Tuesday, October 18, 2011
Mason Jar Love
It's a pet peeve of mine that most spice jars have lids or necks that are too small to admit my measuring spoons. I also get annoyed when I'm in the middle of a recipe and I can't find the spice I need on a messy shelf. I solved both problems when I discovered that 4-ounce mason jars are just short enough to fit in my silverware drawer. I labelled the lids and arranged them in alphabetical rows so I can always find what I'm looking for. They are easy to decant into and measure from, I can take them to the co-op and measure bulk spices right into them, and I can easily see when something is running low so I don't run out.
In my kitchen, mason jars also serve a lot of other purposes. I use them for canning, or course, but I also use the smallest ones to serve dips or condiments; larger ones for drinking glasses and leftover storage; and quart and 1/2 gallon ones for storing dry goods in the pantry. Basically, I love them.