I thought some of you might be wondering about the name of my blog. Well, wonder no more! Here I will explain all.
For those of you unfamiliar with cooking in a more traditional manner, you may not realize how many jars you seem to accumulate the more you switch over to making everything from scratch. All of those items that you used to purchase at the store, such as mayo, yogurt, beverages, cooking fats, etc., all need to be stored somehow when you make them yourself. I generally prefer to store my homemade items in glass containers. You don’t have to worry about plastic possibly leaching into your food, you can easily see what’s inside, and they last a long time. The problem I have come to realize, though, is that it seems no matter how many jars you have saved or purchased, you always have too few. Especially when you’ve just made a big batch of something! Do any of you have that same problem?
I thought I would give you a short tour of the many jars in my kitchen. Here we go!
In my refrigerator, I have all sort of jars. In this picture you can see some water kefir, raw milk, homemade yogurt, whey, duck fat, bacon fat, & tallow. Further in the back, I also have coconut flour, shredded coconut, and walnuts (that I soaked and dried in my dehydrator). I also usually have some kombucha that’s ready to drink in there (we’re currently between batches).
Next on the tour is my “pantry.” Since we live in a small condo, it’s really just one of my few kitchen cupboards. In here you will find a small amount of coconut oil (I order it by the gallon and keep the large pail in our closet), Celtic sea salt (both coarse and fine), Rapadura, white sugar (only for making kombucha!), and a few spice mixes that I’ve made up myself.
Since that cupboard is really not enough space for my entire pantry, I also use the top of my fridge as the rest of my storage space. You can see that that houses the bulk of my jar collection. This is where I store a variety of nuts and seeds (that I have soaked and dehydrated), dried fruit, lentils, and loose leaf tea. I also store our now empty and clean milk jars to take back to the farm. I have also stored rice up here when we were still eating grains. I keep my empty jars (on the rare occasions that I have some!) in the back.
Next on the tour are the jars that hold some of my fermented beverages. I recently started making water kefir and keep the batch with the grains and the flavored batch fermenting for a few days on my counter. I’m making a strawberry batch right now.
I also make kombucha. We store that in our main closet which is just across from the kitchen. It’s a nice dark spot for fermenting it. You can see in the picture that we have two large jars of kombucha going at the moment (I lifted the towel up so you can see the scoby).
And, of course, once those jars are washed, they need to dry for a bit before putting them away. These often end up sitting all over my counter taking up way too much space! As you can see, I was trying to prep dinner and had to scrunch the jars off to the side. I think I need to get my hubby to install a shelf in the kitchen for my drying jars.
Well, there you have it. You’ve seen for yourself the many jars that inhabit my kitchen. I hope you enjoyed my little tour today. Do any of you have jar stories to share in the comments? I’d love to hear how you store your homemade items.
And yes, I may have purchased two more jars today…