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Stockpile These Just Add Water Meals in a Jar! Prepper Pantry Lasagna and No Knead Bread Mix - 2026 — Transcript

by Wicked Prepared · 10,162 words · 1,326 segments · language en · Watch on YouTube

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0:00do you want to fill your prepper Pantry
0:01with food you'll actually want to eat
0:04then stay tuned because this video is
0:06for
0:09you hey guys it's Jara with Wicked
0:11prepared welcome back to the channel we
0:14have seen even more craziness in the
0:15world over the last week am I right and
0:18it's sure to keep escalating over the
0:20next several months so it's no wonder
0:22that many people have really stepped up
0:23their prepping when it comes to
0:25emergency food storage there's a few
0:27issues that we see over and over again
0:30too many people stock their preps with
0:31foods that they think they should store
0:34like beans rice can tuna things like
0:36that but they give no thought to how
0:39they're actually going to turn those
0:40Foods into a complete meal when the time
0:42comes or they stock up on so-called
0:44convenience items like these that are
0:47full of things that they really aren't
0:48keen on putting in their bodies because
0:50of these reasons too many people don't
0:53rotate their emergency food storage like
0:55they should and that food they spent
0:57their hard earned money on just sits
0:58there until it's past stes at which
1:01point most people just toss it food
1:03storage can be one of the best and
1:05smartest Investments that we make but
1:07only if it's done right that's why we
1:09love using meals in a jar as part of our
1:12emergency food storage we can make a
1:14huge variety of different meals that our
1:16family actually likes and wants to eat
1:19because we make them ourselves we
1:20control what goes into them so we know
1:22they're made with ingredients that we
1:24trust and they fit our dietary needs
1:27they're shelf stable so they can sit in
1:28our food storage for years if necessary
1:30and they're ready when we need them they
1:32don't require any additional ingredients
1:34besides water just add water and most of
1:37them cook up pretty quickly and easily
1:38in an emergency best of all because
1:40they're meals that we like and we feel
1:42good about the ingredients in them we're
1:44more likely to pull them off the shelf
1:46when we need a quick easy meal that
1:48helps keep our food storage rotated so
1:50that nothing gets too old and there's no
1:51bad surprises when we finally go to use
1:54our emergency food not to mention it
1:56helps keep us out of the drive-thru when
1:58we know we have better options at home
1:59that are healthier and probably just as
2:02quick or even quicker you can see how
2:04meals in a jar tick all the boxes for us
2:07and why we love them so much we have a
2:09whole collection of meal and a jar
2:10recipes on our Channel and our website
2:12but I try to come out with a new meal
2:14and a Jar video for our followers at
2:15least once a month today's meal in a jar
2:18is a sausage lasagna Skillet this is a
2:21very simple basic meal in a jar so it's
2:23perfect if you're just beginning with
2:25meals in a jar let's get started and
2:27I'll show you how this meal is done I
2:29said this was a great jar meal for
2:31beginners for someone who's just
2:33starting out with jar meals and this is
2:34why because there's very few ingredients
2:36and they're very basic we've got our
2:38pasta I'm using mafalda pasta which is
2:41basically mini lasagna noodles I have a
2:44really hard time finding this I cannot
2:45find this anywhere near where I live and
2:47I have a hard time finding it online for
2:49a decent price so I've been getting it
2:52from Amazon I will link where I get
2:54everything down in the description box
2:55below the video but hopefully you have
2:58more luck finding this locally to you
3:00and I'll show a few other options here
3:01in just a minute I've got some sausage
3:04freeze-dried sausage now this is another
3:06place that this is flexible if you don't
3:08like sausage you don't have sausage you
3:11could use a freeze-dried Hamburg and if
3:13you don't have either one of those and
3:15you don't have it in your budget to
3:16purchase those right now because Meats
3:18of course are a little bit more
3:19expensive um in freeze-dried food just
3:21like they are in fresh food or canned
3:24food any kind of food you're buying meat
3:25is usually going to take the biggest
3:27bite out of the budget this month this
3:29freeze-dried sauce is on sale and that's
3:30part of the reason that I've chosen this
3:32meal I'm using a lot of ingredients that
3:34are on sale that's the way I like to do
3:35it so that I can stock up on things when
3:38they're on sale and make a lot of Jar
3:39meals all at once but if it's not in
3:41your budget to get freeze-dried meat
3:43right now you could also use a TVP a
3:46beef TVP that's quite a bit less
3:48expensive that's a meat substitute it
3:51works a little bit differently than
3:52freeze-dried Meats it's going to absorb
3:53a lot more liquid and it's going to
3:55swell so you would need to use less of
3:57it in the recipe and you might need to
3:59adjust your water amounts but it is a
4:00little bit more of a budget friendly
4:02option if that's um something that you
4:04need and then we've got mozzarella
4:06cheese this is freeze-dried mozzarella
4:08cheese of course this is another great
4:10item to have on hand because it's real
4:12cheese a lot of times for pepper Pantry
4:14people feel like they're stuck with
4:16things like um valvita which is not real
4:18cheese and it's not a very healthy
4:20option this is just pure real mozzarella
4:22cheese shredded and freeze-dried and
4:24then I've got tomato sauce powder now
4:26this is one of my um most favorite
4:27products because it's very unique I
4:30don't see a lot of um spaghetti sauce
4:32this is basically a spaghetti sauce
4:34powder it's all seasoned it's all ready
4:35to go it's complete you just add water
4:38and it thickens into a beautiful sauce
4:40I've seen powdered mixes that you add to
4:43your own can of tomato sauce or tomato
4:45paste but I've never seen a complete
4:47product like this just a couple other
4:49reasons why I love this product it is a
4:51good space saver for me in my pepper
4:52Pantry it comes in a can like this which
4:54is a quart size can and the entire can
4:57fits in this little canister so it's
4:59really about the size of one jar of
5:01spaghetti sauce but this is going to
5:03take the place of several jars of
5:04spaghetti sauce with what you get out of
5:06it there are 51 servings in of spaghetti
5:10sauce in this can so I love that it
5:12saves space and the other thing I love
5:14is that I can make up as much as little
5:16as I want so like if you're a single
5:17person or you're a small family or like
5:19me maybe you have kids and teenagers who
5:22like to make themselves some pasta for a
