|an entire week's worth at a time !!!|
The perfect do-ahead for busy people!
| First, an apology|
It's been a few weeks since I have posted and in that time I have forgotten how to transfer the photos Dave takes for me without going through a complicated process (which we also cannot remember!) of getting them from his computer to mine. Until our brain(s) kick into gear I have to make do with google image photos and some explanations.
I recently purchased my third Foodsaver (the first two were garage sale finds) and it came with an accessory attachment I thought sealed canning jars. Online I had found info making a week's worth of salads in a jar using this attachment. I hurried and sent for the special required lids because they had free shipping. I can't make them work with my attachment and am about to call the company to see what I am doing wrong.. In the mean time, while searching the net for help I ran across articles for making the same salads in canning jars without using the suction attachment. They claimed they also kept salads-in-jars fresh for six days.
Nine days ago I made my first salads in a jar, using romaine lettuce (which all sites recommend), tomatoes, cucumbers, and sliced green onions. I even cut the lettuce with a metal knife which I have always thought/been told will turn the lettuce brown---which, with traditional salads, it has!
Today, day ten, I made tostadas. The lettuce is still as crisp and crunchy and without blemish as day one! The below photo is another google image. My lettuce looks even better.
Now .... How!
The above photo shows cutting the romaine cross-ways. Before you do that slash it from root end to top 4 or 5 times. Then cut it across. I couldn't believe how fast it went and how great the resulting small pieces were. In the past I have always torn it. This way is so much better.
You can use any size jar that fits your needs and has a tight-fitting lid. For us the pint one are idea, especially the ones that have wide mouths. (Simply for ease in packing.)
You begin by putting your chopped "wet items" like the tomatoes, in first. (Some even put the dressing in first.) Continue adding whatever additions you want and then tightly stuff the chopped lettuce or whatever greens you want, filling the jar to the top.
Cap it with the canning lid and ring or other tight-fitting lidand refrigerate.
Until next time,
I am Simply, Gail, and so simple I can't figure out how I messed up the formatting so badly. I am sure it is a simple fix but . . .