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Notes -
Soup is good. Set aside a day and devote it toward food prep (ideally during winter, since the heat from cooking will also help lower your heating bill). For soup, you can either freeze it or can it. If you plan to freeze it, buy a bunch of small freezer boxes so you don’t need to thaw a week’s worth of soup at a time. Then cook the soup as normal, divide it among the boxes, and you’re all set for weeks or months into the future. If you prefer to can the soup, make sure you slightly undercook the soup before putting it in the canning jars, as the canning process will continue cooking the soup. This is especially important for any soup with diced vegetables or beans in it, since the vegetables and beans will all turn to mush otherwise. Again, I’d recommend using smaller rather than larger canning jars, unless you’re trying to cook for a family.
You can do the same with plenty of other foods as well. Can some roast or diced ham, or freeze some shredded pork or chicken, and you’ll always have a quick main dish on hand. Then add some vegetables (either canned or fresh) and a baked potato, and you’ll have a pretty complete meal.
For quick “fresh” meals, I tend to rely on various types of sausages. Fry up a couple of brats on the stove, heat up some sauerkraut and baked beans, and you’ve got yourself a ten-minute meal.
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