We all know the Meal In A Craze, but have you ever heard of a Side In A Jar? You probably haven’t because I just invented it! Meals in a jar are so convenient I had the thought why should we just stop at the main dish? So I decided to start re creating my favorite side dishes into Sides In A Jar to add to my emergency preppers panty. The concepts are the same between the two but now if you are in a hurry on a busy week day and grab a rotisserie chicken from Walmart you can now easily grab your side dish and just add water! Or mix and match your favorite meals in a jar with a side in a jar!
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Storage
The best and easiest way to store this base is to place it into a glass jar and vacuum seal the lid so there is no air. This allows the base to stay shelf stable for years. If you don’t have a vacuum sealer just store in a tightly closed jar and keep away from light and moisture.
Freeze Dried
Many of you have seen I got a Harvest Right Freeze dryer and have partnered with Thrive Life freeze dried foods. I can’t even begin to tell you all the benefits of freeze dried foods because the possibilities are seriously endless. Making meal in a jar recipes have become a new obsession. If you’ve been considering purchasing a freeze dryer now is a wonderful time to use Harvest Right’s layaway program and lock in the May sale price.
If a freeze dryer is completely out of your budget you have some options! This is why I’ve partnered with Thrive Life Freeze Dried Foods. If you use my link you can save 15% off your delivery order of freeze dried pantry staples! You can order the freeze dried onions, and chicken I use in my cream of chicken soup base and even grab a can of dried mushrooms so you can make my shelf stable cream of mushroom soup too.
Shelf Stable Green Bean Casserole Side In A Jar
Ingredients
- 1 tsp garlic salt or powder
- 1/2 tsp salt
- 1 tsp pepper
- 1/2 cup shelf stable cream of mushroom soup base
- 1/4 cup freeze dried mushrooms
- 1 tbsp freeze dried onions
- 3 cups freeze dried green beans
- 1/4 cup french onions
Instructions
- Add ingredients to a wide mouth jar and vacuum seal lid or add oxygen absorber. Store on shelf for up to 3 months.
- When ready to eat, Add entire jar to 2 1/4 cups hot water and let sit for 10-15 min. Once the green beans have become bendable add 1 more cup of hot water, bring to a boil in a skillet on medium heat and simmer for 15-20 min to let sauce thicken. Top with more french onions or eat as is! ENJOY
Notes
