Monday mundanity--a question for the cooks

[arlan_bishop]

What kind of storage jars do you use in your kitchen to house staple items?

The Lady Friend and I store flours, sugars, and cocoa powder in clear glass jars inside a kitchen cabinet and away from light and heat. After a recent conversation with mingerspice, I decided to accept that I pretty much treat dried porcinis as a staple in my cooking. As a result, I

Comments

[mingerspice]

repurposed jars, coffee tins, biscuit tins are cheap (free, in fact, if you intended to get the product anyway) and have a reminds-me-of-my-grandparents feel.

[gwenzilla]

I use a lot of those, too. And I have the 1970s-era copper tins but they are a bit smaller than I like.

[arlan_bishop]

Thanks! I have a few repurposed jars and tins myself too. Those smallish jars that mustard and store-bought salsas come in are perfect for dried herbs and spices, for example.

But, I do wonder if getting a set of containers uniform in shape and size might make it easier to store things in an already overflowing kitchen. Eh. We shall see. We'll most likely continue repurposing jars one at a time until we move from this apartment.

[skrelnek]

I use those ceramic jars that have a little rubber gasket, a hinged lid, and a locking clamp. They're airtight, and they keep out light. They're also pretty cheap: I got a set of seven jars of differing sizes for about $20 at Target. The set I have has four larger jars, ranging in size from about 1.5 pints to about two quarts, and three tiny jars, ranging from about 1/4 cup to about 3/4 cup.

[gellygwydden]

A bit late to the game here, but I have some nice large stainless steel tins that are lined with acrylic that house my flour and sugar; they were on sale at Williams-Sonnoma. They even have a little clear window so you can see how much is left. I like skrelnek's idea of ceramic, too.