Freeze Drying · Prepping · Preserving · Recipes

Freeze Drying Handcrafted Large Batch Beef Pasta Sauce

Harvest Right is running a sale on their freeze-dryers through February 15th, 2024. If you have been thinking about getting a freeze-dryer, this is the time – prices are up to $500 off.

Harvest Right freeze-dryer sale

We had found a great sale on the large cans of tomatoes on Amazon. Then the order showed up and nearly every can was dented. It’s been a learning lesson for sure. You might save money (and often a lot) but they don’t always pack well. Amazon refunded our money because dented cans considerably lower your storage time. You want to use them up first, as soon as possible especially if the seam of the can or the lids were dented.

As I mulled over the many meals we’d be eating with like 36 cans of tomatoes, one idea I had was to make a double batch of pasta sauce and then freeze-dry it. It’s an easy sauce to have on hand. And I could reset the clock on the storage time for the tomatoes.

Now then, this is a sauce I enjoy consuming. It’s a fast-fix recipe for busy nights. It doesn’t need to be cooked all day long. A half-hour is plenty of time to simmer it. Now, why do I use canned beef? Easy. It will freeze-dry far better than fresh will, as it isn’t fatty. We pick it up in packs at Costco (the roast beef is next to the canned chicken).

New to freeze-drying? See all our posts here.

Harvest Right Freeze-dryer

We run a Harvest Right Large-size freeze-dryer on our homestead. There is another company out there now, Blue Alpine, that makes the equivalent of a Medium freeze-dryer.

Beef Pasta Sauce

Ingredients:

Directions:

Heat the olive oil in a large skillet over medium, add onion, and saute till tender.

Meanwhile, open the tomato cans and squish each whole tomato to break up.

Add in the herbs, pepper, vinegar, tomatoes with juices, and tomato paste. Bring to a simmer, lower heat to medium-low. Let simmer gently for 30 minutes, stirring often.

Drain and break up the roast beef with a fork. Add to the sauce and heat through.

Taste for salt and your personal taste if sugar is needed (I did not add any).

It makes enough to cover 2 pounds of pasta. Made 11 cups of sauce.

Option:

Prep 2 pounds of favorite pasta, and cook till al dente. Drain well.

Toss with the sauce and proceed.

If using a long pasta such as spaghetti or angel hair, break it into thirds for easy drying.

Pasta sauce ready to be frozen, then freeze-dried.

To Freeze-Dry:

Line 2 freeze-dryer trays with parchment paper.

Divide the sauce evenly between the 2 trays. (We put 5½ cups sauce on each tray.)

Let cool down, then cover with lids and place in freezer, ensuring the trays are flat.

Freeze fully.

Place trays in freeze-dryer and do setting as usual (Harvest Right machines do auto sensing). When done, test the middle of the powder to ensure it is fully dry. If not, add another 6-8 hours.

Place each tray of dry powder into a mason jar or a mylar bag.

Add in the desiccant packet and oxygen absorber packet, and seal.

Mark on bags when produced.

Option:

Mixing with pasta will take 3 to 4 trays on a Large-size freeze-dryer.

It is best to divide it into 8 servings and measure it beforehand.

That way, you can pack it into the “MRE” style mylar bags for ready-to-go meals.

Freeze-dried pasta and pasta sauce, ready for long-term storage.

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~Sarah

Homesteading · Prepping · Recipes · Urban Homesteading

Chicken Noodle Skillet – Meals in a Jar – Easy Dinners

A well-stocked pantry makes packing up meals in a jar in a snap. Whether you pack the meals for dinner on a busy day, keep them for emergency use in a power outage, or when you can’t leave home and don’t have fresh groceries on hand to cook with.

This dish has a pleasantly cheesy flavor without the messy cleanup from cheese fused to the skillet. The veggies taste fresh.

It’s all the convenience of a packaged meal, but with way more veggies and meat – and you can control the salt if needed.

Chicken noodle skillet. Such an east meal to make for a family on the go. The ingredients are stored in a mason jar and ready when you are.

