If *you* are the only one eating the contents, I suspect it is
best to let *you* decide how you want to eat them! :>
We're not operating a restaurant here... (and we *do* wash our
hands before and after touching foodstuffs)
i really dislike the soaps that cling to plastics
so i much prefer storage in glass containers.
only put it in after it cools and never reheat in the
container (i hate 'em and use glass jars instead).
wide mouth jars exist.
also, i forgot to mention that you can often find
pickles or other bulk items in larger glass jars that
have a large mouth that are available at some of the
grocers but you have to find the bulk food area. we
get saurkraut and pickles this way and the jars work
great as food storage containers. if the lid smells
from the pickles/kraut i put a piece of plastic
wrap over it and then put the lid on...
We collect glass jars. I have boxes of them in assorteed (small)
sizes in the garage as there is ALWAYS something that can benefit
from storage in a jar -- and a glass jar being better than a plastic
one (especially if you have to incur the cost of storing them;
why store a plastic one if you can store a glass one in the
OTOH, we *do* use plastic jars for our citrus juice harvest.
This year, we'll be using 32oz Gatorage jars for most of
the OJ; ~12oz "vitamin bottle" containers for the lemon
juice (anything more than that risks going bad as it takes
several days to use that much, normally); 4oz "vitamin
bottle" (different vitamins) containers for the lime juice
(because we only use lime juice in small quantities).
In the case of the Gatorade jars, those will get discarded after
this one season of use (too hard to clean the pulp out with those
narrow mouths). The lemon and lime containers will be reused as we
strain the pulp before filling them (not fond of pulp in lemon
or lime juice!)
It would be impractical to wait for the sauce to cool before
packaging it. I make 16q at a time (takes a whole day to cook)
so the sauce at the bottom of the sauce pan is still steaming
hot when the sauce at the top of the pan has cooled (despite
frequent "turning" after the heat has been removed). It's
not a good idea to let any foods sit at "room temperature"
for any period of time (i.e., while waiting for the stuff at
the bottom of the pot to cool). So, I move it into small
containers and the bottom shelf of the refrigerator as soon
as practical. Once it has cooled *to* room temperature
in the refrigerator, I clean the condensate from the underside
of the container lids (I like my sauce thick so take every
opportunity to DISCARD moisture), seal them and move them to the
bottom of the freezer chest in the garage (where they will cool
much more quickly)
OTOH, I've been using the same containers for 20+ years JUST
for sauce so I figure some staining is bound to happen! :>
Wide is a relative term. Most jars like Mason (Ball) have 3.375"
openings. That's just not practical. Would you eat potato chips
from such a jar? (reaching *in* to fetch them) Or cookies?
Again, the openings on most wide-mouth jars aren't very wide at
all. The openings on the Maraschino cherry jars I mentioned
are just under 4" inner diameter. That's about the smallest
I can accommodate with my hands.
The other problem with glass jars and *traditional* covers
is that they tend to have coarse threads -- so, just a fraction
of a turn to close them or open them. This typically means they
are harder to open and close (cuz you want them to fully engage
their seals) -- especially when they are so large that your
(old) hand can't closed into a strong grasping position.
["Don, can you open this for me?" or "Why do you always put the
lids on SO TIGHT??" etc.]
That was the beauty of the wire bale jars -- no twisting required
(to open *or* close). Just flip up (or down) the latch and
the lid moves accordingly!
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