Canning Jars
When I started canning, I
discovered an excellent general food storage container. We use canning jars for
everything—leftovers, extra cooked veggies and grains, yogurt, all of our dried
goods.
Why use canning jars:
1. They
do not leak, even upside down in a backpack.
2. They
come in three sizes, half pint, pint, and quart.
3. A
pint is the perfect size for soup for lunch.
4. They
are easy to clean, even if something rots.
5. You
can see what is inside, lined up in the fridge.
6. They
are cheap and easy to find.
7. They
are infinitely reusable. We have jars from 1976.
8. They
can go into the freezer with pesto or cooked squash.
9. Old
blue jars from the 1930s store all sorts of beans, grains, and dried fruits and
look beautiful.
10. They
store neatly.
11. No
more annoying plastic containers and mis-matched lids. This one is HUGE!
Plastic Bags
We also reuse our plastic bags. Despite
my efforts, they do wander into the house from the autumn CSA, from our
tortillas, from an occasional sliced turkey purchase. A few years ago, Mark’s
mom gave us a shirt sized box full of various ziplock bags and we are good for
the rest of our lives. We wash the bags and hang them to dry in the back hall.
Some have been around for years. When we
bring home a plastic grocery bag, we use them to cover larger items, like a
casserole left over in the pan or a big bowl of fruitcake prep. We never buy plastic
wrap. When the bags die, we gather them into an old chicken feed bag for
recycling.
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