Budget-Friendly, Homemade Meal in a Jar Recipes for Quick Comfort Food
You know that feeling of opening a jar of homemade soup on a cold evening? That first bite of something warm and familiar—something that feels like home? That’s the heart of the comfortcore food trend—simple, nostalgic meals that remind you of when you were little.
In a world that feels more chaotic by the day, we’re all craving a little more of that (at least, I am)
"Meals in a Jar" are the perfect blend of comfort, convenience, and good old-fashioned home cooking. This is a return to real food, made with love.
And the best part? You can make them ahead of time, store them in your pantry, and always have a nourishing meal ready to go.
If you’re new to the idea (or just need fresh inspiration), you’re in the right place. This post is packed with Meal in a Jar recipes straight from my kitchen—and from our upcoming cookbook, Back to Basics: A Guide to Home Canning, coming August 2025!
Why Meals in a Jar Are the Ultimate Comfort Food
Think about your favorite home-cooked meal. Maybe it’s your grandma’s chicken soup, your mom’s chili, or that hearty beef stew your dad used to make on Sunday nights.
What do they all have in common?
- They’re simple. Nothing fancy—just real ingredients that taste amazing.
- They’re nostalgic. One bite can bring back a memory.
- They’re nourishing. No fillers, preservatives, or mystery ingredients—just food the way it was meant to be.
Now imagine having those same meals ready to eat whenever you need them. No stress, no last-minute grocery runs, just a stocked pantry filled with real food that you actually want to eat.
And in a time when food prices are rising and convenience is king, meals in jars just make sense.
The Real Food Movement & Why This Matters
We’ve spent decades moving away from home cooking. Fast food, prepackaged meals, and ultra-processed junk have taken over our kitchens. And honestly? It’s left us more disconnected from our food than ever.
The real food movement is about changing that.
It’s about:
✔ Choosing whole, nutrient-dense ingredients.
✔ Cooking from scratch as much as possible.
✔ Preserving food the way our grandparents did—with simple, time-tested methods.
✔ Choosing whole, nutrient-dense ingredients.
✔ Cooking from scratch as much as possible.
✔ Preserving food the way our grandparents did—with simple, time-tested methods.
Meals in a Jar fit right into this philosophy. When you cook and can your own meals, you control what goes in your food. No weird additives, no artificial flavors—just real, homemade goodness.
And it doesn’t have to be complicated. In fact, I’m about to show you just how easy (and delicious) it can be.
3 Easy Meal in a Jar Recipes
These recipes are perfect for busy nights, meal prep, and even emergency food storage. You can make them ahead of time, store them in your pantry, and have a homemade meal ready in minutes.
🥣 Traditional Nourishing Chicken & Rice Soup (USDA-Approved Canning Recipe)
Processing Method: Pressure Canning
Recipe Labels:
- Season: Year-round
- Processing: Pressure Canning (Quarts or Pints)
- Dietary Considerations: Traditional, Gut-Healing, Dairy-Free
Headnote
This deeply nourishing soup is inspired by Nourishing Traditions, incorporating homemade bone broth, healthy fats, and properly prepared grains. Slow-simmered broth infuses the soup with minerals, while traditional soaking reduces phytic acid in the rice, making it more digestible. This shelf-stable soup is a perfect go-to meal for busy days.
Timing
- Preparation Time: 30 minutes
- Cook Time: 30 minutes (before canning)
- Processing Time: 90 minutes (Quarts) / 75 minutes (Pints)
- Total Time: 2.5 hours
Yield
- 4 quarts (or 8 pints)
EQUIPMENT
- Pressure canner
- Quart (or pint) canning jars with lids and rings
- Large stockpot
- Wooden spoon
- Jar lifter
- Funnel
- Clean cloth or paper towels
INGREDIENTS
(All ingredients should be organic and pasture-raised when possible)
- 2 cups shredded cooked pastured chicken
- 1 cup long-grain brown rice (soaked overnight in warm water + splash of raw apple cider vinegar)
- 1 ½ cups diced carrots
- 1 ½ cups chopped celery
- 1 small onion, diced
- 6 cups homemade bone broth (preferably from pasture-raised chicken, simmered for 24 hours)
- 1-2 tbsp grass-fed butter or pastured chicken fat (schmaltz)
- 1 ½ tsp unrefined sea salt
- ½ tsp black pepper
- ½ tsp dried thyme
- 2 tbsp whey or lemon juice (added after opening, for enhanced digestion)
STEP-BY-STEP INSTRUCTIONS
- Prepare Your Jars: Wash and sterilize quart or pint jars. Keep warm.
