This post brought to you by Carton Smart. All opinions are 100% mine.
With the winter weather we have already had where we didn’t leave the house for a couple of days I have been thinking about what types of foods I can purchase that are shelf-stable.
Obviously, the first thing that comes to most of our minds is going to be canned foods. However, I’m not sold on aluminum cans being the best option for long-term food storage.
First, there is the obvious environmental impact of cans that might end up in the landfill if they aren’t recycled. Second, there is the taste factor. Canned foods usually don’t taste as good as fresh or frozen.
With these things in mind, you can imagine that I was very excited to get the opportunity to review three shelf-stable foods that don’t come in a can.
They come in a carton.
No can opener needed and, if you have any leftovers, they can be stored right inside the carton because the top can be folded back down to keep the food fresh in the refrigerator for several days. How awesome is that?
I decided to first try the pumpkin puree and was amazed at how fresh the pumpkin tasted and that it was easy to pour out of the carton.
Plus, the pumpkin puree, and all of the products I tested, are organic which is another bonus. While I usually make my own pumpkin puree, I think this is a great option that doesn’t have to be dethawed so it is always ready to use immediately.
I used part of the pumpkin puree to make pumpkin cinnamon rolls for Joshua because he loves them and they are free of the foods he is allergic to.
Side note: Using plastic wrap (like in the picture above) makes rolling out gluten-free baked goods so much easier and additional flour isn’t needed.
With the remainder of the pumpkin I made a super easy version of my pumpkin soup recipe.
To make this simple soup I used chicken stock and pumpkin puree from Pacific Foods.
The broth was rich and tasty and made for a delcious soup when paired with the pumpkin puree. Here’s how you can make this simple soup, too. (While I made this batch to serve 1 or 2, you can double or triple it for a larger batch.)
Ingredients
- 1/2 tsp. Salt
- 1/2 tsp. Parsley Flakes
- 1/4 tsp. Pepper
- 1/2 tsp. Garlic Powder
- 1 Cup Pumpkin Puree
- 1 Cup Chicken Broth
- 1-2 Tbsp. Sour Cream
Instructions
- Combine salt, parsley, pepper, garlic powder, pumpkin, and chicken broth in a sauce pan.
- Bring to a boil.
- Turn heat to low and simmer for 5 minutes, stirring occasionally.
- Add sour cream and stir.
- Serve.
Notes
You can add toppings such as shredded cheese, bacon, and/or green onions to boost the flavor.
This recipe makes a 1 - 2 bowls worth of soup. Double, triple, etc. if more servings are needed.
The final food I got to try was cranberry sauce.
I have to admit that I wasn’t excited about trying this one because I have never been a fan of cranberry sauce.
However, I really did like this cranberry sauce. It was so good I may actually become a convert. 
Now, if everything I have told you about hasn’t convinced you to Become Carton Smart then you need to check out this handy infographic with all sorts of great information about cartons.
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