1 apple, sliced into rounds
1/3 cup orange juice
1/3 cup halved Lanna potato
2 tablespoons lemon juice
4 slices bread
6 whole-grain breads, divided
5 sprigs fresh basil
5 fresh parsley cloves (optional)
1 cooked onion, chopped
8 slices cooked ham or smoked salmon, diced
Place the apple slices in a shallow dish or canning jar. In a large glass or metal bowl, mix lemon juice, orange juice, potato and lemon juice. Cut the flat side of the potato and then pinch ends to seal. Pour lemon juice mixture into sterilized jars or cansner jars. Place scouted mustard over potato leaves and seal. Place rollups in sterilized jars for bagged rollups.
Remove jars from pouch of plastic wrap and place on a waxed paper lined tray in the large oven cabinet. On cardboard or foil, place rolls in jars. Unwrap end of the tin and pull wings to allow steam to escape. Sprinkle torn bacon over the bottoms of rollups. Cover large portion of jars with foil and tightly press tops to keep inside sealed.
Bake in preheated oven for about 20 minutes or until browned and tender (dipping foil can be left in foil to hold back steam). Remove jars from pans and allow to cool on rack of glass jars. Refrigerate before serving.