![]() ![]() They are solid lids with a small gasket-lined hole for an air lock. ![]() One more kind of specialty lid you can get for your jars is a fermenting lid. If you’re in the market for a new obsession try out these refrigerator recipes: The short life (about 2 months) of this style of pickle doesn’t lend itself particularly well to long term food preservation but they’re so easy and tasty that they’re worth an experiment or two! Most refrigerator pickle recipes are ready really quickly, in a few hours up to a few days whereas canned pickled usually need to sit and mellow for a few weeks to get the best flavor. Refrigerator pickles are great for small batches of food, especially where you’re a day away from something going bad but you just aren’t willing to stand over a boiling pot of water and filling your kitchen with steam. If you’ve ever read a pickling recipe or any kind it will specify to use a nonreactive bowl, glass is a great option for that. They do rely on vinegar for the acidic bite and the pickling. Unlike their canned cousins, they aren’t shelf-stable and need to be kept in the refrigerator. Refrigerator pickles are a close relative to home-canned pickles and they’re perfectly at home in a canning jar. It’s also really important to start with cool food! Putting hot food in the freezer isn’t a good plan, again you’re shocking the glass with a sudden change in temperature and you can also underestimate the amount of headspace you need. ![]() One good tip is to put the jars in the freezer with a loose lid, after the food is completely frozen go back in and tighten up the lid. It’s also important to leave a head space at the top of the jars for expansion. Look for jars with straight sides, you can use wide mouth pint and 1 1/2 pint jars or any canning jar you can find without slopped shoulders. As we all learned in school water expands when it’s frozen and that expanding water can easily shatter a mason jar if you aren’t careful. Things are a bit different when you’re dealing with either liquid or something with a lot of liquid like soup. Just fill the jars add a lid and put them in the freezer. If you’re freezing dry goods, either for longer storage or to kill off the creepy crawlies, you don’t have to do anything special. Mason jars are just magical little beasts, not only can they tolerate being submerged in boiling water, but they also take the freezer like a champ, just don’t try to go from one to the other! I’m probably going to pick up one for the maple syrup I get from my former mother-in-law (it’s also stored in Mason jars!). You can even get fancy spout lids for your jars. You won’t waste your actual canning lids and they’re easier to handle. One more thing that really comes in handy is a set of reusable one-piece screw-on lids. I’m still using the plastic one I got from my beginning canner set but I accidentally melted it a bit and I’ll be replacing it with a metal one eventually. You can get one on its own or as part of a canning tools kit. That thing makes it a breeze to get anything from flour to soup into a ball jar without making a mess and it’s probably one of the most used items in my kitchen. If you plan to make the leap to storing food in mason jars get yourself a canning funnel. Get the Recipe for Easy Instant Pot Chicken Sausage Soup I’m a huge soup fan, especially in the winter, and I rarely have less than a quart of homemade chicken broth or soup in my fridge ready for a meal in a few minutes. I regularly store baking supplies like flour, sugar and baking soda, chocolate chips, chia seeds, pumpkin seeds, nuts, and dried fruits in canning jars.Ĭanning jars are also really good for storing leftovers in the fridge. You can also put them in the freezer, a great tip for anyone who buys whole grains or seeds is to store those items in the freezer to kill off any potential weevils that may be hiding inside. ![]() Glass jars are perfect for storage because they don’t let in air or moisture. ![]()
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