Category: Meal in a Jar Mixes

Master Bread Dough Yield 1 Quart

3 ¼ cups all-purpose flour
1½ tsp salt
2 Tbs sugar
2 Tbs whole milk powder

Directions:

Place all ingredients into a quart jar. Optional: Vacuum seal.

A single quart jar of mix contains enough dry ingredients for one 2-pound loaf of bread. Prepare additional jars based on how many loaves you want to make in advance.

Tip: Where’s the yeast?  Salt can inhibit yeast, and sugar is known to feed it, so it’s best to keep them separate until you’re ready to bake. If you like, you can add 2 tsp instant yeast to a baggie and store the baggie inside the jar.

Sandwich Loaf   Yield: 2 loves

1 ¼ cups warm water
1 ½ Tbs oil of choice
1 jar master bread dough mix
2 tsp instant yeast

Directions:

1.Add ingredients to a bread machine in the order given (or in a mixing bowl if kneading by hand).

2.Following your bread machine’s user manual, select the appropriate cycle to bake bread. If baking manually, bake for 30 minutes at 375°F(or until a toothpick comes out clean).

 

Homemade Pancake Mix
Skip the boxed mix and make this homemade pancake mix recipe instead. Fluffy, budget-friendly, and made with simple pantry staples, this from-scratch mix comes together in minutes and makes the best light and tender pancakes every time. Perfect for busy mornings, gifting, or stocking your pantry with wholesome convenience.
Pint-sized Mason jars
Ingredients
Ingredients for each 16 oz. pint-sized Mason jar
1½ cups flour
3½ teaspoons baking powder
1 Tablespoons sugar
1 teaspoon salt

Cooking Ingredients
1 jar pancake mix
1¼ cup buttermilk or non-dairy milk of choice
1 egg
3 Tablespoon butter melted (or substitute coconut oil)
1 teaspoon vanilla extract optional
Instructions
For the Pancake Mix

Layer ingredients into jars, seal with a lid and store in a cool, dark location until ready to bake.
To Make Pancakes
Dump pancake mix into a large bowl.
Add milk, egg, melted butter and vanilla extract. Stir until just incorporated (don’t overmix).
Heat a lightly greased skillet over medium high heat and pour batter in, approximately ¼ cup at a time to make your pancakes.
Brown on both sides and serve warm.

Recipe Tips:
Do not overmix. Stir just until the flour disappears. Overmixing leads to tough pancakes.
Watch for bubbles. Flip only when small bubbles form across the surface.
Use medium heat. Too hot and the outside browns before the inside cooks through.
Grease lightly. Too much oil will cause uneven browning.

Serving Suggestions:

Pancakes are wonderfully versatile and can be dressed up or kept simple.
Fresh blueberries or mashed bananas folded into the batter.
Topped with maple vanilla baked pears.
Spread with homemade blueberry jam or strawberry jam without pectin.
Sprinkled with chopped walnuts or pecans or spread with this homemade peanut butter recipe.
Studded with chocolate chips.
Served the classic way with butter and pure maple syrup.
Storage Instructions:
Store sealed jars of dry mix in a cool, dark pantry for up to 6 months. For longer storage, vacuum-seal the jars or store them in the freezer for up to 1 year.
Once mixed with wet ingredients, cook immediately for the best texture.
Allow leftover pancakes to cool completely, then stack with parchment paper between each one to prevent sticking. Store in an airtight container in the refrigerator for up to 4 days
To freeze, lay the cooled pancakes in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and freeze for up to 3 months.
Warm refrigerated or frozen pancakes in a toaster, skillet over low heat, or a 300°F oven until heated through. Avoid microwaving if possible, as it can make them rubbery.
Nutrition
Calories: 324kcal | Carbohydrates: 44g | Protein: 9g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 1067mg | Potassium: 185mg | Fiber: 1g | Sugar: 7g | Vitamin A: 446IU | Vitamin C: 0.003mg | Calcium: 316mg | Iron: 3mg

Homemade Brownie Mix | Best Fudgy Brownies From Scratch
MelissaKNorris

This homemade brownie mix is the perfect pantry staple for rich, fudgy brownies anytime! Easy to prep, gift in jars, and bake fresh whenever chocolate cravings hit.
Servings 9
8×8 baking pan, and parchment paper. 1 quart wide-mouth Mason jar.

Brownie Mix:
3/4 cup cocoa powder
1.25 cups sugar can increase sugar to 1 1/2 cups is preferred
1 cup flour
1/8 teaspoon sea salt I love Redmond Real Salt.
1/2 cup semi-sweet chocolate chips or more if you’re a die hard chocolate fan

Additional Ingredient for Brownie Batter:
1 cup butter Melted. For dairy-free folks, 2/3 cup melted coconut oil
2 large eggs
2 teaspoons vanilla extract

To make the brownie mix in a Mason jar:
To make the mix in the jar for gift giving, layer sugar, cocoa powder, flour, salt, and chocolate chips in a 1 quart wide-mouth Mason jar.
Once all ingredients are in the jar, add a two-piece lid, some twine and my printable tags with baking instructions.

To bake the brownies:
Preheat oven to 350°F.
Add melted butter, eggs, and vanilla extract to dry ingredients and mix it all up until just combined. Don’t overmix or you’ll end up with tough brownies.
Pour into an ungreased 8×8 pan (parchment paper is your friend and is what I line my pans with) OR a 10 inch cast iron skillet. You can also double the recipe and use a 9×13 pan.
Bake for 30 to 35 minutes. Take it out of oven while it still seems kind of gooey in the center, but not raw. The magic happens in this recipe by not over baking them.

Let cool COMPLETELY before cutting. This step is important. If you want amazing gooey brownies, you cannot cut them when they’re still warm or they’ll crumble!

Make this homemade cake mix and never use a box recipe again! Easy to whip up, no preservatives, and the taste is top-shelf. Make a vanilla (yellow or white), chocolate or spice cake mix!
Servings: 12 servings Calories: 207kcal Author: Melissa Norris

1 quart-sized Mason jar

Dry Ingredients
1.5 cups cake flour
¾ cup sugar
1 teaspoon baking powder
½ teaspoon salt
Wet Ingredients (For Time of Baking)
½ cup butter softened
½ cup milk
2 large eggs or 4 egg whites for a white cake
2 teaspoons vanilla extract

For Cake Mix in a Jar

Add all dry ingredients into a quart-sized Mason jar.
Add a two-piece lid and label and date the jar.

