As a mother that works 36 hours a week I like to think ahead. Making soups or sauces in the evenings, ready to warm up for dinner the next day, is a real time saver. I like serving homemade food, and by storing my creations properly I can feed my troops quickly.
Once my homemade food is packaged in a smart way, it can also be taken to work or on a picnic on the beach or in the park. This prevents us from buying greasy snacks, although we give in to our cravings every niw and then!
People often ask me how I manage this, upcycling jars is a big part of the answer. Here are my five ideas for storing and transporting in jam jars:
- Use jars to store your home made jams, jelly’s, lemon curd or mayo.
- Make and store batches of delicious sauces and dips in the barbecue season like tzatziki, rocket pesto and tomato sauce.
- Mix your favorite salad dressing inside a jar. Just add all ingredients, close and shake! I like making our Ceasar salad dressing this way.
One jam jar holds 1 (cold) soup serving, for a healthy lunch or afternoon snack! (like this my gourgette soup recipe, good warm or cold)
- Label your jars! This way you know what’s in them and when you made them. I use pretty labels when I plan on giving the jam away. That brings me to another perk of using a jar, unlike an (expensive) plastic container, I never worry about getting the container back from my friends….
