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This week we replaced all of our plastic food storage containers with mason jars. Of all of the changes I am making, this one has been the easiest as we were already doing this part-time.
This has been a quick and easy transition, since my kitchen is already set up for mason jars and I use them for many things (except fermenting). I had already moved to using mason jars instead of cannisters long ago, so I’ve had an abundance of jars for a while.
Now all meal prep, all leftovers and all odds and ends are stored in mason jars. I use a sharpie to write on the lid, and when it comes through the dishwasher the writing is faded enough that I can write on it again without confusion. While these lids do contain BPA, we don’t fill the jar above the shoulder and we keep the jars upright. We don’t put the lids on until the jar contents are cool. So between those precautions, I’m more comfortable with this solution than I am with using plastic containers.
The storage containers were really getting on my nerves, to be honest, because the cabinet that contained them was always a jumbled mess no matter what I did.
Yes, it really was that bad of a wreck. My daughter unloads the dishwasher and she couldn’t even see that cabinet without getting up on a chair, so she just chucked everything in when it was clean. Seriously not a good solution to the kitchen management, there. But it is what it is…. er, was.
Now I’ve replaced them with a single layer of quart-sized mason jars. While I do have other sizes, all the way down to a cute little 4-ounce jar, we’re sticking with one size, the quart jar, for everything in the kitchen for ease of storage and use. Otherwise, I know we’ll wind up with a jumbled mess and jars getting lost in the back of the fridge.
Yes, that’s much better.
The lids and rings live in a drawer in my bar.
We cleaned out the fridge and moved the shelves into different positions so that they fit the quart jars. We now have one shelf designated for leftovers.