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frugality and food storage

 
master steward
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John, possibly part of the problem with those giveaway glasses is the "standards" imposed by governing bodies.

Those snap-on lids are probably not allowed by those "standards".

I did a search for products that have reuseable containers though I only came up with plastic stuff.

 
pollinator
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John F Dean wrote:I am going to date myself, but my first job as a stock boy in a grocery store taught me a great deal.  This was especially so when green beans that were normally 17 cents a can were put in big display the sold out in one day at 5 for a dollar.

 I see this sort of thing ALL the time at the grocery store where one would ASSUME it is a deal, but when you actually LOOK at it, there is no deal to be had!

Just the other day the butcher was putting out pork at $2 kg CHEAPER in the smaller package.  When I questioned the price difference they told me it was because it (the more expensive one) was a larger package - when I clarified it was the smaller package that was cheaper they stood there confused, and then looked at me and said they had no idea, I was right, but they do not set the prices, they come from head office.  They were dumbfounded.  Larger or bulk purchases are not always the best deal...  Buyer beware!
 
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Getting back to half gallon jars.  One of their uses is in temporary canning.  For example choke cherries are often happening right at the peak of haying season when time is limited.  So you make juice then.  Then later when you have time the juice is made into jelly.  Now this lead to the most crystal clear jelly we ever did.  Made the juice and about 5 years later got around to making jelly.  By then all the solids had settled to the bottom in the juice.  Also good for juice for drinking or punch base because you use more of it.
 
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C. Letellier wrote:Getting back to half gallon jars.  One of their uses is in temporary canning.  For example choke cherries are often happening right at the peak of haying season when time is limited.  So you make juice then.  Then later when you have time the juice is made into jelly.  Now this lead to the most crystal clear jelly we ever did.  Made the juice and about 5 years later got around to making jelly.  By then all the solids had settled to the bottom in the juice.  Also good for juice for drinking or punch base because you use more of it.



I discovered that by accident making apple core jelly. First batch ended with a bit of settlement at the bottom. I did not return to do batches 2&3 till several days later. End result is no sediment. So I have been letting the liquor set in the frig for a while, decant, then make the jelly.
 
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john mcginnis wrote:

Back in my youth 50's & 60's we had a thing called a 'jelly glass'. It was an 8-10oz glass, has whatever jelly or jam in it and a 1 use lid.



OMG!  I remember those with a great deal of fondness.  Haven't seen them in simply years and years and years.   We had 4 kids in the family, and as you say, if one broke, it was no great loss.   Wish I had them now.
 
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john mcginnis wrote:Thanks all for the replies. Shame they don't make them anymore. A reusable product after first use.



There are still some jellies sold in a reusable glass jar. Saw them at Walmart super center last week.
 
April Virginia
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Free jars - when you buy food, choose food that comes in a container you can re-use. Mayonnaise jars fit a canning lid. Gallon pickle jars can be used for dry storage. Often, a large jar full of food costs less than buying the new container.

Free food
HUNT MUSHROOMS. There are local groups to help you learn and they are easy to air dry and store.

FORAGE WILD FOODS Tons of info on the internet and it gives you a reason to take long nature walks. Plantain leaves are great cooked like spinach, dock seeds are an interesting crunchy grain. Wild garlic, black walnuts, spice bush seeds, pawpaws, grapes - it’s all free!

FERMENT some of your fresh food instead of canning. It is tons easier than canning, uses less energy and creates lots of good bacteria for your gut.

OTHER PEOPLES PROPERTY There are lots of people with fruit trees who just can’t use the whole harvest. It needs to be cleaned up, so ask around.

CHEAP STUFF IN GENERAL- COUNTRY AUCTIONS. Many lots go for $5 or less. A “lot” is often a tray full of items. Some lots are “clean outs” as in you get to take everything in those two cabinets, for example, or the entire attic or that closet. Check out the auctions in your area.

PARAFFIN SEAL My grandmother sealed jam and jelly with paraffin wax and re-used the wax when the jar was opened. The paraffin was washed and saved. The jar got a used lid to go into the fridge. People also used lard to seal some preserved meat. Foie gras is cooked and preserved in goose fat.
 
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