November 26, 2013

Alyson McClelland’s mom cans everything from barbecue sauce to fig jam.

Once the delicious condiments are consumed, McClelland gives new life to all those empty Mason jars by filling them with quick and easy meals.

“There are so many jars left over, it’s nice to be able to use them for something,” she says.

McClelland, who blogs at EatMeLancaster.com with her husband Brian, uses canning castoffs for sandwiches, salads and desserts. She got the idea from a local restaurant, which serves peanut butter mousse in a tiny jar.

McClelland and many others are sold on packing make-ahead meals in Mason jars instead of baggies or plastic wrap – an earth- friendly, cost-effective alternative that’s just plain fun.…