If you can in the summer/fall, you undoubtedly collect and hoard Ball jars year-round to prepare for the coming harvest. You may give the jars as gifts, and then hunt down the receivers to get your precious jars back. Aside from amassing them in your garage, there are many things you can do with Ball Jars year round.
- Storage: Yes, and Duh, they are made for storing things, but they can store so much more than jam.
- Bulk ingredients: bulk spices, tea, nuts, seeds, flour, sugar, coffee, pasta, etc. Add the spice jar attachment from JarWare and you’ve got an instant spice shaker or scooper.
- Wet ingredients on the go: don’t want to buy a separate creamer for work? Need some almond milk for your cereal? Don’t want to drag around your kombucha growler? Just pour some into in a Ball jar and throw it in your breakroom fridge. Just don’t forget to put your initials and the date on it.
- Arts and Crafts: fill them with buttons, stickers, pine cones, googly eyes, and glitter.
- Serving ware: Not just for hipsters!
- Use them as glasses: oldie but goodie. Beer just tastes better out of a jar.
- Desserts: they make a lovely parfait glass!
- Salad Dressing: Make and serve salad dressing in the same container!
Meals to go: Sweeping Pinterest boards across the nation, here are some fun ideas and recipes!
- Basic oatmeal: Add old fashioned oats (not quick), cover with liquid (milk, soy milk, orange juice, etc.), add yogurt and toppings/seasonings/sweetener. Screw on the lid, shake, and put it in the fridge. The next morning, just add a little more liquid and it’s ready to go!
- Shakes: The Ball Jar is a ready made shaker cup—just add your liquid, scoop in your choice of protein and/or greens powders, screw on the lid, vigorously shake!
- Salads: Dressing goes in first, then proteins/grains, then veggies/fruits then fixins (nuts, cheese), finish with the greens. Wet on the bottom, dry on the top.
- Soup: I don’t think I need to elaborate…
- Pasta: Follow the same rules as above. Wet on the bottom, dry on the top. Sauce, protein, veggies, noodles.
- Fruit waters: Slice fruit, veggies and herbs, pour water over and let it steep!
- Bake eggs: Right in the jar! Here’s a recipe adapted from Martha Tinkler.
- 8 large eggs
- 1/4 c. milk
- 1 c. shredded cheese
- Salt and pepper to taste
Directions: Preheat oven to 375ºF. Lightly beat the eggs in a medium bowl. Whisk in the seasonings and Milk, stir in the cheese. Spray 6 half-pint mason jars with cooking spray. Pour egg mixture into jars, making sure to leave at least one inch of space at the top. Place jars on a baking sheet covered in parchment. Bake for 25-30 minutes, or until eggs are set and top is golden brown. Let them rest for 5 minutes before serving. You can cover and refrigerate for eating later! Reheat in the microwave or a hot water bath. Feel free to add cooked proteins and veggies to this.