Meals in a Jar (35 page)

Ready-Made Meal Assembly

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

• 2 packets coconut oil

• 1 packet sugar and salt

• 1/2 cup popcorn kernels

Label each bag:

Add the popcorn and coconut oil to a very large pot with a lid. Heat over high heat, covered, shaking occasionally until the first kernels pop, and then shake more often. When the popping slows, remove from the heat. When the popping stops, add the sugar and salt bag contents and stir very well to distribute seasonings. Serve hot. Makes 16 cups
.

Apples

Apples can be canned or dehydrated. Dehydrate sliced apples until completely dry and crisp, about 24 hours at 120°F. Vacuum-seal in 1-cup bags for snacks.

To can sliced apples, first cook in water for 5 minutes with 1/4 teaspoon ascorbic acid (vitamin C) to prevent browning and an appropriate amount of sugar depending on the tartness of the apples. For these sliced apples in syrup, follow USDA pressure-canning guidelines and process for 8 minutes. Alternatively, you can cook the apples until they become completely softened into applesauce and then can the applesauce. For applesauce, refer to USDA pressure-canning guidelines and process 15 minutes for pints or 20 minutes for quarts.

Apple Cobbler

Package together 1 quart of apples or applesauce with Cobbler Mix (
page 154
).

Apple Pie

Package 1 quart of canned apple slices or 4 cups of dried apples with separately packaged 2 Pie Crust Sidekits (
page 127
), 2 teaspoons ground cinnamon, and 2 tablespoons butter-flavored vegetable shortening or ghee.

Label each bag:

Preheat the oven to 400°F. Roll out the bottom pie crust and place in an 8-inch pie dish. Fill with the apples, sprinkle with cinnamon, and dot with shortening or ghee. Roll out the top pie crust and cover the top of the pie. Crimp and decorate the edges, slit the top decoratively to vent, and bake for about 50 minutes or until golden. Makes 1 (8-inch) pie
.

Fruit Roll-Ups

To make fruit roll-ups, cook peeled, pitted, chopped fruit with a small amount of water until soft, about 15 minutes. Taste and add sugar and/or a small amount of lemon as needed. Process the fruit through a food mill. Line a rimmed baking sheet or dehydrator tray with plastic wrap. Pour the fruit on the plastic on the tray to a depth of 1/8 inch. Place in the oven on its “keep-warm” setting or 140°F, or in a dehydrator set for 120°F until dry and leathery. Roll up cigar style in plastic wrap and seal several together in vacuum bags.

Beef Jerky

Bottom round beef is best for this, but you can use anything that’s on sale. Ask the meat counter to cut it thinly for you.

Makes about 2 pounds

Ingredients

1/2 cup soy sauce

1/2 cup Worcestershire sauce

6 pounds beef, such as bottom round, sliced 1/4-inch thick

2 tablespoons black pepper

Instructions

Combine the soy sauce and Worcestershire sauce and marinate the meat in this mixture for about 12 hours. Lay the meat out on trays and sprinkle with pepper. Set the oven to the lowest setting (“keep warm,” about 140°F) or a dehydrator to 145°F, and dehydrate the meat for 8 to 12 hours, until completely dry. Vacuum-seal.

Sweet and Savory Spiced Nuts

Makes 6 (4-cup) batches

Ingredients

24 cups unsalted mixed nuts, such as walnuts, pecans, hazelnuts, and almonds

12 ounces ghee or 4 cups butter-flavored vegetable shortening

2 tablespoons ground cumin

2 teaspoons cayenne pepper

2 teaspoons ground cinnamon

2-1/2 cups brown sugar, packed

2 tablespoons salt

Instructions

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

• 1/4 cup ghee or 2/3 cup shortening

• 4 cups unsalted mixed nuts

• 2 teaspoons ground cumin

• 1/2 teaspoon cayenne pepper

• 1/2 teaspoon ground cinnamon

• 6 tablespoons brown sugar, packed

• 1 teaspoon salt

For the ghee or shortening: in each of 8 vacuum bags, add and then vacuum seal:

• 1/2 tablespoon ghee or 3/4 tablespoon shortening

Label each bag:

Heat the nuts in a dry skillet and cook, stirring frequently, until they begin to toast, about 4 minutes. Add the shortening or ghee and cook, stirring, until the nuts begin to darken, about 1 minute. Add the spices and sugar and 1 tablespoon of water, and cook, stirring, until the sauce thickens and the nuts are glazed, about 5 minutes. Makes 4 cups
.

Spicy Roasted Chickpeas

Makes 8 (2-cup) batches

Ingredients

5 tablespoons cayenne pepper

5 tablespoons ground cumin

10 tablespoons salt

2 cups vegetable shortening

12 cups dried chickpeas or 16 (14.5-ounce) store-bought cans chickpeas

Instructions

For seasoning: In each of 8 zip-top bags, add and then seal:

• 1 teaspoon cayenne pepper

• 1 teaspoon ground cumin

• 2 teaspoons salt

For shortening: In each of 8 pieces of plastic wrap or 8 disposable containers with lids, add and then seal well:

• 1/4 cup of shortening

For dried chickpeas (if using): In each of 8 vacuum bags, seal:

• 1-1/2 cups chickpeas

Ready-Made Meal Assembly

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

• 1 bag dried chickpeas or 2 store-bought cans chickpeas

• 1 packet seasoning

• 1 packet shortening

Label each bag:

For dried chickpeas, soak the chickpeas overnight in enough water to cover by several inches. Drain and replace the water. Boil for 1 hour, drain, cool, and pat dry. For both dried chickpeas and canned chickpeas, preheat the oven to 450°F and melt the shortening. Add the chickpeas and seasonings and stir to coat evenly. Spread on a rimmed baking sheet and roast for 10 to 15 minutes or until crisp and nutty. Makes 2 cups
.

Dry Chimichurri

Chimichurri is a fabulous spicy condiment that perks up the flavor of everything. Try it paired with vegetables or eggs. It is especially lovely with carrots.

Makes 8 (1/4-cup) batches

Ingredients

1/2 cup dried parsley

1/2 cup dehydrated onion flakes

2-1/2 tablespoons dried oregano

2-1/2 tablespoons dehydrated minced garlic

2-1/2 tablespoons red pepper flakes

2-1/2 tablespoons dried basil

2-1/2 tablespoons paprika

1 tablespoon finely crushed bay leaf

2-1/2 tablespoons salt

1/2 cup water

1/2 cup apple cider vinegar

1 cup olive oil, vegetable oil, or ghee

Instructions

For dry mix: In a medium bowl, mix together the dried parsley, onion flakes, oregano, minced garlic, red pepper flakes, basil, paprika, bay leaf, and salt.

For water and vinegar: In each of 8 small vacuum bags, add and then seal:

• 1 tablespoon each of water

• 1 tablespoon vinegar

For oil: In each of 8 small vacuum bags, add and then seal:

• 2 tablespoons olive oil, vegetable oil, or ghee

In each of 8 small vacuum bags, add and then seal:

• 1/4 cup dry mix

• 1 packet vinegar and water

• 1 packet oil