Meals in a Jar (22 page)

Label each bag:

Prepare the rice, polenta, mashed potatoes, noodles, or tortillas according to the package directions. Slowly warm the beef machaca in a pot, shred with a fork, and serve spooned over the sidekit. Serves 8
.

Beef and Vegetables 12 Ways

It’s amazing how many recipes start out with browned beef, onions, carrots, and celery and have some beef stock in them. We’ll can this very simple base and add a variety of extra ingredients and sidekits to make all different kinds of meals. Chuck is best for these recipes, but go with what looks best to you when you’re shopping or what is on sale.

Makes 16 (8-serving) meals

Ingredients

16 pounds beef roast, such as chuck

olive oil

2 cups beef soup base or bouillon granules, divided

24 cups (6 quarts) water

16 onions, chopped

12 ribs celery, chopped

12 carrots, peeled and chopped

4 cups butter-flavored vegetable shortening or 4 cups ghee packaged in quarter-pint jars or pouches

4 cups flour

5-1/3 cups dry milk

salt and pepper

Instructions

For beef stew mix: Working in batches, chop beef into chunks, season with salt and pepper, and brown the beef in olive oil on all sides (it needn’t be cooked through, just browned). In a large bowl, mix 1 cup of the soup base with the water. Adjust the seasoning to taste. Stir to scrape up any browned bits from the bottom of the pan and add it back into the soup mixture. Using a canning funnel, fill 16 sterilized quart-size jars or pouches each with 2 cups beef, 1 cup onions, and 3/4 cup each celery and carrots. Fill with soup base liquid, leaving abundant headspace (1 to 2 inches). Wipe the rims or edges to be sealed, add the lids and rims, or heat-seal the pouches. Pressure-can for 90 minutes.

For thickener: In each of 16 vacuum bags, add and seal:

• 1/4 cup butter-flavored vegetable shortening or one 1/4-pint ghee

• 1/4 cup flour in a zip-top bag

For gravy mix: In each of 16 vacuum bags, add and seal:

• 1/3 cup dry milk

• 1 tablespoon beef soup base or bouillon granules

Beef Stew Ready-Made Meal Assembly (serves 4)

In each of 16 Mylar bags, tote bags, or vacuum bags, store:

• 1 jar or pouch beef stew mix

• 1 packet thickener

• 1 packet gravy mix

Label each bag:

In a large saucepan, melt together the flour and shortening or ghee from the thickener packet, and stir and cook for 3 minutes to make a roux. Open the beef and the drain liquid into a 4-cup measuring cup or bowl. Stir in the gravy mix and enough water to equal about 4 cups. Add the gravy mix liquid to the roux. Over medium-high heat, stir and cook until thickened. Stir in the beef and vegetables, and cook until heated through. Serves 4
.

Beef Pot Pie Ready-Made Meal Assembly (serves 8)

In each of 16 Mylar bags, tote bags, or vacuum bags, store:

• 1 jar or pouch beef stew mix

• 1 packet thickener

• 1 packet gravy mix

• 1 Pie Crust Sidekit (
page 127
)

Label each bag:

Preheat the oven to 350°F. In a large saucepan over medium heat, melt together the flour and shortening or ghee from the thickener packet, and stir and cook for 3 minutes to make a roux. Open the beef and drain the liquid into a 4-cup measuring cup or bowl. Stir in the gravy mix and enough water to equal 4 cups. Add the gravy mix liquid to the roux. Over medium-high heat, stir and cook until thickened. Stir in the beef and vegetables, cook until heated through, and remove from the heat. Prepare the pie crust according to the package directions. Transfer the filling to one 9 x 13-inch baking dish or multiple smaller dishes. Roll out the pie crust and use it to top the filling. Bake for 30 to 35 minutes, until golden. Let stand 10 minutes before serving. Serves 8
.

Shepherd’s Pie Ready-Made Meal Assembly (serves 8)

In each of 16 Mylar bags, tote bags, or vacuum bags, store:

• 1 jar or pouch beef stew mix

• 1 packet thickener

• 1 packet gravy mix

• 1 sidekit Mashed Potatoes (
page 122
)

• 1 vacuum packet containing 1/2 cup finely grated Parmesan cheese and 1 tablespoon garlic powder

Label each bag:

Preheat the oven to 350°F. In a large saucepan over medium heat, melt together the flour and shortening or ghee from the thickener packet, and stir and cook for 3 minutes to make a roux. Open the beef and drain the liquid into a 4-cup measuring cup or bowl. Stir in the gravy mix and enough water to equal 4 cups. Add the gravy mix liquid to the roux. Over medium-high heat, stir and cook until thickened. Stir in the beef and vegetables, cook until heated through, and remove from the heat. Prepare the mashed potatoes according to the package directions, and stir in the garlic-Parmesan mixture. Transfer the filling to one 9 x 13-inch baking dish or multiple smaller dishes, and top with the mashed potatoes, spreading to cover. Bake 30 to 45 minutes, until golden. Let stand 10 minutes before serving. Serves 8
.

Beef Noodle Soup Ready-Made Meal Assembly (serves 8)

In each of 16 Mylar bags, tote bags, or vacuum bags, store:

• 1 jar or pouch beef stew mix

• 1 vacuum bag containing 3 cups egg noodles and 1/4 cup beef soup base

Label each bag:

In a large soup pot, combine all the ingredients plus 12 cups of water. Bring to a boil, reduce to a simmer, and cook for about 8 minutes, until the beef is heated through and the noodles are tender. Serves 8
.