Mason Jar Meals: 3 “Fast Food” Canning Recipes for a Home-Cooked Meal ASAP

(Psst: The FTC wants me to remind you that this website contains affiliate links. That means if you make a purchase from a link you click on, I might receive a small commission. This does not increase the price you’ll pay for that item nor does it decrease the awesomeness of the item. ~ Daisy)

Author of Be Ready for Anything and Bloom Where You’re Planted online course

Mason jars packed with quality canning recipes are healthy, instant gratification meals when you just don’t feel like cooking. (And, invaluable when disaster strikes and you are unable to use your usual methods of preparing a meal.) I’ve mentioned this before, but it bears repeating – canning is the perfect way to provide “fast food” for frugalites.

Last night we got home after a long day.  We were tired and hungry.  It was so nice to pop a lid off a jar and heat up a tasty, nutritious, and filling meal in less than five minutes, without worrying about all of those nasty additives that a store-bought can of soup would contain.

  • You can preserve your own recipes easily – find the guidelines HERE.
  • Canning meat – HERE.
  • Canning beans – HERE

Soups, stews, and chili can help you quickly produced a well-balanced meal.  Check out my book, The Prepper’s Canning Guide for lots more recipes, including the 3 below.

Some meals need only a quickly boiled carbohydrate like rice or pasta to make a satisfying meal at the drop of a hat. Here are 3  tried-and-true canning recipes to enjoy.  These recipes cannot be water bath canned. They must be pressure canned to be safe. Use quart-sized jars.

Hungarian Goulash

Ingredients

  • 4 pounds of stewing meat (beef, pork, etc.)
  • 4 tbsp. of REAL Hungarian paprika (must be the real stuff for an authentic flavor)
  • 2 tsp of dry mustard
  • Salt and pepper to taste
  • 4 onions, quartered
  • 4 cloves of minced garlic
  • 1 tbsp. of olive oil
  • 4 carrots, sliced into coins
  • 6 potatoes, diced
  • 2 bell peppers, diced
  • 1 can of tomato paste
  • ½ cup of red wine vinegar
  • Water as needed

Directions

  1. In a bowl, mix Hungarian paprika, dry mustard, salt, and pepper.
  2. In a large stockpot, heat olive oil and begin to sauté your onions and garlic.
  3. Dip your stewing meat in the spice mixture, then place the meat in the stockpot to brown with the garlic and onions.  Brown lightly – the meat does not have to be thoroughly cooked.
  4. In quart jars, layer your meat and vegetable mixture, carrots, peppers, and potatoes.
  5. Add 6 cups of water, vinegar and the jar of tomato paste to the stockpot and mix with any drippings or spices that remain after browning the meat.  Bring this mixture to a boil.
  6. Ladle hot liquid into sanitized jars over the layered contents.  Use a table knife to remove any air pockets in the jars. If necessary, top up with water, allowing 1 inch of headspace.
  7. Lid the jars and process in your p-canner for 90 minutes at 10 pounds of pressure, based on altitude.

SERVING SUGGESTIONS:  When heating your goulash, whisk in 1 tbsp of flour in order to thicken the sauce.  Once it is hot, stir in a half cup of sour cream or yogurt and heat only until the sour cream is warmed through.

Serve your goulash over egg noodles, potatoes, spaetzli or dumplings and don’t forget a side of fresh sourdough bread!

Beef Stroganoff

Ingredients

  • 3-4 pounds of stewing beef or sliced sirloin
  • 2 onions, finely chopped
  • 4 cloves of garlic, finely chopped
  • 4 cups of mushrooms, sliced
  • 1 tbsp of butter
  • 2 tbsp of Worcestershire sauce
  • Salt and pepper to taste
  • Water to deglaze pan

Directions

  1. In a large stockpot, sauté beef, onions, garlic, and mushrooms in butter until lightly browned.
  2. Stir in Worcestershire sauce and enough water to deglaze the stockpot.  Use a metal utensil to scrape the bottom of the pot to loosen the flavorful pieces there.
  3. Add 1 cup of water and stir well, bringing to a boil.
  4. Ladle the stroganoff into sanitized jars, distributing the sauce evenly across the jars.
  5. Lid the jars and process in your p-canner for 90 minutes at 10 pounds of pressure, based on altitude.

