I spent the morning emptying my refrigerator of partial jars of my home canned delectables. I took stock. Many were still about half or a little less full,. They were all still perfectly good but 30 or 40 jars! Come on, everyone needs his space! Then I thought wouldn’t it have been nicer to break a fresh seal instead of using a three month old jar if I even remembered it was there. So I went to work. With the canning season just around the corner I have gone through my recipes deciding which will work in smaller, like 1/2 pint jars. Some canned items just don’t make sense for the small jars, like soups, but a mixture of pints and quarts when canning soups will allow one to enjoy their soup alone without having half a quart left over. And while on the subject, not just quarts to pints and pints to half, many stores carry the Ball 1/4 pint (4 oz.) jelly jars. These are ideal for making preserves. With these a family can enjoy a few different preserves without having open jars in the frig for a month.
Yes, the start-up cost is more and the lid discs are twice as many but the convenience, the saved space, the less forgotten products way in the back of the refrigerator might actually mean savings, too. And remember it’s a one time investment. The jars are still good for next year…and the next! Bottom line this year each product I put away will be in multiple sized jars with the preponderance of each being canned in the size I’ll most use on one or two occasions.