Meals in a Jar by Julie Languille Read Free Book Online Page A

each of 8 vacuum bags, add and then seal:
• 1/2 cup sour cream powder
• 1/2 cup dry milk

    Ready-Made Meal Assembly
    In each of 8 Mylar bags, tote bags, or vacuum bags, store:
• 1 bag soup mix
• 1 bag creamy mix

    Label each bag:
    In a large pot over medium-high heat, combine the soup mix and 10 cups of water. Simmer gently for 30 minutes, until carrots are tender. Stir in the creamy mix and serve. Serves 8 .

Nourishing Beef, Lentil, Brown Rice, and Noodle Soup
    This soup just has so many satisfying tastes and textures, it really fills you up and stays with you.
    Makes 8 (8-serving) bags
    Ingredients
    2-2/3 cups beef soup base or bouillon granules
    4 cups dehydrated chopped onion
    4 cups dehydrated chopped carrots
    4 cups dried split peas
    4 cups dried barley
    4 cups dried lentils
    4 cups uncooked brown rice
    8 pints Home-Canned Beef ( page 48 ) or 8 cups freeze-dried beef, sausage, or TVP
    16 cups egg noodles or other pasta
    Instructions
    For soup mix: In each of 8 vacuum bags or jars, add and then seal:
• 1/3 cup beef soup base or bouillon granules
• 1/2 cup dehydrated chopped onion
• 1/2 cup dehydrated chopped carrots
• 1/2 cup dried split peas
• 1/2 cup dried barley
• 1/2 cup dried lentils
• 1/2 cup uncooked brown rice
• 1 cup freeze-dried beef, sausage, or TVP (if using freeze-dried)
    For noodles: In each of 8 zip-top bags add and then seal:
• 2 cups egg noodles or other pasta

Ready-Made Meal Assembly
    In each of 8 Mylar bags, tote bags, or vacuum bags, store:
• 1 bag soup mix
• 1 bag noodles
• 1 pint jar or retort pouch home-canned beef chunks (if using home-canned)

    Label each bag:
    Combine the soup mix and 12 cups of water in a large pot over medium-high heat and simmer for 45 minutes. Add the beef and noodles and cook for 10 minutes more, or until the noodles are tender. Serves 8 .

Potato, Chive, and Cheddar Soup
    All the flavors of a stuffed baked potato make for a tasty, filling soup. A 1/2-pint jar of home-canned bacon, crisped and crumbled, takes this soup over the top.
    Makes 8 (6-serving) meals
    Ingredients
    2 cups chicken soup base or bouillon granules, divided
    24 cups potato flakes
    4 cups dehydrated chopped onion
    2 cups dehydrated chopped celery
    1/2 cup dried chives
    1/2 cup onion powder
    4 teaspoons pepper
    2 cups dry milk
    2 cups sour cream powder
    2 pounds cheddar cheese, home-canned into 8 (1/4-pint) jars or cut into 4-ounce chunks and waxed, or 8 cups freeze-dried cheddar cheese
    2 pounds bacon, home-canned into 1/2-pint jars or 2 cups bacon bits (optional)
    Instructions
    For soup mix: In each of 8 vacuum bags or jars, add and then seal:
• 3 tablespoons chicken soup base or bouillon granules
• 3 cups potato flakes
• 1/2 cup dehydrated chopped onion
• 1/4 cup dehydrated chopped celery
• 1 tablespoon dried chives
• 1 tablespoon onion powder
• 1/2 teaspoon pepper
• 1/4 cup dry milk
• 1/4 cup sour cream powder
• 1 cup freeze-dried cheddar cheese (if using freeze-dried)
    For bacon (optional): If using bacon bits, package into 8 zip-top bags:
• 1/4 cup bacon bits

Ready-Made Meal Assembly
    In each of 8 Mylar bags, tote bags, or vacuum bags, store:
• 1 vacuum bag soup mix
• 1 jar cheese (if using home-canned)
• 1 jar bacon or 1 bag bacon bits
    To prepare in a jar: Put the soup mix in the bottom of the jar. Package the jar of cheese on top (if using).

    Label each bag:
    Combine the soup mix and 12 cups of water over medium-high heat and simmer for 45 minutes. Grate the cheese or reconstitute in cool water and drain. Add half the cheese to the soup and stir to melt. [If using canned bacon, add “In a skillet, cook the bacon until crisp, and then crumble.”] Serve garnished with the remaining cheese and the bacon. Serves 6 .

Turkey and Mushroom Noodle Soup Mix
    The sage and thyme in this soup always make me think of Thanksgiving leftovers. It’s homey and comforting.
    Makes 8 (8-serving) meals
    Ingredients
    8 cups tiny egg noodles or spaghetti,