Chicken Noodle Skillet

Ingredients:

Directions:

Take a wide-mouth quart mason jar and place a canning funnel in it.

Add the egg noodles, chicken, and vegetables, gently tap the jar to settle the contents,

Add the cheese powder through black pepper, and gently tap the jat to settle it.

Seal the jar tightly. For long-term storage, do an airtight seal with a mason jar sealer.

To Make:

Add 3½ cups water to a skillet. Add the contents of the Mason jar.

Bring to a boil over medium-high heat. Reduce heat and simmer until the pasta is done (ours took 8 minutes to cook), stirring often and lowering the heat so it doesn’t boil over.

Remove from the heat, and let sit for 5 minutes to thicken as it cools.

Serves 2 to 3 people, depending on appetite.

Chicken noodle skillet in a mason jar, ready to go for your family.

~Sarah

Homesteading · Prepping · Recipes · Urban Homesteading

Better Than Boxed Mac n’ Cheese – Meals In A Jar

This pantry staple is a homemade mac n cheese recipe. It is kid-friendly and stores really well as a “meal in a jar” for easy lunches or dinners. That is something you must think about as a prepper when planning long-term storage meals. If you have young children (or adults with sensory issues), having comfort foods on hand is very important. It’s not they cannot eat whatever you make, but if times are hard, having an option that they will like on hand? That in itself can help one relax and not be overwhelmed. It can make tough times a lot easier for everyone.

Boxed mac n’ cheese is universally popular, but if like me you cannot stand the squishy pasta (it’s so unappetizing to me) and the chalky powder sauce mix, you can make an improved version easily. And you don’t need fresh butter or milk on hand to make it, as it uses dried versions of both.

Consider if you are in the middle of a bad storm. With lots of snow and ice, driving to town for supplies just isn’t a safe situation. Our island has been a mess for nearly the past week. Today was supposed to finally warm up, with promises that the ice rink outside would finally melt. Meanwhile, Mother Nature instead dumped snow for hours today. Having a well-stocked pantry goes far in creating meals.

I made this recipe with whole-grain pasta, you can use what you like. White pasta will be the most child-friendly of course. Try to find the lowest cooking time to conserve fuel. The whole grain Barilla is 6 minutes. The kids here have accepted Mom tries to push at least some nutrition into them.

When I do meals in a jar, I try to think out the cooking. As we have a gas stove, and plenty of hiking stoves on hand, I know I can cook meals and not just plan “add boiling water” meals. This would be a recipe though where you need water to make it, and water to clean up with. For a storm where you are stuck at home, it’s a great option. I keep the just add boiling water for when the power is out here and the well is down due to it.

The finished mac n' cheese. Looks like the boxed stuff, but is so much better tasting and stores really well.

Better than boxed Mac n’ Cheese recipe

Ingredients:

Directions:

Take a clean/dry wide-mouth mason jar and pour the macaroni into it. Tap the jar gently to settle the pasta.

Add the remaining ingredients into a bowl and whisk until smooth.

If storing long-term, pour the dry ingredients into a plastic bag, seal it, push out air, then place it on top of the macaroni and seal the jar.

To Make:

Fill a medium-sized pot with water and bring to a boil. Add the macaroni and cook as directed on the package for al dente (don’t overcook).

Drain in a colander and shake well.

Meanwhile, add the dry ingredients into the mason jar, pour in 1½ cups water, seal the jar, and shake till smooth.

Pour the sauce into the pasta pot, simmer over medium heat, and add the hot pasta. Cook for a minute or two, stirring constantly to coat the pasta.

The sauce continues to thicken as it cools.

Serves 3 to 4 smaller appetites. To serve bigger ones, consider adding in shelf-stable bacon bits or a can of drained chicken breast when you heat the sauce.

Notes:

If your eaters have sensory issues, you can leave the pepper, garlic, and dry mustard out. If you like it salty, double the salt called for.

The entire mac n' cheese dish in a jar, ready to go.

