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The Ultimate Guide to Freeze-Dried Food: Benefits, Uses, and Everything You Need to Know

In today’s fast-paced world, convenience and nutrition must go hand-in-hand. One product that has gained significant popularity over the years for its long shelf life, ease of storage, and nutritional value is freeze-dried food. Whether you’re an outdoor enthusiast, a survivalist, or simply looking for an efficient way to preserve your meals, freeze-dried food is an excellent option. But what exactly is freeze-dried food? and how does it benefit you?

In this post, we’ll dive into everything you need to know about freeze-dried food, including its benefits, uses, and why it’s quickly becoming a staple in so many households in North America and Europe, with new facilities springing up in Central and South America, Asia, and even Africa.

Have you wondered about any of these common questions people ask about Freeze Dried foods? What is freeze-dried food? – How does freeze-drying preserve food? – Is it safe to eat? – How long does freeze-dried food last? – Can freeze-dried food be rehydrated easily? – How does freeze-dried food compare in nutrition as fresh food? – How do I store freeze-dried food properly? – Are there any preservatives in freeze-dried food? – How do freeze-dried meals compare to dehydrated meals? – What is the difference between freeze-dried and dehydrated food?

What is Freeze-Dried Food?

Freeze-drying is a preservation process where food is frozen and then placed in a vacuum, causing the ice in the food to turn directly into vapor without going through the liquid phase. This process removes moisture from the food, leaving it lightweight and shelf-stable while retaining much of the food’s original nutrients, flavour, and texture.

How ’bout: 1. How do you rehydrate freeze-dried food? 2. Can you eat freeze-dried food without rehydrating it? 3. How much water do you need to rehydrate freeze-dried food? 4. How long does it take to rehydrate freeze-dried food? 5. Can you cook freeze-dried food? 6. Can freeze-dried food be used in recipes? 7. Is freeze-dried food suitable for camping and hiking?

All good questions, and very common for the beginner. In order, here are some brief answers: 1. You dehydrate dehydrated foods. You REFRESH freeze dried food. Foods that are thicker or harder, need a little more time. Foods that are delicate refresh very quickly. 2. Can you eat it without refreshing. Absolutely, in fact its a popular way to eat it – right outta the can, as a snack. 3. How much water do you need? NOT much. Generally you barely cover the food with water. 4. Let sit from a couple minutes to up to about 30 minutes, depending on what it is. Then drain. seconds to several minutes. 5. Can you cook with it? Absolutely. And it will take a lot less time. 6. Can it be used in recipes? For sure! Use it the same way you would fresh, except adjust water content, and get used to dinner being ready a lot sooner than before. 7. Is it suitable for camping or hiking? 100%! So lightweight, easy to snack on or to refresh.

Unlike traditional drying methods like air drying or dehydrating, freeze-drying maintains MORE of the original food’s nutritional content because the process takes place at low temperatures, ensuring that heat-sensitive vitamins and minerals are preserved.

The Benefits of Freeze-Dried Food

freeze dried foods compared to the same food purchased in a grocery store IF those fruits were picked ripe when all phytonutrients are developed,
AND flash frozen within 4 hours of harvest

  1. Long Shelf Life
    One of the primary advantages of freeze-dried food is its exceptional shelf life. Since freeze-dried food contains hardly any moisture, it can last anywhere from 10 to 30 years (depending on storage conditions). This makes it an ideal choice for emergency preparedness, survival kits, and long-term food storage.
  2. Lightweight and Compact
    The freeze-drying process removes up to 98% of the food’s water content, making it incredibly lightweight and easy to pack. This is why it’s commonly used for camping, hiking, and backpacking. With freeze-dried meals, you can carry a substantial amount of food without the bulk.
  3. Retains Nutrients
    Commonly asked questions:
    1. Does freeze-dried food lose vitamins or minerals during the process? Freeze-dried food retains much of its original nutritional value. The preservation process preserves essential vitamins and minerals, ensuring that you get the same nutritional benefits as fresh food.
    2. Is freeze-dried food suitable for people with food allergies or sensitivities? ABSOLUTELY. For all intents and purpose, it is just as if it was fresh.
    3. Are freeze-dried meals low in calories? Nope. Not any more or less than the original food because as soon as you refresh them. they are the same thing.
    4. Can freeze-dried food be part of a balanced diet? You Bet!
    5. Is freeze-dried food suitable for babies or toddlers? It is a perfect choice for infants – right from early baby foods.

