I had a busy morning the other day. I was organizing my canning supplies for this summer. I have such a range of sizes of jars, from 8-oz to 64-oz. Some of the small jars are very pretty and good for gifting. The largest jars are more utilitarian. As I was looking over each size, I wondered how best to use each size. I typically make salsa, pickles, relish, jams/jellies, and fruit in syrup. I stick to high-acid foods.
Here's my question: what size jars do you like to use for which preserved food and why? For example, do you go through a lot of salsa, so you like large jars of it, while you only use a little jam, so you prefer putting up jam in the smallest jars? Tell me, how do you like to use your canning jars? What has made the most sense for what you can and how much your family uses? Also, which foods do you prefer to freeze, because of texture or safety concerns?