~Sarah

Bioengineered Foods · Gardening · Homesteading · Prepping

Polar Opposites: On Who Now Supports GMO’s And Cheap Food

It’s 1991. I am a college freshman. I’ve moved to a new town. I am just trying to find who I will be those formative years. So basically like all the Gen Z kids now (of who I have 3 of them), who are approaching and into adulthood. We were 100% Gen X. We had grown up so feral it wasn’t funny. Like so many young, I am leaning more liberal those years – possibly only to annoy my Father so we can scream at each other. By today’s standards I was really middle of the road with that. I will admit I voted for Bill Clinton for President that year, in the basement of a Catholic Church. My eternal shame.

Nah, I voted for him twice. Slick Willy was entertaining. And he wasn’t a crypt keeper, like all the old politicians now. But I digress, back to the story.

It’s fall of 1991 and I suck in my breathe, scared to enter an actual food co-op. It seems so scary. A secret hideaway. It’s in the old town, not at the shiny mall that had opened that year miles away, destroying some of the best farm land there, along the Skagit River in Washington State. It was kind of run down. And it smelled so weird.

Why it scared me? I have no idea. First, I thought you had to be a member to shop. And I guess because the people working there were real hippies, man! They had/were following the Grateful Dead! They had lived in the communes upriver in Magic Skagit! They were everything I had dreamed I would become. The women had flowing hair, not touched with hair dye. No makeup on. They smelled of BO and patchouli oil. I had a boyfriend and he was growing his hair out. We were just toooooo groovy. We had a little apartment on the top floor of a post WWI house, only a few blocks away.

But then I noticed they didn’t chase us away. They knew we were new. Every year you get a new crop of suckers, er, customers, ready to embrace the life. And oh how wonderful it was. I felt so welcome. Even if I couldn’t eat the scary salads they sold in the deli. Everything smelled and tasted like dirt back then. I nicknamed it the Hippy Hut™, and every time I am forced to eat quinoa it’s my joke we are visiting it. Or I reminisce about eating burritos on Shakedown Street at a Dead show.

I think this god awful Toyota Corolla 1980 Sport Wagon I bought for $300 cash says it all. Before Van Life was a thing, I had this crap mobile outfitted to camp in. Drove it up and down the West Coast till one day I went airborne in it and destroyed the transmission.

Back to the story. I was surrounded by people who were truly living the life. These were the older Boomers and some of the younger ones. They truly believed we could make a change.

They pushed to get recycling become a thing. They grew gardens. They wore second hand clothing. They sewed clothing. They even rolled their own smokes, of actual tobacco. They ate unprocessed food. Bought in bulk. Talked about legal hemp all night. Where I smelled my first essential oils and bought the crocheted pipe holder I wore around my neck, covered in patchouli oil.

I was wearing hemp hiking boots made with soles of recycled pop bottle plastic. I walked every where. I learned to ride the bus. I was making food from scratch. I was growing food on our neighbors roof over a highway. Those Boomers told me to save seeds, to take seeds from them. They were why I first sold at farmer’s markets in my mid-twenties. Their inspiration to me as a young woman fueled an entire destiny for me.

Life moved on, but things stayed with me no matter where I went. Every apartment or home had a garden. I sewed my clothing till my 30’s. I am 50 and I still believe in all of it. It’s why I homestead. It’s why I prefer to walk versus a car when I can. Why I grow food and preserve it. Why I believe in preserving heirloom seeds. Why so much is important to me as I am aging. That I can still be mostly self sufficient. That I can choose to not use those companies if I am willing to work hard, or pay more.

And honestly? I thought so many of them still saw life this way.

Oh I was so wrong. I read them wrong.

Reduce, Reuse, Recycle.

Where did that go to? The Boomers loved saying that, over and over. I haven’t seen this logo in so, so long. Gen Z needs to rediscover it. They need to wear hiking boots of hemp, and their soles stamp this into the dirt with every step. Quit dying hair, go natural and till fields. Work for yourself versus asking for the government to do the hard work. I am trying so hard for my children to understand this. Our oldest is 26 now, an Elder Gen Z. The other day I realized…it’s seeped in, he gets it. He finally understands why I ask them to do such hard work. I felt like celebrating loudly on that win.

