehicle for storing soups and sauces safely. Today’s kitchen tip centers around using them for freezing.

To freeze liquids in a mason jar:

  • Run the jars and lids through the dishwasher and drying cycle to sterilize them.
  • Place the ingredients into the jar leaving at least an 1″ or so at the top to accommodate expansion as the liquid freezes.  Place the lids on the jars loosely, and allow the soup or sauce to fully cool. Once cooled, tighten the lids and place them in the freezer.

Glass jars can also be safely microwaved, for those times when you don’t have access to a stove. Make sure to remove the metal lids before doing so.

photo: glasshouse images

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