So I’m pretty crazy about my mason jars. I use them for my home apothecary (along with every other empty jar I can get my hands on); I make candles in them, and whipped body scrub; they hold my grandma’s button collection; and my pantry is chock full of mason jars full of all sorts of pantry staples.
Well, now I’ve found a new use for them. You know how you’re all excited when you’re at the store selecting beautiful vegetable specimen, but then that excitement dulls back home as you’re trying to shove it all in the fridge, and dissipates entirely two days later when all that loveliness has started to wilt? Here’s the fix for that. Simply prep those vegetables as soon as you can (immediately is good!) and store them in mason jars. Not only does it make the rest of your week easier, it keeps the vegetables fresher for longer, and the jars are beautiful on the refrigerator shelves to boot.
Saturday I did my shopping, then came home and immediately got to work cleaning, chopping and dicing what I had bought. Today, Tuesday, I pulled everything out to make a salad for Dave and a tuna/veggie pita for me. I couldn’t believe how crisp everything still was! The lettuce was as fresh as it was three days earlier, and it was so satisfying to do little else but pop open the lids and pour out what I wanted.
I leave the red and green peppers in long slices so they’re ready for stir fry if I need them. And in addition to what you see above, I also grill, dice and jar some chicken tenders, and add my tall jars of roasted sunflower seeds and pine nuts.
Salads have never been easier—and my fridge has never been prettier.
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