Baking Instructions
Preheat the oven to 350°F.
In a large bowl, combine eggs and vanilla.
Add dry cake mix ingredients and stir to combine.
Add softened butter and milk and stir until smooth.
Pour batter into greased and floured pans. (Recipe makes one 9-inch square cake or 12 cupcakes.)
Bake at 350°F for 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Bake cupcakes for approximately 16 minutes.
Allow to cool completely before frosting.
Notes
This recipe makes one 9-inch square cake or 12 cupcakes. Nutrition facts are calculated for 1/12th of the recipe.
Cake Mix Variations

Vanilla Cake: When baking, if you’d like to keep your vanilla cake mix white, omit the two eggs and use four egg whites instead.
Spice Cake: For a spice cake, add to the dry mix 2 ½ teaspoons ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon ground ginger, ½ teaspoon allspice, and ¼ teaspoon ground cloves.
Double Chocolate: To add depth of chocolate flavor, you can add ½ cup of cocoa powder and ¼ cup of chocolate chips to the jar. At time of baking, omit the water, butter and eggs and replace them with ½ cup brewed and cooled coffee and ¾ cup mayonnaise.
Nutrition
Serving: 1slice | Calories: 207kcal | Carbohydrates: 24g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 226mg | Potassium: 35mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 27IU | Calcium: 36mg | Iron: 0.2mg

Ingredients for the Jar
• 3 ½ cups Bread Flour You can substitute all-purpose flour, but if using whole wheat, cut back to 3 cups.
• 2 teaspoons Instant Yeast
• 2 teaspoons Salt
Ingredients for Baking
• 1 ¼ cups Water
• 1 Tablespoon Raw Apple Cider Vinegar

Instructions for the Jar
1. Whisk together flour, yeast, and salt.
2. Place a canning funnel on top of the jar and transfer the mixture into the jar.
3. Place a lid on the jar and decorate as you wish.
4. If you are giving the jar as a gift, write the remaining ingredients and instructions for baking on a card and attach it to the jar.

Instructions for Baking the Bread
1. Pour the jar’s contents, water, and vinegar into a mixing bowl.
2. Stir until no dry patches remain, and a ball of dough can be formed. No need to knead!
3. Cover the dough ball with a kitchen towel and let it rise in a warm, room-temperature area of your kitchen for 1½-2 hours. It should double in size.
4. Preheat the oven to 450°F. If using a baking stone or cast iron, preheat that as well.
5. Punch the dough, remove it from the bowl, and turn it onto a lightly floured surface.
6. Using your hands, pull down the sides until the dough forms a round loaf. It will be more rustic and less elastic than a typical loaf because we’re skipping the kneading portion.
7. Place on a piece of parchment. Let rest for 40 minutes.
8. Before baking, dust the top with a small amount of flour and gently rub it over the surface. Slash it with a bread lame into any pattern you’d like.
9. Remove the stone or cast iron from the oven and carefully transfer the dough with the parchment onto the baking stone.
10. Bake for 30 minutes, uncovered, or until golden brown on top.
11. Let cool completely on a wire rack before slicing and eating.

Flavor Variations
This bread easily adapts to your main dish. Simply add different flavor variations to change it up! You might even find you’re baking homemade bread for dinner every night of the week!
Variation Description
Herbs Stir in your favorite herbs when you mix the bread. Rosemary, sage, or basil are great! If you are new to growing herbs, learn how easy it is to grow and dry herbs at home.
Garlic Who doesn’t love garlic? Mince two garlic cloves and add them to the dough during the mixing step. By the way, fall is the time to plant garlic if you want to grow it in your garden.
Parmesan Mix ¼ cup of parmesan cheese into the dough and make some cheesy bread.
Salt Sprinkle coarse and flaky sea salt on the loaf before baking.
Nutrition
Serving: 1slice | Calories: 208kcal | Carbohydrates: 41g | Protein: 8g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 586mg | Potassium: 85mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 11mg | Iron: 1mg

Homemade Baked Granola Bars
My family loves these baked granola bars (especially me). They turn out lightly toasted, hearty, and full of flavor. Feel free to swap in your favorite nuts, seeds and dried fruit.
One note with these: As with many homemade granola bars, these can crumble a little bit as you cut them. Cooling the bars completely (or even chilling them) helps you get clean edges when cutting them. Also, when chopping your nuts and dried fruit, chop them finely. The larger the piece, the more likely that will be where the bar will crumble a little. So, getting everything finely chopped before adding to the granola mixture is helpful! I use my blender for the nuts and pulse a few times before adding them. And finally, if they do crumble around the edges, you can usually just push them back together!
Makes 12 to 16 bars
You Will Need
1 ½ cups (160g) old-fashioned rolled oats
1/3 cup (35g) old-fashioned rolled oats, finely ground, or 1/3 cup oat flour
1/3 cup (65g) coconut sugar or granulated sugar, increase to 1/2 cup (100g) for sweeter bars
1/2 teaspoon sea salt
1/4 teaspoon ground cinnamon
3/4 cup (85g) finely chopped nuts, like walnuts or pecans
1/4 cup (30g) pumpkin seeds, unsweetened dried coconut flakes, or a combination
1/2 cup (70g) chopped dried fruit
2 tablespoons flaxseed meal or flaxseeds
1/4 cup (65g) almond butter, peanut butter, or sunflower butter
1/4 cup (85g) honey or maple syrup
1/4 cup olive oil or melted butter
1 ½ teaspoons vanilla extract
1 tablespoon water
1 large egg or flax egg