    So, whether you’re enjoying freeze-dried fruits, vegetables, or meals, you’re still getting a healthy option.
  4. Convenience and Easy to Prepare
    Freeze-dried food is easy to prepare. To rehydrate, you simply add water to the freeze-dried food and wait a few minutes for it to return to its original state. This ease of preparation makes freeze-dried meals perfect for busy individuals or anyone who doesn’t feel they have the time to wash, peel, and chop – not to mention the following clean up.
  5. Variety and Versatility
    Freeze-dried food isn’t limited to just fruits and vegetables. You can find a wide range of dairy, proteins, and even freeze-dried meals, including full entrees like pasta dishes, soups, and even desserts. This variety ensures that you have plenty of options to choose from when meal planning or prepping.

How Freeze-Dried Food is Used

  1. Emergency Preparedness and Survival Kits
    One of the most common uses for freeze-dried food is in emergency preparedness. Whether you’re planning for a natural disaster, power outage, or an unforeseen event, having freeze-dried meals on hand ensures you’ll have access to nutritious food when you need it most. Freeze-dried food is a crucial component of survival kits and bug-out bags due to its long shelf life and ease of transport.
  2. Outdoor Adventures (Camping, Hiking, Backpacking)
    Outdoor enthusiasts swear by freeze-dried food because it’s lightweight, compact, and convenient. Carrying bulky canned goods or fresh produce on a hiking or camping trip isn’t practical. Freeze-dried meals, however, offer an easy, lightweight alternative that doesn’t compromise on taste or nutrition. Plus, with an array of options available, you can enjoy a variety of meals while out in the wilderness.
  3. Everyday Meals and Convenience
    Freeze-dried food is becoming more popular for everyday use. Busy families and professionals can rely on freeze-dried meals as a quick and easy solution for lunch or dinner. With no need for refrigeration and a long shelf life, freeze-dried food is a pantry staple that’s always ready when you need it.
  4. Travel
    Whether you’re traveling abroad or going on a road trip, freeze-dried food can be a lifesaver. It doesn’t require refrigeration, making it perfect for those who need portable, nutritious meals while on the go. Simply pack a few freeze-dried meals, and you’ll always have something healthy to eat no matter where you are.

How to Store Freeze-Dried Food

Proper storage is key to maximizing the shelf life of freeze-dried food. To keep your food fresh for as long as possible, store it in a cool, dry place away from direct sunlight. When storing the food you freeze dried yourself, a vacuum-sealed container or mylar bag with oxygen absorbers is an excellent choice for long-term storage. This helps protect the food from moisture, oxygen, and light, all of which can reduce its shelf life.

The Future of Freeze-Dried Food

As people’s needs for convenient, nutritious, and long-lasting food grow, the freeze-dried food industry will continue expanding. More companies are investing in freeze-drying technology to offer a broader range of food options, from gourmet meals to organic produce. Innovations are being made to improve the taste, texture, and variety of freeze-dried food, making it even more appealing to a wider audience.

Cost & Accessibility

  1. Is freeze-dried food more expensive than regular food?
    All food these days is shockingly expensive. Freeze dried food looks like it cost more, and in most situations it is. But the the thing to remember is: there is zero waste, and no trim. That ends up being quite economical.
  2. Where can I buy freeze-dried food?
    See below.
  3. Can I freeze-dry my own food at home?
    You sure can. See below.
  4. What brands make the best freeze-dried food?
    In my opionion, I prefer the quality and fresh taste of THRIVE LIFE foods.
  5. How do I know if freeze-dried food is high quality?
    Stick to the brands with accountability. Look at reviews. Listen to personal recommendations and referrals.

so if freeze dried food is so wonderful, why don’t you freeze dry yourself?

Yes I’ve been asked that before. Many times in fact. And I admit it must seem incongruous when considering how fully I advocate a self reliant lifestyle. I garden organically. I feed my family ‘garden-fresh’ as much as possible. I can, freeze, dehydrate, and ferment. I juice, and I pickle, I make my own bread, and grind my own flour. And yet . . . . I do not freeze dry. I BUY my freeze dried food. Where is the harmony in the lifestyle I choose when I choose to buy my freeze dried food instead of freeze drying it myself? You’re not the first to ask.

The truth is – I’ve considered it. I’ve looked very closely as a matter of fact. And if I thought for one minute that I could do a better job than what I’ve already found – I’d BE that person. But these are the facts that influence my decision to continue doing what I am currently doing.

