this post was submitted on 15 Nov 2023
226 points (97.5% liked)
Asklemmy
43945 readers
1028 users here now
A loosely moderated place to ask open-ended questions
Search asklemmy ๐
If your post meets the following criteria, it's welcome here!
- Open-ended question
- Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
- Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
- Not ad nauseam inducing: please make sure it is a question that would be new to most members
- An actual topic of discussion
Looking for support?
Looking for a community?
- Lemmyverse: community search
- sub.rehab: maps old subreddits to fediverse options, marks official as such
- !lemmy411@lemmy.ca: a community for finding communities
~Icon~ ~by~ ~@Double_A@discuss.tchncs.de~
founded 5 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
I tend to use glass jars for this. They are reusable and recyclable, you can see what's in them, they protect what's inside from getting crushed, and they're free if you repurpose jars that food came in.
I do this to the point of preferring certain brands of things like pasta sauce and salad dressing because they use continuous thread lids (Mason jar style) instead of lug lids. (The sauce company disclaims against reusing their jars for canning, but I do it anyway and haven't had a problem yet.)
I like standardizing on one specific lid type so that I can just throw them in a pile instead of having to keep lids matched with jars, and so that I can use various Mason jar-compatible accessories (e.g. a fermentation lid, an attachment for my vacuum sealer etc.) with them.