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Posted: 30 Jun 2012 06:35 AM PDT
Chef Tess is at our Rancho Cucamonga, CA store today doing some classes. Since not all of our readers could be there we thought it'd be fun if she did a guest post here for all to enjoy! Take it at Chef Tess...
This meal in a jar is too brilliant! You might pass out. It's gluten free, just add water, and shelf stable 7-10 years. It contains real sausage, potatoes, eggs, cheese, and vegetables. The thing I adore most of all about it is the fact that I don't have to plan on having any oil in the house to cook the hash browns. Yes. You read that correctly. No need to plan on extra oil in your food storage or cooking supplies anywhere. It is all self-contained in the jar and ready to cook a meal. Are you excited to see the method?! If you're new to the 52 method meals in a jar you will need to see my Original Post on the safety of home vacuum-packing for long-term storage and convenience meals. Yes. that means you'll need to go here. I've had many follow-up posts on the on the 52 Jar Method. Yes, the book is underway and the beginning bulk of recipes and outline for this food storage plan should be out in the cookbook I'm writing for Honeyville. It will be published later this year. In the meantime, because it is a Honeyville book, I am able to share the recipes here on the blog as long as I have some new and original ones in the book. I shared this with our Breakfast Meal-in-a-Jar classes and it was so well received by all who tasted it that I'm certain that it is indeed a winner. I keep the egg mixture separate from the potato mixture, since eggs take about 3 minutes to cook and hash browns need to be hydrated and cook with the sausage for 15 minutes.  The first "must-have" for this meal to be amazing is the Ova Easy Egg Crystals. They cook up to taste just like a fresh scrambled egg. I've ranted about them in the past but just know that we are very picky about eggs around here, as only a chef could be...and they are outstanding. One #10 can is right around 29$. At first that freaked me out until I realized that there were 72 eggs in a can. So that's about 6 a dozen. 6 dozen! Shelf stable and not going to kill my family from salmonella. Yup. I'm a fan  With the eggs we'll be using the beautiful technology of... Freeze Dried Cheese. Yes. It tastes like cheese, cooks like cheese and works like cheese. It IS cheese. The only ingredient in the can is cheese.  I'm also using the real Sausage . It is shelf stable 10 years or more and remarkable. In this recipe it is NOT okay to use the TVP sausage. It will not work for keeping your hash browns from sticking to the pan the way the real stuff does.  I'm not going to lie...this stuff is delicious.  Please be very careful to use an oxygen absorber for these jars. With the use of the eggs and the freeze dried sausage they are not optional. They are for your safety. Now...to the Oxygen Absorber. What do they do?  Wikipedia says: "An oxygen absorber is a small packet of material used to prolong the shelf life of food. They are used in food packaging to prevent food color change, to stop oils in foods from becoming rancid, and also retard the growth of oxygen-using aerobic microorganisms such as fungi...
Oxygen supports the growth of microorganisms and causes changes in color and rancid odors in packaged foods. Plastic packaging is less able to exclude oxygen from packaged foods than are the older glass and metal containers. Oxygen absorbers absorb oxygen and effectively reduce the aerobic environment to 0% oxygen. Therefore aerobic bacteria and fungi are unable to grow in this environment. This will extend the shelf life of a food product for years. The advantages of oxygen satchels versus vacuum packaging are that the food products are not crushed or squeezed, as some products are of high value and are fragile, and its simplicity of use."
Yes I use them. There is an alternate method using a jar attachment and a Food Saver vacuum machine...but today, this is what you get to see. I get my oxygen absorbers from my favorite website for supplies, Here.
