Meals in a Jar (16 page)

Makes 8 (8-serving) meals

Ingredients

12 cups dehydrated broccoli

6 cups dehydrated carrots

6 cups dehydrated onion

6 cups dehydrated celery

8 cups uncooked brown rice

1 cup beef soup base or bouillon granules

1/2 cup salt

1/4 cup pepper

5 tablespoons plus 1 teaspoon dried garlic

4 teaspoons dried thyme

8 bay leaves

8 (15-ounce) cans diced tomatoes

Instructions

For soup mix: In each of 8 vacuum bags, add and then seal:

• 1-1/2 cups dehydrated broccoli

• 3/4 cup dehydrated carrots

• 3/4 cup dehydrated onion

• 3/4 cup dehydrated celery

• 1 cup uncooked brown rice

• 2 tablespoons beef soup base or bouillon granules

• 1 tablespoon salt

• 1/2 tablespoon pepper

• 2 teaspoons dried garlic

• 1/2 teaspoon dried thyme

• 1 bay leaf

Ready-Made Meal Assembly

In each of 8 Mylar bags, tote bags, or vacuum bags, store:

• 1 bag soup mix

• 1 can tomatoes

Label each bag:

In a large pot, combine all the ingredients and 8 cups of water. Simmer over medium-high heat for 50 minutes or until rice is cooked through
.

Chapter 6

Primarily Pasta

Macaroni and Cheese 4 Ways

Mac and cheese is the epitome of comfort food, the favorite of all children and secret indulgence of many adults. This version is really delicious and creamy with a crunchy breadcrumb topping, the kind that nestles into a pile on your plate when it’s hot and can be cut into squares after it has cooled. This particular recipe will make four versions: plain macaroni and cheese, macaroni and cheese with broccoli, macaroni and cheese with ham, and macaroni and cheese with ground beef. I might consider making a double batch and storing up 4 of each kind. These ready-made meals are universal family favorites.

Makes 8 (8-serving) bags

Ingredients

2/3 cup salt, divided

2-2/3 cups butter-flavored vegetable shortening

2 tablespoons plus 2 teaspoons dry mustard

2 tablespoons plus 2 teaspoons garlic granules

2-1/2 teaspoons cayenne pepper

2-1/2 teaspoons black pepper

3 cups flour

1/2 cup chicken bouillon granules

10 cups dry milk

8 pounds Colby cheese, shredded

4 pounds extra-sharp cheddar cheese

4 cups dehydrated broccoli

6 cups dry breadcrumbs

8 pounds macaroni or other short tube-shaped pasta

2 (1-pint) jars home-canned diced ham (pressure-canned for 75 minutes) or 4 cups freeze-dried ham

2 (1-pint) jars Home-Canned Beef (
page 48
) (pressure-canned for 75 minutes) or 4 cups freeze-dried beef, sausage, or TVP

Instructions

For sauce step 1: In each of 8 vacuum bags, add and then seal:

• 1 teaspoon salt

• 1/3 cup shortening

• 1 teaspoon dry mustard

• 1 teaspoon garlic granules

• 1/4 teaspoon cayenne pepper

• 1/4 teaspoon black pepper

• 6 tablespoons flour

For sauce step 2: In each of 8 vacuum bags, add and then seal:

• 1 tablespoon chicken bouillon granules

• 1-1/4 cups dry milk

For cheese: If canning the cheese, shred the Colby and the cheddar separately. Seal the Colby in 8 pint-size jars and the cheddar in 8 1/2-pint jars. Or, wax or vacuum-seal the Colby cheese in 1-pound chunks, and the cheddar in 1/2-pound chunks.