  1. After trying multiple different brands of freeze dried food over the years, I finally settled on THRIVE LIFE. I was first introduced to it in 2008. I began purchasing it in 2009 – primarily for food storage. But while acquiring it as a storage food, I learned about it’s nutritional superiority – which validated my personal choice in a big way, but still didn’t influence my day to day meal preparation. I continued buying groceries the same way I always had, making meals the same way I always had.
    One day, while throwing some mushy peppers from the fridge to my compost pail – I was struck by the ridiculousness of what I was doing. I thought to myself “I KNOW that I have the most nutritious food on the planet downstairs. I know it will last at least 25 years, and I also know it will last me a year in the pantry once I open it. And I know we LIKE it. And yet, I continue buying groceries the same way I always have, knowing its not as fresh as I once thought it was, and throwing out too much of it because I didn’t get TO IT in time. There is something really wrong with this picture.” That moment was a defining moment, a fork in the road you might say, and everything changed after it. I decided to learn how to use it; and that choice opened up a whole new world. A wonderful new world.
  2. I have confidence in the quality of THRIVE LIFE freeze dried food. And after 16 years (and counting), I never cease to be impressed – sometimes even amazed.
  3. They have a guarantee that is pretty compelling; they call it their NUTRILOCK GUARANTEE. In a nutshell, the Nutrilock Guarantee is a 40+ step process that they never compromise, ensuring the highest quality. Like for instance: they meet with the growers and suppliers to ensure they continue to meet their high standards of production, including soil conditions and overall processes. They verify that each supplier follows strict food safety plans, they work with customers and consultants to design products that are desired and relevant for today. They use ONLY Grade A products. They prohibit foods from companies or countries that don’t meet their strict food standards. They do not use any artificial colours, flavours, sulfites, MSG, or hydrogenated oils. When possible, they select products that are Non-GMO and gluten-free. They verify that each harvest takes place at the peak time frame of ripeness. They flash freeze produce within 2-4 hours of harvest to maximize flavour and lock in nutrients. . . . . . .
    click HERE to see more
  4. Because of all these factors, I simply do not believe I can duplicate the quality.
    *I have a productive backyard garden, and from it, we eat pretty much all our vegetables and most of our fruits during the season. But we live in a city, and cannot produce enough to feed our family the whole year.
  5. I ‘put-up’ all the excess from our garden. But I’d have a hard time getting it from the garden to the freezer inside of four hours. I might get some of it from the garden to the table in a short time if I really set myself to accomplish it. I can get it from the garden to the kitchen counter inside of four hours, but I don’t think I could pick it, wash it, chop it, bag it and label it, and have it in the freezer in that amount of time.
  6. Everything begins deteriorating in the hour it’s harvested so you’re in a race with the clock. Every hour I don’t get it taken care of means more nutrients lost.
  7. I can’t possibly grow the variety of vegetable that I can buy through THRIVE LIFE: like broccoli, corn, green beans, kale, mushrooms, onions, peas, three different peppers, spinach, squash, tomatoes and zucchini. Or fruits like: apples, bananas, four kinds of berries, peaches, pineapple, mangoes and cherries. Not the mention the dairy and meat products.
  8. If I can’t grow them, that means I’m purchasing them from the grocery store. But since I live in central Alberta, that means I’m buying them a week or two or three after they were harvested – ‘unripe’. What would be the point of that?
  9. I figure if I had to buy them TO freeze dry, I might as well buy them freeze dried already.
  10. Considering the price of a good quality freeze dryer, I’d have to save a lot of money on the food, before I reached the break even point – while simultaneously not compromising the quality of the food I’m processing.

I just don’t believe I could do better than what THRIVE LIFE is providing.
I’m sure there are some who might be able to. But I know myself, and I know what my garden can produce. I also know I’ll get busy out there when I’m picking produce, and by the time I get it all in the kitchen, the clock will be ticking, and by the time I get it on trays and into the freezer (the first step in the process), I’ll be past the four hours THRIVE LIFE ensures. I also know that I don’t have scads of room in my freezer at any given time for trays of food that need to be frozen before they can go into the freeze dryer. I also know I don’t grow bananas, pineapple, mangoes, peaches, cranberries, or lots of other things I like – and I’m not buying them from the grocery store, to go into the freeze drier. If it comes to that, I’ll buy them already preserved.

