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Sounds like an excellent idea FF!

For us Gluten Free folks it would sure be cheaper. We can source our GF pasta on sale or in bulk through Azure like I do and put it together. I like the idea of making up the seasoning packets and keeping them in the sandwich bags in a jar. It would sure make fast suppers even faster.

Back in the day ... when the kids were small... I would buy our hamburger in bulk or when it was on a good sale and pre-cook all of it. I would add pepper and a little salt and some diced onions. Then I would divide it up into packs and freeze it. When time to cook came you just start the sauce and chuck in the burger. If you did the sauce packs and had the precooked burger in the freezer you could literally have dinner on the table in the time it takes for water to boil and pasta to cook. Put water in the tea kettle as you are assembling your ingredients and you can even shave time off of that!

FF I was thinking the same thing, make up a bunch of packets of the seasonings and store them in a jar. You could use sandwich bags to hold the seasonings.

G, this lady does a bunch of meal in a jar things, go check her channel out.

Heck, looks like I dropped the ball on this one.

I was watching Little Mountain Ranch and she did a bunch of baking mixes in jars, vacuum sealed. The only thing I ever do in a jar that’s dump and go is hamburger stew, veg soup.

I need more ideas also.

G

It looks like you could make just the seasoning packets and add the burger and the noodles at the cooking time. This would save space and jars if you are doing it for home use.

She put together hamburger helper clones of lasagna, cheeseburger macaroni and stroganoff

I would imagine it would be easier to get any meat with a bone in out of a jar if you use wide mouth jars instead of regular mouth jars.

I think canning the wing sections in a hot or buffalo sauce would work out okay. I think I would raw pack them with the skin on so that you could either broil them or use an air fryer to try and crisp the skin up when you heat them.

The chicken in teriyaki or sweet and sour sauce would probably be good too. You could just thicken the sauce when you heat it up. Just be careful about the spices since some get stronger or bitter after canning. Also don’t add too much sauce because of the chicken giving off its own juices during processing.

I would also raw pack the ribs in wide mouth jars with the sauce. The meat’s natural juices would thin the sauce so don’t add a bunch of sauce to the jars.

Definitely the wings should work great in a jar. Especially if you clip at all the joints ... like they do when they serve you hot wings at a restaurant. I think bone in thighs also work well in a jar. The bone to meat ratio is better and the bone is typically not as long.

G.....yes please!!

Patrice........I have a bunch of canned meats to use as ingredients to meals, but very few that are pre-seasoned or prepped for a heat & eat. I do have some meatballs in marinara, some Swedish meatballs and some taco seasoned burger, and some chili of course......but was looking for more of those kinds of ideas.

My store had big packs of the thin sliced beef ribs (flanken style?) I was thinking of getting and canning with teriyaki.........just heat the ribs and serve over rice and veggies on the side, or something like that. Also considering how to pre prep the meat of those chickens for similar style. Though I'm unsure about canning the wings with bones. I did try canning drumsticks with bones once and it was kind of a pain to get them out of the jar but wings should be easier.

I have a bunch of canning cookbooks. I’ll look through the recipes tomorrow. See if there is anything that sound good.

G