To prepare Taco Soup: place contents of jar in a gallon pot in a solar oven or on the stove. Add 2 quarts of water and simmer 20-30 minutes until veggies are tender. Serve with nacho chips, sour cream and salsa if desired.
Store in a Jar:
Layer all ingredients. When you get to the tomato powder, just shake the jar so it works its way into the cracks.
Add an oxygen packet. Seal.
Estimated shelf life: If stored in a cool, dry place, up to 5-7 years.
Source: The Meals In a Jar Handbook by Stephanie Peterson
UPDATE: This was the first recipe I tried using all freeze dried foods. It calls for quick cook red beans which makes preparation quick. I purchased them from Honeyville Foods but, unfortunately, they no longer carry quick cook beans and I can't find them anywhere, so a can of beans would have to be substituted in the recipe, which defeats the idea of meals in a jar.
Homemade Taco Seasoning
Makes approximately 1-1/2 cups dry mix.
1/4 teaspoon chili powder
1 teaspoon cumin
2 teaspoons dried chopped onion
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon paprika
1/2 teaspoon sugar
pinch of cayenne pepper
Store in a covered container in a cool, dry place. Label with name and date.
Shelf life: 1 year (longer if vacuum packed with an oxygen absorber or a Food Saver vacuum sealer)
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