jonas parker
18-12-2008, 07:51 PM
It can be a bit daunting when you finally make the decision to start a food storage program, especially when money is tight. Here's a quick way to have 21 days of main meals, that will keep for years, stashed away by this weekend without breaking your bank account. If you don't have a large soup pot and a large cast-iron Dutch-oven with a lid, start hitting the garage sales!
HOME-MADE DRY SOUP MIX
For each batch of 21 packages of soup mix you'll need:
8 lb rice (any kind will do).
2 lb kidney beans
2 lb barley
2 lb lentils (yellow)
1 lb green split peas
1 lb chick peas
To make mix for storage:
Put in 4 lbs of rice into large mixing container or bowl
Add each of the other ingredients, mixing as you go.
When you have all the other ingredients mixed in with the first 4 lbs of rice, add the last 4 lbs of rice and REALLY mix well or you'll get all rice on the bottom of your mixture.
Package Mix in Ziploc Freezer Bags with the air sucked out, or in food sealer, 12 oz of mix per bag.
Makes approximately 21 bags of soup mix.
Store bags in vermin-proof container. This will keep for years.
TO MAKE SOUP:
Take 1 - 12 oz bag of the dry soup mixture and add to 6 quarts of water.
Add 1 tbs cooking or olive oil to keep from foaming over while cooking.
Add 3 tbs (or to taste) of powdered soup stock.
Add any other vegetables, meat, and seasoning available.
Bring to a boil and let simmer for two hours.
Makes 8 adult (1 large bowl) servings.
Store leftover soup in refrigerator or cool place,
Add additional water to left-over soup (it will thicken in the refrigerator) and also add:
1 additional tbs of stock.
Make sure to boil for at least 10 minutes when reheating to kill off any potential bacteria, - especially if you are not storing left-over soup in a refrigerator, but just in a root cellar.
Serve with a thick slice of home-made bread (see recipe below). With a large bowl of this soup, you have a main meal. You are FULL after just one (large size) bowl.
Children will usually only be able to eat half a bowl with bread, or a small bowl, which ever you prefer. Adults will likely want a nice big bowl.
NO KNEAD BREAD
3 C white all-purpose flour
3 C Oat flour (or 3 additional C of white flour)
1 tsp instant yeast
2 tsp salt
mix ingredients in large bowl
add: 3 C warm (not hot) water - see directions on yeast pkg.
mix thoroughly,
cover with towel, set bowl on counter, and allow dough to rise for 12-24 hours
remove dough to floured surface
lightly pat out dough to form circle,
fold in thirds and in thirds again to form square
dust top and bottom with flour or wheat gluten
pre-heat oven with a cast-iron Dutch-oven and lid inside to 425° F
place dough seam-side down in hot Dutch-oven and cover
bake 30 min at 425° F covered
remove cover and bake 15 min at 425° F uncovered
remove from oven
allow to cool
rub crust with margarine
HOME-MADE DRY SOUP MIX
For each batch of 21 packages of soup mix you'll need:
8 lb rice (any kind will do).
2 lb kidney beans
2 lb barley
2 lb lentils (yellow)
1 lb green split peas
1 lb chick peas
To make mix for storage:
Put in 4 lbs of rice into large mixing container or bowl
Add each of the other ingredients, mixing as you go.
When you have all the other ingredients mixed in with the first 4 lbs of rice, add the last 4 lbs of rice and REALLY mix well or you'll get all rice on the bottom of your mixture.
Package Mix in Ziploc Freezer Bags with the air sucked out, or in food sealer, 12 oz of mix per bag.
Makes approximately 21 bags of soup mix.
Store bags in vermin-proof container. This will keep for years.
TO MAKE SOUP:
Take 1 - 12 oz bag of the dry soup mixture and add to 6 quarts of water.
Add 1 tbs cooking or olive oil to keep from foaming over while cooking.
Add 3 tbs (or to taste) of powdered soup stock.
Add any other vegetables, meat, and seasoning available.
Bring to a boil and let simmer for two hours.
Makes 8 adult (1 large bowl) servings.
Store leftover soup in refrigerator or cool place,
Add additional water to left-over soup (it will thicken in the refrigerator) and also add:
1 additional tbs of stock.
Make sure to boil for at least 10 minutes when reheating to kill off any potential bacteria, - especially if you are not storing left-over soup in a refrigerator, but just in a root cellar.
Serve with a thick slice of home-made bread (see recipe below). With a large bowl of this soup, you have a main meal. You are FULL after just one (large size) bowl.
Children will usually only be able to eat half a bowl with bread, or a small bowl, which ever you prefer. Adults will likely want a nice big bowl.
NO KNEAD BREAD
3 C white all-purpose flour
3 C Oat flour (or 3 additional C of white flour)
1 tsp instant yeast
2 tsp salt
mix ingredients in large bowl
add: 3 C warm (not hot) water - see directions on yeast pkg.
mix thoroughly,
cover with towel, set bowl on counter, and allow dough to rise for 12-24 hours
remove dough to floured surface
lightly pat out dough to form circle,
fold in thirds and in thirds again to form square
dust top and bottom with flour or wheat gluten
pre-heat oven with a cast-iron Dutch-oven and lid inside to 425° F
place dough seam-side down in hot Dutch-oven and cover
bake 30 min at 425° F covered
remove cover and bake 15 min at 425° F uncovered
remove from oven
allow to cool
rub crust with margarine