Directions
1Preheat the oven to 350°F (180°C) grease and line a 9×9-inch square baking pan with parchment paper, leaving an overhang on two sides to make removing the granola bars easier.
2In a large bowl, mix the rolled oats, finely ground oats, sugar, chopped nuts, pumpkin seeds, dried fruit, and flaxseed meal.
3In a separate bowl, whisk the almond butter, honey, olive oil (or melted butter), vanilla extract, water, and eggs until well blended. Pour into the bowl with oats. Mix until thoroughly coated.
4Transfer the granola mixture to the prepared baking pan, then press it down. Use a sheet of parchment paper placed on top of the granola mixture to help firmly pack it down into the pan. The better you pack it in there, the better the bars will hold together later.
5Bake the bars for 25 to 30 minutes, or until the edges are light golden brown and there is a little color on the top. Remove from the oven and cool in the pan to room temperature.
6Remove from the pan, and then cut into bars or squares. A serrated knife or heavy chef’s knife is helpful. If the bars are crumbling a little on you, chill them for about an hour and try again. I find these crumble slightly, but only where larger bits of nuts or dried fruit are, which you can usually push back into the bar.
Adam and Joanne’s Tips
• Storing: Keep these bars in an airtight container at room temperature for 1 week, or freeze them! They stay fresher in the freezer, especially when individually wrapped and placed into a freezer bag. You can remove them as needed, and they last in the freezer for up to a month.
• Sugar: As written (with 1/3 cup) these bars are not too sweet, but not as sweet as many generic store-bought bars. For sweeter bars, increase the sugar to 1/2 cup or more. Or, add chocolate chips to the granola mixture.
• Chocolate chips: If you add chocolate, I prefer the mini chocolate chips for the same reason I prefer finely chopped nuts (the bars hold together better).
• The nutrition facts provided below are estimates. We assumed olive oil.
NUTRITION PER SERVING: Serving Size 1 bar (12 total) / Calories 251 / Total Fat 13.2g / Saturated Fat 1.6g / Cholesterol 15.5mg / Sodium 109mg / Carbohydrate 27.5g / Dietary Fiber 3.5g / Total Sugars 13.9g / Protein 4.7g
AUTHOR: Joanne Gallagher

Instant Beef and Vegetable Soup in a Jar
Ingredients:
1/3 cup Dehydrated rice Use any dehydrated grain
1/3 Cup Freeze-dried beef Use any protein that you prefer or leave it out
1/2 Cup Dehydrated vegetables Use whichever you prefer
1 tbsp Dehydrated onions
1.5 teaspoon bouillon use beef, chicken or vegetable
1.5 teaspoon Italian seasonings Use any blend that you like
1/2 teaspoon garlic
1/4 teaspoon black pepper or to taste
1/4 teaspoon salt Don’t add if using bouillon
2 cups Water Or use broth if you don’t want to use bouillon
Instructions:
Layer ingredients into a canning jar
Use a canning lid for an airtight seal
To Cook
Place ingredients plus 2 cups of water and bring to a simmer in a medium sauce pan. Allow to simmer for fifteen minutes or until vegetables are rehydrated and soft.
Alternative #2: Place ingredients and water in a microwave-safe bowl or cup; run on high for 2-3 minutes (until water boils)
Remove carefully, cover, and allow to sit until vegetables have absorbed water and are soft.
Alternative #3: boil water in a kettle, pour over ingredients that are in a heat-proof bowl or container, allow to cook for fifteen minutes or so.

Banana Bread Mix In A Jar

Ingredients:
• 1¾ cups Flour
• 2 tsp Baking Powder
• 1/4 tsp Baking Soda
• 1/2 tsp Salt
• 2/3 cup Sugar
• 1/4 cup Walnut Pieces
• 1/4 cup Mini Chocolate Chips
Instructions:
In a quart mason jar, layer the ingredients in the order given above.
Put a lid on the jar and add a label with the instructions given in the next step.
You will also need:

2 large ripe bananas
2 eggs
1/3 cup vegetable oil.

In a large mixing bowl mash the bananas and then stir in the eggs and oil. Add in the contents of the jar and mix everything together. Pour the batter into a greased loaf pan and bake at 350 degrees for 45 minutes or until a knife or toothpick inserted comes out clean.
Notes:
To make the recipe without eggs or oil, change the instructions to read “Add a flax egg replacement made with 2 Tbl Ground Flax Seed + 1/3 cup Water, and 1/3 cup Applesauce”. Omit the chocolate chips for this mix option, or use the Enjoy Life non-dairy brand of chocolate chips.
White whole wheat flour, and organic cane sugar can also be used when layering this jar.

Storing Dry Naan Mix in a Jar
If you want to create an easy pantry “Naan Mix” that you can scoop out whenever you’re ready to bake, you can store your dry ingredients in a jar.
Dry Ingredients (Mix and store in a 1-quart jar)
• 4 cups all-purpose flour
• 1 ½ tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 tbsp sugar
• Optional: ½ -1 tsp of garlic
How to Bake from the Jar
When you are ready to make naan, take 1 cup of your dry mix and add:
• 1 ¼ cup plain Greek yogurt
• 2 tbsp warm milk
• 1 tbsp melted butter or ghee
Mix until it forms dough, let it rest for 10 minutes, then roll and cook in a hot skillet.

Naan dough can be prepped, portioned, and stored in a Mason jar for easy on-the-go meals or quick dinners. Simply layer your wet and dry ingredients (or drop pre-rolled dough balls brushed with oil) directly into the jar, and refrigerate for up to 3 days or freeze for up to 2 months. Before you cook the bread, see Problem Chart below.
How to Make It
If you want to have fresh, homemade naan ready at a moment’s notice, you can easily use an airtight container or Mason jar.
1. The Mix-and-Go Method (Dry/Wet Layering)
• The Dry: In a 1-quart Mason jar, mix 2 cups of all-purpose flour, 1 ½ tsp baking powder, and 1 tsp salt.
• The Wet:In a separate container, combine 1cup plain yogurt, 1/4 cup milk, and 1 tbsp olive oil. Pack this separately in a smaller jar or tightly sealed container.

