|Sauerkraut in the jars ready for cold storage (not processed!).|
|Homemade ketchup, apricot butter, and gingered carrots.|
|Cream top yogurt, fermented right in the jar.|
|Sweet-tart rhubarb refrigerator pickles.|
|Jam, ketchup, and two jars of mustard.|
Here's another jar tip- certain commercial brands of sauce are sold in canning jars, so save those jars and reuse them. The most commonly mentioned in my reading is Classico- often found in 24 oz, 36 oz, and 10 oz. (pesto), but often smaller specialty brands do as well. A good tip I read on a message board was to bring a canning ring to the store with you... I'm not sure how effective this would be since you can't take the lid off and see if the ring fits, but perhaps it would be enough just to see if the opening is the right size.
Oh, and one other thing I like to do with jars; I save all plastic containers that pass through my house, so even though I haven't bought that green can of Parmesan cheese for years I still had a few stored away. Turns out the lids from those cans (the newer screw top lids, not the old green cardboard container) fit nicely on regular mouth canning jars. I use them to keep spices in, and the parm. lid makes a nice spice lid for big flakey things like dried basil, since the "sprinkle" holes are fairly large and there is also a larger side for measuring out of. Not that I would buy parm. now just for the lid, but if you have a few on hand they're nice.