My Friday Favorite: Food Containers!

Believe it or not, this is one question I get asked all the time–what containers should I consider for my leftovers?


I get it because I am always dealing with leftovers myself–I LOVE leftovers because they are the magical beginnings of a new creation or else, just a glorious recap of the night before’s dinner. Either way, I’m good with them because they mean less work and ease of accomplishment for the next meal.


Food Containers (Twitter)

So what do you put these divine leftovers in anyway?


I’ve done it all from Rubbermaid, to Tupperware to mason jars and plenty of wraps, bags and foil in between.


The cleanest however is mason jars–they come in a variety of sizes, can be used over and over and over again. They freeze (if you follow some smart tips to keep them from breaking) and they’re easy to write on (plain old masking tape with a sharpie to identify and date on the lid).


Mason jars are inexpensive and are easy to find whether you’re in a hardware store, shopping online (Amazon for sure), in Target or Walmart–they are everywhere!


The lids need to replaced every once in awhile–they wear out and can get gross if they’re not washed thoroughly because they’re a two piece lid.


I prefer to put both pieces (separated) in the silverware caddy in my dishwasher and I like to use the heat function of the dishwasher (I usually don’t–I open the door and let them air dry; living in Colorado, it’s really dry here) to keep them from rusting.


Sometimes though, you just need a little tiny something to store that 1/2 a lime in or spoonful of gravy (add it to your soup to add texture, depth and a little extra flavor).


That’s when I fall down the ziplock rabbit hole. I have them and I use them but its not my first go to. They do come in handy though!


Speaking of Amazon, here’s a great deal I found (and am getting myself!)


A couple members of our team also rave about Bee’s Wrap.



4 Responses

  1. What do you use to freeze soup in? I love the Mighty Mitochondria soup so I’d like to make a double batch. You said you freeze yours sometimes. What do you freeze it in?

    1. In a mason jar! Use a wide mouthed jar, and be sure to leave room for expansion at the top. Most jars have a fill line marked on them just for this purpose.

      1. I love the Mason jar replacement lids that are plastic. I feel like they get cleaner than the 2 piece lids and don’t rust.

        1. Me, too! I don’t mind the metal lids and rings for dry storage that doesn’t need washed often, but I switched to the plastic lids our yogurt and broth jars. I also watch for sales on Weck jars because they have glass lids and the metal clips don’t need to be washed very often at all.

Leave a Reply

Your email address will not be published.