Type what you have

Ingredients

• ✓ mason jar
• coffee
• water

Instructions

1. 1 Place ¼ cup ground coffee in each jar; top each with 2 cups water. Screw on lids until just barely tightened; do not overtighten.
2. 2 Fill a large pot with enough water to completely cover jars; place a sous vide immersion cooker into water. Set temperature to 150 degrees F (65 degrees C) according to manufacturer's instructions.
3. 3 Submerge jars in the water bath; set timer for 2 hours.
4. 4 Transfer jars to a cooling rack; cool until easily handled. Strain coffee through a coffee filter to stop the steeping process.
5. 5 Serve coffee over ice or return strained coffee to clean jars and store in the refrigerator for up to 1 week.

By France Cevallos

Ingredients

• ✓ mason jar
• ice
• tequila
• lime juice
• natural sweetener
• salt
• lime
• sparkling water

Instructions

1. 1 Fill a shaker half-full with ice. Add tequila, lime juice, and sweetener to the shaker. Seal and shake vigorously until outside is frosted, 10 to 15 seconds.
2. 2 Place salt on a plate. Run 1 lime wedge along the rim of the Mason jar. Press the rim down into salt. Fill the jar with ice cubes.
3. 3 Strain margarita into the jar. Top with sparkling water; stir. Garnish with remaining lime wedge.

By France Cevallos

Ingredients

• ✓ mason jar
• sweetened condensed milk

Instructions

1. 1 Set a sous vide precision cooker to 185 degrees F (85 degrees C) according to manufacturer's directions.
2. 2 Pour sweetened condensed milk into the jar and seal. Immerse in the water bath for 14 hours.
3. 3 Cool in the refrigerator for 1 hour before serving.

By declan manderscheid

Ingredients

• ✓ mason jar
• egg
• cottage cheese
• heavy cream
• salt
• cooking spray

Instructions

1. 1 Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 170 degrees F (77 degrees C) according to manufacturer's directions.
2. 2 Combine eggs, cottage cheese, heavy cream, and salt in a blender; mix until thoroughly blended, 15 to 20 seconds.
3. 3 Spray mason jars with cooking spray. Divide egg mixture between each jar. Screw on the lids until just barely tightened. Do not over-tighten as the jars can burst in the hot water.
4. 4 Submerge mason jars into the water bath and set timer for 55 minutes. When timer is up, remove jars to a cooling rack. If serving immediately, run a knife along the outer edge and invert onto a plate; you can also eat directly from the jar. Let any remaining jars cool, then refrigerate for up to 1 week.

By France Cevallos

Ingredients

• ✓ mason jar
• greek salad dressing
• grape tomato
• kalamata olive
• red onion
• steak
• romaine lettuce
• feta cheese
• crouton

Instructions

1. 1 Divide Greek dressing evenly among the 5 jars, forming the first layer. Divide tomato halves evenly among the jars, forming the next layer. Top the tomatoes with Kalamata olives and red onions.
2. 2 Place 3 ounces of steak over the onions in each jar. Top steak with 2 cups romaine. Place 1/4 cup feta cheese over the romaine. Seal and refrigerate jars until ready to serve.
3. 3 Divide croutons among 5 small resealable plastic bags.

By B Tario

Ingredients

• ✓ mason jar
• sun-dried tomato
• balsamic vinegar
• garlic powder
• salt
• black pepper
• egg
• cottage cheese
• goat cheese
• heavy cream
• salt
• cooking spray

Instructions

1. 1 Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 170 degrees F (77 degrees C) according to manufacturer's instructions.
2. 2 Drain oil from tomatoes, reserving 1/2 teaspoon. Chop tomatoes finely and place in a small bowl. Add reserved oil, vinegar, garlic powder, salt, and pepper. Stir to combine and set aside. Combine eggs, cottage cheese, goat cheese, heavy cream, and 1/2 teaspoon salt in a blender; mix until thoroughly blended, 15 to 20 seconds.
3. 3 Spray mason jars with cooking spray. Divide tomato mixture among the jars. Top with egg mixture. Screw on the lids until just barely tightened. Do not over-tighten as the jars can burst in the hot water.
4. 4 Submerge mason jars into the water bath and set timer for 55 minutes.
5. 5 Remove jars to a cooling rack. Run a knife along the outer edge of each egg bite and invert onto a plate, or eat directly from the jar. Let any remaining jars cool, then refrigerate for up to 1 week.

By France Cevallos

Ingredients

• ✓ mason jar
• apple cider vinegar
• soy sauce
• salt
• white sugar
• watermelon rind

Instructions

1. 1 Combine apple cider vinegar and soy sauce in a bowl. Stir in salt and sugar; continue mixing until completely dissolved.
2. 2 Press the cut pieces of watermelon rind into a 16-ounce Mason jar. Pour pickling liquid over watermelon rinds. Seal and refrigerate overnight for best results.

By Diana71

Ingredients

• ✓ mason jar
• bacon
• egg
• cottage cheese
• gruyere cheese
• heavy cream
• salt
• cooking spray

Instructions

1. 1 Prepare a sous vide immersion cooker according to the manufacturer's directions, and set the temperature to 170 degrees F (75 degrees C).
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Let cool, then chop each slice into 4 to 5 pieces.
3. 3 Combine eggs, cottage cheese, Gruyere cheese, heavy cream, and salt in a blender. Blend until well combined, 15 to 20 seconds.
4. 4 Spray mason jars with cooking spray. Divide bacon between jars. Pour egg mixture over bacon. Screw on the lids until just barely tightened. Do not over-tighten, as the jars can burst in hot water.
5. 5 Submerge jars into water bath and set timer for 55 minutes. When time is up, remove jars and transfer to a cooling rack.
6. 6 If serving immediately, run a knife along outer edge of bites and invert onto a plate, or serve in jars. Let any remaining jars cool, then refrigerate for up to 1 week.

By France Cevallos