• To Cook: When you are ready to eat, simply combine the wet and dry ingredients, knead for 5 minutes, roll into thin circles, and pan-fry over medium-high heat for about 1.5 to 2 minutes per side until puffy and slightly charred.
2. The Pre-Portioned Dough Method
If you already have a prepared dough recipe, you can portion it out and store it to cook later.
• Prepare your naan dough and divide it into individual portions (roughly 50g-60g balls).
• Coat each ball lightly with cooking oil to prevent sticking.
• Place them into a wide-mouth Mason jar and seal it tightly.
• Storage: Store in the refrigerator for up to 3 days.

Cooking & Reheating Tips
• Room Temp is Key: If you are using pre-portioned dough balls from the fridge, let them rest on the counter at room temperature for 3 to 4 hours before rolling and cooking. This allows the dough to puff up nicely and prevents it from tearing.
• Cooking: Cook each rolled-out flatbread in a hot, dry cast-iron skillet. Brush with a little melted ghee or butter right after flipping.
• Reheating Pre-cooked Naan: If you made extra and stored it, simply wrap the naan in a damp paper towel and microwave for 15-20 seconds, or reheat on a preheated skillet for 1-2 minutes per side
. Problem Cause Solution
Naan is too hard Overcooked or too much flour Reduce cooking time, use less flour
Not enough rise Old yeast or cold dough Use fresh yeast, warm the dough before cooking
Lacks flavor Not enough salt or garlic Adjust seasoning, use fresh garlic

Freeze-Dried Chicken Noodle Soup Recipe
Add ingredients in order listed
Ingredients
• 1 T chicken bullion
• 1/2 cup bechamel sauce powder (a white sauce made with butter, flour, milk base)
• 1/4 cup dehydrated carrots,
• 1-1/2 cups freeze-dried vegetables
• 1/3 cup freeze-dried onion
• 1 cup freeze-dried chicken
Directions
Place oxygen absorber in jar, seal lid.
Add note: Add 8 cups water, simmer 5 minutes. Add noodles, 1 cup water and simmer until noodles are tender.

Original Recipe by Emeril Lagasse

Freeze Dried Ingredients:
3 1/2 c. Freeze-dried corn kernels
1/2 tsp. salt
1/8 tsp. freshly ground black pepper
1 c. finely chopped yellow onions
1/2 c. finely chopped red bell peppers – I
1/4 c. chopped green onions
1 jalapeno, seeded and minced or 1/4 tsp smoked paprika
2 tsp. minced garlic

To Make the Dip

2 Tbsp. butter
1/2 c. mayonnaise
1 can black beans, rinsed and drained (optional)
4 ounces monterey jack or cheddar, shredded- I used pepperjack
4 ounces sharp cheddar, shredded
Tortilla chips, for dipping

Preheat the oven to 350 degrees F.

Reconstitute the corn, and other vegitables with hot water, drain and pat dry.
Melt 1 Tbsp. of the butter in a large heavy skillet over medium-high heat.
Add the corn, salt, and black pepper.
Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Transfer to a bowl.

Melt the remaining tablespoon of butter in the skillet.
Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes.
Add the beans (if using them) green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened.
Transfer to the bowl with the corn.

Add the mayo, cayenne pepper, half of the monterey jack and half of the cheddar and mix well.
Pour into an 8-inch square baking dish (or something equivalent) and sprinkle the remaining cheese on top.
Bake until bubbly and golden brown, 10 to 12 minutes.
Serve hot with tortilla chips.

 

Freeze-Dried Chicken Salad Recipe
Add ingredients in order, does not require heat
Ingredients
• 1/4 cup freeze-dried celery
• 2 cups freeze-dried chicken
• 2 T freeze-dried onion
• 1/4 cup freeze-dried grapes and/or freeze-dried cranberries(optional)
• 1/2 cup freeze-dried apples(optional)
Directions
1. Place oxygen absorber in jar.
To Make:
Add 3/4 cup plus
1 T cold water, let stand 10 min
Add 1/2 cup mayo and mix well

• Ingredients:
1 cup small pasta (like macaroni or rotini),
¾ cup freeze-dried diced tomatoes, and ¼ cup freeze-dried onions.
• Seasoning Pack:
1tbsp tomato powder,
1tsp basil,
½ tsp garlic powder,
2 tbsp. powdered milk (or powdered heavy cream).
• To Cook: Add the dry mix and jar contents to 2 cups of boiling water. Stir well, cover, and let it sit off the heat for 10-15 minutes until the pasta is fully cooked and the sauce has thickened.

Dry Chili Mix
Recipe from Rainy Day Food Storage

1 1/4 c. instant red beans
1/2 c. tomato powder
1 c. freeze dried beef (I used 1/2 hamburger, 1/2 roast beef)
1/2 c. dehydrated mixed bell peppers
1/2 c. freeze dried tomato dices (i omitted these)
1/4 c. freeze dried chopped onions
1/4 c. freeze dried celery
1 Tbsp. beef bouillon
2 tsp. chili powder
1/4 tsp. garlic powder
1/2 tsp. cumin
1/4 tsp. crushed red pepper
salt and pepper, to taste

To make the chili:
Add 8 cups of water to a pot over high heat.
Add entire contents of jar and bring to a boil.
Simmer over medium heat until beans are cooked through, 20-30 minutes.
This chili will thicken up quiet a bit during the final minutes of cooking time, so don’t panic if it looks too watered down, just keep boiling.

Serve with shredded cheese, optional.

Servings 2

In a pint mason jar, layer in the following order:
1 c. freeze dried chicken
1/3 c. dehydrated apples (or freeze dried), broken into pieces
1 Tbsp. freeze dried green onions
2 Tbsp. freeze dried celery
salt and pepper to taste
1/4 c. freeze dried grapes (or chopped freeze dried pineapple)
Mayo packets, if adding, can be placed on the top.

To make:
Remove mayonnaise packets.
Add water to jar, until just barely beneath the top of the food.
Add the lid back to the jar and shake.
Let stand for 3 minutes, then turn the jar upside down.
Let stand for 1 minute.
Remove lid and add mayonnaise.
Stir to combine.
Serve with crackers, on bread, or plain.

