Mason Jars
Ideal Storage for Daily/Weekly Use of Dehydrated Foods!

Mason Jars

I love to use mason jars to store my dehydrated fruit and vegetables in. They are airtight—and store easily on your pantry shelves in the kitchen, and behind closed doors. This keeps direct light off them also, which is a good thing!





My Mason Jars Filled with Dehydrated Food

Filled Mason jars of dehydrated food in kitchen cupboard

I keep my actual dehydrated goodies in one of my kitchen cupboards! :-)

Plus, they look great on your shelves. Impress your friends and family!

You can use smaller air-tight jars (half-pint) for items that you don't use a lot of—such as garlic, and spices.





Use Air-Tight Mason Jars


I use these air-tight jars for every-day use—when I'm ready to make a quick soup, or need to add some dehydrated vegetables to a recipe, I can quickly add some dehydrated vegetables without having to mess around preparing fresh vegetables.

Don't get me wrong, I'll take fresh vegetables over dehydrated any day, but we're all about doing this for long-term storage.

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Different Sized Mason Jars: Handy for Daily/Weekly Use

Ball mason jars

By keeping the dehydrated vegetables in the jars, it means I'm not opening up my Mylar bags all the time to retrieve a vacuumed packet and having to re-seal the Mylar bag afterward.

This way, I can easily and quickly grab a jar to make a quick vegetable soup.

Shown in the photo are carrots, celery, and sliced garlic in the front.

Mason Jars of Clear Glass are Great ...
You Can Easily See What's in Them!

I like the fact they're made of glass; not only can you see the contents in the jar, you can see at a glance how much of the contents remain!

When you're ready to refill your jars from your stock, just go pick out one from your stash of stored Mylar bags.

Open it, take out a packet (or two) and reseal the Mylar bag, and refill your jar!

Important: Do not forget to sterilize your jars before use.

Why It's Important to Sterilize Mason Jars Before Use

If you're planning on canning or preserving food at home, it's important to sterilize your Mason jars before use. This will help to prevent the growth of bacteria and mold and will keep your food fresh for longer.

There are a few different ways to sterilize Mason jars. One method is to wash the jars in hot, soapy water, then rinse them well. Next, place the jars upside down on a clean towel and let them air dry.

Once the jars are dry, you can sterilize them by placing them in a preheated oven (200 degrees Fahrenheit) for 10 minutes.

Another method is to sterilize the jars in a dishwasher. Simply place the clean jars on the top rack of your dishwasher and run it on the hottest setting.

Another option is to boil the jars in a large pot of water for 10 minutes.

Once you've sterilized your Mason jars, they're ready to use. Be sure to fill them with food while they're still hot to prevent bacteria from growing.

Mason Jars -
Wide Neck Quart Jars


Mason Jars -
Wide Neck Pint jars


Mason Jars -
Wide Neck  1/2 Pint Jars




Where Did the Name 'Mason' Jars Originate?

The Mason jar was named after its inventor, John Landis Mason. He patented the jar in 1858, and it quickly became a popular choice for canning and preserving food.

As you know, Mason jars are made of glass, and they have a screw-on lid that creates an airtight seal. This makes them ideal for storing food for long-term storage.

Re-Use Oxygen Absorbers in Your Mason Jars

We also need to have a 100cc oxygen absorber in the jar, and an easy way to tell if the oxypack is 'worn out' is when you take the lid off. If the lid opens without a popping sound, you will need to replace the old pack with a new one.

NOTE: I'll keep the 'old' 100cc oxypack and put that in the smaller jars (the jars I use for the elephant garlic and spices).

Even though they may not have much 'life' left in the old oxypacks, there's probably enough life left in them for the small jars until you cannot feel any air-pop-resistance at all!

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