 Are you ready for breakfast yet?!  Chef Tess' Country Sausage, Hash Brown and
Pepper-Cheese Scrambled Egg Breakfast Skillet
Wide mouth quart jar:
2 c Honeyville diced dehydrated potatoes 1 c Honeyville Freeze Dried Sausage (no substitutions) 1tsp Chef Tess All Purpose Seasoning Small sealable baggie on top of potatoes and sausage in the jar: 1/3 c OvaEasy egg crystals (no substitutions) 1/3 c Honeyville freeze dried cheddar cheese 13 c Honeyville freeze dried bell peppers 2T Honeyville freeze dried mushrooms ½ tsp Chef Tess Romantic Italian Seasoning Top with an oxygen absorber (see the package of the oxygen absorber packets for specific safety on how long those are good out in the air). Seal lid on tightly, screwing on very securely. Make sure the oxygen absorber is not over the lip of the jar or you will not achieve a good seal. Jar lid will "pop" when the jar is sealed, after about 20 minutes. This is how you will know there is not any oxygen in your jar. Directions to prepare Meal: In a large 12 inch non-stick skillet, combine the potatoes and sausage with 4 cups boiling water. Cover and allow hydrating 10-15 minutes until potatoes are tender.Drain any extra water, once the potatoes are tender. The fat from the sausage will keep the potatoes from sticking to the pan. Cook 10-15 minutes over medium heat, stirring once or twice but allowing the potatoes to brown well. The secret is not stirring too often. In separate quart-size bowl, combine the contents of the egg baggie with 2/3 cup cool water, whisking well. Allow to hydrate 5 minutes. In a small separate non-stick skillet on low heat, slowly cook the egg mixture, stirring often. Serve eggs over the potato mixture. There you go! A Country Breakfast fit for a king. Enjoy! Always My Very Best, Your Friend Chef Tess  |
Tuesday, July 17, 2012
Country Breakfast Skillet Meal in a Jar by Chef Tess
Emergency Evacuation Grab & Go List
|
||||
| √ | 5 min. - Evacuation | Floor | Location | |
| Wallet or purse | ||||
| Car/house keys | ||||
| Cell phone | ||||
| Meds Prescription | ||||
| Glasses | ||||
| External Hard drive | ||||
| Important documents (fireproof container) | ||||
| Vital Records Binder | ||||
| Shoes & Jacket | ||||
| 72 Hr. backpacks | ||||
| √ | 15 min. Evacuation | Floor | Location | |
| Laptop & Charger | ||||
| Cell phone Charger | ||||
| Photos (containers) | ||||
| Shoes, pants,shirt, underware,socks Jacket | ||||
| Family portraits | ||||
| Water Bottled case | ||||
| Sleeping bags & pads | ||||
| √ | 30 min. Evacuation | Floor | Location | |
| Journals | ||||
| Family Portrait | ||||
| Cooler with Snacks | ||||
| Radio Battery powered | ||||
| First Aid Kit | ||||
| batteries extra | ||||
| Blankets (ready in tote) | ||||
| Porta Potty | ||||
| Lantern | ||||
| Tent | ||||
| √ | 1 Hr. Evacuation | Location | ||
| Air Mattress | ||||
| Camp Stove | ||||
| Shovel | ||||
| Fire extinguisher | ||||
How to Prioritize an Evacuation List
How to Prioritize an Evacuation List
Learn to keep your car tank full Secure and lock your home Listen to radio for instructions Let others know where you are going
More information at: FEMA.gov PreparedLDSFamily.blogspot.com
If you had a few minutes to evacuate, would you be ready?
1. On a piece of paper, list the most important items you want to take with you. Just brainstorm and start
writing.
2. Then divide the big list into four smaller lists; what you would take if you had 5 minutes, 15 minutes, 30 minutes or 1 hour to evacuate. Look at the sample for ideas. You could use the blank form to practice on.
3. Then arrange your items within those smaller lists in the order you would grab them in your home to save the most time. Perhaps start upstairs, and work your way down. If you don't have an upstairs, then choose a room you would go to first.
4. Gather from more than one list if you have time. For instance, if you end up with 15 minutes to evacuate, then grab items on both the 5 minute list and the 15 minute list based on location. Or if you have 30 minutes, grab from the 5 minute list, the 15 minute list and the 30 minute list. And so forth.
5. You may need to move some items to a more central location.
6. Practice the evacuation with your family. Does your teenage daughter know what an external hard drive is? Or where the 72-hour kits are? Adjust the order of items if necessary. Teach teens that it may be safer to just get out of the house without grabbing anything.
