More Food in Jars

 

To-go or for show-meals, sides or snacks packed in jars are convenient and visual.

We first found jars useful for picnics. Meals, salads and desserts served in different size jars were personal and convenient for packing. Packed with the dressing or sauce on the bottom, a salad or meal can be shaken or inverted onto a plate for eating.

 

Individual desserts and parfaits can fit into small jars.

This pumpkin bread for two was baked in a 1 cup jar.

Here's overnight oats with yogurt and fruit.

I loved serving the side salad with layers of Jobs Tears (a millet) for a class on Whole Grains Sampling Day.

Each jar lid was labeled with the Whole Grains Council logo.

The "Jarcuterie" activity at the West Virginia Academy of Nutrition and Dietetics Conference was such a fun participatory event. We were given snack jars to assemble with choice of vegetables, fruit, cheeses and nuts. This was a great idea for the young, encouraging dairy, vegetable and fruit consumption and making a healthy snack or meal. I did not photograph my creation, rather ate as I created. The fun umbrellas, edible straws and tiny shaped cutters would prove fun for young and old.

(Photo courtesy of Sharon Maynard).
 

Pumpkin Bread with Chocolate & Walnuts

(6 servings) (3-8 ounce mason jars) 

Beat egg and sugar in mixing bowl.
1 egg
5 tablespoon sugar

Mix dry ingredients.  Stir in chocolate and walnuts.
6 tablespoons all purpose flour
6 tablespoons whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon cardamon
1/2 ounce unsweetened chocolate, 100% cacao, ground
2 tablespoons walnuts, ground

Alternately add dry ingredients and applesauce-pumpkin mix to egg-sugar mix.  
1/3 cup unsweetened applesauce
2/3 cup pumpkin

Grease mason jars with an olive oil spray.  Fill 1/2 full with batter (6 tablespoons batter per jar)  Bake at 350 F. for 35 minutes.  Cool on wire rack.