Those are my personal reasons for continuing to purchase the food instead of freeze drying it myself, but I fully support someone else’s decision to do different. We’ve all gotta do the best we can do.

conclusion

Freeze-dried food is a game-changer for anyone looking for convenient, nutritious, and long-lasting food options. Whether you’re prepping for an emergency, heading out on an adventure, or you simply need an easy meal solution right now, it’s got you covered. With its impressive shelf life, lightweight nature, and ease of preparation, it’s no wonder that freeze-dried food is becoming a staple in homes, 72 hour bags and survival kits across the globe.

If you haven’t yet explored the world of freeze-dried food, now is the time to start. Whether you’re looking to add to your home food storage, your kitchen pantry or you’re embarking on your next outdoor journey – freeze-dried food is the perfect companion for your adventures.

Warmly,

Cindy Suelzle

ps – I loved Thrive Life freeze dried food so much, I decided to become a consultant!
To learn more about it, click this link: https://thrivewithcindy.canada.thrivelife.com/all-products.html#freeze-dried-meals

I teach workshops on how to use it, including a LIVE Cooking show I do with some friends on ZOOM once a month. Always the 2nd Thursday of each month at 2:00 pm mountain time, we give four recipe demonstrations featuring the food that is currently on sale. We have a Q&A at the end, and the main body of it is recorded so we can share it later. We even have draws for prizes just to make it more fun. Mark your calendar right now for the 2nd Thursday of every month. 2:00 sharp Mountain time (adjust to your time). I hope you’ll sit in some time. Here’s the link to join me. The passcode is ThriveEx

Hey friends! 👋 Join me for a LIVE Cooking Show where we will be whipping up some easy, mouthwatering meals using freeze-dried ingredients that will change the way you think about cooking!
🌟 What’s in it for you?
✅ See how to make quick, tasty meals in minutes
✅ Get exclusive tips on saving time & money in the kitchen
✅WIN PRIZES! 🎁
✅ Bring a friend (or two!) and get extra chances to win!
Zoom Link: https://us05web.zoom.us/j/4033604361 Password: ThriveEx

Cindy

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Meals in a Jar

A few years ago I discovered “meals in a jar”, and at the risk of sounding overly dramatic, it kinda changed my life. In a good way. What exactly IS a meal in a jar (MIJ)? Its a good, healthy meal, ready in a matter of minutes, prepared ahead for such a time as this. The variety of options is endless, limited only by your imagination. If you’re short on imagination at the moment, scroll down. I’m giving you a few of my favourite recipes below, with some suggestions for adjusting as seems appropriate.

6 different MIJ – Meals in a Jar

Food storage has been a way of life for me, all my adult years. Why? Because it’s the SMART thing to do, that’s why. I saw the example in varying degrees throughout my childhood, but Dan and I took it to a whole new level as we practiced and learned, and increasingly saw the value of having a food storage. Not everybody’s food storage looks the same. With encouragement, suggestions, and the kinship one feels with other likeminded people, I developed my own plan that fit into our lifestyle. The best piece of advice I absorbed came from Spencer W. Kimball, who counselled “Store what you eat, and EAT what you store.”

When freeze dried food became more readily (and increasingly) available, storing high quality food became easier, and more nutritious. It also opened up a whole new world of possibilities for convenience. Yes, convenience and healthy, and long term shelf stable, can all exist on the same table at the same time. True, we generally focus on food storage as an emergency resource, but consider the innumerable minor emergencies that happen in the regular course of our week. Those days when you’ve been crazy busy, but the family still needs to eat supper. Those days when you just don’t have any good ideas or energy, but the family still needs to eat supper. Those days when you’re sick, and need to leave dinner up to someone else. Those times when money is short, and the fridge is bare, but the family still needs to eat. . . . You get the picture.

Meals in a jar (MIJ), properly sealed can last an easy five years, but personally I’m not interested in them lasting five years. With freeze dried food, I already have an excellent food storage that will last 25 years. What I’m looking for with MIJ – is convenience. I want a few meals our family will enjoy IN the pantry, close and handy for the day I need it. I want a few meals I know I can count on, that I can pass on to a friend or neighbour who could use a helping hand from time to time. But its gotta be healthy. That’s my one big criteria, my non-negotiable. No artificial additives. I still run with the motto “If you can’t say it, don’t eat it“, so homemade with ingredients I can trust is essential.