 

Dry Ingredients:

• 2 2/3 cups elbow macaroni
• 2/3 cup cheese powder
• 2 tablespoons instant non-fat dry milk
• 4 teaspoons butter powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon ground mustard (powdered mustard, not prepared  OPTIONAL)
• 1/4 teaspoon garlic powder
Instructions:
• Place pasta in clean, wide-mouth quart-size mason jar.
• Place remaining ingredients in small sandwich bag.
• Twist or seal sandwich bag and place on top of dry pasta in jar.
• Place new canning lid on top of jar. Using wide-mouth attachment for a FoodSaver, vacuum seal lid onto jar following instructions from your FoodSaver manual. (You can also insert an oxygen absorber before putting on lid if you’d like.)
• Remove vacuum attachment and put ring on. Tighten by hand, but don’t over tighten.
• Label and date. Be sure to include the instructions from the package for cooking the pasta. Store in cool, dry location.

Meals in a Jar Substitution Tips:
• Many of these recipes may contain products from a specific freeze-dried company. You do not have to use ingredients from that company. You can use your own dehydrated foods, or a freeze-dried company of your choice.
• Use approximately 1/2 of the quantity of dehydrated foods when they call for freeze-dried, as freeze-dried foods don’t shrink. Quantities aren’t written in stone. You can change the mixes up easily to your preference.
• Give yourself a little extra time in rehydrating/cooking when using dehydrated vs freeze dried. It may take a little longer.
• Use a thermos to rehydrate/cook in if you are on the go
• If you need a truly instant-meal, precook all of your ingredients before dehydrating.
Freeze-dried meals in a jar provide shelf-stable, “just-add-water” convenience, combining freeze-dried proteins, vegetables, and starches with seasonings for quick, homemade meals. Popular recipes include hearty stews, chicken broccoli alfredo, and various soups that can last for years when sealed with oxygen absorbers.
Popular Freeze-Dried Meal-in-a-Jar Recipes
• Chicken Broccoli Alfredo: Freeze-dried chicken, broccoli florets, pasta, and parmesan sauce powder.
• Beefy Vegetable Stew: Freeze-dried ground beef, potatoes, peas, carrots, and beef bouillon powder.
• Bean & Rice Fajita Casserole: Instant rice, freeze-dried black beans, corn, bell peppers, and taco seasoning.
• Chicken Noodle Skillet Meal: Egg noodles, freeze-dried chicken, celery, onions, and chicken bouillon.
• Creamy Tomato Soup: Tomato powder, freeze-dried onions, and powdered milk.
• Buttermilk Pancake Mix: A simple jar mix of flour, sugar, and buttermilk powder for fast breakfasts.
Key Tips for Success
• Layering: Place dense items at the bottom and lighter items on top.
• Storage: Use Mason jars with oxygen absorbers for long-term storage to keep food fresh for up to 5-10 years depending on the ingredients.
• Preparation: Most recipes are prepared by adding the jar contents to boiling water and simmering for 15–20 minutes, or until ingredients are tender.
• Seasonings: Use powdered versions of sauces and seasonings to prevent clumping and ensure fast rehydration.

Dry Ingredients:
2 cups egg noodles
1 tablespoon dehydrated minced onions
1/3 cup instant non-fat dry milk
1 1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter powder
1/2 cup freeze-dried vegetable mix
1/3 cup cheese powder
1 cup freeze-dried diced chicken*

Layer ingredients into clean, wide-mouth mason jar in the order listed above. Shake to settle contents.
Place new canning lid on top of jar. Using wide-mouth attachment for a FoodSaver, vacuum seal lid onto jar following instructions from your FoodSaver manual. (You can also insert an oxygen absorber before putting on lid if you’d like.)
Remove vacuum attachment and put ring on. Tighten by hand, but don’t over tighten.
Label and date. Store in cool, dry location.
To cook:
Empty contents of jar (minus oxygen packet if present) into large skillet. Add 3 1/2 cups water and bring to a boil over medium-high heat. Reduce heat and simmer for 12-15 minutes, stirring frequently. Remove from heat and let sit 3-5 minutes to allow sauce to thicken.
NOTES
You can substitute chicken TVP for the freeze-dried diced chicken.
If you are having a hard time finding freeze-dried vegetable mix (do not use dehydrated), you can substitute freeze-dried corn or peas or a combination of both!
NUTRITION
Serving: 6people | Calories: 397kcal | Carbohydrates: 31g | Protein: 21g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 550mg | Fiber: 2g | Sugar:

Dry Ingredients:
2 cups dry penne pasta
1/2 cup freeze-dried broccoli florets & stems
3/4 cup freeze-dried chicken chunks
2 packets Knorr alfredo sauce mix
1/2 teaspoon garlic powder

To Make the Meal in a Jar:
Wash and thoroughly dry a quart-size wide-mouth mason jar.
Place items for meal into mason jar in the following order: dry pasta, broccoli, chicken.
Pour contents of alfredo sauce mix packets and the garlic powder into a small snack- or sandwich-sized plastic baggie.
Place baggie on top of ingredients in the jar.
Lay oxygen absorber on top of ingredients (if using).
Wipe off rim of mason jar to allow for a good vacuum seal with the lid.
Place new canning lid on top of jar. Using wide-mouth jar sealer attachment, vacuum seal the lid onto your jar following the instructions for your vacuum sealer model.
Once seal is done, remove jar sealer attachment and place ring on jar. Tighten by hand, but do not over tighten.
Label and date. Be sure to include baking instructions.
Store in a cool, dry location away from direct sunlight.
To Cook:
Remove lid and oxygen absorber and discard.
Pour contents of baggie into medium bowl. Add 4 cups of boiling water and whisk gently to combine.
Pour remaining contents of jar into a medium baking dish (8×8 or slightly larger works well).
Pour sauce mixture over contents and stir to wet all ingredients.
Cover dish with aluminum foil and allow to sit for 10 minutes.
Remove foil and bake at 350 degrees Fahrenheit for 30-35 minutes, being sure to stir every 10 minutes to avoid burning or scorching.
Once sauce has thickened and pasta can cooked through, remove from oven and serve. Garnish with fresh Parmesan cheese, black pepper, and fresh parsley if desired.
NOTES
Shelf life is 10 years, potentially up to 25, as long as the jar remains fully sealed and it has been stored appropriately.
Be sure to check on your stored jar regularly to verify that seal is still intact. If seal has broken, discard contents.
NUTRITION
Serving: 1.5cups | Calories: 334kcal | Carbohydrates: 55g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Cholesterol: 23mg | Sodium: 996mg | Potassium: 130mg | Fiber: 2g | Sugar: 2g | Vitamin C: 0.01mg | Calcium: 12mg | Iron: 1mg