7. Make several copies of the list and hang in various locations in your home where others will see it.
8. During an evacuation, grab the list and carry it with you as you gather items. You may want to grab a laundry basket and fill it up.
9. Also, decide on several meeting places. Consider one a mile away, one 15 miles away, one 30 miles away and one out of state.
Week # 29: 3 quarts Mayonnaise and 8 lbs Peanut Butter
Week # 29: 3 quarts Mayonnaise and 8 lbs Peanut Butter
(If you can’t accomplish this in 1 week, don’t worry, just take your time and do it in steps.)
3 quarts Mayonnaise:
Mayo is a thick condiment. Made primarily from vegetable oil and egg yolks. Whitish-yellow in color, it is a stable emulsion formed from the oil and the yolks. Mayonnaise is a good source of vitamin E, depending upon the type of oil used. The fats in mayo come from eggs, which aren’t that bad for you. And fat is one of the three essential parts to any diet. Just remember to keep things in moderation.
Storage:
Mayo is very sensitive to storage conditions. Mayo turns bad fast in any heat, as a rule. Pay attention to the USE BY dates for mayo. It’s generally ok of it’s a few months past, but not much more than that. The mayo containers will usually be dated 6-12 month’s out from the day you purchased it.
This is definitely a food item you’ll want to rotate through the pantry and also be sure to stock ingredients for homemade mayo, however, homemade only keeps safely in the fridge for 2 or 3 days.
* Store in cool, dry area.
* Storage time shown is for best quality only — after that, the mayonnaise’s texture, color or flavor may change, but in most cases, it will still be safe to consume if it has been stored properly and the package is not damaged. But we make no promises so taste it with caution if you dare after the expire or use by date.
* If mayonnaise develops an off odor, flavor or appearance, it should be discarded for quality purposes.
* “Best By,” “Best if Used By,” and “Use By” dates on commercially packaged foods sold in the United States represent the manufacturer’s estimate of how long the product will remain at peak quality — in most cases, the unopened mayonnaise will still be safe to consume after that date, as long as it has been stored properly and the package is not damaged.
Little Mayo Packets:
I think the packaging for the single-serve sizes degrades pretty rapidly. So they are NOT a good long term storage solution.
Mayo Ideas:
Some ideas on how we can use mayo.
Tuna salad.
Chicken salad.
Egg salad.
Bread spread for sandwiches (one of my babysitters used to fix white-bread-mayonnaise-cracker sandwiches)
Substitute for butter on garlic bread
Ground with cooked meat and pickled vegetables for sandwiches.
Fruit salad.
Potato salad.
Scalloped potatoes
Pasta salad.
Pasta puttanesca.
Broccoli-rice casserole
That artichoke/spinach/parmesan hot spread.
Slaw if you like it (personally, I don’t)
Chocolate cake.
Coating for fried or oven-fried items (to stick on the spiced crumbs/meal and the parmesan)
Yeah, it’s easy to think of ways to use it up right now. But when you have a load of stress and disaster strikes it’s gonna be pretty difficult for most?
Substitutions:
* 1/2 teaspoon dry mustard
* 1/2 teaspoon salt
* 1/8 teaspoon ground black pepper
* 1 tablespoon fresh lemon juice
* 1 cup oil
Directions
1. Using a food processor or
2. good hand blender or mixer, mix:
3. Mustard, salt, pepper, and 2 Tablespoons oil.
4. Keeping the blender on high, add lemon juice and in a very slow stream, the rest of the oil.
5. This should all at once get thick and turn white.
6. Immediately, turn off blender.
More info on and about Mayo can be found here.
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Week # 29: 8 lbs Peanut Butter
(If you can’t accomplish this in 1 week, don’t worry, just take your time and do it in steps.)
8 lbs Peanut Butter:
Peanut butter is a food paste made from ground roasted peanuts. It is popular throughout the world and used mainly as a sandwich spread.
