Beans and Rice can be defeated easy by presoaking
Beans and Rice can be defeated easy by presoaking
Pasta can be stored more easily if you par boil it and shape it to fit your storage container. I have done this with Spahgetti, curled it into rounds and then dehydrate it in the frost-free freezer. Put it in a vacuum bag and store it between layers of rice or in with other soft goods. With the rice it works well because about the time you are ready for something other than rice the pasta appears.
You can also can it - finished as spagehtti or ravioli or even lasagna. It is soft and mushy pasta but it is still edilble and good for you.
Last edited by Pauls; 01-08-2015 at 05:33 PM.
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Thanks for the idea Paul! I'll bet those Asian "cellophane" noodles are just pasta made from rice flour? I going to give it a try grinding up some rice in our wheat mill and making pasta from that! I was just commenting to Mrs Inor the other night that she has not made a spicy Asian stir-fry for a while.
My take away from this experiment is that pasta is way too quick and easy to make by hand to waste the space prepping it anymore. Plus it tastes better homemade.
I agree that fresh pasta is WAY better than the dried and canned stuff - even if it too, is home made.
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Question about spaghetti and lasagna, canning. Do you cook it first and can whats left, or make it and can it ?
It cooks in the canning process - there is little need to cook it first and then cook it again in the jar.
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live, work, love and be all you are meant to be.