I LOVE tomato soup with a hot grilled cheese sandwich. Especially in winter!! So when a friend of mine (Phinecia Ham) sent me this recipe I had to share it with all of you. The recipe below is for one pint size jar of soup, however I like to think beyond that.
We have about 3-4 months of cold weather per year so I am going to incorporate this into our winter meals. So about 17-20 of these pre-made up would allow us to eat this wonderful soup once a week for 4 months. Of course if you want to eat it more than that you can just double up. Sound good?
If you wanted to add more calories you could also store crackers or boxes of jiffy cornbread mix right along side of your soup. (Ingredients are below the video)
One pint jar
Sandwich baggies, only if using cheese in the recipe
Who doesn’t like pancakes? It is definitely a comfort food and a great breakfast food to add to your food storage. There are a lot of different pancake mixes out there to choose from and of course, making your own from scratch. I prefer Bisquick. Below is the recipe for the pancakes we prepare for food storage. This recipe will feed 4-6 adults.
2-4 tablespoons of cinnamon (You will need to experiment making the pancakes to see how much cinnamon your family likes in their pancakes. Mine likes a lot!)
2 cups of dehydrated or freeze-dried fruit of your choice. Some that we use are; strawberries, blue berries, bananas, pineapples, raspberries. (If you want to omit the cinnamon and add the fruit in the pancakes you must rehydrate fruit first. We just top them with fruit or have the fruit on the side.)
In a quart size jar layer Pancake mix, milk powder, eggs, sugar and cinnamon. Shake the jar a little to pack it down.
Add the fruit of your choice in a sandwich baggie and put on top of dry ingredients.
One of my families favorite meals is Baked Ziti so I set out on a hunt for a basic recipe for my food storage, with a twist of course to my families specific needs. I like to stress that you can play with any Meal in a Jar recipe and make it your own. Have fun with it!! 🙂
Start with all your powdered ingredients on the bottom of the jar. This will insure you do not suck any of the powder into your vacuum sealer. (Attachment for sealing jars.)You can also opt to use an O2 absorber if you do not have or want to buy a vacuum sealer. I have found that in the long run, purchasing a sealer is cheaper than continually buying O2 absorbers.
Next add, in this order, onions, meat, noodles, and mushrooms. You might have to press the ingredients down some for it to all fit.
Last, top it off with your cheese in a sandwich baggy.
Seal jar with vacuum sealer or O2 absorber.
Attach cooking instructions to outside of jar along with the date you made it. Sealed properly, this should last many years in your pantry as all ingredients are freeze-dried or dehydrated.
Cooking Instructions for the label:
Add five cups water to all ingredients, bring to a boil on med/high heat.
Reduce to a simmer for about 15 minutes or until noodles are done and it is semi thick.
Re-hydrate cheese while this is cooking by spraying cheese with a little bit of water using a mister or spray bottle.
Serve with cheese on top and enjoy!!!
(Note: The base recipe I used for this was created by Chef Tess and altered to fit my families likes.)