Dry Ingredients
2 cups All-purpose flour
1/2 cup Sugar
2 teaspoons Baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
Wet Ingredients
2 large eggs
2 teaspoons vanilla extract
1/2 cup whole milk
1/2 cup orange juice
1/2 cup vegetable oil Any neutral flavored oil will do or applesauce
2 cups Freeze-dried cranberries Can use dehydrated as well

Instructions
1. In large bowl, blend dry ingredients with a whisk.
2. In a separate bowl, whisk eggs, then add wet ingredients.
3. Put cranberries into the wet ingredient bowl, mix well, and let them sit for about five minutes to rehdyrate.
4. Fold wet ingredients into the dry ingredients just until well incorporated, then stop.
5. All batter to sit for about five minutes while you prepare your muffin tins.
6. Place papers or silicone cups into muffin tins or spray muffin tins with baking spray.
7. Fill muffin tins (cup or paper) with batter to the top.
8. Bake at 350°F/76C for 20-25 minutes until a knife or toothpick comes out clean.

Freeze-Dried Spaghetti Recipe in a Jar
Add all ingredients in order listed
Ingredients
• 1/2 cup tomato powder
• 1-1/2 tsp. parsley
• 1-1/2 tsp. basil
• 1-1/2 tsp. oregano
• 1-1/2 tsp. Italian seasoning
• 1/4 cup brown sugar
• 1 T. freeze-dried onion
• 1-1/2 – 2 tsp. salt
• 1-1/2 T. garlic powder
• 1 cup freeze-dried sausage crumbles or ground beef crumbles
• 1 cup freeze-dried mushrooms
• 1 cup freeze-dried tomatoes, diced
Directions
Place oxygen absorber in jar and seal tightly.
Add note to jar: Add 4 cups water, simmer until meat is hydrated. Serve over spaghetti. Store box of spaghetti with sauce jar.

Ramen Noodle Mix
To make a “beef” version, substitute beef broth powder, for the chicken broth powder.
Yield 1 Pint
1 cup ramen noodles or one “nest”
½ cup freeze-dried mixed vegetables (or ¼cup dehydrated)
1 Tbs arrowroot powder (or cornstarch)
1 Tbs chicken broth powder
Place all ingredients into a pint jar. Optional: Vacuum seal.
To Make the Soup
1 ramen noodle soup jar
2 cups water
1.Dump the jar into a saucepot along with 2 cups of water.
2.Bring to a boil, then lower to a simmer and cook for 5-7 minutes or until vegetables and noodles are tender.
3.If using dehydrated vegetables, you may need toad up to ½ cup water more—just monitor and add if needed.

Chicken Noodle Soup Mix
Try it with any kind of noodle. If using a small noodle like elbow macaroni or broken fettuccine, reduce the noodle amount to 3/4 cup.
1 Pint
Ingredients:
1 ¼ cup egg noodles
2 Tbs dried minced onions
2 Tbs dehydrated carrots
2 Tbs dehydrated celery
1 Tbs dehydrated peas
1 Tbs chicken broth powder
1 tsp dried parsley
¼ tsp garlic powder
¼ tsp pepper
1 bay leaf
Place all ingredients into a pint jar. Optional: Vacuum seal.
To Make Soup
For Classic:
1 chicken noodle soup jar
3 ½ cups water
1 (12.5 oz) can chicken
To make classic chicken noodle soup, dump the jar into a saucepot along with 3 1/2 cups ofwater.
Bring to a boil, then lower to a simmer and cook for 15 minutes or until vegetables and noodles are tender. Add cooked chicken and heat through.
For Creamy:
1 chicken noodle soup jar
2 Tbs butter
2 Tbs flour
3 cups water
½ cup half and half (or heavy cream)
1 (12.5 oz) can chicken
To make a creamy version, melt 2 Tbs butter over medium heat. Whisk in 2 Tbs flour and cook for 1-2 minutes until bubbly. Whisk in 3 cups water until smooth.
Add the entire jar of soup mix and bring to boil. Lower to a simmer and cook for 15 minutes or until vegetables are tender and noodles cooked. Stir in cooked chicken and heat through. Remove from heat, and slowly stir in 1/2 cup half and half or heavy cream.

Split Pea Soup Mix
The dehydrated carrots and celery can be diced, sliced, or shredded. Also, you can use freeze-dried vegetables. Freeze-dried vegetables don’t shrink as much as dehydrated, so consider using less—but it’s your soup, so make it how you like it.
Yield 1 pint
Ingredients:
1 ½ cups dried, split green peas
¼ cup dehydrated carrots
3 Tbs dehydrated celery
1 Tbs dried minced onion
1 Tbs dried minced garlic
1 Tbs ham broth powder (or chicken)
1 bay leaf
Place all ingredients into a pint jar. Optional: Vacuum seal.
To Make Soup
6 servings
1 jar split pea soup mix
5 cups water Optional: Cooked, chopped ham
1.Dump the jar mix into a large saucepot or Dutch oven along with 5 cups of water. (Optional: If you want to leave out the ham broth powder, you can use ham broth—or any kind of broth—instead of water here.)
2.Bring to a boil, then reduce heat to low, and simmer about 30 minutes.
3.If desired, add cooked, chopped ham to the last15 minutes of simmering.4.Remove the bay leaf before serving. Season to taste with salt and pepper.