How long can you expect a MIJ to last with a good snug lid on it? Six months to a year is how long I keep mine, and I’ve never had a problem. MIJ are great options to keep on the shelf for THOSE emergencies!   If you’re of a mind, and if you have a vacuum sealer, go ahead and seal them for longer shelf stability. But in the meantime, consider them part of your routine: your emergency dinner-to-the-rescue, to pull out when you need to get dinner on the table quick!

Sausage Corn Chowder on the table with broccoli cheese biscuit

Ingredients:

Most MIJ recipes require freeze-dried foods of course, with perhaps some dehydrated ingredients.  These are ever more readily available in stores and to order directly. Truth is, not all freeze dried food is the same quality, so do your homework when picking a reliable source. Personally, I prefer the quality of THRIVE LIFE foods – just Simple, Clean Food. The quality of your MIJ and the confidence you have in it’s shelf stability, can only be equal to the quality of the ingredients you use, and the care and attention you give to cleanliness when packing it.

Equipment:

Containers: I use wide mouth quart jars for family sized meals, and pint jars for smaller meals. I like glass because you can SEE – easy to know what is in there, and that they are airtight with a good lid.
Make sure they’re clean and DRY. And store in a cupboard away from light so the vibrant colours are not faded by the sun.
Jar funnel: Not necessary, but sure comes in handy to get everything INto the jar.
Measuring cups and spoons: Measurements are pretty important when you’re trying to fit it all into a jar.
Label: just something to write basic information like the name of the dish and how much water to add of course, but I learned a good lesson about including directions. One day when I had some visiting grandchildren, I was not well. Dan was working during the day, but when he got home, he pulled out a MIJ to whip up a quick and easy dinner. Occasionally, if I am intending to give the meal away, I’ll also include a list of ingredients on the label.

How to create your own recipe:

Fill up these jars with different Meals to keep on hand. I usually make at least two of each recipe, and try to have 6-8 MIJ in the pantry at any given time

Once you have prepared a few MIJ’s, and have stored them and used them, you’ll become more familiar and comfortable with things you like about them. It will become easy to create your own recipes from existing favourite recipes. For instance: in a magazine while waiting to get my hair cut a few years ago, I came across some soup recipes that looked appealing. The one that caught my eye was for a “Bacon Corn Chowder”, using potatoes, corn, onions, celery, and bacon. As I reviewed it, I realized that I had all the necessary ingredients in my pantry (except the bacon). I could make this meal today, and better than that, if we liked it, I could create a MIJ for future meals. One of my favourite MIJ recipes came from adapting that one. I used Freeze Dried Sausage Crumbles instead of bacon. Perfect!
When I try out a brand new recipe I’m developing for a MIJ, I make two. One meal goes straight into the pot for dinner today, and the other, straight into the jar. This accomplishes two important things:
1) I want to TRY the recipe to ensure we like it before I invest too heavily
2) I want to see how it all fits together in the jar, so that I can make notes as needed. Ideally, I can fill many future jars from that recipe, so I want to ensure I’m happy with it.
Don’t forget a pen and paper to work out amounts and make corrections during the process.

* You can layer your ingredients in the jar in any order you want. If you put the bigger pieces in first, and end with the powders, you can shake the powder down through the other ingredients at the end and get more ingredients into the jar. Very practical but not very visually appealing. I’m all about ‘pretty’, so I prefer to begin my layering with the powders and then transition into bigger pieces as I get to the top. It looks much nicer. But, you be you; do what you want.

Recipes

sausage corn chowder

Cindy’s Sausage Corn Chowder
This is the one that originated from that magazine recipe. Layer into a wide mouth quart jar:
1/4 cup Thrive Life Instant milk powder
1/4 cup Thrive Life Sour Cream powder
2 T Thrive Life Chicken Bouillon
1/3 cup Thrive Life Bechemel Sauce (or homemade cream soup base)
1 teaspoon thyme leaves, crumbled by hand
1/4 cup Thrive Life freeze dried chopped onions
2 T Thrive Life freeze dried celery, crumbled by hand
2 T Thrive Life dehydrated carrots (*I’ve tried a few varieties, but Thrive Life is by far the best)
1 cup Thrive Life dehydrated potato chunks*
1/2 cup Thrive Life Sausage Crumbles
Fill the remaining room with Thrive Life Sweet Corn
Secure lid, label and store in cool dark place.

