Salad in a Jar-a Simple Method for Preserving Cut Lettuce

Salad in a Jar –a Simple Method for Preserving Cut Lettuce

  • Author: Paula Rhodes
  • Prep Time: 30 minutes
  • Cook Time: 0 min
  • Total Time: 30 minutes
  • Yield: variable
  • Category: Salads
  • Method: Vacuum-Pack
  • Cuisine: American


Vacuum-packing fresh cut or chopped romaine lettuce in Mason jars will keep it fresh up to 10 days.


Fresh romaine lettuce (I use hearts of romaine because the inner leaves last longer than the dark green leaves on a whole head of romaine.) In general, one “heart of romaine” lettuce will fill one quart jar, but they vary.


  1. Wash romaine lettuce well leaving the leaves intact at the base.
  2. Cut lengthwise through the entire head at least 4-5 times.
  3. Now slice crosswise about 3/4 to 1 inch apart according to your preference.
  4. Fill salad spinner and spin dry.
  5. Dump into a very large bowl. Fill jars with chopped, spun-dry lettuce. I pack them as tight as possible.
  6. Seal jars using a wide-mouth jar attachment and a vacuum-pack machine. Screw on rings as insurance to keep lid sealed.
  7. Refrigerate up to 10 days depending on how fresh your lettuce is when you started this process.


Shopper’s Note: My favorite place to buy romaine lettuce is at Costco. The 6-pack hearts of romaine will usually make about 5-6 quart jars of salad depending on the compactness and weight of the lettuce (which can vary a lot) and how tightly you pack the lettuce.

Keywords: Salads, preservation, Salad in a Jar, vacuum-pack, romaine, lettuce