Health Benefits:
Peanut butter may protect against a high risk of cardiovascular disease due to high levels of monounsaturated fats and resveratrol; butter prepared with the skin of the peanuts has a greater level of resveratrol and other health-aiding agents.[1] Peanut butter (and peanuts) provide protein, vitamins B3 and E, magnesium, folate, dietary fiber, arginine,[2] and high levels of the antioxidant p-coumaric acid.
A peanut butter based food helps children with malnutrition in famine stricken countries, it’s called Plumpy’nut. It can be stored unrefrigerated for 2 years, and requires no cooking or preparation. Plumpy’nut, which comes in a silvery foil package the size of two grasping baby-size hands, is 500 calories of fortified peanut butter, a beige paste about as thick as mashed potatoes and stuffed with milk, vitamins and minerals.
Health Concerns:
For people with a peanut allergy, peanut butter can cause reactions including anaphylactic shock which has led to its banning in some schools. At least one study has found that peanut oil caused relatively heavy clogging of arteries. Peanut butter can also harbor salmonella and cause salmonellosis, as in the salmonella outbreak in the United States in 2007.
Peanut Butter Selection: By Peggy Trowbridge Filippone, About.com
Peanut butter is available in smooth, chunky (with small bits of chopped peanuts), natural, reduced-fat, no sugar added, and even swirled with jelly for those time-challenged consumers.
Commercial varieties are usually a blend of ground, shelled, roasted peanuts mixed with vegetable oil (usually hydrogenated) and a bit of salt. Some varieties also contain sugar and additives as stabilizers to prevent oil separation and to also enhance flavor.
Natural peanut butter normally contains only peanuts and oil, and will often separate requiring stirring.
Storage:
Homemade peanut butter should be refrigerated in tightly-sealed containers and ideally used within a couple of weeks. Turn the container upside-down occasionally to help redistribute the oils.
Natural peanut butters should be refrigerated after opening and can be kept up to six months.
Commercial varieties require no refrigeration, can be kept up to six months after opening. Unopened jars can be stored up to one year in a cool, dark location.
Peanut butter is not a good candidate for freezing.
Can I store Peanut Butter in Bulk? (By BulkPeanutButter.com) It’s a good idea to break up the bulk container into smaller ones that you can keep them safely in your cupboard. This will ensure that it’s locked away from pests while at the same time, making it easy for you to take out a new jar each time the old one gets over.
Warning: Peanuts are susceptible to mycotoxins out of which aflatoxins are the most well known. The key to good peanut butter storage is to ensure that it’s not kept in a place that is liable to get wet or humid. Peanut butter should always be stored in air tight containers that are made of plastic or or metal to so that rats can’t get a whiff of the juicy stuff!
Other Great Uses:
A common, simple outdoor bird feeder can be made by coating a pine cone once with peanut butter, then again with birdseed.
Peanut butter is an effective bait for mouse traps.
Most info found on: Wikipedia.org
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Click on the images below to view all 52 weeks at once or the recipes to go with it, in a .jpg or download the 52 Week Food Purchasing Plan (PDF) or the Custom 52 Week Food Purchasing Plan (Excel file) and calculate exactly how much you’ll need for the size of your family.
(If you can’t accomplish this in 1 week, don’t worry, just take your time and do it in steps.)
3 quarts Mayonnaise:
Mayo is a thick condiment. Made primarily from vegetable oil and egg yolks. Whitish-yellow in color, it is a stable emulsion formed from the oil and the yolks. Mayonnaise is a good source of vitamin E, depending upon the type of oil used. The fats in mayo come from eggs, which aren’t that bad for you. And fat is one of the three essential parts to any diet. Just remember to keep things in moderation.
Storage:
Mayo is very sensitive to storage conditions. Mayo turns bad fast in any heat, as a rule. Pay attention to the USE BY dates for mayo. It’s generally ok of it’s a few months past, but not much more than that. The mayo containers will usually be dated 6-12 month’s out from the day you purchased it.
This is definitely a food item you’ll want to rotate through the pantry and also be sure to stock ingredients for homemade mayo, however, homemade only keeps safely in the fridge for 2 or 3 days.