5:24snack and open up a whole jar of sauce
5:26use a little bit out of it put it back
5:28in the fridge and then never touch it
5:30again and you end up finding a jar of
5:323/4 full with moldy sauce this is a
5:35great option because you can mix up just
5:37one serving at a time or two servings or
5:39four or eight or however many you want
5:41so you can use exactly the amount that
5:43you want and once it's opened the the
5:46contents of the can will stay good for
5:47about a year so you have quite a while
5:49to use it up and then other than those
5:51ingredients I've just got some
5:52seasonings over here I've got some
5:53Italian seasoning just basic Italian
5:55seasoning and I've got some sausage
5:58seasoning these are meant for for like
6:00people who are making their own sausage
6:02but I use them a lot to add more of a
6:05sausage flavor see freeze-dried sausages
6:07are pretty mild in flavor and they're
6:10kind of neither here nor there they're
6:11so um they can appeal to everyone and so
6:13they could be used for any type of meal
6:15breakfast meal dinner meal Italian meal
6:17any kind of sausage you need so I like
6:19to add a little bit more flavor that's
6:21specific to the type of sausage that I
6:23want to be using so I would be using an
6:25Italian sausage in a dish like this so I
6:27use an Italian sausage seasoning I'm
6:29just going to use one of these I have
6:30sweet Italian sausage and mild Italian
6:32sausage they're very similar I'm not
6:34even really sure what the difference is
6:36between these two there's also a hot
6:38italian sausage seasoning which I have
6:39used in the past sometimes so you can
6:41choose whatever one you like I will have
6:43links to these on Amazon because it's
6:45not something I've ever found in a local
6:47grocery
6:48store and then of course I've got some
6:50Johnny's garlic this is a really tasty
6:53seasoning and it adds a really good kind
6:55of garlicky touch now if you can't find
6:57the mafala pasta like I said I link to
7:00this but it's a little spendy where I've
7:01been getting it it's more than I
7:02typically pay for pasta but I do really
7:04like to have this shape if I'm making
7:06something like this like a lasagna
7:08Skillet or lasagna soup I just like to
7:10have this shape of noodle I've also
7:13found this one it's called something
7:15else it's called reginetti but I think
7:17that's just another name for
7:19mafalda you can see right
7:21there and this one is a whole grain so
7:24this was not any less expensive but it
7:26is whole grain so if you like um using
7:28whole grains like we like like to do a
7:30lot this is an option this is also from
7:32Amazon you could also use something like
7:37radiatore or bow ties any of these pasta
7:40shapes would work pretty well for a dish
7:41like this you could use sometimes you
7:44can find really wide wavy egg noodle
7:47ribbons I can't really find those um
7:48close to me I just have regular egg
7:50noodles and I prefer something a little
7:52bit wider and wavier but but these two
7:54shapes I think would be nice in this
7:56lasagna Skillet you could also use
7:58something like this shap shap I think
7:59these are called campanell they're um
8:01like a trumpet shaped pasta I think that
8:03would work really well in a lasagna
8:05Skillet and all of these last three
8:07options that I showed you I have found
8:08at my local grocery store so you could
8:10probably find them at your local grocery
8:12store because clearly we don't have much
8:13in our area the only caveat to that is
8:16if you do use a different pasta shape
8:18you might have to adjust your cooking
8:19time and you also might need to adjust
8:21the amount of water just slightly you
8:23might need a little bit more water for
8:24some of the bulkier pasta types and you
8:26might need a little longer cooking time
8:28but that's pretty easy to figure out
8:29to put together this meal we're going to
8:31need a quart size mason jar there's not
8:33a whole lot of special equipment needed
8:35for this which is one of the great
8:36things about it you don't need a
8:37pressure can or anything like that this
8:39is a Widemouth quart size mason jar this
8:42is going to make it easier when it comes
8:43time to get your meal out of the jar
8:45trust me you want the wide mouth you
8:47want to have a sealing lid and ring to
8:49go with your jar if you're putting this
8:51meal away for the long term you're going
8:53to want to use an oxygen absorber some
8:55people do vacuum seal them personally I
8:57think they last longer with an oxygen
8:59absorber but people have had some pretty
9:01decent luck with their vacuum sealers as
9:02well we're going to be using some basic
9:04measuring utensils cups and spoons and
9:07then the final thing we're going to want
9:09is a uh canning funnel to help us get
9:11the ingredients into the jar now let's
9:13get started I'm going to start with my
9:17pasta and I'm going to be adding two
9:19cups of my pasta you can be a little bit
9:21generous on these cups there's going to
9:23be plenty of room in the jar and if at
9:25the end you have extra space you could
9:27always add some more pasta if you want
9:28just keep in mind if you increase the
9:30amount of pasta you might need to
9:31increase the amount of water just to tab
9:34one cup and two
9:39cups next I'm going to add my sausage
9:42now I'm only using a half a cup of
9:43sausage that's um a little bit less than
9:45I typically put in a jar meal typically
9:47it's 3/4 cup to a cup that I would use
9:50in a jar meal but a great way to cut
9:52down the cost of any meal and this
9:53includes meals that you make with fresh
9:55ingredients is to cut down the amount of
9:56meat in the meal because that's usually
9:58the most expensive portion of the meal
10:00so you can see these are just little
10:01pieces of freeze-dried sausage these are
10:03delicious I actually love to eat them
10:05just dry um right out of the can right
10:07out of the canister if you eat keto or
10:09low carb these are a great low carb
10:11snack sometimes I'll just eat them plain
10:13sometimes I make a little snack mix with
10:15the sausage and some freeze-dried
10:16shredded cheese it's delicious so I'm
10:19doing a/2 cup of the
10:20sausage and next I'm going to add the
10:22tomato sauce I'm also doing a half a cup
10:25of the tomato sauce powder and you can
10:27see that that is seasoned it's got all
10:29the seasonings that it needs everything
10:31is in this it's complete so half a cup
10:34and the thing with powdered ingredients
10:36is if you work them a little bit you can
10:37get them to go down deeper into the jar
10:40and filter in amongst the other
10:41ingredients and take up less space in
10:43the jar so you can really fit more than
10:44four cups worth of ingredients in these
10:46jars if you layer them just right and
10:48make things kind of fit together into
10:50the same layer next I'm going to add my
10:52sausage seasoning remember you can use
10:55sweet mild or hot Italian whichever you
