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Mason Jar Cooking

The mason jar was invented in 1858 for the primary purpose of providing a safe canning method that would prevent bacteria from entering food. However, nowadays we use the mason jar for a bunch of things like drinking glasses, herb garden containers and even cooking dishes. Yes, you read that right...mason jars can even be used for cooking.

Cooking in a mason jar is fun and practical. Think about it. Preparing meals in a mason jar allows for healthy portion control and very cute, personalized serving dishes.

While your Glass Doctor specialists will certainly take care of your home and business glass needs, we also think you can have a little fun with glass too. So, we’ve provided an entire day’s worth of mason jar meals for you to try. And if you have a special mason jar recipe that you like, make sure to share it with us on our Facebook page. We would love to hear from you.

Vanilla Chia Seed Pudding

1 ½ cup vanilla coconut milk
¼ cup chia seeds
2 teaspoons pure vanilla extract
½ teaspoon organic blue agave syrup (optional)
Fresh fruit, for topping
Nuts, for topping

  • Add coconut milk, chia seeds and vanilla extract to a mason jar.
  • Mix well so chia seeds are well dispersed.
  • Refrigerate for at least 1 hour, stirring every 15 minutes or so to avoid clumping of chia seeds.
  • Add agave syrup, if using.
  • Top with fresh fruit and nuts of your choice.

Mason Jar Southwest Salad Recipe

1 cup Romaine
¼ cup black beans
¼ cup corn (fresh, frozen or canned)
1 small tomato, diced
¼ cooked chicken, diced (or ground beef)
2 green onions, chopped
1/8 cup shredded cheese (optional)
½ small avocado, chopped (optional)
Black olives (optional)
1 large mason jar with lid

¼ cup ranch dressing or sour cream or Greek yogurt
1/8 cup salsa
Taco seasoning to taste (about 1 tablespoon)

  • Pour the dressing into the bottom of your mason jar and begin layering your ingredients: Romaine, Diced Chicken, Black Beans, Corn, Tomato, Romaine, Diced Green Onion, Shredded Cheese on top (optional)
  • Serve immediately or store in the fridge 2-3 days.

Shepherd’s Pie in a Jar

1 pound lean ground beef
2 cans or 1 large bag of niblet corn
Mashed potatoes (about 4-5 potatoes)
Salt to taste
Pepper to taste
1-2 tablespoons ketchup
1-2 tablespoons bisto (powdered gravy thickener)
1 cup beef stock
2-3 tablespoons melted butter
Optional add-ins: Onions, Shallots, Garlic, Carrots, Mushrooms, Garlic Powder, Allspice, Oregano, Basil

  • Preheat oven to 350 degrees.
  • Brown ground beef.
  • Add spices.
  • Add add-ins.
  • Add ketchup and cook over medium heat for about 5 minutes.
  • Add bisto and beef stock and cook until it absorbs.
  • Add layer of meat on the bottom of the jar.
  • Add layer of corn to the jar.
  • Add mashed potato layer.
  • Drizzle some melted butter over the top.
  • Bake in preheated oven for about 20 minutes. They are done when they are golden brown on the top.

No-Bake Mason Jar Cheesecakes

14 whole graham crackers
4 tablespoons unsalted butter, melted
3 tablespoons brown sugar
Pinch of salt
2.5 cups fresh blueberries
Juice of half a lemon
2 tablespoons cold water
½ cup fine granulated sugar
1 tablespoon cornstarch mixed with 2 tablespoons cold water
2 8 ounce packs cream cheese
1 teaspoon vanilla extract
¾ cup confectioner’s sugar
¾ cup heavy cream
Lemon zest

  • Put graham crackers into a large bowl and crush into crumbs using the end of a rolling pin. Mix in the melted butter, brown sugar and a pinch of salt until thoroughly combined. Put to one side.
  • Place the blueberries, lemon juice and granulated sugar in a pan and heat gently until the blueberries start to break down and the mixture is hot. Gently stir in the cornstarch mix (as not to break up the blueberries too much) and heat through, while stirring for another 30 seconds until the blueberry mix has thickened. Turn off the heat and allow to cool.
  • Place the cream cheese in a bowl and mix with a hand whisk until the cream cheese has loosened to a smooth consistency. Add the vanilla extract and confectioner’s sugar, then whisk again until combined.
  • Whisk the heavy cream in a separate bowl until thick, but still soft.
  • Spoon the whipped cream into the cream cheese and gently stir to combine.
  • Spoon 3 heaping tablespoons of the cracker crumbs into the bottom of a mason jar and push down with a spoon or the end of a small rolling pin. Gently spoon on 2 heaping tablespoons of the cream cheese mixture and level it. Add 2 tablespoons of the blueberry mixture.
  • Repeat for the other mason jars, and then top with a little lemon zest. Put the lid on and refrigerate until needed.