Supper in a Jar


Photo by Unsplash/Ella Olsson

Shelf-stable meals have been gaining popularity lately. The reason doesn’t really matter, whether it be a pandemic, a power outage, unexpected guests, or husbands (or wives) that can’t cook, or for days you just don’t feel like cooking, “meals in a jar” are quick, easy and have long shelf lives.

Shelf-stable meals are more than just convenient though. Made with freeze-dried meats and vegetables, they are healthy alternatives that are real food, and have real calories and real nutrients. On top of that, they are your familiar meals, comfort foods, like spaghetti and chicken and noodles that can be ready in minutes.

What really makes them suitable is their long-term storage life. They are kept in pantries or on shelves in food cellars rather than in the freezer. Frozen meals are great, but they do depend on having power.

Many of these foods can be eaten as is, right from the jar without having to re-heat or cook, which is the primary reason for having them in the first place. However, some do require powerless cooking options. I’ll get to that in a minute.

First, the freeze-dried food. Many folks think freeze-dried and dehydrated are one and the same. These processes are distinctly different. Almost anything can be freeze-dried and this process maintains the original flavor. Dehydrating often changes the texture, flavor and appearance of foods. One method is not necessarily better than the other, it all depends on how you want to use the product and how you prefer the flavor. For example, jerky and fruit jerky is much better dehydrated.

7/10/2020 9:05:23 AM


7/10/2020 7:39:42 AM

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