10:57like if you don't have the seasoning you
10:59don't want to purchase it it's actually
11:00pretty inexpensive but if you don't want
11:03to purchase it you could just use some
11:05extra of the other seasonings that we're
11:06using but I like that this gives it a a
11:09sausage flavor and part of a big part of
11:11the sausage flavor comes from fennel
11:13there's a big Taste of fennel in most
11:15Italian sausages so if you didn't have
11:17this you could use some fennel either
11:19fennel seed or crushed fennel or ground
11:21fennel this also has salt in it these
11:23sausage seasonings so if you need to
11:25avoid salt you could substitute with
11:27some fennel and Italian seasonings and
11:28things to cut the salt out I am using a
11:31teaspoon of the sausage
11:33seasoning I'm using a half a teaspoon of
11:35this Johnny's
11:37garlic and I'm also using a half a
11:39teaspoon of Italian seasoning this
11:41dispenses a/4 teaspoon with each click
11:43of this dial so I'm just going to do
11:45that instead of measuring I don't know
11:47why I haven't put these other seasonings
11:48into um dispensers like this I just
11:50haven't yet I actually have some empty
11:52ones on a brand new Carousel that I
11:54could be filling up so I need to get
11:56doing that cuz I really prefer this it's
11:58a lot easier and it doesn't um dirty up
12:00extra measuring
12:04utensils all right so that's our
12:06seasonings and now all we have left to
12:08add is the mozzarella cheese I am
12:10dividing this mozzarella cheese because
12:11I want some to be in the actual lasagna
12:14mixture and then I want some that I'm
12:16going to reserve to um refresh and
12:18sprinkle on top to have that melty
12:20cheese on the
12:22top so what I'm putting in the jar with
12:25the rest of the mixture is going to be a
12:27half a cup
12:30and then I'm also going to put in an
12:31additional half a cup and I'm going to
12:33put it in a baggie and just put it right
12:36inside the top of the jar here so that I
12:38can remove it when I go to prepare this
12:40and just keep it separate I am using one
12:42of these fold top sandwich baggies that
12:44does not have The Zipper um zipper
12:46section and part of the reason there's
12:48two reasons why I'm doing that number
12:50one when it has that zipper portion
12:51that's kind of stiff it makes it harder
12:53to fit the bag into the jar it can be
12:55done usually if you have enough space we
12:57have plenty of space here but it's just
12:59kind of a pain but the other reason is
13:01if I were to be putting this away for
13:02long term and adding an oxygen absorber
13:04that oxygen absorber is going to um
13:06react with the oxygen in the jar to
13:08basically eat it up and get rid of it so
13:11if I were to put my cheese in here and
13:13seal it with a zipper there would be
13:15some oxygen sealed in with the cheese in
13:17the baggie so this way the oxygen will
13:20be I mean I'll just kind of twist it
13:22shut and so it's not going to be sealed
13:23real tight and so everything would be
13:25able to be affected by the oxygen
13:27absorber all right so I'm just just
13:29going to put my half a cup an additional
13:30half a cup of mozzarella cheese into
13:33this
13:34baggie and like I said I'm just going to
13:36keep it Loosely closed and just tuck it
13:39into the top here and then if I were
13:42putting this away for the long term I
13:43would add my oxygen absorber and go
13:46ahead and put my lid on
13:48tightly and that would seal my jar up
13:51but instead of putting this one away I'm
13:53actually going to be fixing it up so you
13:54can see how it turns out but first
13:56because this is a very simple meal I
13:58want wanted to give you guys a little
14:00bit of something extra so I'm going to
14:02do a couple of other jars of things that
14:04you could serve alongside this meal
14:05especially because this meal doesn't
14:07have any vegetables in it to speak of
14:09really other than obviously the tomatoes
14:11and the tomato sauce which does count
14:13but usually that's one of the things
14:15that I really love about meals in a jar
14:16is that I can add the veggies right in
14:18so you can have everything you need for
14:20your meal right in the jar including the
14:21veggies or fruit your protein everything
14:24else in this case I decided against
14:26adding veggies just because I just
14:28thought I would keep it really simple if
14:30people were just starting out this has
14:31few ingredients to purchase if you have
14:34kids that don't like some of the veggies
14:35you know there's just it's very simple
14:37if you wanted to add veggies to this you
14:39absolutely could you could add some
14:40freeze-dried chopped spinach you could
14:42add some sliced mushrooms bell peppers
14:44whatever you like in your lasagna you
14:46can go ahead and add I just didn't
14:48personally so I'm going to make a side
14:50dish a vegetable side dish to go along
14:52in a jar I'm going to do a seasoned
14:54green beans for the seasoned green beans
14:57side dish these are the ingredients I'm
14:58going to be be using I'm using some
15:00freeze-dried onion slices of course
15:02freeze-dried green beans I'm using some
15:05butter powder and this is the seasoning
15:07I'm going to be using this is Kinder's
15:09the blend salt pepper and garlic and we
15:11really really like this it's really
15:12tasty and it goes great with the green
15:15beans now if you are new to freeze-dried
15:17food and you're wondering what the fuss
15:19is all about part of the reason that
15:21Preppers love it so much and why it's
15:22great for meals in a jars because
15:23freeze-dried food typically has about a
15:2525e shelf life it has a very long shelf
15:28life despite that the freeze drying
15:30process is so gentle that it maintains
15:34Almost 100% of the nutrients in the food
15:3695 to 98% of the nutrients in the fresh
15:38food are maintained in the freeze-dried
15:41product so it's a very very healthy
15:43option the ones that we get have no GMOs
15:46um in their products at all they have
15:48very high quality standards so they're
15:49just a great product and then once you
15:51open up a freeze-dried product the 25e
15:53shelf life is um sealed in the can when
15:56you get them and then once you open them
15:58you've usually typic got about a year to
16:00use them up that can vary some depending
16:02on things like the humidity where you
16:03live and the conditions that you store
16:05them in but typically about a year is
16:08what people get out of them after
16:10they're opened and then of course if you
16:11seal them back up in a jar with an
16:13oxygen absorber you are going to
16:15maintain that long shelf life maybe not
16:17quite as long as they were in the
16:19original can but most people tend to get
16:21at least between 5 to 8 years out of a
16:24jar meal minimum depending on the
16:26ingredients they put in them and how
16:27they store them and for this side dish
16:30I'm going to be using a pint siiz jar we
