There have been several posts about the salad in a jar and each time there are questions that were actually answered in previous posts so I’m going to label this post as a “Tutorial” so it will be easy to find and I’m going to go into great detail .. though this is a very, very simple process. Edited to Add: This is my take on the idea I originally saw on the Salad in a Jar site. From what I saw on her site, she uses lettuce only and uses the full size Food Saver. Below is how I add additional salad ingredients and use the jar adapter, along with the hand held FoodSaver. For the original post regarding putting salad in a jar, please visit the Salad in a Jar site.
The 5 quarts and two pints were made using 2 heads of leaf lettuce, one can of black olives, one container of grape tomatoes and a few carrots. From past experience using storebought lettuce, I know these jars of salad will be fresh for at least 10 days though they all be gone within 7 days.
You will need:
- A full size FoodSaver or a hand held Food Saver
- A jar sealer (these come in different sizes – get either the wide mouth or regular mouth – depending on the jars you’re planning to use)
- Clean jars
- Unused or clean jar lids (I do re-use the lids for salads that have previously been used with the vacuum sealer. I do not re-use lids that have been used in traditional canning.)
- Salad ingredients
All you need to do is:
- Wash your salad greens and spin dry or dry in whatever manner works for you.
- Pack them into the jars leaving enough space for any additional ingredients you want to add. I pack my lettuce pretty tight without crushing it.
- Add washed cherry or grape tomatoes that have been wiped dry. I do not recommend adding sliced tomatoes.
- Add other ingredients – sliced carrots, black olives – whatever you think might work. I’ve had good luck adding sliced radishes and mushrooms.
Once your salads are packed into the jars, begin the sealing process.
Place the lid onto the top of the jar after wiping the top of the jar clean and dry to help get a better seal.
(Sorry my picture is so dark and the jar is actually empty because I forgot to take pictures before the sealing all my jars)
Place the jar sealer over the lid.
If using the hand sealer, just hold it over the hole in the jar sealer and vacuum for 10 or so seconds. If using the full size sealer, connect the hose to the jar sealer and then into the port of the FoodSaver and seal.
If you haven’t tried this and think it might work, you won’t believe how convenient it is. We eat a lot more salads and we never have to throw away lettuce.