It was right up there with the other charmer:

The Non GMO Project was started in 2007, so you have to take a calculated guess it was Boomers behind it. Passionate about it. Food in the USA was changing at a rapid pace. Mono crops were taking over, and diversity was dying quickly. Activists were getting scared – they had to act before everything was GMO/bioengineered. And when no consumer would know, unless companies put the logo on their items, to let you know. At first I didn’t see the need, then after our youngest was born, with his severe food allergies…suddenly I needed to care and invest more of myself into our food production.

And it went on this way. The left leaning folk supporting organic food, the socially aware. Out trying to save farmland, supporting diversity in seeds. Many of the conservatives I knew didn’t care about any of this and rolled their eyes at me. They told me I was wrong that the glaciers were shrinking and we got less snow (which I saw every year with my own eyes hiking). They mocked me for growing food, for being a starter prepper. It was that weird line I walked. Vote conservatively, but have liberal views on the other stuff. And yeah, no one likes you when you walk both sides.

Truth is, I have always been a bit “odd”. And I am OK with that. I believe in things others don’t. It’s also why I am firmly politically non-binary these days. I am somewhere in the realm of a libertarian. Do no harm. But you also cannot deny what you see with your own eyes. Farming taught me that. Hiking taught me that. You watch the rain get less, the summers hotter. Then the rain comes at the wrong time. Early summer is cold and wet. I have charted it for over 10 years while growing food. Some days I wish I could go back our first house and the tiny garden I had – because I was so naive then.

And here’s the weirdest thing I have been noticing. First it started with the Pandemic. For me, and my family, very little changed. We had made the jump to a rural lifestyle 2 years before and had years of farming behind us. It was just another day, except our kids were at home with us. I got to work that winter and started growing even more food. I tried to show others why it mattered. I had trained for this! I came out of the closet as a prepper, and had no shame.

Suddenly it was all the conservatives I knew who cared. They came to us and asked us to teach them.

During those years, I noted so many people who I would have described as the people who had cared, they quit caring.

They became scared. They aged overnight. They were trapped by fear in their homes. They lost all their fire. No longer were they worried about loss of farmland, of loss of crop diversity. Instead they started praising multinational companies. They cried and wailed that they were dying and needed a miracle. That they deserved to go first for the vaccines. A lot of them sat alone. Drinking a lot of alcohol and smoking weed in my state. They demanded that the governor shut down state parks, restaurants, stores. But that the weed shops be allowed as a necessity.

I stayed outside and weeded rows on my farm. I sold plants. I traded seeds and plants. My energy was like a fever dream. I had come alive. It was what I had trained for, thanks to all those old hippies 30 years before. 18 year old Sarah had no clue 48 year old Sarah would spend days harvesting seeds. And filing them away to trade to others.

These people then started demanding everything come in plastic. Single use only. Otherwise it might be contaminated. No longer did they care where or how their food was processed. They wanted it dropped on their doorstep. And for the dropper off to be wearing gloves and a mask and to disappear just as quickly.

Now corporations were suddenly good, and to be praised. After all, they were promising new medicines and new foods! Just attach some kind of social justice to it, and they jumped in line to be first. It was like they regressed to a child, watching tv while Mom brought out a jug of Kool-Aid and Twinkies. It felt good. Hard work didn’t make them feel safe anymore.

What??

And that is where it got so weird.

And in the last year particularly bad. I note how social media shows me things they want me to follow. How I should think. I am not shown often homesteading, self sufficiency skills, Trad Wives, gardening, prepping, preserving food and such. Instead I am constantly shown “suggested posts” of things I have no interest in.

Things like shopping at Target/Amazon, polyamory relationships, people who despise children, socialism, and more. Then more recently I am being shown almost nothing about food growing, and instead I get shown Threads “I should check out” (and no, I am not on Threads thank you very much) of things I have zero desire to see/read.

