Look at your pantry shelves, and you will find a variety of mason jars — wide-mouth jars, small jars, or jars of pizza and pasta sauces, jams, seasonings, dried pasta shapes, beans and lentils, jalapeños or olives, with pickles or dried veggies or fruits. The Mason jar can be incorporated, in day-to-day kitchen practice, with an exclusive sort of culinary ways.

Hygienically safe

The non-toxic, non-porous surface of a glass jar does not absorb germs, repels residual food odours, is easily washable and can be sterilised. The soda lime glass can bear hot and cold temperatures without breaking apart, and hence they can be used to freeze or bake up to 300oC, microwave or chilled, according to the recipe.

The Mason Jar, invented and patented in 1858 by John Mason, is a wonderful product that can be utilised in so many ways

Leftover smoothies, broths, soups and curries, homemade salsa and sour cream, hummus, salad dressings, can be stored in these jars, preservative-free, for a specified period until expiry, and bunged in the refrigerator.

User-oriented

Extra meals prepared ahead of time for breakfast or lunch, cocktails, detox drinks, pastas, layered salads and delicious desserts; you can manage the week’s food in single servings or a ready-to-serve party menu.

You can prepare the food on Sunday, if you are busy during the week, and go easy all week long. Simply line up the jars on the counter, fill and label them, according to the desired menu; and you are all set to to take to office, school and picnics trouble-free.

Layers of part and parcel

Food remains fresh, clean and crisp for longer durations in a Mason jar, as flavours are sealed and are not leaked. The key to maintaining crispness is to put ingredients in layers instead of mixing them; put the salad dressing as a first layer and greens at the top, this way the salad will not get soggy, as compared to that served in bowls. An array of salads, assembled cakes, quick-fix lunches or divine desserts, which are usually eaten flat, look amazing when presented as pretty marbled layers.

Caprese chicken salad

The layered Caprese chicken salad is a quick, easy, portable and delicious meal in a jar. In a medium jar, add two tablespoons of simple Italian dressing at the bottom, if you intend to keep the jar upright (otherwise can be served separately), add two tablespoons of cubed mozzarella, 1/4 cup of cherry tomatoes, 1/4 cup boiled whole wheat pasta, 1/2 cup grilled chicken strips, 1/2 cup spinach leaves and one teaspoon dried basil. Shake well once the dressing is poured, or if you put dressing already a first layer, tip the jar upside down to give the ingredients a chance to combine.

Portion control genius

Weight watching foodies and lazy cooks can whip up an adequate portion of healthy, scrumptious and appealingly incredible meals in a single jar without much mess. Meals in a jar helps to control overeating. Stay calm and contented; enjoy favourite cheesy meals and desserts, as you will definitely hesitate to pick another one.

Tricks and tips

• To peel garlic easily, all you have to do is break apart the head of garlic, put the cloves in the jar, fix the lid and shake it hard for 10 seconds.

• You can make the freshest and purest mayonnaise or creamy smoothies within 30 seconds; just use an immersion blender in the open mouth jar and your smoothie is ready to be served, without any mess.

• The Mason jar can also be used to culture fresh homemade jar of yoghurt, containing probiotics by a non-technical process, with semi boiled milk and some yoghurt from a previous batch, without any preservative,

To bake portions of lasagne, pizzas, pasta, quiche, soufflés, casseroles, or cupcakes, you can rely on the glass marvel. The jar lids can be used as moulds to bake mini pies, like mini apple pie, chicken pot pies and lemon meringue.

• Grow culinary staples like coriander, basil, mint, rosemary, parsley or curry leaves in jars; a mini herb garden will give a decorative touch to kitchen windows and doors. Cover the jars with a muslin cloth for sprouting beans and lentils for soups and salads.

Sterilisation

Place the empty jars (without lids) in a large pot. Completely cover the jars with water, bring to a boil over high heat. Once, the water reaches a full, rolling boil. Boil the jars for 15 minutes, turn off the heat, and leave them in the hot water for up to an hour. If you leave them longer you’ll need to sterilise them again. Add the canning lids to the hot water after you turn off the heat. Ready to serve and store again.

Published in Dawn, Sunday Magazine, June 5th, 2016