- Cook the Rice: Drain the soaked rice and rinse well. Cook it separately until just tender, then drain.
- Prepare the Soup Base: In a large stockpot, melt the butter or schmaltz. Sauté onions, carrots, and celery until softened (about 5 minutes). Add shredded chicken, broth, salt, pepper, and thyme. Simmer for 10 minutes.
- Layer the Jars: Divide the cooked rice evenly among the jars, then ladle in the hot soup mixture, leaving 1-inch headspace.
- Remove Air Bubbles: Stir gently with a non-metallic utensil and adjust liquid if needed.
- Seal the Jars: Wipe rims with a clean cloth, place lids on, and secure rings to fingertip-tight.
- Process in a Pressure Canner:
- Quarts: 90 minutes at 10 PSI (adjust for altitude)
- Pints: 75 minutes at 10 PSI
- Cooling & Storage: After processing, let jars sit undisturbed for 12-24 hours. Check seals, label, and store in a cool, dark place.
PROCESSING NOTES
- Required pH Level: USDA requires low-acid foods to be pressure-canned to eliminate botulism risks.
- Altitude Adjustments: Increase PSI if above 1,000 ft.
- Critical Safety Points:
- Use only pressure canning (never water bath).
- Maintain proper headspace and ensure strong seals.
- Always use USDA-tested processing times for safety.
STORAGE NOTES
- Shelf Life: 1 year for best quality, but safe indefinitely if properly sealed.
- Storage Conditions: Keep in a cool, dark place (50-70°F).
- Signs of Spoilage: Do not consume if lids are bulging, leaking, or if the soup has an off smell upon opening.
💡 Rotating Tip: Ingredient Tip
For extra digestibility, stir in 1-2 tablespoons of whey (from homemade yogurt) or fresh lemon juice after reheating. This enhances nutrient absorption and aligns with Nourishing Traditions principles!
🍜 Traditional Instant Beef Stroganoff (Dry Meal Mix in a Jar)
Method: Dry Storage (Not Canned)
Recipe Labels
- Season: Year-round
- Processing: Shelf-Stable Dry Mix
- Dietary Considerations: Traditional, High-Protein, Quick-Prep
Headnote
This quick, shelf-stable meal mix brings classic beef stroganoff to your table in minutes. Using freeze-dried pastured beef, grass-fed dairy, and organic egg noodles, it aligns with Nourishing Traditions by emphasizing nutrient-dense, whole foods. Just add hot water for a creamy, comforting dish.
Timing
- Preparation Time: 5 minutes
- Cook Time: 10 minutes (after adding water)
- Total Time: 15 minutes
Yield
- 1 quart jar = 2 servings
EQUIPMENT
- Quart-sized glass jar with airtight lid
- Measuring cups and spoons
- Funnel (optional)
INGREDIENTS (Choose organic, grass-fed, and pasture-raised when possible)
- 1 cup egg noodles (preferably einkorn or sprouted grain)
- ½ cup freeze-dried grass-fed beef (or soaked, dehydrated lentils for a plant-based option)
- ¼ cup whole milk powder (from grass-fed cows)
- 2 tbsp dehydrated mushrooms
- 1 tbsp homemade beef bouillon powder (See Note Below)
- 1 tsp onion powder
- ½ tsp garlic powder
- ½ tsp black pepper
STEP-BY-STEP INSTRUCTIONS
- Layer the Ingredients: In a clean, dry quart jar, layer the ingredients in the order listed.
- Seal the Jar: Ensure the jar is airtight for long-term storage.
- Store Properly: Keep in a cool, dry place for up to 6 months.
To Cook:
- Boil 2.5 cups water, add to the jar, and stir.
- Cover for 10 minutes, then enjoy!
PROCESSING NOTES
- Storage: This is a dry meal mix, not suitable for canning. USDA does not approve canning dairy, flour-based thickeners, or egg noodles due to density and safety risks.
STORAGE NOTES
- Shelf Life: Up to 6 months in an airtight container.
- Signs of Spoilage: Moisture or clumping in the jar indicates spoilage—discard immediately.
💡 Ingredient Tip: Instead of commercial bouillon, make a Nourishing Traditions-approved version by dehydrating homemade bone broth and blending it into powder.