Today this one took the award:

With that intro….OK, let us delve in a bit. She’s cool with GMO’s and we should trust her because she has a PHD (hahahaha….that just means you showed and did your work to get that title – and tons of debt).

Oh, you call her out? Well, you’re an idiot.

Man, they are sucking on that GMO nozzle. “GMO’s are awesome!”

My hero, Mr. TomSawyer. He asks the most important question.

But don’t worry…Mr. Reallynothingtotell there, he’s a firm GMO’s ARE A GIFT nozzle huffer. His photo says scared younger Boomer or similar. They want things to be like when they were kids. And the world felt safer to them, while they drank Tang orange drink and ate Wonder Bread.

The Truth Is:

Back in the mid 2010’s when blogging was taking off, many bloggers were approached by Monsanto (now Bayer). They tried to offer as many bloggers as they could money to write puff pieces. I got multiple offers on my previous site, that was about cooking at home. I was offered up to $500 to do a piece, spewing how great Round Up and similar was. Well, except for they put in a survey…and if they saw you gardened you didn’t get an email back. Some bloggers made a lot (yes, this is searchable) and were even flown out to attend events. Those women sold their souls to Big Ag to get a small paycheck. Of course, some of these women also took paid gigs for $300 to model in adult diapers (and no, I am not joking…..these women were shameless). Bloggers were a catty lot back then. I used to go to blogger conferences just for the tea.

Examples?

This one was major in exposing how they bought people to write positive things about products and GMO’s.

Let’s get out and learn from the experts (and reading this article reminded of the way BlogHer, an important site back then, heavily promoted GMO’s and Monsanto. Those pages don’t exist anymore…huh, what a shocker. I actually quit BlogHer back then over the promoted junk they were pulling).

Turned out all those elder Millennials would sell out for a tiny pittance. It was a harbinger of things to come. (And yes, I am right on the ages here – while I am Gen X, I was considered older as a female blogger in the “mommy blogger” years. But I had been an older mom. Most the women were younger than me.)

In 2014 this was a truth:

“Monsanto is the world’s largest seed company. They produce seeds for more than 20 crops, 4,000 varieties, and are sold in more than 160 countries. They boast 55 research-breeding stations around the globe. In the GMO realm, eight crops are approved in the United States: alfalfa, canola, corn, cotton, papaya, soybean, sugar beets, and squash. Monsanto dominates the market on two counts: It controls 80 percent of the seed market for GM corn and 93 percent of the GM soy seed market, according to Food and Water Watch.”

And while on paper Monsanto doesn’t exist anymore, it’s quite alive, as Bayer.

And this might be nearly 10 years old, it is far scarier now.

Today, four corporations — Bayer, Corteva, ChemChina and Limagrain — control more than 50% of the world’s seeds. These staggering monopolies dominate the global food supply. Bayer is still in the top 3.

So how did it become that less liberal folk suddenly became those who cared? And why is we are shouted down at so loudly? Told we are wrong! When we are right.

All I can say is: Please don’t quit caring. Don’t fold up like the heroes of my youth, who taught me the pathway. Keep growing food. Keep saving seed. Say no to GMO’s. No to herbicides, fungicides, and pesticides. Fight for a healthier world for our children and grandchildren.

Don’t be an unpaid schill for multi-national companies that care nothing about the Earth we exist in and on.

Don’t hate me for what I say. You know it’s the truth. No one will care for you (and your family) like you will. Eat as close to nature as you can.

~Sarah

Homesteading · Prepping · Recipes · Urban Homesteading

Pantry Staples: Scalloped Potato Mix

Back in 2020, and earlier, I used to pick up scalloped and Au Gratin potato mixes as part of our long-term food storage. They were quite affordable (often 10 for $10 back in the day) and lasted a long time. The boxes didn’t make much, but at that price I could pull a meal together with 3 boxes in a 9″x13″ pan. Prices though now? It seems they hover around $3 a box where we live. That being said it’s even in stock. It’s not a good choice for prepper storage anymore. And honestly…it’s so salty and full of questionable ingredients, that even cost wise, making it yourself is so much better.

