ixture into each of the mason jars. About 1 inch deep and
Divide Greek dressing evenly among the 5 jars, forming the first layer. Divide tomato halves evenly among the jars, forming the next layer. Top the tomatoes with Kalamata olives and red onions.
Place 3 ounces of steak over the onions in each jar. Top steak with 2 cups romaine. Place 1/4 cup feta cheese over the romaine. Seal and refrigerate jars until ready to serve.
Divide croutons among 5 small resealable plastic bags.
venly between four 2-cup mason jars, then pour the lemon and
Combine lemon juice, filtered water, ginger, and honey in a blender; blend for 20 to 30 seconds.
Strain the mixture evenly into 4 quart-sized mason jars or a 1-gallon pitcher. Top off with remaining water and stir. Place lids on jar or cover pitcher and store in the refrigerator.
ugar into eight 4 ounce Mason jars, enough to cover the bottom
ill also need: 2 Quart mason jars.
Phase one:
Remove
Preheat oven to 350 degrees F (175 degrees C).
Combine eggs, egg whites, and Greek yogurt in a bowl; beat by hand until thick and fluffy.
Spray cooking spray inside of canning jars. Layer sausage, bell pepper, and spinach into the 2 jars. Pour egg mixture evenly into each jar; fill to 3/4 full to allow room to rise. Place jars onto a small baking sheet.
Bake in the preheated oven until eggs are firm, 25 to 30 minutes. Remove from oven; cool for 5 to 10 minutes. Season with garlic powder, salt, and pepper.
Pack okra in hot sterilized Mason jars (I use 1/2 pint jars; can use pint jars).
Add a clove of garlic, 1 red pepper, 1 green pepper and 1 teaspoon dill seed to each jar.
Boil vinegar, water and salt.
Pour over okra. Seal.
Let set 6 to 8 weeks before serving.
Bring water to a boil in a pot. Add salt and cinnamon, stirring to evenly disperse the cinnamon. Stir in steel-cut oats and reduce heat to low. Simmer for 20 minutes.
Add blueberries and cranberries to the oats. Simmer until oats begin to reach desired consistency, about 5 minutes. Add pecans; simmer for 3 to 5 minutes more.
Add 1 cup of the cooked oats to each Mason jar. Screw lids on loosely and let cool on the counter until lids pop, about 30 minutes. Tighten caps and store in the refrigerator for up to 1 week.
Put in crock-pot on low, uncovered.
Stir occasionally.
Cook at least 8 hours or more if possible.
When it begins to stick to spoon and has turned brown, put in hot Mason jars while hot and seal with clean lids.
Cool completely, then refrigerate.
Makes great gifts!
Start with a gallon of kosher dill pickles.
Drain juice. Slice pickles as you wish (I prefer crosswise, approximately 1/4-inch pieces).
Pack the gallon jars with layers of sugar, spice bag and pickle slices, making four layers, alternating a layer of sugar in the bottom of the jar, then a spice bag, pickles, etc.
Preheat oven to 325 degrees F (165 degrees C).
Mix shredded zucchini with the Ragu(R) Old World Style(R) Traditional Sauce until coated. Add salt and pepper as desired. Portion into individual 1 1/2-cup Mason jars or small ramekins. Add 1/4 cup of the shredded cheese on top of each. Top with a basil leaf spritzed with olive oil, if desired.
Bake for 20-25 minutes or until cheese is lightly browned. Let cool until individual containers have cooled enough to handle. Serve!
Mix eggs, mayonnaise, and seasoned salt together in a bowl; spoon evenly among 4 pint jars. Layer pickles, tuna, and arugula on top of mayonnaise mixture. Cover tightly with lid and refrigerate.
allon jar, or two quart jars.
Let sit at room
Roll lemon on a flat surface, cut in half, and squeeze juice and pulp into mason jar. Pour 12 ounces water into the jar.
Stir sugar and remaining 2 tablespoons water together in a small saucepan over medium heat until sugar dissolves. Pour sugar mixture and ice into mason jar and stir.
f the 6 half pint jars; gently press crumbles into the
lean 1-cup (250 ml) mason jars in a boiling water canner
half-gallon Mason jar, or 2 quart size Mason jars (or, any
nd place it in a Mason jar to test its height
Sterilize 4 pint-sized mason jars.
To each mason jar add 3 basil leaves, 3 thyme sprigs, 1 sprig fresh rosemary, 1 clove garlic, a pinch red pepper flakes and salt, to taste.
Fill the jar half way up with extra-virgin olive oil and add 10 to 12 drained boccocini balls.
Top off with more extra-virgin olive oil.
Cover and seal the jar. Repeat with the other 3 jars.
Turn the jars over several.
Refrigerate for 3 at least days before serving.
Lasts for up to 2 weeks in the refrigerator.