16:32don't need a whole quart for a side dish
16:34to go along with our meal I'm going to
16:36use a pint once again I'm going to be
16:37using a wide mouth pint and all of the
16:40other equipment is going to be basically
16:41the same as our other jar meal so let's
16:43get started the first thing I'm going to
16:45add to my jar is going to be the onion
16:47slices these are just onions uh freeze
16:50red onions that are a little bit larger
16:52than the chopped onions that you can get
16:54which are much smaller little bits but I
16:56wanted some larger pieces in this dish
16:58I'm just going to add 1/4 cup of the
17:00onion slices right into the bottom of
17:02the jar and then I'm going to be adding
17:04my butter powder I'm using a tablespoon
17:06of the butter
17:08powder my seasoning next I'm going to be
17:10using a teaspoon of
17:13this and then I'm just going to go ahead
17:15and pack the rest of the jar with the
17:16green beans I'm not even going to
17:18measure this I really just need the jar
17:21filled up to the top with the green
17:24beans you can tap these down get more to
17:27fit
17:29then of course just leave a room to put
17:30an oxygen absorber on the top once again
17:32if you're going to seal this up I
17:35usually use 200 C's in my quart jars so
17:39I would think this would need about 100
17:43cc's and here is our seasoned green bean
17:46side dish all ready to go with our
17:48lasagna
17:50Skillet I am going to give you one more
17:52thing to serve alongside the lasagna
17:54Skillet and that's going to be a super
17:55simple mini French bread loaf this is
17:58such a simple recipe you can see here
17:59there's only three ingredients I've got
18:01bread flour I've got salt and I've got
18:03instant yeast the only thing about this
18:06recipe that you need a lot of is time
18:08because it does need some time for
18:09rising and some time for resting but
18:12it's very simple and it makes a great
18:13thing to serve alongside our lasagna
18:15Skillet let's get started I am going to
18:17be making this spread mix in a pint siiz
18:19jar and I'm using a wide mouth pint
18:22because all of the ingredients that go
18:23into this are powdered it could
18:25certainly fit into a regular mouth pint
18:27jar but just because I want all these
18:28elements to go together and I did the
18:31green beans in the wide mouth I thought
18:32it would look good if it was uniform so
18:34I'm going to be using a wide mouth pint
18:36jar this
18:38time and my trusty funnel and I'm going
18:41to start with the bread flour now bread
18:43flour really makes your bread have a
18:45better texture it's just got extra
18:47gluten in it I believe but I have made
18:50bread with regular all-purpose flour
18:52before I haven't tried this recipe with
18:54regular flour but if that's all you have
18:55it would probably work still pretty well
18:57we're going to be adding 1 and 3/4 cups
18:59of flour but I am going to put it in in
19:01two parts I'm going to put in the one
19:03cup first and then I'm going to add my
19:06salt and then the rest of the flour and
19:08then I'm going to add my yeast on top
19:09because we want to keep the salt and the
19:10yeast separate in this jar we don't want
19:12them to be touching each other and when
19:14I pour it out into the bowl to get it
19:16mixed and Blended I want them to start
19:19off separate so that's why I'm putting
19:21um the salt in the middle and not in the
19:24bottom of the jar because when I pour it
19:25in the bowl I usually do a circular
19:27motion so the beginning of what I pour
19:29and the end of what I pour would be in
19:31the same place if that makes any sense
19:34now the best way to measure your flour
19:35especially when you're baking bread is
19:37to weigh it and I actually got my pantry
19:40Chic machine recently you've probably
19:42seen that it's a special machine with
19:44special canisters and you put the
19:45canister right on top of the machine and
19:47it measures out your ingredients and it
19:49measures them by weight and it's
19:50specifically made for that cuz when I
19:52first learned that it was best to
19:54measure your flower by weight and I
19:55started doing that I was doing it on a
19:57simple kitchen scale which is you know a
19:59very inexpensive simple way to do it but
20:02I found I always had to look up what
20:04weight I was going for if I wanted a cup
20:06of flour because I wasn't usually
20:07following recipes that were written by
20:08weight so I was always having to look it
20:11up on the internet before I got started
20:13and I just found that I just gave up
20:15doing it because it was such a pain so
20:17when I saw that there was actually a
20:18machine that was meant for measuring
20:20your ingredients like that by weight I
20:23was all over it but I haven't gotten a
20:24canister yet for my bread flour I have a
20:26canister for my all Corpus flour and I
20:29have a canister for my semolina flow I
20:31don't have a canister for the pantry
20:33Chic for the bread flour so for now I'm
20:35just measuring this by hand but the
20:37reason it's so important to measure your
20:39flour by weight is because depending on
20:41how you measure it in your cup you could
20:43have vastly different amounts of flour
20:45in the same cup if you were to scoop it
20:47like this it packs it in and there could
20:50be a lot more flour actually you'd be
20:52surpris at how different the measurement
20:54could be than if you had spooned it in
20:55lightly so the best way to measure flour
20:57if you're not measuring it by weight is
21:00to kind of fluff it up and just spoon it
21:01lightly into the
21:03cup like this and then level it off
21:06rather than scooping your cup through
21:08the flour and packing it
21:10in if you know that your flour is is
21:14kind of packed already in the container
21:15maybe you filled your container up and
21:16just had to smush the lid on or it's
21:18been sitting a while you can even run it
21:20through a sifter or just pass it through
21:23a wire mesh strainer to kind of fluff it
21:25up before you get started so here's my
21:27first one cup I'm going to put that in
21:29my jar and now I'm going to go ahead and
21:31add my salt and incidentally this is my
21:34canister for my pantry Chic so I could
21:36put this on the pantry Chic and it could
21:37measure the salt for me but I'm not
21:39going to do that just because I'm not
21:40getting it out for the flour so I'm not
21:42going to get it out just for the salt I
21:44am adding one teaspoon of salt right
21:46there in the middle and then I'm going
21:49to go ahead and add the rest of my flour
21:51which is going to be 3/4 of a
21:53cup so there's a half a cup covering up
21:57that
22:00salt and then our last4 cup and you can
22:04see that fills it up pretty full we've
22:06still got a little bit of space the
22:09final ingredient for our bread is the
22:10instant yeast now I store this in the
22:12freezer now this is the one part I'm not
22:15100% certain about because I haven't
