Meals in a Jar (33 page)

Chimichurri Carrots

Package Chimichurri mix (
page 149
) with the carrots. Prepare the chimichurri according to the package directions. Drain the carrots into a saucepan. Add the chimichurri and stir to combine. Warm gently and serve.

Green Beans

Green beans can be dehydrated or canned. To dehydrate, wash the beans, clean the ends, and cut into 1-inch pieces. Dehydrate at 120°F for 8 to 12 hours. To can green beans, fill quart- or pint-size jars or retort pouches and cover with boiling water, leaving 1 to 2 inches headspace. Seal well. Follow USDA pressure-canning guidelines and process 20 minutes for pints and 25 minutes for quarts.

Green Beans with Bacon

Cut bacon into lardons (crosswise into 1/2-inch strips), pan-fry until very crispy, and then dehydrate at 120°F for 6 to 8 hours, turning and blotting up excess oil twice during the drying time. Vacuum-seal into 1/4-cup servings (for quarts) or 2 tablespoons (for pints) and package with green beans to sprinkle on top before serving.

Green Beans and Almonds

Vacuum-seal 1/4-cup packets (for quarts) or 2 tablespoons (for pints) of sliced almonds and package with green beans. Toast briefly in a small pan before serving sprinkled over the beans.

Lemon Pepper Beans

Package 4 slices of dehydrated lemon and 1 teaspoon lemon pepper (for quarts) or 1/2 teaspoon (for pints) and package with green beans. To serve, reheat the beans in their liquid, then add the lemon slices. Heat gently for 10 minutes, then drain off the excess water, sprinkle with lemon pepper, and serve.

Greens

Greens can be dehydrated or canned. To dehydrate, wash the greens, remove any tough stems, and tear into 1-inch pieces. Dehydrate at 120°F for 6 to 8 hours. To can greens, boil or steam them first for about 4 minutes. Fill quart- or pint-size jars or retort pouches with greens and cover with boiling water, leaving 1 to 2 inches headspace. Seal well. Follow USDA pressure-canning guidelines and process 70 minutes for pints and 90 minutes for quarts.

Garlicky Greens

Package together 1 tablespoon vegetable shortening and 1 teaspoon garlic powder for each quart of greens (1/2 tablespoon and 1/2 teaspoon, respectively, for pints) and package with the greens. To serve, melt the shortening in a pot and drain off most of the water from the greens. Add the greens and garlic powder to the shortening and stir gently until heated through.

Spicy Greens

Package together 1 tablespoon butter-flavored vegetable shortening and 1 teaspoon red pepper flakes for each quart of greens (1/2 tablespoon and 1/2 teaspoon, respectively, for pints) and package with the greens. To serve, melt the shortening in a pot and drain off most of the water from the greens. Add the greens and red pepper flakes to the shortening and stir gently until heated through.

Corn

Corn can be dehydrated or canned. To dehydrate, cut the kernels from the cobs, spread on trays, and dehydrate at 120°F for 12 to 24 hours until completely dry. To can, fill into quart- or pint-size jars or retort pouches and cover with boiling water, leaving 1 to 2 inches headspace. Seal well. Follow USDA pressure-canning guidelines and process 55 minutes for pints and 80 minutes for quarts.

Buttered and Salty Corn

Package 1 tablespoon butter-flavored vegetable shortening or ghee and 1 teaspoon salt for each quart of corn (1/2 tablespoon and 1/2 teaspoon, respectively, for pints). Melt the shortening or ghee in a pot and then add corn and reheat gently.

Southwest Corn

Package 1 teaspoon salt and 3 tablespoons dehydrated red or green bell peppers for each quart of corn (1/2 teaspoon salt and 1-1/2 tablespoons peppers for pints). Add the corn and their liquid to a pot, add the peppers and salt, and heat gently for at least 10 minutes to allow the peppers to rehydrate.

Peas

Peas can be dehydrated or canned. To dehydrate peas, steam them first until just tender, and then dehydrate at 120°F for 8 to 12 hours. To can peas, fill raw into quart- or pint-size jars or retort pouches and cover with boiling water, leaving 1 to 2 inches headspace. Seal well. Follow USDA pressure-canning guidelines and process 40 minutes for both pints and quarts.

Lemon Butter Peas

Package 1 tablespoon butter-flavored vegetable shortening or ghee and 4 slices dehydrated lemon for each quart of peas (1/2 tablespoon and 2 slices, respectively, for pints). Melt the shortening in a pot with the lemon and then add peas and reheat gently.

Peppers

Peppers are best roasted and peeled before canning or dehydrating. Sear the peppers under a broiler or on a stove burner until black and blistered on all sides. Place in a bowl and cover with plastic wrap. Let steam and then peel off the skins, core, and chop. Dehydrate at 120°F for 12 to 24 hours or fill into quart- or pint-size jars or retort pouches and cover with boiling water, leaving 1 to 2 inches headspace. Seal well. Follow USDA pressure-canning guidelines and process 35 minutes for pints. It is not recommended to can quarts of peppers.