* Store in cool, dry area.
* Storage time shown is for best quality only — after that, the mayonnaise’s texture, color or flavor may change, but in most cases, it will still be safe to consume if it has been stored properly and the package is not damaged. But we make no promises so taste it with caution if you dare after the expire or use by date.
* If mayonnaise develops an off odor, flavor or appearance, it should be discarded for quality purposes.
* “Best By,” “Best if Used By,” and “Use By” dates on commercially packaged foods sold in the United States represent the manufacturer’s estimate of how long the product will remain at peak quality — in most cases, the unopened mayonnaise will still be safe to consume after that date, as long as it has been stored properly and the package is not damaged.
Little Mayo Packets:
I think the packaging for the single-serve sizes degrades pretty rapidly. So they are NOT a good long term storage solution.
Mayo Ideas:
Some ideas on how we can use mayo.
Tuna salad.
Chicken salad.
Egg salad.
Bread spread for sandwiches (one of my babysitters used to fix white-bread-mayonnaise-cracker sandwiches)
Substitute for butter on garlic bread
Ground with cooked meat and pickled vegetables for sandwiches.
Fruit salad.
Potato salad.
Scalloped potatoes
Pasta salad.
Pasta puttanesca.
Broccoli-rice casserole
That artichoke/spinach/parmesan hot spread.
Slaw if you like it (personally, I don’t)
Chocolate cake.
Coating for fried or oven-fried items (to stick on the spiced crumbs/meal and the parmesan)
Yeah, it’s easy to think of ways to use it up right now. But when you have a load of stress and disaster strikes it’s gonna be pretty difficult for most?
Substitutions:
- 1/2 cup plain nonfat yogurt + 1/2 cup fat-free mayonnaise = 1 cup low-fat mayonnaise
- 1 cup fat-free or reduced-fat sour cream = 1 cup low-fat mayonnaise
* 1/2 teaspoon dry mustard
* 1/2 teaspoon salt
* 1/8 teaspoon ground black pepper
* 1 tablespoon fresh lemon juice
* 1 cup oil
Directions
1. Using a food processor or
2. good hand blender or mixer, mix:
3. Mustard, salt, pepper, and 2 Tablespoons oil.
4. Keeping the blender on high, add lemon juice and in a very slow stream, the rest of the oil.
5. This should all at once get thick and turn white.
6. Immediately, turn off blender.
More info on and about Mayo can be found here.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Week # 29: 8 lbs Peanut Butter
(If you can’t accomplish this in 1 week, don’t worry, just take your time and do it in steps.)
8 lbs Peanut Butter:
Peanut butter is a food paste made from ground roasted peanuts. It is popular throughout the world and used mainly as a sandwich spread.
Health Benefits:
Peanut butter may protect against a high risk of cardiovascular disease due to high levels of monounsaturated fats and resveratrol; butter prepared with the skin of the peanuts has a greater level of resveratrol and other health-aiding agents.[1] Peanut butter (and peanuts) provide protein, vitamins B3 and E, magnesium, folate, dietary fiber, arginine,[2] and high levels of the antioxidant p-coumaric acid.
A peanut butter based food helps children with malnutrition in famine stricken countries, it’s called Plumpy’nut. It can be stored unrefrigerated for 2 years, and requires no cooking or preparation. Plumpy’nut, which comes in a silvery foil package the size of two grasping baby-size hands, is 500 calories of fortified peanut butter, a beige paste about as thick as mashed potatoes and stuffed with milk, vitamins and minerals.
Health Concerns:
For people with a peanut allergy, peanut butter can cause reactions including anaphylactic shock which has led to its banning in some schools. At least one study has found that peanut oil caused relatively heavy clogging of arteries. Peanut butter can also harbor salmonella and cause salmonellosis, as in the salmonella outbreak in the United States in 2007.
Peanut Butter Selection: By Peggy Trowbridge Filippone, About.com
Peanut butter is available in smooth, chunky (with small bits of chopped peanuts), natural, reduced-fat, no sugar added, and even swirled with jelly for those time-challenged consumers.
