My slow recycling project this past month has been to redo my spice and herb collection – something I have a large and often used collection of. It had stuck at me for a while and I had looked at buying a bunch of jars, but it really pained me to spend $1 to 2 a jar when I had so many to do. I was looking at $100 to 200 for just the jars! Ack!I was catching up on Facebook when I saw a post on Beech-Nuts page about using the jars for spices. Duh. Why that had gone over my head? Of course! So I started saving Walker’s empties and kept to a theme – one brand only so they all matched which ended up being Beech-Nut (since their jars are the best shape for it and they have 2, 4 and 6 ounce jars). I rinse the jars and lids off after he eats and stash them up to wash every two days with his bottles and cups. Then I let the jars soak for a good hour in hot soapy water. The labels will fall off (toss into my compost bin) and I can rub the leftover glue off easily then. Then I let air dry. Once I have a good 6 to 8 jars ready I fill and label them and add to my collection. The 2 ounce ones are good for tiny amounts, 4 ounce jars will take a fill from a regular spice jar and 6 ounce jars are great for whole spices like cinnamon sticks and bay leaves.
For labeling I borrowed Kirk’s Brother PT-2100 Labeling System
Eventually I am hoping Kirk will have the time to build me a custom wall shelf to hold all the jars but for now everything fits into one spot in my cupboards and I get my clunky piles of jars off my counter – but most of all they match. And the real bonus? The wide mouth of the jars allows me to slip a teaspoon in and even a couple of my Tablespoons. That is something I couldn’t do with most commercial narrow spice jars! The project isn’t done but is getting close (come on Walker, eat more!). When I get done there will be a number more spices and vegetables not listed below added. So keep an eye for my update later!
The list of my spices/herbs/etc so far jarred?
Whole Spices and Herbs:
- Allspice
- Bay Leaves
- Black Mustard Seed
- Celery Seed
- Cinnamon Sticks
- Coriander Seed
- Cumin Seed
- Fennel Seeds
- Juniper Berries
- Nutmeg
- Sesame Seeds
- Star Anise
- Yellow Mustard Seeds
Ground Spices and Herbs:
- 21 Spice Blend (no salt)
- Allspice
- Ancho Chile Pepper
- Basil
- Cajun Blend
- Cardamom
- Cayenne Pepper
- Chai Spice Powder
- Chili Powder
- Chives
- Cloves
- Coriander
- Cumin
- Curry Powder (Indian, mild)
- Dillweed
- Garam Masla
- Garlic (granulated)
- Ginger
- Italian Seasoning Blend
- Lemon Peel
- Mustard (ground)
- Marjoram
- Mint Flakes
- Onion Powder
- Orange Peel
- Oregano
- Paprika
- Paprika (smoked)
- Parsley
- Red Pepper Flakes
- Rosemary
- Saffron
- Sage
- Turmeric
Vegetables:
- Celery Flakes
- Jalapeno Peppers
Various Powders:
- Honey Powder
- Maple Syrup Granules
~Sarah
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