Meals in a Jar by Julie Languille

and shortening or ghee from the thickener packet, and stir and cook for 3 minutes to make a roux. Open the beef and drain the liquid into a 4-cup measuring cup or bowl. Stir in the gravy mix and enough water to equal 4 cups. Add the gravy mix liquid to the roux. Over medium-high heat, stir and cook until thickened. Stir in the beef and vegetables, cook until heated through, and remove from the heat. Prepare the cheddar cheese crust according to the package directions. Transfer the beef filling to one 9 x 13-inch baking dish or multiple smaller dishes. Roll out the pie crust and use it to top the filling. Bake for 30 to 35 minutes, until golden. Let stand 10 minutes before serving. Serves 8 .

    Beefy Noodle Casserole Ready-Made Meal Assembly (serves 8)
    In each of 16 Mylar bags, tote bags, or vacuum bags, seal:
• 1 jar or pouch beef stew mix
• 1 vacuum bag containing 1-1/2 cups dehydrated mushrooms or peas
• 1 packet thickener
• 1 packet gravy mix
• 1 vacuum bag containing 3 cups egg noodles and 1 tablespoon salt

    Label each bag:
    Preheat the oven to 350°F. Bring a large pot of water to boil for the noodles. Add the noodles, salt, and mushrooms or peas, and cook about 8 minutes. Drain and reserve. Meanwhile, in a large saucepan over medium heat, melt together the flour and shortening or ghee from the thickener packet, and stir and cook for 3 minutes to make a roux. Open the beef and drain the liquid into a 4-cup measuring cup or bowl. Stir in the gravy mix and enough water to equal 4 cups. Add the gravy mix liquid to the roux. Over medium-high heat, stir and cook until thickened. Stir in the beef and vegetables, cook until heated through, and remove from heat. Mix the noodles and beef mix together. Serve as is, or pour into a 9 x 13-inch baking dish and bake for 25 to 30 minutes, until bubbly. Let stand for 10 minutes before serving. Serves 8 .

    Saucy Beef and Vegetables with Polenta, Mashed Potatoes, Rice, or Biscuits Ready-Made Meal Assembly (serves 8)
    In each of 16 Mylar bags, tote bags, or vacuum bags, store:
• 1 jar or pouch beef stew mix
• 1 packet thickener
• 1 packet gravy mix
• 1 sidekit Polenta ( page 121 ), Mashed Potatoes ( page 122 ), Rice ( page 120 ), Biscuits ( page 126 ), or Naan Bread ( page 131 )

    Label each bag:
    Prepare the sidekit according to the package directions. Meanwhile, in a large saucepan over medium heat, melt together the flour and shortening or ghee from the thickener packet, and stir and cook for 3 minutes to make a roux. Open the beef and drain the liquid into a 4-cup measuring cup or bowl. Stir in the gravy mix and enough water to equal 4 cups. Add the gravy mix liquid to the roux. Over medium-high heat, stir and cook until thickened. Stir in the beef and vegetables, and cook until heated through. Serve on top of or alongside the sidekit. Serves 8 .

Best Ever Baby Back Ribs
    This recipe is easy and yields hugely flavored ribs and a delicious barbecue sauce.
    Makes 4 (6 to 8-serving) quarts
    Ingredients
    4 racks baby back ribs
    seasoning salt
    water, as needed
    2 cups prepared barbecue sauce
    pork drippings plus water to make 2 cups
    Instructions
    Preheat the oven to 350°F. Generously season the ribs with seasoning salt, wrap well in foil, and bake for 1-1/2 hours on 2 rimmed baking sheets. Let cool for 10 minutes. Carefully unwrap the ribs, reserving any juices. Cut between the bones and pack the ribs in canning jars or retort pouches. Add water to the reserved juices to make 2 cups total, and add in the 2 cups of barbecue sauce. Divide the ribs among 4 quart-size jars or retort pouches and add the sauce, dividing it up between the jars or pouches. Seal the jars or pouches and pressure-can for 90 minutes.

    Ready-Made Meal Assembly
    In Mylar bags, tote bags, or vacuum bags, store:
• 1 or 2 quarts ribs
• 1 sidekit Polenta ( page 121 ), White Rice ( page 120 ), Mashed Potatoes ( page 122 ), or Buttered Noodles ( page 120 )

    Label each bag:
    Prepare the polenta,