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Meals in a Jar: Quick and Easy, Just-Add-Water, Homemade Recipes, by Julie Languille
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STOCK YOU PANTRY WITH HOMEMADE MEALS
Pull it off the shelf. Mix with water. Cook. Serve.
It’s as quick and easy as preparing a box of mac and cheese—but it’s not store-bought junk, it’s your favorite dishes made from scratch.
With Meals in a Jar and a little planning, you’ll have your pantry stocked with healthy, delicious ready-to-cook meals, like:
• Tomato Soup with Cheese
• Cheddar Garlic Biscuits
• Cornmeal Pancakes with Syrup
• Breakfast Burritos
• Chicken Chipotle Soup
• Carnitas
• Braised Short Ribs
• Turkey Pot Pie
• Coq Au Vin
• Rustic Fruit Pie
Meals in a Jar is packed with step-by-step instructions for natural breakfasts, lunches, dinners and desserts that allow even the most inexperienced chefs to make scrumptious, nutritious dishes. Not only are the recipes in this book perfect for carry-along camping fare, rushed weeknight dinners and meals for Dad (or even a teenager) to prepare, they can also be life-savers in times of disasters like fires, blackouts or hurricanes.
- Sales Rank: #132648 in eBooks
- Published on: 2013-02-18
- Released on: 2013-02-18
- Format: Kindle eBook
About the Author
Julie Languille is passionate about both food and preparedness. She owns a dinner planning website with thousands of recipes compiled to make dinner planning, shopping and cooking easy for families. She teaches workshops on preparedness and long term food storage and regularly hosts food packaging parties where families gather to make pre-packaged meal kits to build their own food storage as well as bless families in need. Julie lives with her husband and family on lovely Whidbey Island, in the Puget Sound near Seattle, and when not cooking loves to read, sail and kayak in the waters near her home.
Most helpful customer reviews
790 of 816 people found the following review helpful.
Completely misleading
By Lanie C
Even though I purchased this book at an introductory price, I feel it was $8.35 wasted. It falls far short of my expectations. If I could give it zero stars, I would.
One: The book is called "Meals in a Jar," and yet the preferred technique to prepare this food for long term storage uses something called a "retort pouch." So it's not about storing dry food in a container packed with an oxygen absorber; it's a book about pressure canning wet/cooked foods. Even the cover photo features dry ingredients stored in JARS. This book should have been entitled, "Meals in a Retort Pouch." Of course, if it had been, I never would've purchased it.
Two: There's no resources section in the front or back of the book for finding the products mentioned, like the retort pouches. The one link that appears in the book doesn't carry them (I checked this last night. They have mylar bags, but they don't have retort pouches of any size.). So good luck even finding them anywhere, since Amazon doesn't currently have them available.
Three: Her method makes MASSIVE amounts of food. I mean, putting together recipes with ingredient lists involving 16 cups of rice. If you're preparing for a small family or couple, the recipes are less than useless, since many of them make enough food for eight meals that feed six or eight EACH.
Four: Pressure canning is not "quick and easy," as this method is described on the cover. As one reviewer here said, "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." Guess how many hundreds of dollars and many hours you'll spend learning all that, before you can even BEGIN to use this book. Like I said, this option is neither quick, easy, nor cheap. I've made meals in jars using dry food and that process is very simple AND quick to prepare the food when needed. This process is very convoluted and difficult in contrast. And I don't know that the end-result is worth all the extra cost and work when dry food and an O2 absorber in a mason jar works far better and can make very tasty food.
Five: The brief how-to section on "canning" with a retort pouch didn't give much information. She makes it seem like you can use a household iron to seal the pouches and then pressure can them. This doesn't seem like an effective or safe way of sealing the pouches. The industry-standard equipment to process these retort pouches -- chamber vacuum sealers -- cost hundreds or even THOUSANDS of dollars. Do you really think your consumer iron and pressure canner will be sufficient to safely process your food? I don't.
Six: There's no information in the recipes giving shelf-life of the processed meals. "How long will this be good or safe to eat" is a pretty important piece of information which is completely overlooked. How can I know how long these meals will be good for, when she doesn't include that information? I'm not risking my family's safety on this, thanks.
I should have been wary when in the blurb about the author, it mentions she has a "dinner planning website," but the URL isn't given. When I did a web search on the author's name, I couldn't even find this alleged website. Why wouldn't she provide a URL in her bio? She hiding something?
Don't waste your time or money on this book; it isn't what you want. There's plenty of good and free information and recipes available on the web for storing meals in jars or mylar bags; this isn't a good resource for such information. Chef Tess the Bakeresse is far more helpful. I have her book, too, and even though some of it is disappointing, it's far more useful than this one will ever be.
313 of 330 people found the following review helpful.
Dangerous directions
By Julie Cascio
This book, Meals in a Jar, has inaccurate information. There is NO properly tested process times for retort pouches of food at home. If this author has paid for thermal process authority development, then fine, but she does not indicate that anywhere in this book. Instead she lists USDA processing times to be used with retort pouches and this is NOT SAFE. USDA process times are intended only for use in the jars or cans listed on the National Center for Home Food Preservation website, recent Cooperative Extension Service publications and in the USDA Complete Guide to Home Canning.
The process time is an issue as a cold spot (slowest heating spot) would have to be determined to measure adequate heating during the process time. In a jar or can, in a "still" canning situation like a home canner, the container sits still inside the heating medium of water or steam. Heat penetrates throughout the container in a predictable pattern.
The size and shape of a container and then placement inside a water bath or pressure canner makes a difference to the heating pattern and ultimately the process time for a food. You cannot just transfer a canning process from a jar to a pouch of similar size.
Certainly the product dimensions would suggest that retort pouches could be processed in home canners, but in order for heat transfer to be effective specialized equipment is needed to maintain package integrity. Additionally, the pressure in this type of pressurized canner is higher than in a home canner; thus the temperature used for processing is higher. to process a retort pouch without overpressure you risk significant seal failure and product safety concerns
Other factors that influence process time include the quantity (or fill weight) of food in the container and initial temperature as it goes in the canner. High quality food also relies on exhausting air out of the jars as much as possible. In jars, venting is expected to happen while in the canner, before the lid seals to the jar. In metal cans, there is usually a preheating process before cans are sealed or a complete enough fill there is little residual air before the can is sealed up. Exhausting air out of the pouch before sealing is not addressed in this book.
In addition, specialized equipment is needed to seal a reportable pouch, not the method suggested by the author.
Julie Cascio, Cooperative Extension, University of Alaska Fairbanks with advice from food specialists at land grant universities.
204 of 218 people found the following review helpful.
Absolutely Brilliant Food Storage Ideas.
By J.C. Keller
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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