b>in sherry. Divide the pound cake evenly between four 2-cup mason jars
nto a medium bowl; stir in the sugar. Add melted butter
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.
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.
ill also need: 2 Quart mason jars.
Phase one:
Remove
Add all ingredients in food processor except cheese. Blend
In large dutch oven pan add
egrees C).
Melt sugar in a small saucepan over medium
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.
Place vegetables, ginger, red chile flakes, sea salt and whey in a bowl and press with your hands or a wooden pounder or a meat hammer to release juices.
Place in a quart sized, wide mouth mason jars and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage.
The top of the vegetables should be at least 1 inch below the top of the jar.
Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. Ready to eat in about a week or two.
In a medium saucepan combine lemon juice and sugar or honey; heat and stir just until sugar or honey is dissolved.
Remove from heat and cool.
Transfer to a storage container and cover and chill up to 2 days.
To serve, combine lemonade base and water.
Fill pint size, screw-top, mason jars with ice, lemon chunks and mint.
Add lemonade mixture.
Cover and shake to mix.
Serving suggestion: Fill an old tin tub with ice and sit the filled and covered mason jars into the bucket to chill.
Great idea for a picnic!
br>Put the orange halves in a food processor; pulse to
Put apples in crockpot.
add rest of ingredients except cornstarch mixture.
cook on high 3 or 4 hours until the apples are as soft as you like them.
add the corn starch and water well stirred.
Cook on high 30 more minutes until it is bubbling well again.
Check the consistency add corn starch or water as necessary.
Bottle in sterilized quart Mason jars.
process for at least 20 minutes.
>in the bottom of each of seven 1/2-pint canning jars
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.
y is to run the jars and lids through the
Chop all fruits and vegetables in 1/2 inch cubes.
Prepare mason jars, lids and rings; if you
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.
Set out 4 mason jars and start layering. Divide dressing equally between the 4 jars. Add equal amounts of carrots, chickpeas, kale, and feta, in that order. Close jars with a lid and refrigerate until using.