We don't buy a lot of food in jars these days. I can enough tomatoes that I can cook down a marinara sauce as often as I need it, and with butter, cream and cheese aplenty from our cow alfredo sauce doesn't need to come out of a jar either. If I buy jelly or jam it's in a large jar, so I don't have to do it often, and before long I hope to be weaned of that habit too. Applesauce is home made. One food I do buy in jars is pickles. I buy Mt. Olive dill pickles by the gallon; at $5 per gallon I get a gallon jar for $5 and a whole bunch of dill pickles for free! If I want relish I chop them up, add pickle juice and stir in some mustard. If I want dill chips for hamburgers I slice them thin, and if I want dill spears to go alongside sandwiches I cut them lengthwise into quarters. The empty jars are perfect for storing milk, incubating yogurt, or for lactofermenting more pickles. One such jar is currently the home of my kombucha scoby. The problem with buying so little of