Make Your Own MREs: Freeze-Dried Chili Mac
While I like to have a range of freeze-dried foods on hand, I may not have time to prep a meal in an emergency. That may result in my having to chew on rehydrated carrot chips or crunchy corn washed down with swigs of water, but having my Meals Ready to Eat (MREs) can be a huge nutritionally complex advantage. First, I know what’s in it, so I know it’s good for me. Second, my body had already processed some of this same food when I first made it, so I’m not shocking my system at a time when I need as stable of physiology as possible. Third, I have a meal ready to eat anytime I don’t know what to have for dinner on a particular night. And, though there are many other reasons I could probably go into, like the fact that the food has a shelf-life of upwards of 25 years, a huge reason is its cost savings. Food prices aren’t going down, so when I cook in bulk today and set it aside, I am essentially putting food in an interest-bearing savings account of sorts. The ten dollars I might spend today on food will be worth even more five years from now, and after a disaster, it will be priceless.
In this video, I’ll make and freeze-dry classic Chili Mac. To rehydrate, just add hot water, and you’re eating a home-cooked meal while the disaster rages outside. Throughout this series on the Harvest Right Freeze-Dryer, I’ll give you a few pro-tips based on lessons I have learned and one technical fact per video….
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