Just like you and your family prefer fresh ingredients in your signature creations, your family pet loves homemade too!

Making your own pet food is actually very easy! Sally Sampson, author of pet cookbook Throw Me a Bone, recommends making recipes in large batches and then storing some for later. Ball® freezer jars make storage in the refrigerator or freezer* a breeze. “The range of jar sizes makes it easy to store homemade pet food in individual portions, and Ball® freezer jars help the pet food stay fresh,” explains Sampson.

Remember, always start with a recipe approved by a veterinarian or a veterinary nutritionist, and do not fresh preserve these recipes in a canner. For additional recipes, look for Throw Me a Bone at your bookstore or search online at www.petdiets.com or www.balanceit.com.

Following are two recipes your dog will love from Throw Me a Bone. All recipes have been approved by a veterinary nutritionist.

Classic Doghouse Chop

Ingredients: 1 pound of meat: 2 filet mignons, pork chops, veal chops or lamb chops; or 1 sirloin, T-bone, porterhouse or rib steak; ½-cup steamed broccoli or spinach.

Cooking instructions: Preheat the broiler or prepare the grill. Place the meat about 3-4 inches from the heat source and cook for 3-4 minutes on each side, until medium rare. Remove the bone, cut into ½-inch cubes and mix with steamed vegetables.

Storage instructions: This recipe makes approximately two servings. Place each serving in a suitably sized Ball^® freezer jar and store in the refrigerator for four days or in the freezer for three months.

Terrier Tofu

Ingredients: 1 tablespoon vegetable oil, 2 finely chopped garlic cloves, 1 tablespoon finely chopped ginger root, 1 pound firm or extra firm tofu cut into ½-inch cubes, 2 large beaten eggs, ½-cup shredded carrots, ½-cup fresh bean sprouts.

Cooking instructions: Place the oil in a large wok or skillet over high heat and, when it is hot, add the garlic, ginger, and tofu. Cook for 1 minute. Add the eggs and carrots and cook until the mixture begins to firm up, about 1 minute. Lower the heat and cook for an additional minute, being careful not to overcook the eggs. Let cool to room temperature and garnish with the bean sprouts.

Storage instructions: Measure approximately ¾-cup servings. Place each serving in a suitably sized Ball^® freezer jar and store in the refrigerator for one week or in the freezer for three months.

*Disclaimer: For these recipes, Ball® jars should only be used for refrigerator or freezer storage. Do not process these recipes in a canner or store jars on a pantry shelf.