* do NOT use freeze dried potatoes as they’ll just fall apart in the length of time you’ll want to simmer this chowder

to prepare: Dump jar ingredients into a pot with 2 cups of water. Turn medium heat on and bring to a slow boil while stirring to prevent clumping or scorching. When everything is beautifully combined and is beginning to thicken, pour remaining 3 cups of water (total of 5 cups). Bring back up to a slow-low boil and then reduce heat to simmer till potatoes are tender – 15-20 minutes. Stir frequently to prevent lumping or scorching as it thickens. When potatoes are tender, remove from heat and let sit for five minutes before serving.

Cindy’s Taco Soup in a Jar
in a wide mouth quart jar, layer the following:
1/2 cup Thrive Life Tomato Powder
1 T taco seasoning
1 T Thrive Life’s Chef Choice Seasoning (or your fave all purpose seasoning)
1 teaspoon cumin powder (I always put in more, but you’re the boss, you do you)
1 teaspoon salt
1 + 1/2 cup instant red beans
1 cup Thrive Life ground beef
1/3 cup dehydrated or freeze dried chopped onions
1/3 cup dehydrated peppers
3/4 cup Thrive Life freeze dried Sweet Corn
Secure lid, label and store in cool, dark place.

to prepare: Dump contents into 8 cups of water. Bring to boil, stirring frequently to prevent scorching bottom. Reduce heat, add up to 2 more cups water and bring to a and simmer for 20 – 30 minutes till beans are tender. Remove from heat and let sit 10 minutes to thicken. Sprinkle with shredded cheddar if desired and replace lid.
Serve with corn bread or taco chips. Enjoy!

Zuppa Toscana in a Jar
in a wide mouth quart jar, layer the following:
1/2 cup Thrive Life Sour Cream powder
2 T Thrive Life Veloute Sauce (chicken gravy)
1 T Thrive Life Chicken Bouillon
1/2 teaspoon garlic powder or 1 teaspoon freeze dried garlic
1/2 teaspoon crushed red pepper (optional)
1/2 cup Thrive Life freeze dried Spinach
1/4 cup Thrive Life freeze dried chopped onions
1 cup instant refried beans
1/2 cup Thrive Life Sausage crumbles
1 cup Thrive Life dehydrated potato chunks
Secure lid, label and store in cool, dark place.

to prepare: Dump contents into 8 cups of water. Bring to boil, stirring frequently to prevent lumps or scorching bottom. Reduce heat and simmer for about 20 minutes till potatoes are tender. Remove from heat and let sit 10 minutes to thicken.
Serve with grated parmesan cheese and fresh bread on the side.

Chicken Pot Pie Soup
in a wide mouth quart jar layer the following:
1 cup Thrive Life Bechemal Sauce (white cream sauce)
1 T Thrive Life Chicken Bouillon
1/4 cup Thrive Life Sour cream powder
1 T dried sage crumbled
1/4 t pepper
1 T parsley
2 T Thrive Life dehydrated carrots
1/3 cup Thrive Life freeze dried chopped onions
1 cup Thrive Life dehydrated potato chunks
1 cup Thrive Life chopped chicken
1/2 cup Thrive Life freeze dried peas
1/2 cup Thrive Life freeze dried sweet corn
Secure lid, label and store in cool, dark place.

to prepare: Add contents to 6 cups of water. Bring to a slow boil, stirring frequently to prevent lumping or scorching. Reduce heat and simmer 10-15 minutes stirring once in awhile to keep from scalding on bottom. Remove from heat and let sit 5 or 10 minute to thicken before serving.

what about meals that are NOT soups?
no problem!

Shepherd’s Pie
in a wide mouth quart jar, layer the following:
1/4 cup Thrive Life Bechemal Sauce (creamy white sauce)
2 T Thrive Life Tomato Powder
2 T Thrive Life Beef Bouillon
1 teaspoon freeze dried garlic
1 teaspoon crumbled dry oregano leaves
2 T Thrive Life dehydrated carrots
1/4 cup Thrive Life freeze dried chopped onions
1/4 cup Thrive Life freeze dried celery (crumbled by hand)
1+1/2 cup freeze dried vegetables of your choice (here I did a combination of freeze dried peas, corn, green beans, and butternut squash, but you can also add broccoli, cauliflower, peppers, spinach, asparagus, kale . . . etc)
Top off the jar with a few more vegetables if needed.
Secure lid, label and store in cool, dark place.