🫘 Traditional Vegetable Lentil Stew (Pressure Canning Recipe)
Method: Pressure Canning
Recipe Labels
- Season: Year-round
- Processing: Pressure Canning (Pints or Quarts)
- Dietary Considerations: Plant-Based, Gut-Healing, Mineral-Rich
Headnote
This hearty vegetable lentil stew aligns with Nourishing Traditions principles by using properly soaked lentils, homemade mineral-rich broth, and organic vegetables. A nutrient-dense, shelf-stable meal, it’s perfect for quick, nourishing dinners.
Timing
- Preparation Time: 20 minutes
- Cook Time: 15 minutes (before canning)
- Processing Time: 75 minutes (Pints) / 90 minutes (Quarts)
- Total Time: ~2.5 hours
Yield
- 4 quarts (or 8 pints)
EQUIPMENT
- Pressure canner
- Quart (or pint) canning jars with lids and rings
- Large stockpot
- Wooden spoon
- Jar lifter
- Funnel
- Clean cloth or paper towels
INGREDIENTS (Choose organic, pastured, and homemade when possible)
- 1 cup green lentils (soaked 12+ hours in warm water with apple cider vinegar)
- ½ cup diced tomatoes (fresh or canned)
- 1 cup chopped carrots
- ½ cup celery, diced
- 1 clove garlic, minced
- 4 cups homemade vegetable or bone broth (see note below)
- 1 tsp unrefined sea salt
- ½ tsp black pepper
- ½ tsp dried basil
STEP-BY-STEP INSTRUCTIONS
- Prepare the Jars: Wash and sterilize quart or pint jars. Keep warm.
- Prepare the Lentils: After soaking, rinse lentils thoroughly.
- Cook the Soup Base: In a large stockpot, sauté garlic, carrots, and celery in butter or coconut oil for 3 minutes. Add tomatoes, broth, and seasonings. Bring to a gentle simmer.
- Fill the Jars: Divide the lentils evenly among the jars, then ladle in the hot soup mixture, leaving 1-inch headspace.
- Remove Air Bubbles: Stir gently and adjust liquid if needed.
- Seal the Jars: Wipe rims with a clean cloth, place lids on, and secure rings to fingertip-tight.
- Process in a Pressure Canner:
- Quarts: 90 minutes at 10 PSI (adjust for altitude).
- Pints: 75 minutes at 10 PSI.
- Cooling & Storage: After processing, let jars sit undisturbed for 12-24 hours. Check seals, label, and store in a cool, dark place.
PROCESSING NOTES
- Required pH Level: USDA requires pressure canning for low-acid foods to prevent botulism.
- Altitude Adjustments: Increase PSI if above 1,000 ft.
- Critical Safety Points:
- Only use pressure canning (never water bath).
- Maintain proper headspace and ensure strong seals.
- Do not add rice, pasta, or dairy, as they are not USDA-approved for canning.
STORAGE NOTES
- Shelf Life: 12-18 months for best quality.
- Storage Conditions: Keep in a cool, dark place (50-70°F).
- Signs of Spoilage: Do not consume if lids are bulging, leaking, or have an off smell.
💡 Variation Tip: Serve over freshly cooked quinoa, wild rice, or sprouted brown rice for extra nutrients.
✅ Final Notes on USDA Compliance & Nourishing Traditions
- Why No Dairy in Canning? USDA does not approve dairy in pressure canning due to density and bacterial growth risks. Add cream or whey after opening for a Nourishing Traditions approach.
- Why No Pasta? Pasta swells unevenly and alters heat penetration, making it unsafe for canning.
- Best Alternative: Canning just the soup base and adding fresh ingredients upon serving retains both safety and Nourishing Traditions' nutrient-dense principles.
Bringing It All Together
Meals in a Jar are going to be a lifestyle shift for most people. And that's pretty rad!
They make life simpler. They keep you prepared. And they bring back the joy of home-cooked meals without the stress.
And the best part? We're in an era of returning to slow, intentional, deeply satisfying food.
📖 Want More Meal in a Jar Recipes?
Our cookbook, Back to Basics: A Guide to Home Canning, is coming August 2025!
Our cookbook, Back to Basics: A Guide to Home Canning, is coming August 2025!
Let’s Keep This Conversation Going
Have you ever made meals in a jar before? What’s your favorite go-to?
Drop a comment below or tag us on Instagram @WylderSpace—I’d love to see what you’re cooking!
Happy preserving,
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