22:16been doing Breads in a jar like this
22:18long enough to have a lot of experience
22:20with how long the yeast will stay good
22:22but it does help yeast to have an oxygen
22:24absorber it'll help all of these
22:26ingredients so if anybody out there has
22:28has more experience than me with this um
22:31let us know your experience down in the
22:32comments of how long you have had your
22:35yeast last in a jar like this the other
22:37thing you could do is you could include
22:40um your yeast in a packet you could
22:41include a packet of yeast so that you
22:43could um test it you know before you
22:47before you made the bread and then you
22:48could put fresh yeast in it if you had
22:50yeast and you needed to but hopefully
22:52this will last at least a year on the
22:54Shelf I know a lot of people rotate
22:56through their meals and use these
22:57regularly around the house and so you
22:59know theoretically if you if this would
23:00last a year say you were going to make
23:02two of these a month you could store 24
23:06jars of them and you would be using them
23:07up in a year and as long as you're
23:08replacing them on the other end you
23:10would maintain about a year's supply of
23:12bread here is my half a teaspoon of
23:15yeast instant yeast make sure it's
23:17instant yeast and then the one last
23:19thing that I am going to include in this
23:21jar is I have got a couple about a
23:23couple tablespoons of flour in another
23:25baggie and the reason I'm doing this is
23:27for two reasons number one you do need a
23:29little bit of flour to sprinkle over the
23:31top of the loaf before you bake it and
23:33I'm probably going to sprinkle some on
23:34the bottom cuz it's you're supposed to
23:36have like cornmeal coarse cornmeal or
23:39something but I'm just going to use a
23:40little bit of flour and the other thing
23:42is if you are adding your liquid and you
23:44add a little bit too much you might need
23:46a little bit of extra flour to kind of
23:48bring your dough back together just in
23:49case so it can't hurt to have this
23:52little packet of extra flour in there
23:55once again if you were going to be
23:56storing this long term you would use
23:58your oxygen
24:00absorber and seal it up and our bread
24:03mix is ready to go and then of course
24:05we're going to want some garlic butter
24:07spread to go along with our bread now
24:09there's two options here this is another
24:10really simple recipe there's only two
24:12ingredients butter powder and the
24:14Johnny's garlic now you can fit all of
24:16the ingredients into this small quarter
24:19pint jar it just barely fits but it does
24:22fit but I prefer to do it in this wide
24:25mouth half pint jar and it won't fill
24:27the jar but then when you go to use it
24:29or whoever you give this to um you can
24:31mix it right up in this jar cuz there's
24:33enough room to add the water and mix and
24:35it can be served out of this jar and
24:37stored in this jar if you have extra so
24:39those are your two options if you do it
24:41in this jar it will fit and then you
24:42would just um put it into a separate
24:45dish to mix it up I'm going to do it in
24:47this wide mouth half pint today like I
24:50mentioned it is super simple there's
24:52only two ingredients I'm going to start
24:54with my butter powder and I'm going to
24:56be using a half a cup of the butter
25:00powder and then I'm going to be adding
25:02the Johnny's garlic now this I'm going
25:04to be putting a tablespoon in here which
25:06is what the package calls for for a half
25:08a cup of butter and we like it like this
25:12but it's pretty um strongly garlicky so
25:15if you are not into garlic quite as much
25:18you don't like things quite as strong
25:21you might want to start out with maybe a
25:23half a tablespoon or two teaspoons at
25:26first and test that out and see how you
25:27like it um and then decide if you like
25:29it with that much or if you want more
25:31garlic before you make up a bunch of
25:35these and there we go the bread does
25:39take the longest to prepare because of
25:41the rising and resting time so I'm going
25:42to go ahead and get started on that
25:44first to make my little loaf of French
25:46bread I am going to be using my food
25:48processor today this is my new food
25:50processor that I just got and it does
25:53have a dough hook or a dough blade
25:55actually this is called the dough blade
25:57but the recipe that I adapted this from
25:59she did it in a food processor with the
26:01regular steel blade so if you don't have
26:03a dough blade for your food processor
26:05you could use your regular steel blade
26:07now obviously if you're doing this in a
26:09situation when you don't have
26:10electricity a power outage of some sort
26:12you are probably not going to be using a
26:13food processor and you will have to do
26:15the mixing and kneading by hand it's
26:17super quick in the food processor it
26:19only takes about 45 seconds and when I
26:21got this food processor I noticed it has
26:24it does a little countdown here or it
26:25counts the seconds and I never really
26:27thought about what that would be for
26:30until I was making the spread the other
26:31day and I said oh that's really handy to
26:34have the seconds counting down so I
26:36guess that's what it's for all right so
26:38I'm going to get ready to put my bread
26:39mix into the mixer now remember I was
26:40careful to keep the salt and the yeast
26:42separated and so I'm going to try to do
26:44the same when I add it to the Bowl here
26:46so I'm going to put it in a circular
26:48motion around here I do have my water
26:50ready this is just slightly warm tap
26:53water and I've got 3/4 of a cup ready to
26:56go can just barely feel that it's it's
26:58warm I also have some extra water set
27:00aside just in case I need it I'm going
27:03to add most of what I have in the 3/4
27:05cup and if the dough doesn't look um
27:08moist enough or like there's still some
27:09dry flour left in the bottom then I'll
27:11add a little bit more right so I'll
27:12definitely remove the oxygen absorber
27:14and I'm going to remove our little bag
27:16of flour that's just in there um for the
27:19extra flour that we need so I'm going to
27:21go ahead and pour this in
27:29the lid on my
27:30processor I do have um my smallest
27:33Pusher out that's where I'm going to add
27:35my water and you can see here here where
27:37it does the countdown so I'm going to
27:39start this mixing and I'm just going to
27:41start slowly adding my
27:44water stop and take a look at
27:49that still have a little bit of flour
27:52going so
27:58just going to use this to scrape down
27:59the side a little bit because I'm doing
28:01such a small a batch a small loaf um
28:05this machine is probably a little bit
28:06big for it
28:10but right I'm going let this
28:12go 45 seconds is what we
28:15[Music]
28:23want that's just a little bit wetter
28:25than the last time I made it but I think
28:27it's going to work just just fine so now