This becomes the base of your Shepherd’s Pie. You’ll want to cover with a layer of mashed potatoes, sprinkled with shredded cheese of your choice.

to prepare: Pour contents of jar into casserole dish, add 2+1/2 cup boiling water and stir to completely mix everything evenly, and to refresh it. Spread evenly in pan. Make up some instant mashed potatoes according to package directions (Thrive Life makes the best and purest instant potatoes I’ve ever tried). Layer the mashed potatoes over top and sprinkle with shredded cheese. (Thrive Life also has shredded cheese)
Bake in 350 degree oven for about 20 minutes to heat through and melt the cheese.

Beef Stroganoff
in a wide mouth quart jar, layer the following:
½ c. THRIVE Life Instant Milk
½ c. THRIVE Life Sour Cream Powder
2 Tbsp Cornstarch
1 tsp Garlic Powder
1 Tbsp THRIVE Life Beef Bouillon
¼ c. THRIVE Life Butter Powder
1/3 c. THRIVE Life Chopped Onions
1/3 c. THRIVE Life Celery – Freeze Dried
2/3 c. THRIVE Life Mushroom Pieces – Freeze Dried
2/3 c. THRIVE Life Diced Beef – Freeze Dried
2 c. Elbow Macaroni , rotini, egg noodles – your choice
Top off the jar with a few more vegetables if needed. Secure lid, label and store in cool, dark place.

to prepare: Throw and Go. Add all ingredients to 6 cups hot water and bring to a boil. Stir a few times to prevent sticking. When liquid comes to a boil, turn heat to low, cover, and simmer 12 minutes. Stir from time to time to prevent sticking. When pasta is cooked, turn heat off. Stir and let sit for 10 to 15 minutes to thicken.
*Option 1: For variety – substitute Egg Noodles for the pasta. Use a little less water and adjust cooking times slightly as egg noodles don’t take as long to cook. They also take a lot more room in the jar, which is why I usually use macaroni.
*Option 2: For the vegetable lover, add ½ c. THRIVE Life FD Red or Green Peppers in the last minute of cooking. You don’t really need to cook them, you just want to plump them up and heat through.
*Option 3: For a gorgeous Florentine Stroganoff, stir in ½ c. THRIVE Life FD Spinach after you turn off the heat.
*Option 4: Substitute THRIVE Life FD Ground Beef or THRIVE Life FD Shredded Beef for the meat. * DO NOT use freeze dried pulled pork, as the shelf life on pulled pork is considerably shorter (it being a high fat meat).

When you pour your stroganoff into your serving dish, generously sprinkle with Parsley and freshly ground pepper, or better yet, THRIVE’s Chef’s Choice All Purpose Seasoning Blend.
Enjoy!

Mac n Cheeseburger
in a wide mouth quart jar, layer the following:
½ cup Thrive Life Instant Milk (the very best)
2 T cornstarch
3/4 cup Thrive Life Cheese Sauce
1 T Beef Bouillon
1/3 cup Thrive Life Freeze Dried chopped onions  
½ cup THRIVE  Life FD Ground Beef
2 cups elbow macaroni
Secure lid, label and store in cool, dark place.

to prepare: Pour contents of jar into 6 cups hot water in a ‘big enough’ pot. Bring to a boil, stirring frequently to prevent sticking. When liquid comes to a boil, turn heat to low, cover, and simmer 10-12 minutes till pasta is tender, stirring once in a while to prevent sticking. When pasta is tender, turn heat off. Stir again, and let sit 5 minutes to thicken.
*option: add 1/2 cup FD shredded cheddar or mozzarella cheese for an even cheesier dish
*option: add 1/2 cup FD peas about 5 minutes before pasta has finished cooking

Fresher than Fresh Berry Muesli
This recipe has been adjusted to fit into a pint jar for a smaller, more portable serving.
So quick and easy to prep, and portable to throw in your bag to take for lunch or eat on a road trip.

In a wide mouth pint jar, layer the following:
1/2 cup Quick Oats
1/4 cup Thrive Life dehydrated Applesauce
1/4 cup Thrive Life freeze dried Blueberries
1/4 cup Thrive Life freeze dried Raspberries
1/4 cup Thrive Life Strawberry Slices
Jar will not be completely full, which is what you want to be able to stir the apple juice in later. Secure lid, label and store in cool, dark place.
to prepare: Add 1+ 1/2 cup apple juice, and stir in to completely moisten everything. Let it sit aside for up to five minutes to assure everything is completely absorbed. Enjoy!
– link to full recipe –

