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

broken into 1-inch lengths
    6 cups dehydrated onion
    6 cups dehydrated celery
    6 cups dehydrated carrots
    6 cups dehydrated mushrooms
    1 cup chicken soup base or bouillon granules
    1-1/2 tablespoons pepper
    1-1/2 tablespoons dried thyme
    1 tablespoon dried sage
    2 teaspoons celery seeds
    2 teaspoons garlic powder
    8 bay leaves
    8 slices dehydrated lemon
    16 cups turkey or chicken, cubed and lightly browned (if using home-canned) or 8 cups freeze-dried turkey, chicken, or sausage
    Instructions
    For soup mix: In each of 8 vacuum bags or jars, add and then seal:
• 1 cup tiny egg noodles or spaghetti, broken into 1-inch lengths
• 3/4 cup dehydrated onion
• 3/4 cup dehydrated celery
• 3/4 cup dehydrated carrots
• 3/4 cup dehydrated mushrooms
• 2 tablespoons chicken soup base or bouillon granules
• 1/2 teaspoon pepper
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 1/8 teaspoon celery seeds
• 1/8 teaspoon garlic powder
• 1 bay leaf
• 1 slice dehydrated lemon
    For turkey or chicken: If using home-canned, cube the turkey or chicken and lightly brown in a pan. Using a canning funnel, divide the turkey or chicken among 8 pint-size sterilized jars or retort pouches. Cover with water and leave 1 inch headspace for jars, 2 inches for pouches. Seal the pouches or jars and pressure-can for 75 minutes. If using freeze-dried, vacuum seal 1/2 cup in each of 8 bags.

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

    Label each bag:
    Simmer the soup mix and the contents of the turkey or chicken pouch in a large pot over medium-high heat with 8 cups of water for 15 minutes or until noodles and vegetables are tender. Serves 8 .

Chicken Noodle Soup
    There’s nothing quite as homey and satisfying as a bowl of chicken soup. This recipe uses a tiny touch of lemon to just brighten the flavors. A wonderful soup to have on hand, serve to a loved one with a cold, or give as a gift to someone who is recuperating. It is nourishing, loving, and healing.
    Makes 8 (8-serving) meals
    Ingredients
    4 pounds chicken breasts, thighs, or a combination, lightly browned and chopped
    3 cups chopped onion
    3 cups peeled and chopped carrots
    3 cups chopped celery
    1 cup chicken soup stock
    8 slices dehydrated lemon
    5 tablespoons plus 1 teaspoon dried thyme
    8 bay leaves
    16 cups egg noodles
    Instructions
    For soup mix: In each of 8 quart-size canning jars or retort pouches, add, seal, and then pressure-can for 75 minutes:
• 1 cup chopped lightly browned chicken
• 3/4 cup chopped onion
• 3/4 cup peeled and chopped carrots
• 3/4 cup chopped celery
• 2 tablespoons chicken soup stock
• 1 slice dehydrated lemon
• 2 teaspoons dried thyme
• 1 bay leaf
• Water, to cover and leave 1 inch of headspace in a 1-quart jar, or 2 inches in a retort pouch
    For noodle packet: In each of 8 vacuum bags, add and then seal:
• 2 cups egg noodles

    Ready-Made Meal Assembly
    In each of 8 Mylar bags, tote bags, or vacuum bags, store:
• 1-quart jar or retort pouch chicken soup mix
• 1 packet noodles

    Label each bag:
    Combine the chicken soup mix and 12 cups of water in a large pot over medium heat. Bring to a simmer and add the noodles. Simmer for about 10 minutes, or until the noodles are tender. Remove the bay leaf and lemon slice, and serve. Serves 8 .

Chicken Rice Soup
    Bright with the flavor of lemon and thyme, this soup is healing, homey, and delicious.
    Makes 8 (8-serving) meals
    Ingredients
    4 pounds chicken breasts, thighs, or a combination, lightly browned and chopped
    3 cups chopped onion
    3 cups peeled and chopped carrots
    3 cups chopped celery
    1 cup chicken soup stock
    8 slices dehydrated lemon
    5 tablespoons plus 1 teaspoon dried thyme
    8 bay leaves
    12 cups uncooked white rice
    Instructions
    For soup mix: In each of 8 quart-size canning jars or retort pouches, add, seal, and then pressure-can for 75 minutes:
• 1 cup