30% of my cabinet space is jars/bottles I have no use for....yet
Me, but for stealing silverware at chain restaurants. I have not, and will never, buy forks.
Can boiling/pressure canning be done at home with normal threaded jars like this?
I currently use a bunch to store my homamade flavored cocktail syrups.
But I can only drink so much
need help on the drinking front? Also, what syrups? Did you ever make orgeat?
Orgeat is still on my to do list.
My favorites that I always make more of are
Cardamom syrup (Goes great in an old fashioned with rose water and rittenhouse rye)
Cumin syrup (Good with Tequila, Ouzo, or gin)
Honey syrup (plus Lemon and any liqour is awesome)
rittenhouse
your cancelled sir
Sounds great, do you use them in cocktails instead of simple?
Yeah I use these instead of simple, it's really fun the experiment with.
The rye, cardamom, and rose is my favorite self created cocktail by far.
Don't fill them with your pee and hide them around the house like my crazy dead uncle.
Not recommended.
I second this. Pickle everything, homemade stuff tastes way better and you can experiment with different recipes and veggies (pickled okra is delish).
If you have a buncha largeish jars then sauercraut would be a great use for them. I've been making loads lately.
Basically shred a cabbage (white or red seem best) really thinly. Add about 20g salt per kilo of cabbage and mash it in a big bowl with either a rolling pin end or your hands until lots of liquid is oozing out. Really don't be afraid to mash it hard either.
Stick it in a jar or jars with till it's 3/4 full. Ideally it should be just covered with liquid, though really not too much. If it's not top up with a little salt water.
Then store in a warm, dark place. Every day for at least 3 to 4 days open the jar and push the cabbage mix down. About day 2 you'll see lots of bubbles which means it is fermenting nicely.
Then continue doing this for up to 2 weeks, tasting daily until it's sauercrauty enough. Then stick it in the fridge and enjoy.
Best part is how cheap it is.
I just started experimenting with a food dehydrator, a great use for them would be to just dry a fuckload of tomatoes and store them in EVO oil like sundried tomatoes.
I made some chicken yesterday with a simmer sauce from the store, but instead of canola oil, I just dumped in a bunch of dried tomatoes and the oil they were sitting in for the initial cooking of the chicken on high, and it turned out really good! I just wish we could get good tomatoes here. We bought some raised garden trellis things, but it's too late to plant tomatoes this year now apparently.
i have a bunch of jars full of random chemicals in my garage, works really well as long as its not super acidic and much cheaper than buying reagent bottles online
I hear you, I haven't thrown away a single yogurt container since I took up gardening.
It is not that bad since glass can be easily melted down to make new glass, but that is assuming people are recycl--- oh no, america wat r u doin, stahp
I still keep the nice jars, even though recycling is easy and efficient where I live.