Commercial varieties are usually a blend of ground, shelled, roasted peanuts mixed with vegetable oil (usually hydrogenated) and a bit of salt. Some varieties also contain sugar and additives as stabilizers to prevent oil separation and to also enhance flavor.
Natural peanut butter normally contains only peanuts and oil, and will often separate requiring stirring.
Storage:
Homemade peanut butter should be refrigerated in tightly-sealed containers and ideally used within a couple of weeks. Turn the container upside-down occasionally to help redistribute the oils.
Natural peanut butters should be refrigerated after opening and can be kept up to six months.
Commercial varieties require no refrigeration, can be kept up to six months after opening. Unopened jars can be stored up to one year in a cool, dark location.
Peanut butter is not a good candidate for freezing.
Can I store Peanut Butter in Bulk? (By BulkPeanutButter.com) It’s a good idea to break up the bulk container into smaller ones that you can keep them safely in your cupboard. This will ensure that it’s locked away from pests while at the same time, making it easy for you to take out a new jar each time the old one gets over.
Warning: Peanuts are susceptible to mycotoxins out of which aflatoxins are the most well known. The key to good peanut butter storage is to ensure that it’s not kept in a place that is liable to get wet or humid. Peanut butter should always be stored in air tight containers that are made of plastic or or metal to so that rats can’t get a whiff of the juicy stuff!
Other Great Uses:A common, simple outdoor bird feeder can be made by coating a pine cone once with peanut butter, then again with birdseed.
Peanut butter is an effective bait for mouse traps.
Most info found on: Wikipedia.org
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Click on the images below to view all 52 weeks at once or the recipes to go with it, in a .jpg or download the 52 Week Food Purchasing Plan (PDF) or the Custom 52 Week Food Purchasing Plan (Excel file) and calculate exactly how much you’ll need for the size of your family.
Sun Ovens
This post is a few different companies, information on Sun Ovens. There is a group buy through Temecula Stake. Let me know if you are interested.
http://www.sunoven.com/sun-cooking-usa/how-to-use
Help your customers Save & Savor the bounty of their gardens by drying and cooking in a SUN OVEN
(Please be sure to mention this offer with each order you place to ensure that you receive your free rack set.)
Offer valid through September 21, 2012.
Attached please find the current wholesale price list.
Her contact information is below. If I remember right, this offer is good until the end of August. It will give you some time
to save up to order. But if you want one please call her to confirm the deadline. I'm planning on getting a second one so I
can cook dinner in one and breads, desserts etc. in the other. If you have a large family, two is a great idea. This is an awesome
deal.
Vicky Frizzell
Stake Food Storage Specialist
Vicky,
I called Sun Oven last night and they said their policy has changed. Interesting enough, we can get a group price and because we don't live in Illinios we don't have to pay sales tax ($23.17) so the final price is not that much different. It doesn't look like we get the free racks though.
Heather
SUN OVENS INTERNATIONAL, INC.
SUMMER 2012 WHOLESALE DEALER PRICING
¨ Pricing
Suggested retail price $299.00
GLOBAL SUN OVEN
¨ Dealer Price
$180.00 GLOBAL SUN OVEN®
***$ 54.00 Dehydrating and Preparedness Accessory Package
Kit Includes: Multi-Level Dehydrating & Baking Rack Set
(set of 3 racks w/1 roll parchment paper)
Two Easy Stack Pots w/interchangeable enamel and glass lids
Multi-Fuel Water Pasteurizing Indicator (WAPI)
Two Loaf Pans
$ 8.50 Round 3-qt Enamelware Pot
$ 12.50 4-qt Enamelware Pot w/Steamer Insert (plus $13 shipping)
$ 8.00 Two Loaf Pans
$ 9.50 Two Cookie Sheet/Brownie Pans
$ 6.00 Multi-Fuel Water Pasteurizing Indicator (WAPI)
***$ 21.00 Multi-Level Dehydrating & Baking Rack Set
(set of 3 racks w/1 roll parchment paper)
$ 19.50 Two Easy Stack Pots w/interchangeable enamel and glass lids
$ 4.00 One Roll of Parchment Paper
***Through September 21, 2012, the Multi-Level Dehydrating & Baking Rack Set is being
provided FREE with the purchase of a GLOBAL SUN OVEN®. The remaining items in
the Dehydrating and Preparedness Accessory Package can be purchased for an additional
$33 when purchased with a GLOBAL SUN OVEN®.