For broccoli: In each of 2 vacuum bags, add and then seal:

• 2 cups dehydrated broccoli

For breadcrumb topping: In each of 8 vacuum bags, add and then seal:

• 3/4 cup breadcrumbs

Ready-Made Meal Assembly

In each of 8 Mylar bags, tote bags or vacuum bags store:

• 1 pound macaroni or other

• Sauce Step 1 packet

• Sauce Step 2 packet

• 1 pint or pound Colby cheese

• 1/2-pint or pound cheddar cheese

• 2 cups broccoli for 2 of them

• 1 packet breadcrumbs

• 1 pint home-canned beef (or 2 cups freeze-dried beef) for 2 of them

• 1 pint ham (or 2 cups ham) for 2 of them

Label each bag:

Preheat the oven to 375°F. Bring a large pot of water to a boil and cook macaroni (and broccoli, if included) and salt until just al dente, about 7 minutes; drain. Meanwhile, in a second large pot over medium-high heat, add sauce packet 1 and stir to melt the shortening. Cook about 2 minutes, stirring, and then add 5⅕ cups of water and sauce packet 2. Cook, stirring very often, until thickened. Meanwhile, grate or cube the cheese (and open and drain the ham or beef, if included). When the sauce mixture is thickened, turn off heat and stir in the cheese until melted. Add the macaroni (and the broccoli, ham, or beef, if included) and stir to combine. Pour into a 9 x 9-inch or 7 x 11-inch baking dish. Sprinkle the breadcrumbs on top. Bake for 25 minutes or until bubbly and brown at the edges. Serves 8
.

Home-Canned Spaghetti Sauce

This quintessential spaghetti sauce recipe is super-versatile. It can be paired with any type or shape of pasta, mixed with ground beef or sausage, or used to top pizzas. Package it in the sizes your family uses. I like pints for spaghetti dinners and 1/2-pints for pizza nights. This recipe makes about nine pints total. I like to make five pints and eight 1/2-pints. Adding chipotle chiles in adobo can turn this into a deliciously spicy sauce. The spicy sauce is great paired with braised meats of served over pasta or polenta. It is also fantastic with shrimp and spooned over cheesy grits, one of my very favorite meals. You’ll find #10 cans of tomatoes at any club store or restaurant supply, like Sam’s Club, Costco, Smart and Final, or Cash and Carry.

Makes 9 pints

Ingredients

30 pounds tomatoes or 2 (#10) cans tomatoes (club store or restaurant supply)

1/4 cup vegetable oil

1 cup chopped onions

5 cloves garlic, minced

1 cup chopped celery or green pepper

1 pound fresh mushrooms, sliced

4 tablespoons minced parsley

2 tablespoons dried oregano

4-1/2 teaspoons salt

2 teaspoons black pepper

1/4 cup brown sugar

1 to 2 (7-ounce) cans chipotle chiles in adobo sauce, pureed (optional)

Instructions

For fresh tomatoes, bring a large pot of water to a boil and dip the tomatoes in the boiling water until their skins split. Peel and set aside. Heat the oil in a large saucepan over medium-high heat and cook the onion, peppers or celery, and mushrooms until softened. Combine the cooked vegetables and all the remaining ingredients in a large pot over medium-high heat and simmer for at least 1 hour, until reduced and thick. Add to sterile pint jars, cap with lids and rings, and pressure-can for 20 minutes. Makes about 9 pints. Note: 1/2-pints are a great size to package in pizza kits.

Pasta and Sauce Ready-Made Meals

Pair spaghetti with garlic bread and you’ve got comfort on a plate. You can use your own home-canned spaghetti sauce or choose to purchase pint-sized cans of spaghetti sauce.

Makes 24 (4-serving) bags, 4 each in 6 varieties

Ingredients

24 (1-pint) jars Home-Canned Spaghetti Sauce (
page 74
) or store-bought spaghetti sauce

6 pounds Parmesan cheese

3 cups salt, packaged into 24 (2-tablespoon) packets

4 (1-pint) jars Home-Canned Beef (
page 48
) or 8 cups freeze-dried beef or TVP

4 (1-pint) jars home-canned crumbled Italian sausage or 8 cups freeze-dried sausage

24 (1-pound) bags pasta

4 (1-pint) jars home-canned meatballs

4 (6.5-ounce) cans store-bought canned clams

4 (6-ounce) cans store-bought black olives

Instructions

For spaghetti sauce: Most commercial sauce is sold in quart-size jars or cans. This is enough to sauce 2 pounds of pasta and serve 8, so if you use store-bought sauce, you might choose to make meal kits to serve 8 instead of 4. Muir Glen and Eden Organic both package commercially canned spaghetti sauce in 16-ounce cans, which are a perfect size.