The idea of a meal - dinner in a jar
Fall is just around the corner here and it’s not too hard to imagine that the day will soon come when we no longer have such fresh, locally-grown fruits and veg available. This is the time of year that I usually start storing what I can in the freezer. This year I’ve frozen a dozen bags of green beans and 3 quart jars of steamed and pureed carrots for a spicy carrot soup that we love. I also froze a whole cabbage head because I was sharing storage tips with a new friend and she said her mom would always freeze whole cabbage heads to make Golabke (stuffed cabbage rolls); it makes the cabbage tender and malleable so it doesn’t need to be parboiled before stuffing and rolling it up. Thanks for that tip Deb.
Today I added 4 dinner in a jar. Each one has a layer of green beans, a substantial layer of zucchini, a fresh roma-style tomato, and then it’s topped off with chard. I’ve never tried this technique before, although I have frozen each of these components separately with great success (without blanching), except for the chard. But honestly I don’t care too much about what kind of texture it has when it’s defrosted…I know the zucchini and beans will hold their flavor, texture, and color, and the tomato will have flavor, and all I really want from the chard is that almost dirt-like flavor… so I’m hopeful.
I’ll use these to make soup and curry, two of my favorite cold weather foods. If I get the chance I’ll make more of these because they’re easy, pretty, and fun. I think my favorite thing about them is that I can get the proportion of each vegetable absolutely right because I’m not caught up in the actual preparation of a finished meal…it’s simply the idea of a meal and I love ideas.
Do you have any food storing techniques that you’ll share with us?
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Those are beautiful! Is there water in there, or is it just juices from the veggies? I am totally going to do this. As soon as I finish making pickles and pickled green beans and peach jam and blackberry jam tomorrow. Yes. After that, I will do this.
What a great idea! I keep getting lots of veggies from my csa. More than I can cook with in a week, and I’ve been busy freezing.
my father-in-law and i just finished canning 24 quarts of Carne Guisada (Mexican beef stew) and 12 quarts of Cassoulet(french bean and meat casserole ). we don’t live in the country or anything but i was atracted to the thought of having meals in jars that didn’t take up freezer space. Just open a jar and microwave for 7-8 mins and there’s dinner. I’m only 23 and I feel old fashioned canning food but its is pretty neat.
Lauren, the liquid is actually the leftover tomato liquor that I get when I can tomatoes.
that is such a good tip to freeze cabbage! it was like the whole light bulb thing…it came on.
That’s a great idea and it all looks so pretty! I thought it was rhubarb at first.
Saw it on FG, beautiful colours, the idea it’s just great, it’s actually save times too later on ;)
I remember growing up in northern Michigan and canning almost everything from our garden. Great tips!
This is so lovely! I will try. Thanks for the fantastic idea!
I love this idea and the pictures are gorgeous as well.
What a creative and wonderful idea! I would love to pull out a jar of colorful summer veggies in the fall!
So….do you pressure can this mix, or stick it in the freezer? I am all about saving time, and have lots of veggies to spare this year, so this would be ideal….if I don’t have to find room in my beef-and-pork-stuffed freezer!
I love the idea of freezing pre-assembled soup! Do you just stack everything in, then pop it in the freezer? When you eat it, do you thaw first, then put it in a pot? Or do you nuke the jar? Or do you put the jar into a pot of boiling water?
Wow, did this pop on Tastespotting! Your photos are GORGEOUS. I’ve never thought about freezing vegetables. What a great idea!
Oh, this is such a great tip! And thanks for the tip on the freezing of the cabbage head for cabbage rolls I know someone who will kiss your feet for that. ;)
Cool idea! Yeah, we’ve been busy with all the corn, green beans, etc, too and I’m already tired just thinking about the tomato bounty to come!. B’s been making lots o’ carrot cake! I wish I had heard that cabbage tip a year ago!!
I’m busy canning Yellow Pear Tomato Jam….I have 5 yellow pear tomato plants that are producing in abundance!! Found the jam recipe..it’s savory and sweet….has jalapeno peppers in it. Great to pair with cheese in the coming fall/winter.
It’s just about the perfect time for making stuff like this before everything freezes over. Cool ideas and it all looks beautiful.
Each year around this time I start kicking myself that I dont know how to do canning. I engage in little day-dream fantasies about how I make my marinara sauce and puttanesca sauce with farmer’s market fresh hierloom tomatoes and mushrooms and then can them for the winter (instead of the tasteless commercial varieties). I envision myself merrily making jams and apple butter.
Freezing certainly seems less labor and equipment intensive. But I’ve never frozen veg in jars with liquid (is that water? do you always do it that way?) So now you’ve got me interested. I’ve seen alton brown do some flash freezing of fresh produce using a cooler and some dry ice.
Now this is what I call ultimate vegetable obsession. :P You seem to be able to put anything green inside those jars. This can have both positive and negative side. On the one hand, it’s great to have fresh vegetables all year round at your disposal but on the other hand, I could imagine myself without having such supplies of tomatoes, beans, peas and whatever. Frozen vegetables might not be that nutritious as you think. But it’s the matter of individual opinion. Just wanted to let you know. :)
thanks for the cabbage idea - it sounds great. Any idea how long it takes to defrost? I have a great cabbage roll recipe I have adapated from a magazine with buffalo or lamb mince, sweet potato, tomato/marinara sauce and rice.