28:29I'm going to go ahead and get this dough
28:30out into a dry Bowl I just have a small
28:33plastic Bowl here because it's a small
28:35loaf and I'm going to put it in a warm
28:37place for 2 hours now for me my warm
28:39place is going to be my oven my oven
28:41light's been on some today so the oven
28:44is warmer than the room temperature so I
28:46haven't had my oven on at all it's just
28:48a little bit warm from the light so I'm
28:49going to go ahead and get this dough
28:51into the bowl and put it in there for 2
28:53hours all right so I've got my dough
28:56here and I have a piece of plastic wrap
28:58I'm just going to cover this lightly
28:59with a piece of plastic wrap and put it
29:01in my warm oven like I said the oven has
29:03not been on it's slightly warm from the
29:05light running I'm going to put it in
29:07there for 2 hours and then I'll see you
29:09right back here all right now that our
29:11dough has been in the warm oven for 2
29:13hours you can see that it actually Rose
29:15quite a bit if it doesn't rise that much
29:17for you that's okay it doesn't have to
29:19double or anything like that now it
29:21calls for the dough to be turned out
29:23onto a flowered surface I am just going
29:25to use the same pan that I'm going to
29:27bake it on for everything else from here
29:30on out so remember our little baggie of
29:32flour now this is part of what it is for
29:34so for the flowed surface I'm just going
29:36to
29:36put some flour in here and flour our
29:42surface so let's get this dough out of
29:44the bowl and I am just going to kind of
29:46make this into a bun shape a round shape
29:50just so that it can sit on the sheet for
29:54a little bit longer and rest
29:58all right so now that I've got the bread
29:59dough on here I'm just going to cover it
30:01again with this piece of plastic wrap
30:04now you could use a kitchen towel for
30:06this um if that's what you have whatever
30:08you have will work and now this is going
30:11to rest for 20 minutes all right so now
30:13it has been 20 minutes for this
30:17and I'm going to just form it into a
30:21loaf
30:22shape I am going to dust some more of
30:24this flour over the top to make it
30:26easier to work with the other thing I
30:28sometimes do is put oil on my hands so
30:30if oil is something that you have on
30:32hand all the time which for me it is
30:34something that I have on hand all the
30:37time but you also can get olive oil
30:40packets small olive oil packets from
30:42Amazon and you could
30:43put um an oil packet in the jar with the
30:47bread mix if you wanted to be able
30:51to have a little bit to oil your
30:56hands now I'm just doing this really
31:01really roughly I am not doing anything
31:04fancy
31:06here I do want this to be a little bit
31:09more short and stout and not a really
31:12long and skinny loaf but I'm going to
31:14call that good so this is going to get
31:16dusted with a little more flour over the
31:18top so now that this is shaped I am
31:21going to cover this again and it's going
31:23to sit for 40 more minutes before it
31:25bakes and then the last thing I'm going
31:27to do is is when it's close to the time
31:29that this is going to go in the oven I
31:30am going to heat it to 400 I'm going to
31:33take a baking pan and put it on the
31:34bottom rack of the oven and I'm going to
31:38um have my tea kettle ready with some
31:39boiling water because we're going to be
31:41having a pan of boiling water in the
31:43bottom of the oven with the bread and
31:44that's going to help it develop more of
31:46a crustiness but this is going to set
31:47for 40 minutes and I'll see you back
31:49when that's up all right so my oven is
31:51set to 400 I've got a pan on the bottom
31:53rack and I'm just going to fill it with
31:55some boiling water
31:57well I don't need to fill it that will
31:59be just fine right now I'm just going to
32:01uncover this for the last time and I'm
32:04going to make three
32:06slashes in the dough and then this is
32:09going to go in the oven for 20 to 25
32:11minutes at
32:14400 and now the hardest part is that we
32:16have to let this beautiful loaf of bread
32:18cool down before we cut into it and
32:20during the cooling process we can
32:22prepare the rest of the meal to prepare
32:24the lasagna Skillet and the side dish to
32:26go with it I'm going to use my butan
32:28emergency burner but the very first
32:29thing I'm going to do is I'm going to
32:31open this meal up and I'm going to get
32:33out this little baggie of cheese because
32:35I'm going to get this refreshing first
32:39this was a half a cup of cheese so it's
32:40only going to take about a tablespoon
32:42and a half of water and about 15 minutes
32:45to refresh this into fresh cheese I
32:47usually have a little bit of water left
32:48over so I want to do this first even
32:51though that we're not going to use the
32:52cheese till the very end to sprinkle
32:54over the top of the dish because if
32:56there's any water left um you know left
32:59over after refreshing the cheese it's
33:01going to be kind of a um a Milky water
33:04and it'll be a really good addition to
33:05the water that we need for our recipe so
33:07that's why I'm going to start this
33:09first to refresh the cheese like I said
33:12I only want about a tablespoon and a
33:13half of water and we want cold water we
33:16definitely want to use cold water for
33:17the cheese or else we'll end up with a
33:19goopy mess so I'm just going to do it
33:21right in this bag it can be done in a
33:24bag in a bowl it's good in a like a
33:26small container with a lid because then
33:28you can kind of tumble it around but I
33:30can do it in this bag just as easily and
33:32we won't be wasting an extra dish which
33:33in an emergency would be a really
33:35important factor just drizzling this
33:38water over it trying to do it evenly but
33:41it doesn't matter too much cuz we're
33:43going to toss it around in the bag okay
33:45now I'm just going to set this aside and
33:47let this um set and refresh for a few
33:49minutes 15 minutes is about what it
33:52takes all right so the cheese has been
33:54setting and actually looks like I don't
33:56really have any
33:58um extra water in here sometimes you do
34:00sometimes you don't likewise if you if
34:02it doesn't seem like it's going to be
34:04getting refreshed all the way through
34:05you can always add a little drizzle of
34:07extra water and if you do have any water
34:09left over after it's refreshed just add
34:12it into your dish I have three cups of
34:14water that's what we're going to be
34:15using for our meal and just a regular
34:18Skillet I'd say this is probably a 12in
34:20skillet I believe so I'm going to go
34:22ahead and open up my
34:25meal and just pour it right on in here
34:31and I'm going to add in my three cups of
34:32water this is cold
34:35water I'm going to give this a stir to
34:37moisten all the ingredients and then I'm
34:39just going to let it set for about 5 or