Potatoes

To dehydrate or can potatoes, add 1 teaspoon ascorbic acid (vitamin C) to a quart of water in a pot to keep the potatoes from turning dark. For dehydrating, steam or boil the potatoes in plain water until just barely tender and then dice, dip into the water bath with the ascorbic acid, and dehydrate at 120°F for about 12 hours. To can, peel and dice the potatoes raw and dip in the water bath. Fill into quart- or pint-size jars or retort pouches and cover with boiling water, leaving 1 to 2 inches headspace. Seal well. Follow USDA pressure-canning guidelines and process 35 minutes for pints and 40 minutes for quarts.

Pumpkin or Other Winter Squash

For dehydrating, peel the pumpkins or squash, steam or boil until just barely tender, and then dice and dehydrate at 120°F for 12 to 15 hours. To can, peel, dice, and steam for 15 minutes. Fill into quart- or pint-size jars or retort pouches and cover with boiling water, leaving 1 to 2 inches headspace. Seal well. Follow USDA pressure-canning guidelines and process 55 minutes for pints and 90 minutes for quarts.

Pumpkin or Winter Squash Soup

Vacuum-seal together 1 teaspoon salt, 1/2 teaspoon pepper, and 1/4 teaspoon each ground ginger, cayenne pepper, and allspice. Separately vacuum-seal 1/4 cup of pumpkin seeds (pepitas). If using dehydrated squash, cover in hot water and soak for 10 minutes. Process the canned squash or rehydrated dried squash through a food mill into a soup pot, add the spices and liquid from the can (or soaking liquid), and stir. Heat gently to a simmer and serve topped with pumpkin seeds.

Sweet Potatoes

For dehydrating, peel the sweet potatoes, steam or boil until just barely tender, and then dice and dehydrate at 120°F for 12 to 15 hours. To can, peel, dice, and steam for 15 minutes. Fill into quart- or pint-size jars or retort pouches and cover with boiling water, leaving 1 to 2 inches headspace. Seal well. Follow USDA pressure-canning guidelines and process 65 minutes for pints and 90 minutes for quarts.

Sweet Potato Casserole

Separately vacuum-seal 2 tablespoons butter-flavored vegetable shortening or ghee, 2 cups mini marshmallows, 2 teaspoons salt, and 1 teaspoon ground cinnamon. To prepare the casserole, preheat the oven to 350°F. Soak dehydrated potatoes in hot water for 10 minutes to rehydrate. Drain the sweet potatoes, mash, and mix with the melted shortening or ghee and cinnamon. Put in a baking dish, top with the marshmallows, and bake for 30 minutes.

Fruited Rice Pilaf Mix

Makes 12 (8-serving) sidekits

Ingredients

16 cups uncooked long-grain white rice

4 cups golden raisins

3 cups chopped dried apricots

3/4 cup dehydrated minced onion

3/4 cup chicken soup base or bouillon granules

1/4 cup sugar

1 tablespoon pepper

Instructions

Stir together all the ingredients in a large bowl.

In each of 12 vacuum bags, add and then seal:

• 1-3/4 cups rice mix

Label each bag:

Combine the rice mix and 2 cups of water in a medium saucepan with a lid. Bring to a boil over high heat. Reduce the heat to a simmer, cover, and cook for 18 to 20 minutes, until the water is absorbed and the rice is tender. Serves 8
.

Chicken Roni Pasta Rice

Makes 12 (8-serving) sidekits

Ingredients

12 cups long-grain white rice

6 cups small pasta, like orzo, or spaghetti, broken into 1/2-inch pieces

1 cup chicken soup base or bouillon granules

1/4 cup dried parsley flakes

2 tablespoons garlic powder

1-1/2 cups butter-flavored vegetable shortening

Instructions

For rice packet: In each of 12 vacuum bags, add and then seal:

• 1 cup long-grain white rice

• 1/2 cup pasta

For seasoning pouch: In each of 12 vacuum bags, add and then seal:

• 1-1/2 tablespoons chicken soup base or bouillon granules

• 1 teaspoon dried parsley flakes

• 1/2 teaspoon garlic powder

For shortening: Wrap 12 (2-tablespoon) portions of shortening in plastic wrap.

Ready-Made Meal Assembly

In each of 12 vacuum bags, add and then seal:

• 1 rice packet

• 1 seasoning pouch

• 1 packet shortening

Label each bag:

To prepare, in a large skillet with a lid, melt the shortening over medium-high heat, then brown the pasta and rice until the pasta is light golden brown. Add 2 cups of water, bring to a boil, and add the seasoning packet. Stir to combine. Reduce the heat to low, cover, and simmer for about 20 minutes, until the water is absorbed and the rice is tender. Serves 8
.

Curried Rice Mix

Makes 12 (8-serving) bags

Ingredients

2 cups dehydrated minced onion

3/4 cup curry powder

3/4 cup chicken soup base or bouillon granules

4 teaspoons garlic powder

2 teaspoons ground turmeric

24 cups white rice

Instructions

For seasoning: In a medium bowl, mix together all the ingredients except the rice.

In each of 12 vacuum bags, add and then seal:

• 2 cups white rice

• 1/4 cup seasoning

Note: You may substitute brown rice for the white rice. Increase the water to 5 cups and increase the cook time to 50 minutes. This rice is also delicious with the addition of raisins and/or chopped almonds.