Here are the ingredients currently in use in a box of Betty Crocker Scalloped Potatoes:

Potatoes*, Enriched Flour (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Maltodextrin, Corn Starch, Salt, Potassium Phosphate. Contains 0.5% or less of: Vegetable Oil (canola, soybean, and/or sunflower oil), Onion*, Spice, Celery*, Monoglycerides, Whey, Cheddar Cheese* (cultured milk, salt, enzymes), Lactic Acid, Calcium Lactate, Nonfat Milk*, Chicken Broth*, Silicon Dioxide (anticaking agent), Color (annatto & turmeric extract), Sodium Phosphate, Natural Flavor, Blue Cheese* (cultured milk, salt, enzymes), Buttermilk, Coconut Oil, Pea Protein Isolate, Rice Flour. Freshness Preserved by Sodium Bisulfite. *DRIED

Let’s just stop here and ponder….when did they start putting pea protein isolate into the mix? If you have a peanut allergy, pea protein can be a trigger. Be careful.

And chicken broth? Sure not vegetarian friendly if you care. You wouldn’t think this would have chicken broth in it….but also if you make this yourself, you can control the sodium. Boxed mixes are usually very salty.

Homemade scalloped potato recipes are often cheese free, where as Au Gratin potatoes do have cheese, but the dry mixes do cheese for both, because…cheese sells.

The Idahoan brand has a better ingredient list, but not fabulous either. I hate xantham gum, and yes, it contains it.

Betty Crocker brand contains bioengineered ingredients (most likely it is corn and soy).

I knew we had a couple #10 can of dehydrated potatoes on hand, and I went down to get one. I found I could make 3 batches of dry mix with the can, with a cup or so of potatoes left over. They can be added to soups and such easily.

I paid $9,99 a can when I bought them earlier this year. They are in the $16 range right now, so watch the price, as it can go up and down.

The can is just over 1 pound, and equals 3 pounds fresh potatoes. Dehydrated potatoes do contain sodium bisulfite, which preserves them. The only way to get around that is to dehydrate thinly sliced and cooked potatoes.

The recipe uses around 7.5 ounces of dried potatoes, which means 1 batch of the mix is basically equal to the “family” size boxes you can sometimes find that are just shy of 8 ounces in weight. And those cost a lot more than the standard $3 box does. The potatoes and mix of ours came in at exactly 8 ounces dry weight.

The mix is easy to mix up and put into quart mason jars, to seal up for future meals. Use a canning funnel to do it. First, mix the dry ingredients well, place in jar, then add in potatoes, gently rapping the jar to settle them into it. If you want long-term storage, use a Food Vac sealer to pull the air out and keep in your pantry.

Scalloped Potato Mix

Ingredients:

  • ½ cup dry milk
  • 2 Tbsp all-purpose flour
  • 2 Tbsp cornstarch
  • 1 Tbsp dried chives
  • 1 tsp onion powder
  • ½ tsp sea salt
  • 1/8 tsp ground black pepper
  • 3 cups dehydrated potato slices

For cooking:

  • 3 Tbsp unsalted butter
  • 2¾ cups boiled water

Directions:

Preheat oven to 350°. Lightly oil an 8″x8″ baking dish or a 2-quart dish.

Add the potatoes to the dish, then sprinkle the dry ingredients over it.

Slice the butter into pieces, and top with.

Pour the boiling water over and stir until the dry ingredients are fully dissolved.

Bake for 45 minutes.

Take out, let rest for 5 minutes and serve.

Notes:

Many scallop potatoes have cheese, which you should add when you do the water. I used parmesan cheese, a half cup worth, and stirred it in. Most cheeses would work fine. Yes, you could add dried cheese to the mix, but cheese has a shorter storage life than everything else and does have moisture, which you don’t want the potatoes absorbing, which they will.

To make it a more filling meal, add in a can (12 to 14 ounces) of drained chicken breast and a can of drained chopped green beans.

See above for long-term storage.

~Sarah