Taco Soup Mix 
To dehydrate beans, cook them as if you were making them fresh, then dehydrate at 125 F until done. you have freeze-dried ground beef, you can add ½ cup to your jar mix

Yield: 1 Quart
Ingredients:
1½ cup dehydrated pinto beans1
cup instant rice
½ cup dried, minced onion
¾ cup dehydrated corn
½ cup tomato powder
⅓ cup dried, minced bell peppers
1 tsp Italian seasoning
2 Tbs taco seasoning
Place all ingredients into a quart jar. Optional: Vacuum seal.
To Make Soup
Yield: 8 cups
1 taco soup jar
8 cups beef broth or (8cups water and
⅓ cup beef broth powder)
1.Empty contents of the jar into a large Dutch oven or pot.
2.Add broth (or water and broth powder).
3.Bring to a boil, then lower to a simmer. Cover and cook for 30 minutes, stirring occasionally.
4.Garnish with fresh avocado, cheese, and cilantro, if desired.

Chipotle Black Bean Soup Mix
Yield: 1 Pint
To make this an “instant” soup, use dehydrated beans. To dehydrate beans, cook them as if you were making them fresh, then dehydrate at 125 F until done.
Ingredients:
1 ½ cup dried black beans
3 Tbs dehydrated corn
1 Tbs chipotle powder
1 Tbs taco seasoning
1 tsp cumin
1 tsp smoked paprika
1 tsp dried oregano
1 tsp garlic powder
½ tsp cayenne(optional for extra kick)
Place all ingredients into a pint jar. Optional: Vacuum seal.
To Make Soup
1 black bean soup jar
6 cups water (or broth of choice)
Directions:
1.Dump the jar into a large saucepot or Dutch oven.
2.Add water or broth. Bring to a boil, and boil for 5minutes.
3.Reduce heat to low, and simmer about 2 hours or until beans are tender. Note: If you used dehydrated beans, reduce the water to
4 cups and simmer for only 25-30 minutes.

Caesar Dressing Mix
Besides salad dressing, use this mix to season vegetables for roasting.
Ingredients:
1 Pint
½ cup lemon pepper
⅔ cup dried oregano
⅓ cup dry mustard
¼ cup garlic powder
3 Tbs onion powder
2 Tbs lemon powder
1 Tbs salt
Place all ingredients into a pint jar. Optional: Vacuum seal.
To Make Dressing
Yield: 1 Pint
2 Tbs dry Caesar dressing mix
½ cup Greek yogurt
¼ cup mayonnaise
2 Tbs parmesan cheese, grated
Whisk all ingredients together. Store in the refrigerator, and enjoy within one week.
Note: If you find yourself missing that anchovy taste, try adding a splash of Worcestershire sauce!

Green Goddess Mix
Besides salad dressing, use this mix to make a pasta salad! Just mix ¼ cup with 1 cup mayonnaise, 2 cups cooked pasta, and any mix-ins you like—try mozzarella balls and cherry tomatoes.
Yield 1 Pint
1 cup dehydrated green onions
¾ cup sugar
¼ cup Italian seasoning
4 tsp garlic powder
4 tsp salt
2 tsp pepper
Grind the dehydrated green onions into a powder, then mix with all remaining ingredients.
Store in a pint jar. Optional: Vacuum seal. Note: You’ll need to shake and tap the jar to make
the contents settle enough to fit.
To Make Dressing
Yield ½ pint
3 Tbs dry Green goddess dressing mix
2 Tbs red wine vinegar
1 cup mayonnaise
Make1.Whisk all ingredients together.2.Store in the refrigerator, and enjoy within two weeks.

Beef Stew Seasoning
Use 2-3 Tbs per pound of meat. This mix is good for more than just stew—try it on pot roast, shepherd’s pie, and even as a savory gravy.
Yield: 1 Pint
Ingredients:
1 cup flour
2 ½ Tbs garlic powder
2 ½ Tbs paprika1
Tbs Italian seasoning
1 Tbs celery seed1
tsp basil
2 ½ tsp salt
1 ½ tsp pepper
Place all ingredients into a pint jar. Optional: Vacuum seal.

Making the Beef Stew
Yield: 3 Quarts – 6-8 servings
Ingredients:
1 quart canned cubed venison, cubed beef, or ground beef
1 quart canned potatoes, drained and rinsed
3 cups broth (any kind)
¼ cup BBQ sauce
1 pint canned carrots
½ medium onion, diced
2 celery stalks, diced
3 Tbs beef stew seasoning
3 Tbs butter
3 Tbs flour
Optional: Fresh parsley for garnish
Directions:
1. In a large pot or Dutch oven, melt butter, then add flour, cook about 1 minute until bubbly.
2.Add onion, celery, beef stew seasoning, and small splash of broth to keep from burning as you cook until onions have softened (about 5minutes).
3.Add all remaining ingredients. Bring to a boil, then lower to a simmer and cook for 15-20minutes.
4.Optional: Garnish with fresh parsley before serving.

BBQ Sauce Mix
Makes 1 Quart
2 cups brown sugar
1½ cups tomato powder
½ cup dried, minced onions
2 Tbs mustard powder
2 Tbs smoked paprika
1½ Tbs salt
1 Tbs Worcestershire powder
1 Tbs lemon powder
1 tsp pepper
1½ tsp garlic powder
Dire1.Place all ingredients into a quart jar. (Do not vacuum seal because it will cause the brown sugar to harden. You can seal brown sugar in a separate pouch and grind it up if it gets hard.
BBQ Sauce
1 Cup BBQ sauce dry mix
1 ⅓ cups water
¼ cup molasses
5 Tbs apple cidervinegar
1 Tbs Worcestershire sauce (if you didn’t add powder to the mix)
Optional: 1 Tb arrowroot powder or cornstarch (if you prefer thick sauce)
Directions:
In a small pot, mix everything except the arrowroot powder (if using).
Bring to a boil, then lower to a simmer and cookfor 10-15 minutes.
At 10 minutes, taste to see if it’s as sweet as you like it. If not, add honey, maple syrup, or more brown sugar to taste. Cook for 5 more minutes.
If you like your barbecue sauce a little thicker, you can add 1 Tbs of arrowroot powder (or cornstarch) once the mixture is boiling. Mix thoroughly, then lower to a simmer and continue with your 10-15 minute cook time. Note: If using arrowroot powder, the sauce will thicken further upon cooling.