COOKBOOKS (when shipped inside an oven)
$12.95 Morning Hill Solar Cookery Book (Vegetarian Cookbook)
$12.95 The Solar Chef (Southwestern Recipe Cookbook)
$12.95 A Month of SUNdays (Cookbook)
PRICING VALID September 21, 2012
SUN OVENS INTERNATIONAL, INC.
39W835 Midan Drive
Elburn, IL 60119
E-mail: info@sunoven.com
Phone: 800-408-7919
Fax: 630-208-7386
Page1 of 2
¨ Shipping
Drop shipping the GLOBAL SUN OVEN® is available for $32.85 within
Continental U.S. via FedEx Ground.
Alaska & Hawaii shipments are shipped via U.S. Priority Mail
($54 surcharge to Alaska & Hawaii)
Drop shipping the Dehydrating and Preparedness Accessory Package is
available for $14.00 per kit within the Continental U.S. via FedEx Ground.
In multiples of 4, the Dehydrating and Preparedness Accessory Package
can be bundled together and shipped to the same address for the shipping
cost of $9.00 PER Accessory Package via FedEx Ground.
Drop shipping the Multi-Level Dehydrating & Baking Rack Set (set of 3
racks w/1 roll parchment paper) is $13.00 via FedEx Ground.
Drop shipping the cookbook (when not ordered with the oven) is $4.00 via
U.S. Mail.
Drop shipping 1 or 2 Multi-Fuel WAPIs is $3.00 via U.S. Mail. Please call
for a quote on shipping 3 or more to the same address.
Prices FOB Elburn, IL
Page 2 of 2
http://www.sunoven.com/sun-cooking-usa/how-to-use
Summer Save & Savor Dealer Bonus
FREE Dehydrating & Baking Rack Set
Help your customers Save & Savor the bounty of their gardens by drying and cooking in a SUN OVEN
The Summer Save & Savor Dealer Bonus includes a Free Multi-Level Dehydrating & Baking Rack Set with each GLOBAL SUN OVEN you order this summer.
(Please be sure to mention this offer with each order you place to ensure that you receive your free rack set.)
Offer valid through September 21, 2012.
Multi-Level Dehydrating & Baking Rack
A simple, effective way to use a SUN OVEN to dry and dehydrate with the power of the sun.
Easily stackable wire racks allow up to 3 layers of drying or dehydrating.
Can be used for baking 3 layers of cookies, tarts, breadsticks, cinnamon rolls, flat bread, or fish.
Can be used for baking 3 layers of cookies, tarts, breadsticks, cinnamon rolls, flat bread, or fish.
Comes with a set of 3-stackable racks and one roll of unbleached, silicone coated parchment baking paper.
Attached please find the current wholesale price list.
SUN OVENS International, Inc.
39W835 Midan Drive, Elburn, IL 60119
Web site: www.sunoven.com E-mail: info@sunoven.com
Visit us on Facebook www.facebook.com/SunOvens
Here is the lastest on the Sun Oven offer from the Temecula Stake's Emergency Preparedness leader Heather Johnson. 
Her contact information is below. If I remember right, this offer is good until the end of August. It will give you some time
to save up to order. But if you want one please call her to confirm the deadline. I'm planning on getting a second one so I
can cook dinner in one and breads, desserts etc. in the other. If you have a large family, two is a great idea. This is an awesome
deal.
Vicky Frizzell
Stake Food Storage Specialist
Vicky,
I called Sun Oven last night and they said their policy has changed. Interesting enough, we can get a group price and because we don't live in Illinios we don't have to pay sales tax ($23.17) so the final price is not that much different. It doesn't look like we get the free racks though.