34:4210 minutes before I get it started and
34:43that's just going to basically let the
34:45cheese that's in here start to refresh
34:48as well because it melts better when
34:50it's refreshed and it doesn't uh refresh
34:54well in hot water really so it's going
34:56to be incorporated into the dish better
34:59if I let it set in the cold water for a
35:01little bit before I turn the burner on
35:03all right so just getting everything
35:04Incorporated and then everything
35:07submerged in the
35:09liquid and I'm going to let this set for
35:1110 minutes okay now that this is set
35:14just a little bit it's going to be time
35:15to get the burner
35:18going got this on a medium high heat and
35:21I'm just going to bring this up to a
35:22simmer and then I'm going to cover it
35:25and simmer it on low it's not going to
35:27take very along with this kind of pasta
35:28I think it's usually about 8 to 10
35:31minutes probably like I mentioned if you
35:33switch out the pasta type you might need
35:35to adjust your cooking time and you
35:37might need to adjust your water amount
35:39slightly all right you can see this is
35:41starting to Bubble here so I am just
35:43going to give it another quick stir I'm
35:45going to turn it down and I'm going to
35:47put the lid on and let it simmer for a
35:49little
35:51bit you definitely want to stir this
35:54occasionally to make sure that it
35:55doesn't stick onto the bottom
35:58the hardest part with these butane
35:59burners is actually keeping the flame
36:01low enough because they're pretty
36:06powerful all right it's been 8 minutes
36:09this is starting to look pretty done I'm
36:10just going to test one of these pastas
36:12that's basically what you're looking for
36:15is for the pasta to be done to your
36:17likeness and you can check the meat too
36:19but it should be done um you know it
36:22should be refreshed all the way through
36:23by the time the noodles are
36:26done yeah that is pretty much done it is
36:29going to thicken up a little bit more as
36:30it um sets I'm going to turn the burner
36:33off and then we need to sprinkle on our
36:35cheese this is the cheese that we added
36:38the water to at the beginning to get it
36:40refreshing all right now that I've got
36:42all the cheese on there I'm going to get
36:43this lid on so that it can start
36:48melting there you
36:51go look at how beautiful that melted
36:54just like real cheese because guess what
36:57it is real cheese it just had all the
37:00water removed to make it shelf stable
37:02and then we just put the water back and
37:04voila we had real mozzarella cheese
37:06again so this Skillet is ready to serve
37:09I'm going to put it aside it can cool a
37:10little bit it's only going to take me a
37:12couple of minutes to whip up the
37:13seasoned green beans to go with it all
37:16right so for the seasoned green beans
37:18I'm using a skillet that's just ever so
37:20slightly smaller than the one that I
37:21used before so I'm going to open up my
37:24green
37:25beans and I'm just going to dump the
37:28contents of the jar into the pan and
37:30I've got one cup of water here one cup
37:32of cold water and a trick I like to
37:34sometimes use with meals in a jar if
37:35there's any powder or seasoning or
37:37anything left in the jar I just use the
37:41jar uh the Water to rinse it out just so
37:43that we don't waste anything and if you
37:45keep in mind if you're in an emergency
37:47situation and you're low on you know
37:49things to cook with and measure with
37:51usually mason jars are ma are uh marked
37:54on the side with measurements for water
37:56so now that I've put the water in here
37:58I'm just going to give this a stir try
38:00to kind of moisten everything and get
38:02the butter powder mixed in with the
38:03water as best I can it's not going to
38:06completely mix while it's cold but once
38:08we put the heat to it it will all right
38:11that's good enough I'm going to put the
38:12heat on what I want to do is bring this
38:14up to um a boil basically a simmer a
38:18strong simmer and then I'm going to
38:19cover it to lock in the Steam and I'm
38:22going to let it go just for 1 minute
38:24just to make sure that everything gets
38:25kind of steamed through these green
38:26beans take no time to cook because
38:28they're freeze-dried um they really just
38:30need to to refresh and get the water
38:33back into them you could even just soak
38:34them in cold water and they would be
38:36ready so I'm going to have them go for 1
38:38minute with the lid on for the Steam and
38:40then I'm going to take that lid off and
38:41we're just going to evaporate the rest
38:42of the water until they just sauté in
38:45the remaining butter powder and
38:46seasoning and then they'll be done all
38:48right you can see this is coming up to a
38:50boil I'm going to cover it for 1 minute
38:53just to get those veggies steamed
38:55through all right there's 1 minute now
38:57I'm going to uncover this and I am just
39:00going to toss
39:03these like I said the water is going to
39:06evaporate it's not going to take but a
39:08minute or two and then these will just
39:11be like sauteed green beans just keep
39:15tossing them to make sure they all get
39:18evenly even amounts of
39:20moisture all right so now that the water
39:22is dried up that's really all we need
39:24I'm going to go ahead and turn this off
39:27need to toss them in the hot pan for
39:29just a minute all right so that is ready
39:31to serve along with our lasagna Skillet
39:34got our green
39:35beans and our lasagna Skillet and the
39:39bread will be done shortly and then
39:41we'll have our complete meal the final
39:43thing that we need to do while the bread
39:45is finishing cooling is mix up the
39:47garlic butter spread now like I
39:48mentioned you can put this into a
39:50separate bowl and use a whisk if you'd
39:52like I have done that and that works
39:54really well but it I find it works just
39:57as well to mix it up with the knife or
39:59spreader that you're going to use or a
40:00spoon right in this jar and just keep it
40:05all in this jar from start to finish
40:07we're going to be using about 2 to 3
40:09tablespoons of cold water so I've got
40:11some cold water here and I'm going to
40:12start with two
40:14tablespoons and just start mixing that
40:17and see if we need to add some more
40:19which I think I probably will with this
40:21spread but all right am going to go
40:23ahead and add a little bit more I'm not
40:25going to add a whole tablespoon at once
40:28I probably will need it but you can't go
40:30back but you can always go a little
40:32further I do think I'll add the rest of
40:35that thir tablespoon and that should be
40:37good but you can mix this up to whatever
40:40you consider a good spreading
40:42consistency just go slowly little by
40:45little all right so there is our garlic
40:48butter all ready to go on our bread now
40:50I did let the bread cool um pretty much
40:53completely I think that's I love slicing
