Canning

In the Criswell home, we've found all sorts of uses for canning jars outside of traditional canning.  In the smaller pint jars we put our homemade peanut butter, store sprouting seeds, keep cinnamon sucanat mix for baking, store dry herbs, etc.

Until a few months ago we had never seen a 1/2 gallon canning jar.  They are made by Ball, but not available in stores.  These are incredibly versatile.  Check out the photo on the right of our homemade feta in brine, home cultured buttermilk, and brown rice.  We also use these mega-jars for sprouting (wheat & various eating seeds), & culturing yogurt. 

For dry ingredient storage, drop a 500cc oxygen absorber before capping with the metal lid and ring.  As the absorber does its thing, the lid will draw in just like in water bath or pressure canning.  You've just increased the shelf-life of your food!

The white plastic lids have also become a staple for us.  They are airtight, dishwasher safe, and make it super-easy to use the jars for everyday storage.  They fit any Ball wide-mouth jar (the pint, quart, & 1/2 gallon).