Heather
Dear Heather,
It was nice speaking with you on the phone just now. The Group Buy Program is a way for SUN OVEN users to help family, friends and neighbors obtain a SUN OVEN at a reduced price. We are now offering two options for savings.
Option 1: The Group Buy price of each GLOBAL SUN OVEN is $220. SUN OVENS can be drop shipped to the homes of each person for $32.85 per oven within Continental U.S. The total price for each SUN OVEN with shipping is $252.85. A savings of $46.15.
Option 2: The Group Buy price of the SUN OVEN with the Dehydrating & Preparedness Package is $249. The SUN OVEN with the Dehydrating & Preparedness Package can be drop shipped to the homes of each person for $32.85 per oven within Continental U.S. The total price for each SUN OVEN with the Dehydrating & Preparedness Package and shipping is $281.85. A savings of $82.15.
SUN OVENS INTERNATIONAL, INC.
SUMMER 2012 WHOLESALE DEALER PRICING
¨ Pricing
Suggested retail price $299.00
GLOBAL SUN OVEN
¨ Dealer Price
$180.00 GLOBAL SUN OVEN®
***$ 54.00 Dehydrating and Preparedness Accessory Package
Kit Includes: Multi-Level Dehydrating & Baking Rack Set
(set of 3 racks w/1 roll parchment paper)
Two Easy Stack Pots w/interchangeable enamel and glass lids
Multi-Fuel Water Pasteurizing Indicator (WAPI)
Two Loaf Pans
$ 8.50 Round 3-qt Enamelware Pot
$ 12.50 4-qt Enamelware Pot w/Steamer Insert (plus $13 shipping)
$ 8.00 Two Loaf Pans
$ 9.50 Two Cookie Sheet/Brownie Pans
$ 6.00 Multi-Fuel Water Pasteurizing Indicator (WAPI)
***$ 21.00 Multi-Level Dehydrating & Baking Rack Set
(set of 3 racks w/1 roll parchment paper)
$ 19.50 Two Easy Stack Pots w/interchangeable enamel and glass lids
$ 4.00 One Roll of Parchment Paper
***Through September 21, 2012, the Multi-Level Dehydrating & Baking Rack Set is being
provided FREE with the purchase of a GLOBAL SUN OVEN®. The remaining items in
the Dehydrating and Preparedness Accessory Package can be purchased for an additional
$33 when purchased with a GLOBAL SUN OVEN®.
COOKBOOKS (when shipped inside an oven)
$12.95 Morning Hill Solar Cookery Book (Vegetarian Cookbook)
$12.95 The Solar Chef (Southwestern Recipe Cookbook)
$12.95 A Month of SUNdays (Cookbook)
PRICING VALID September 21, 2012
SUN OVENS INTERNATIONAL, INC.
39W835 Midan Drive
Elburn, IL 60119
E-mail: info@sunoven.com
Phone: 800-408-7919
Fax: 630-208-7386
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¨ Shipping
Drop shipping the GLOBAL SUN OVEN® is available for $32.85 within
Continental U.S. via FedEx Ground.
Alaska & Hawaii shipments are shipped via U.S. Priority Mail
($54 surcharge to Alaska & Hawaii)
Drop shipping the Dehydrating and Preparedness Accessory Package is
available for $14.00 per kit within the Continental U.S. via FedEx Ground.
In multiples of 4, the Dehydrating and Preparedness Accessory Package
can be bundled together and shipped to the same address for the shipping
cost of $9.00 PER Accessory Package via FedEx Ground.
Drop shipping the Multi-Level Dehydrating & Baking Rack Set (set of 3
racks w/1 roll parchment paper) is $13.00 via FedEx Ground.
Drop shipping the cookbook (when not ordered with the oven) is $4.00 via
U.S. Mail.
Drop shipping 1 or 2 Multi-Fuel WAPIs is $3.00 via U.S. Mail. Please call
for a quote on shipping 3 or more to the same address.
Prices FOB Elburn, IL
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