Vegetable Dip Mix

¼ cup beef broth powder
1 Tbs arrowroot powder
2 tsp dried minced onion
1 tsp garlic powder
1 tsp tomato powder
1 tsp onion powder
1 tsp salt
¼ tsp turmeric powder
3 Tbs dried tomatoes, crushed
3 Tbs dried carrots, crushed
2 Tbs dried cabbage, crushed
2 Tbs dried peas, crushed
2 Tbs dried peppers, crushed
½ cup freeze-dried mixed vegetables, powdered (or ¼cup dehydrated mixed vegetables, powdered)
1.Place all ingredients into a pint jar. Optional: Vacuum seal.
If you need to keep this vegetarian, you can substitute the beef broth powder with a vegetable-based powder. Also, anything “dried” can be either dehydrated or freeze-dried.

Making the Vegetable Dip
Yield: 2 cups
½ cup vegetable dip mix
8 oz sour cream
1 cup mayonnaise
Mix all ingredients together until well combined.
Serve with fresh raw vegetables, chips, or pita bread.

Sausage Mix
Yield: 1 pint
Ingredients:
1/2 cup salt
A scant 1/2 cup pepper
1/2 cup dried sage (rubbed)
1/2 cup dried basil
1/4 cup onion powder
2 Tbs marjoram
Directions
Use about 1 Tablespoon per pound of meat anytime you want more of a sausage-y flavor.
1. Mix all the ingredients together until well combined and transfer to a pint jar.
Optional: Vacuum seal.

To Make the Sausage
Yield: 7-8 Patties
Turkey Sausage
1 lb ground turkey
1 Tbs sausage seasoning
1.Mix the two ingredients together until well combined.
2.Form patties, and fry them in a skillet until no longer pink in the center.

Herbed Chicken & Rice Mix

Ingredients:
4½ cups rice
2¼ cups vermicelli, broken into half-inch pieces
⅔ cup chicken broth powder
¼ cup dried parsley
2 Tbs onion powder
4 tsp garlic powder
2 tsp ground thyme
Directions:
1.In a large mixing bowl, mix all ingredients until evenly combined.
2.Pour into a half-gallon jar. Optional: Vacuum seal.
This large batch makes approximately 8 cups, which is why we store it in a half-gallon Mason jar. If you don’t have half-gallon jars, a 1.9 liter or 64-ounce pantry container works well too.

To Make the Rice

Servings-4
Ingredients:
1 ¾ cups herbed chicken rice blend dry mix
2 Tbs butter
3 cups water
Directions:
1.In a pot or skillet, melt the butter.
2.Add the dry mix and sauté until the mix look slightly brown and toasted.
3.Add water, and bring to a boil then lower to a simmer.
4.Cover and cook 15-20 minutes, stirring occasionally, until water is fully absorbed and rice is tender.

While we use this to make salad dressing, it can be used as a seasoning format too. It’s great on a Crock-Pot roast! It’s also wonderful for quick meatballs—just mix 2 Tbs with 1-lb ground beef, roll into balls, and bake.
Yield: 1 pint
Ingredients:
½ cup onion powder
¼ cup dried parsley
¼ cup dried oregano
¼ cup dried, minced onion
¼ cup dried basil
¼ cup salt
2 Tbs sugar
2 Tbs garlic powder
2 tsp black pepper
1 tsp ground celery seed
½ tsp ground thyme

Place all ingredients into a pint jar. Optional: Vacuum seal.

To Make Italian Dressing (makes 1 half pint)
2 Tbs dry Italian dressing mix
¼ cup white vinegar
½ cup avocado oil (or oil of choice)
1 tsp Dijon mustard
Whisk all ingredients together. Store in the refrigerator, and enjoy within two weeks.

Yield: 1 ½ cups

Besides salad dressing, use this mix to make a quick tzatziki sauce! Just mix with 1 Tbs of Greek seasoning with 2 cups Greek yogurt and ½ cup finely minced cucumber. Chill for at least an hour, then enjoy with some pita bread

Ingredients:

1/4 cup dried oregano
1/4 cup dried basil
1/4 cup dried chives
1/4 cup sugar
4 tsp dried thyme
4 tsp dried marjoram
4 tsp onion powder
4 tsp garlic powder
4 tsp salt
4 tsp black pepper

Place all ingredients into a pint jar. Optional: Vacuum seal.

To Make Dressing

1 Tbs Greek dressing mix
⅓ cup olive oil
⅓ cup white wine vinegar
.Whisk all ingredients together.

Store in the refrigerator, and enjoy within two weeks.

 

Master Baking Mix

Ingredients:

6 cups flour
1½ cups buttermilk powder (or whole milk powder)
⅓ cup sugar
3 tablespoons baking powder
1 tablespoon baking soda
3 teaspoons fine ground salt

Directions: 1.Mix all ingredients together and store in a half-gallon Mason jar or other airtight container.  Optional: Vacuum seal.

Tip: Did you know that you can make your own baking powder? To make approximately 1 cup, mix ½ cup cream of tartar, 4 Tbs. baking soda, and 4Tbs arrowroot powder or cornstarch.

Recipes:

Pancakes

Yield: 8-10 small to med.

2 ⅔ cups master baking mix
2 cups water
2 eggs
4 Tbs lard or oil
2 tsp vanilla extract

Directions:

1.In a mixing bowl, mix all ingredients untilsmooth.2.Heat butter or oil in skillet over medium heat.3.Add about ¼ cup of batter to skillet.4.When the pancake’s surface forms bubbles all over it, it’s ready to flip. 5. Repeat with remaining batter.

Waffles

Yield 4

2 cups master baking mix
1 cup water
2 eggs
6 Tbs oil of choice
1 tsp vanilla extract

1.In a mixing bowl, mix all ingredients until smooth.2.Grease a hot waffle iron well with oil or butter, and cook according to your waffle maker’s instructions.

Biscuits

Yield: 5-8

1 heaping cup master baking mix
⅓ cup milk

1.Preheat oven to 350°F.

2.Mix ingredients together (dough will be sticky).

3.Turn out onto a floured surface, and flatten to yourdesired thickness.

4.Cut with a biscuit cutter or cup, then arrange on abaking sheet.

5.Bake for 12 minutes.