Smoothie in a Jar
now smoothies can be totally portable! For a long time (before RUVI became available) , I would blend small amounts of freeze dried fruits and vegetables in the blender and make a “smoothie-in-a-jar”. Convenient and nutritious to take when I was on the run and didn’t have time for a meal. Those are the times you’re tempted to pick up fast food right? But that’s exactly what I don’t want to do. Did you know? 1 Tablespoon of powdered vegetable = 1 serving. ? I just add a little cold water, shake up the jar and drink it. 4 servings of fruits and vegetables with all the nutritional goodness they have to offer. What a gift. You can use any combination you want but my favourite was the following.
1 Tablespoon pineapple powder (made from Thrive Life FD pineapple)
1 Tablespoon peach powder (made from Thrive Life FD peaches)
1 Tablespoon spinach powder (made from Thrive Life FD spinach)
1 Tablespoon kale powder (made from Thrive Life FD kale)
layer it or shake it up to mix.
This is POWER in a Jar. The natural enzymes of pineapple, the vitamin C of the peaches (and pineapple). The vitamin A, minerals and antioxidants of spinach and kale.

* Did you know? Thrive Life peaches have 21 times MORE Vitamin C than so called ‘fresh’ peaches from the grocery store in the middle of summer. Not even kidding. You read right – 21X more. Wanna know why? Because unlike the peaches we buy in the grocery store, which are picked green, Thrive Life fruits are picked when they are completely RIPE and at the height of nature’s perfection, being nutritionally complete. Everyone knows that produce begins to deteriorate within the first hour after harvest, so eating it ‘fresh’ is ideal. Thrive Life ensures that not only are those peaches picked ripe, but they are picked, peeled, sliced and flash frozen within 6 hours of harvest. That is why they retain 95% (or more) of their original natural goodness.
* Did you know? Spinach loses 100% of its vitamin C within 4 days of harvest! Yup, sad but true. When you buy so called ‘fresh’ spinach from the grocery store, there is ‘0’ (ZERO) vitamin C left in it. Thrive Life Spinach is picked, washed, chopped and flash frozen within 6 hours of harvest, retaining pretty much ALL its vitamin C plus a whole lotta other goodness. Up to 95%!

* hint: the natural sweetness of the fruits will eventually cause the fruit powder to compress. The vegetables will not, they’ll stay loose. So mixing up everything might not be as pretty, but it is more likely to stay loose. Your choice. You be you.

so what about desserts? Can you put those into a jar too? Absolutely!

Lemon Pound Cake from your pantry
this cake is good for so many reasons, and for so many things: from a simple elegant lemon pound cake, to a gorgeous berry lemon trifle, and everything in between. And its the perfect choice for a MIJ (except its not a ‘meal’). Just add water.

measure the following ingredients into a clean dry quart jar
1+1/2 cups flour
2 t baking powder
1/2 cup Thrive Life Butter powder
3/4 cup white sugar
1 T Thrive Life classic lemonade – or up to 2 T for those exceptional lemon fans
1/4 cup Thrive Life scrambled egg mix
1/2 t salt
3 T Thrive Life Instant milk
Secure lid, label and store in cool, dark place.

Blueberry Lemon Cake
(made w the crumbled blueberries left in the bottom of a can of Freeze Dried Blueberries)

to prepare:
preheat oven to 350 F. Dump contents into a mixing bowl and with wire whisk, gently mix all ingredients till thoroughly combined. Form a well in the center and pour in 1+1/2 cup water. Stir just until everything is moistened. Pour into greased 9×9 pan and placed in center of oven. Bake about 40 minute, until center is done. Test by gently tapping center, then by inserting clean toothpick. When it comes out clean, remove from oven and set aside to cool. Cut and serve. Enjoy.

* option: drizzle with lemon glaze while still warm. Mix 1 T classic lemonade powder with 3 T water and slowly cream in sifted icing sugar to desired consistency. Drizzle over top. Or use 3 T of fresh lemon juice.
* option: add 2 T poppy seeds into dry ingredients
* option: add 1/2 cup freeze dried blueberries and a little extra water

Do you make Meals in a Jar already? If so, I’d love to hear about your favourite recipes. It’s always good to share. If you haven’t yet, I hope you’ll give it a try. If you don’t have enough freeze dried foods to get started, here’s what THRIVE LIFE has available. They are the biggest freeze drying company in North America, and their quality is second to NONE.

If you’d like suggestions of best ways to purchase, or if you have any questions on particular products, ask away – I use them ALL, and I can suggest best ones for MIJ.

Warmly,

Cindy Suelzle