40:55into a warm Loa of bread fresh out of
40:58the oven but it's really not that great
41:00for the bread when we cut into it when
41:01it's super hot so I did let this um cool
41:05down you can see where my slashes didn't
41:07really work out too well but it still
41:08feels like a nice loaf of bread I think
41:10this is a pretty forgiving
41:13[Music]
41:19recipe and there is our rustic French
41:22bread this is a very simple loaf of
41:24bread but in an emergency that's pretty
41:26much what we're going to want is
41:28something very simple now you can just
41:31spread the garlic butter spread on the
41:33bread or you could always put it um give
41:35it a flash in the pan or put it in the
41:38oven for a little bit whatever you want
41:40if you wanted to um Brown it up more
41:42like an actual garlic bread or garlic
41:44toast but it's also very good just with
41:47this garlic butter like I mentioned I
41:49did mix this up pretty strong with the
41:51garlic so if you're not a big garlic fan
41:54you might want to cut this down a little
41:55bit the garlic spread that you put in
41:57into the mix and try it out and if you
42:00think you could take a little bit more
42:01you can always adjust
42:03[Music]
42:22it all right now all we have to do is
42:24add a slice of bread to our lovely meal
42:27and this is all ready to serve look at
42:30that what a beautiful meal the beautiful
42:32thing about this is this can be you can
42:34mix and match this we've got our our
42:36main dish here we've got our veggie side
42:38we've got our bread but you could use
42:40this side with other meals you could use
42:43different seasonings in the side you
42:45could season this differently you could
42:46use different seasonings in your butter
42:48spread you could have a honey butter if
42:50you check out my cornbread um just add
42:53water mix in a Jar video I have a honey
42:55butter spread done similar to this you
42:57could add cinnamon to that you could do
43:00a lot with this basic bread dough this
43:02is such a basic bread dough you could
43:04have sandwiches with this you could do
43:06anything you wanted there's a lot of
43:08different options for all the parts of
43:10this meal
43:12enjoy this meal was delicious and really
43:15easy to put together the bread does take
43:17some time but as long as you plan ahead
43:19it's really very simple to prepare
43:21granted in a grid down emergency you
43:23would probably have to adjust how you go
43:25about preparing the bread but it's a
43:27very basic bread recipe and a great item
43:30to have in your Arsenal my best advice
43:32for meals in a jar is to pick out a
43:34recipe that you want to try and then
43:35make one jar prepare that one jar and
43:38try it out feed it to your family make
43:41sure you like it everyone has different
43:43tastes and what one person loves might
43:45just not be another person's cup of tea
43:48try the recipe and hopefully you love it
43:50as is or maybe there's a few things that
43:52you want to tweak with the seasonings
43:54swap out a veggie ingredient for
43:56something else maybe you need to adjust
43:58something with the water amount or the
43:59cook time especially if you live in an
44:01area with different humidity levels if
44:04you make changes note them down on your
44:06recipe so that you remember and then
44:08once you're happy with the recipe then
44:10you can make it up in bulk and really
44:11stock your shelves it doesn't take much
44:14more time to make up six 10 or 12 jars
44:17than it does to make one when you line
44:19it up assembly line style then you can
44:21take advantage of sales and buying in
44:23bulk to save some money you can get even
44:26more savings if get together with a
44:28group of friends and have a meal and a
44:29Jar party buy things by the case and
44:31split the cost and you'll have fun and
44:34catch up while you do it it depends on a
44:37lot of factors but I typically get three
44:39to four servings out of a quarts siiz
44:41jar meal if you're typically only
44:43feeding one or two people you can divide
44:45these recipes in half and make quart
44:47recipes in a pint pint recipes in a half
44:50pint and so on and so forth when you do
44:52make my meal in a jar recipes I would
44:53love it if you would come back to the
44:55video and leave a comment on it or go to
44:57my meal in a jar Facebook group and post
44:59about it I would love to see pictures of
45:01your jars pictures of the prepared dish
45:04I'd love to hear about any changes you
45:05made and how you liked it I love hearing
45:08from you all in all these dishes I
45:10showed you today are three very simple
45:12dishes with relatively few ingredients
45:15and if you happen to be seeing this when
45:16it comes out in July 2024 pretty much
45:19everything I use today is on sale this
45:21month so it's a great time to fill your
45:23shelves with these jars to keep up with
45:25what's on sale every month and get
45:27access to coupons and Flash sales when
45:29they come out text sale to my number I'm
45:31going to put it down on the screen here
45:33and in the video description and I'll
45:35put you on my text alert list I'll also
45:37tell you how to save 15% on non-sale
45:40items every single day if you're
45:42interested in learning more about
45:43freeze-dried food and why so many people
45:46are so crazy about it we actually have
45:48two events coming up in September that
45:50we're going to be at and we would love
45:52to meet you there these events are
45:54completely free and they even feed you
45:56lunch for free
45:57and you spend the morning learning all
45:59about freeze-dried food all of its
46:00benefits how to use it how to cook with
46:02it and you even get to try a few things
46:05and on top of that they even have
46:06giveaways during the event so you could
46:08even win some free items that's a lot of
46:11free and we all know that's my favorite
46:13word the two events coming up are in
46:15American Fork Utah on September 14th and
46:18in Philadelphia Pennsylvania on
46:19September 21st so if you live anywhere
46:22near those places or if you're going to
46:23be traveling near those places in
46:25September we would love to see you there
46:27text the word Philly or the word Utah to
46:30my number that same number that I told
46:32you before and we will keep you updated
46:34with more info as we get it don't forget
46:36to check out our meal in a jar playlist
46:38if you want to see some more amazing
46:40meals that you can get from a mason jar
46:42and come on over and join my meal and a
46:44jar group on Facebook if you're not
46:46already a member there if you made it
46:48all the way to the end of the video
46:49leave me an Italian flag Emoji down in
46:51the comments and check out this video
46:54next for some more meals you can make
46:56with a lot of the same ingredients that
46:57I used today I'm Jal with Wicked
47:00prepared survive today Thrive tomorrow
47:02we'll see you next time
47:03[Music]

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