SERVING SUGGESTIONS:  When you are ready to serve the beef stroganoff, stir 1 cup of sour cream or plain yogurt into the heated sauce.  Serve this over rice or noodles.

Chicken Cacciatore

The rich herbed tomato sauce and the tender chicken will not last long on the pantry shelves – as soon as you serve one jar of it, your family will beg you to make it again!

To make life even simpler, this is a raw-pack recipe.

Ingredients:

  • 3 pounds of boneless chicken, cut into bite-sized pieces (a mix of breasts and thighs is nice)
  • 2 cups of red and green peppers, cut into chunks
  • 2 cups of mushrooms, sliced
  • 4 cloves of garlic
  • 2 cups of onion, cut into 8ths
  • 4 cups of diced tomatoes, with juice
  • 1 bottle of red wine
  • 2 tbsp. of oregano
  • 2 tbsp. of basil
  • Salt and pepper to taste
  • 2 tbsp. of thyme

Directions:

  1. Layer chicken, peppers, onions, mushroom and garlic in quart jars.
  2. In a large stockpot bring wine, tomatoes, and herbs to a boil.  Ladle hot liquid over the layered ingredients in your sanitized jars.
  3. Lid the jars and process in your p-canner for 90 minutes at 10 pounds of pressure, based on altitude.

SERVING SUGGESTIONS:  When preparing the cacciatore, stir in a small can of tomato paste when heating to thicken the sauce.  Serve over pasta, with a side of garlic bread.

Let me know what you think about these canning recipes.

If you’d like more delicious recipes like this, be sure to check out my book, The Prepper’s Canning Guide.

Have you tried the recipes? Do you have any added serving suggestions? Share your thoughts or questions in the comments below.

About Daisy

Daisy Luther is a coffee-swigging, adventure-seeking, globe-trotting blogger. She is the founder and publisher of three websites.  1) The Organic Prepper, which is about current events, preparedness, self-reliance, and the pursuit of liberty; 2)  The Frugalite, a website with thrifty tips and solutions to help people get a handle on their personal finances without feeling deprived; and 3) PreppersDailyNews.com, an aggregate site where you can find links to all the most important news for those who wish to be prepared. Her work is widely republished across alternative media and she has appeared in many interviews.

Daisy is the best-selling author of 5 traditionally published books, 12 self-published books, and runs a small digital publishing company with PDF guides, printables, and courses at SelfRelianceandSurvival.com You can find her on FacebookPinterest, Gab, MeWe, Parler, Instagram, and Twitter.

Mason Jar Meals: 3 \
Daisy Luther

Daisy Luther

Daisy Luther is an author and blogger. She's the single mom of two daughters and credits extreme frugality and a good sense of humor for her debt-free lifestyle. She is the author of numerous books, the editor of TheOrganicPrepper.com, and is the founder of a small digital publishing company in the emergency preparedness niche.

5 thoughts on “Mason Jar Meals: 3 “Fast Food” Canning Recipes for a Home-Cooked Meal ASAP”

  1. I have made these three recipes. I did substitute low carb friendly veggies in some cases. They are good and I still have several jars in my pantry. I like having food that can just be opened and eaten.

  2. Hi Daisy, I have your “Prepper’s Canning Guide” and I want to make your Sugar Baked Ham canning recipe because I bought some ham on sale. I sliced the ham sightly less than 1/2 inch and I can’t roll it to place in the jar. I was wondering if there is a trick or should I be slicing it thinner. Thank you, Kathy

Leave a Comment

Your email address will not be published.

New From The Frugalite

Elsewhere

Related Posts

How to Eat Paleo for Pennies

Working on your health but don’t have the money for “The” diet of the moment? Here is how to eat Paleo for pennies, instead.

Malcare WordPress Security