Barbara Beery - 101 Things to Do with a Jar

Glass jars are the original reusable, repurposable, andrecyclable vessels for holding everything imaginable.

1. 1-2-3Blender Hack
   Take one standard-mouth jar (a wide-mouth jar wontfit) and a blender with detachable blade base. Place recipe ingredients insidejar. Screw the blender base with blade onto open jar top. Set theingredient-filled jar on the blender. Blend. VOILA!
2. LidHacks
   Accessories can make your jars more versatile than theyalready are. Change your jar into a drink container with a reCAP Mason jar lid.Dispense your jar salad dressings with a Mason jar pump lid. Turn yourwide-mouth jar into a citrus juicer with a Jarware lid.
3. SnackAttack
   Start with any size wide-mouth Mason jar and 1 clean fruitcup. Place crackers, granola, cheese cubes, cut veggies, or whatever else youwant inside the jar and add the unopened fruit cup, facing up. Secure lid asusual.
4. DrinkHack
   Place a decorative cupcake liner over drink-filled jar. Securelid ring over cupcake liner. With a metal skewer, poke a hole in the center ofthe liner and then insert straw.
5. MasonJar Gifts
   Filled jars make great gifts, and theres a whole chapterdevoted to them! Decorate the jars with ribbons, bakers twine, or fabrics.Attach small wooden spoons or whisks with ribbon or twine. Include an ediblepart like an ice cream cone for a dessert sauce.
6. Glass Jars 101
   • Mason GlassJarsInvented and patented it in 1858 by Mr. Mason, thismolded glass jars mouth has a screw thread on its outer perimeter toaccept a metal ring. When screwed down, it presses a separate stampedtin-plated steel disc-shaped lid against the jars rim. An integralrubber ring on the underside of the lid creates a hermetic seal.
   • Ball GlassJarsThe Ball brothers took the ball and ran with theMason design in 1884.
   • Kinetic GlassJarsDesigned with wide mouths, its easy to addingredients to these jars while you work. Silicone rings andcopper-plated, stainless-steel clamps create an airtight seal to helpyou preserve your fruits and vegetables. BPA-free glass construction andenvironmentally friendly.
   • Italian Bormioli RoccoFido Glass Canning JarsWith an airtight hinged lid, theBormioli Rocco Glass Fido Canning Jars are suitable for preserving andstoring everything from vegetables to jams.
   • Italian QuattroStagioni Glass Canning JarsThe classic design of this jaris enhanced with an embossed motif of a beehive and fresh produce.
   • Le Parfait French GlassTerrinesTraditional French airtight bail-and-seal closuresto hermetically seal out air and moisture. The gaskets are made withhypoallergenic synthetic rubber. Terrines are also great as giftcontainers for homemade delicacies.
   • WeckA Germanclassic since 1900. Unlike other canning jars, Weck jars feature an opentapered shape thats easier to fill and empty, rust-free glass lids (nocan opener required), and sealing gaskets that are easy to check at aglance. The jars stack for convenient storage.

23 tablespoons sugar or honey

1/4 cup hot water

3 tablespoons freshly squeezed lemon juice (about 11- 1 / 2 lemons)

3/4 cup cold water

ice

lemon slices, optional

fresh mint leaves, optional

In a pint jar, combine the sugar and hot water, and stir until sugar is dissolved. Add the lemon juice and cold water. Fill the jar with ice, secure lid, and shake. Remove lid and garnish with lemon and mint, if desired. Makes 1 serving.

1 cup water

1 cup chopped fresh fruit, such as watermelon, cantaloupe, mango, or strawberries

1 teaspoon sugar or agave, to taste

1/2 lime, juiced

ice

lime, lemon, or orange slices, optional

). Puree until smooth. Remove from blender, stir in the lime juice, and adjust sugar and lime juice to taste. Add ice. Garnish with lime, if desired. Makes 2 servings.

1 cup chopped strawberries or whole raspberries

1/4 cup mint tea

1/2 cup chilled fruit-flavored sparkling water or club soda

fresh mint leaves, optional

chopped fruit or whole berries, optional

). Blend until smooth.

Fill half of a second pint jar with the fruit puree. Top with sparkling water. Stir to blend, garnishing with mint and fruit as desired. Makes 1 serving.

1 cup water

1 butterfly pea tea bag*

1/2 teaspoon honey

1/2 teaspoon sugar

1/2 teaspoonlemon juice

ice

lemon slices, optional

Pour the water into a pint jar and microwave 12 minutes, until steaming. Remove jar from microwave and add the tea bag. Steep 12 minutes, or until the color is bright blue. Stir in the honey, sugar, and lemon juice. The lemon juice will change the color from blue to purple. Cool for 10 minutes and then add the ice. Serve garnished with lemon, if desired. Makes 1 serving.

* I use Wild Hibiscus Flower Company Tea bags

3-1/2 cups water

1/2 cup Cafe du Monde or any dark roast ground coffee with chicory

2 tablespoons condensed milk

ice

Add the water and coffee to a quart jar. Secure lid and shake to blend. Place in the refrigerator and steep for 8 hours or overnight. When ready to serve, strain cold brew through a cheesecloth into a clean quart jar to remove grounds. Pour the milk into a pint jar. Add ice and fill to the top with cold brew. Makes 2 servings.

6 tablespoons powdered creamer

6 tablespoons powdered milk

6 tablespoons powdered sugar

3 tablespoons Dutch cocoa powder

2 tablespoons milk chocolate chips

1/2 cup mini marshmallows

In a wide-mouth pint jar, layer the creamer, milk, sugar, and cocoa. Add the chocolate chips and top with the marshmallows. Secure lid.

To make classic hot chocolate, remove the marshmallows from the top of the jar. Stir the powders together in the jar. For 1 serving, combine 1/2 cup of the mix to 1 cup of boiling water in a pint jar with handle, and stir until completely combined. Top with marshmallows and enjoy. Makes 3 servings.

Variations:
Peppermint Hot Chocolate: Add 1 tablespoon crushed peppermint per serving.

Smores Hot Chocolate: Sprinkle 1 crushed graham cracker on top of marshmallows before serving.