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Dinner Is In The Jar: Quick and Easy Dinner Mixes in Mason Jars or Mylar Bags (bw) Paperback – February 2, 2010
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About the Author
Kathy Clark is a devoted wife and full time mother of two wonderful children. She enjoys learning to use food storage and has created these recipes as a way to have a supply of easily prepared meals for busy days while simultaneously using and rotating her food storage. Many friends and family continually asked for her recipes, and so she compiled them into this book to share with all who wanted quick and easy premixed dinners using food storage for use and gifts. She earned a law degree at Loyola Law School of California, and practiced family law in Beverly Hills, California. She has retired to raise her family and now lives in the beautiful Pacific Northwest.
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Top customer reviews
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Basically the jars are noodles, rice or beans with spices. You add the meat, canned vegetables, water during preparation.
For instance, the chicken noodle soup recipe needs two quart jars and a pint of chicken. Doesn't save much space in my pantry or help when I can't locate the second jar because the tag has fallen off or the jars got shuffled and aren't right next to each other anymore.
Many of the recipes require a fair bit of work to actually prepare and many could really be improved by directing the reader to use commercially available mixes rather than trying to recreate Bisquick, for example, four different times. Pizza dough, pot pie crust, flour tortillas mix, and biscuit dough appear in many of the recipes, but the author decided to have you makes the dry mixes from scratch. This requires the reader to chase down some rather unusual ingredients like powdered shortening and powdered butter. Instead, the author could have directed the reader to use a baking mix. In fact, Bisquick, and it generic equivalent, is the core of many food storage recipes. I can imagine a number of excellent recipes that were not in this book that could be easily thrown together, like chicken and dumplings, beef stew, corn chowder and a whole range of tuna and chicken casserole recipes that the author could have gone with if she had availed herself of commercially available mixes (at least the ones that do not have an ingredient list that looks like the final exam in graduate molecular biology, that is).
Given these limitations, this book is still an excellent value and will help you manage your pantry and save money on your food bill while still eating a healthy diet.
One final bit. I found that in actually putting up these meals, it was easier for me to make many of my own dried ingredients with a food dehydrator. This worked well for all the vegetables. A food dehydrator, (see Nesco brand) this book and a good vegetable garden will help you go a long way down the road of self-reliance. (And do not forget that FoodSaver brand vacuum sealer.)
This amateurish attempt at a cookbook is NOT quick, NOT easy, and ridiculously over-priced. The positive reviews must have been written by the friends and family of the author. I hope you take this warning to heart and don't waste $15 bucks like I did. There is a blog on the internet that has (for free!) some great recipes for dry canning freeze dried ingredients and has ALL of those ingredients contained in one mason jar for a meal. Google Chef Tess Bakeresse blog and look at her 52 jar method. If you want a one jar meal that is shelf stable for 5-7 years then Chef Tess is the resource for you.