Thursday, January 7, 2010

Preserve It . . . Canning Corner

Dry Soup Recipe #1 - Potato Soup Mix
Each month we will be posting a Dry Soup Mix Recipe.  Soup mixes can be put in the empty jars you are storing or in vacuum seal bags.  Make a few and keep them on hand for a quick meal.  Soup Mixes can be stored long-term if they are sealed in vacuum bags with an oxy pack.  Just add boiling water when you're ready to eat, and dinner will be ready in no time!


Anonymous said...

Do you use instant or non instant dry milk in your recipes? There can be a taste difference when cooking between the two.

Prepared Not Scared said...

I always use the non-instant dry milk from the cannery. I use it in all of my baking, soups and sauces. You would never know it's powdered milk when you use it this way.(It's cheaper than some of the other brands too!) If you are using instant, you will need to double the amount. Any of the non-instant dry milk will work. I have used some of the other brands and haven't noticed a difference in the overall taste or texture.
Hope that helps!