Meals in a Jar (20 page)

Braised Short Ribs

This unctuous braised dish finishes its cooking during the pressure-canning process, which then yields tender beefy ribs and a big-flavored gravy. Pair it with creamy polenta, rice, buttered noodles, or mashed potatoes for a delicious rib-sticking, hearty meal. Make this once and try it, and then come back and make a quadruple batch using a large table-top roaster. You can also cut the meat off the bone after the initial cooking process and before canning to save on jar or retort pouch space.

Makes 1 (6 to 8-serving) meal (about 4 quarts)

Ingredients

8 bone-in short ribs

3 tablespoons olive oil

1 onion, chopped

1-1/2 cups chopped celery

1-1/2 cups chopped carrots

2 cloves garlic, smashed

1 (12-ounce) can tomato paste

2-1/2 cups beef stock or bouillon granules

1/2 cup grape jelly

2 cups water

1 bunch fresh thyme, wrapped in kitchen twine

2 bay leaves

salt and pepper

Instructions

Preheat the oven to 375°F. Season the short ribs with salt and pepper. In a large skillet over medium-high heat, warm half the oil and brown the ribs very well on all sides. Work in batches if necessary to avoid crowding the pan.

Meanwhile, put the onion, celery, carrots, and garlic in the food processor and process until finely minced. When the meat is fully browned, remove it to a plate and drain off any remaining oil in the pan. Add the remaining oil to the pan and brown the vegetables well. Stir them up and brown them again. Stir in the tomato paste and let brown again. Add the beef stock or bouillon granules and jelly and stir to combine, scraping up any browned bits from the pan. Lower the heat and let the sauce reduce by half.

Add the meat back to the pan and add 2 cups of water, or enough that the sauce nearly covers the meat. Add the thyme and bay leaves. Cover the pan loosely with foil and bake for 90 minutes, turning halfway through the cooking time and adding more water if needed.

Divide the meat in quart-size jars or retort pouches (better because they are flexible) and divide the sauce between them. Seal well and pressure-can for 90 minutes.

Ready-Made Meal Assembly

In a each Mylar bag, tote bag, or vacuum bag, store:

• 1 or 2 quarts short ribs

• 1 sidekit Polenta (
page 121
), white Rice (
page 120
), Mashed Potatoes (
page 122
), or Buttered Noodles (
page 120
)

Label each bag:

Prepare the polenta, rice, mashed potatoes, or buttered noodles according to the package directions. Warm the short ribs in a medium saucepan over medium heat until heated through. Serve over the sidekit. Serves 6 to 8
.

Beef Burgundy

Beef burgundy is a classic for good reason—tender beef served in a rich wine sauce is simply delicious.

Makes 16 (6-serving) meals

Ingredients

1/4 cup olive oil

16 pounds beef, such as chuck, cubed

3 pounds bacon strips

12 onions, chopped

1 bottle dry red wine, such as burgundy

5 quarts beef stock or 3/4 cup beef soup base mixed with 20 cups water

3 (28-ounce) cans diced tomatoes

2 tablespoons sugar

1/4 cup dried thyme

16 bay leaves

16 cups dried mushrooms

2 cups all-purpose flour

Instructions

For beef burgundy: In a large pan over medium-high heat, warm the olive oil and brown the beef. In a second large pan, cook the bacon until crisp, reserving the bacon fat. Crumble the bacon and set aside. Cook the onions in the bacon fat until golden. Transfer the onions to a very large stock pot, or divide between 2 large pots. Add the wine, stock, tomatoes, sugar, thyme, and bay leaves. Add the beef and bacon. Simmer for 1 hour. Divide among 16 sterilized quart-size jars or retort pouches, seal, and pressure-can for 90 minutes.

For mushrooms: In each of 16 vacuum bags, add and then seal:

• 1 cup dried mushrooms

For flour: In each of 16 zip-top bags, add and then seal:

• 2 tablespoons flour

Ready-Made Meal Assembly

In each of 16 Mylar bags, tote bags, or vacuum bags, store:

• 1 quart beef burgundy

• 1 bag mushrooms

• 1 bag flour

• 1 sidekit Rice (
page 120
), Polenta (
page 121
), Mashed Potatoes (
page 122
), or Buttered Noodles (
page 120
)

Label each bag:

Prepare the rice, polenta, mashed potatoes, or buttered noodles according to the package directions. Put the mushrooms in a small bowl and add hot water to cover. Let stand for 10 minutes. Heat the beef mixture in a large saucepan over medium-high heat. With a slotted spoon, spoon out the mushrooms and add them to the pot. Stir the flour into 1/2 cup of the mushroom water and stir into the pot with the beef and mushrooms. Simmer for 15 minutes or until slightly thickened. Serve spooned over the sidekit. Serves 6
.

Beef Barbecue

Makes 16 (6 to 8-serving) meals

Ingredients

30 pounds beef roast, such as chuck or brisket

olive oil

7 large onions, chopped

1 cup apple cider vinegar

1 cup lemon juice

5-2/3 cups water

15 ribs celery, chopped

1-1/4 cups Worcestershire sauce

1 cup brown sugar

15 cups ketchup

8 tablespoons prepared yellow mustard

1 cup chili powder

6 teaspoons black pepper

salt

Instructions

Preheat an electric roaster to 350°F or use the oven and 2 large roasting pans. Pat the beef dry and generously season with salt and pepper all over. Preheat one or two skillets over high heat, coat with oil, and brown the beef on all sides. Transfer the beef to the roasting pan(s) and combine the remaining ingredients in a very large bowl to make the sauce. Pour the sauce over the beef and roast for 90 minutes. Cut the beef into large cubes, and use a canning funnel to transfer to 16 sterilized quart-size jars or pouches. Divide the sauce among the jars or pouches, leaving abundant headspace (1 to 2 inches). Wipe the rims or edges to be sealed, add the lids and rims, or heat-seal the pouches. Pressure-can for 90 minutes.

Ready-Made Meal Assembly

In each of 16 Mylar bags, tote bags, or vacuum bags, store:

• 1 quart beef barbecue

• 1 sidekit Rice (
page 120
), Polenta (
page 121
), Mashed Potatoes (
page 122
), Buttered Noodles (
page 120
), or Biscuits (
page 126
)

Label each bag:

Prepare the rice, polenta, mashed potatoes, buttered noodles, or biscuits according to the package directions. Slowly warm the beef barbecue in a pot and serve spooned over the sidekit. Serves 6 to 8
.

Saucy Joes

Sloppy yet delicious, Saucy Joes are a family favorite.

Makes 16 (8-serving) meals

Ingredients

16 pounds ground beef

olive oil

16 onions, chopped

8 ribs celery, chopped

7 green bell peppers, chopped

8 cups ketchup

3 (29-ounce) cans tomato sauce

3-3/4 cups water

1 cup brown sugar, packed

1/4 cup dried oregano

salt and pepper

Instructions

Working in batches, brown or boil the beef and drain off the excess oil. Combine the remaining ingredients in a very large bowl to make the sauce. Combine the beef and sauce, and use a canning funnel to transfer the mixture to 16 sterilized quart-size jars or pouches, leaving abundant headspace (1 to 2 inches). Wipe the rims or edges to be sealed, add the lids and rims, or heat-seal the pouches. Pressure-can for 90 minutes.