Meals in a Jar (12 page)

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, 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 chopped lightly browned chicken, chopped

• 3/4 cup chopped onion

• 3/4 cup peeled and chopped carrots

• 3/4 cup chopped celery

• 2 tablespoons of chicken soup stock

• 1 slice of dehydrated lemon

• 2 teaspoons dried thyme

• 1 bay leaf

• Water to leave 1 inch headspace in a 1-quart jar, or 2 inches in a retort pouch

For rice packet: In each of 8 vacuum bags, add and then seal:

• 1-1/2 cups uncooked white rice

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 rice