I love Soup Season which runs Fall through Winter in our house. Last week I shared my Vegetable Soup recipe, but what I didn’t say is how I actually store the soup. There’s a mason jar craze that is a little odd if you ask me (even if they are cute) but in this case they’re actually super practical.
I buy the pint (16 ounce) bottles (you can find them in the canning section of any grocery store). The best thing about that size is that it is one serving… one jar is about a bowl’s worth of soup. Last time I had a need, I purchased an entire box of twelve mason jars.
The main reason I switched from all other tupperware to mason jars is that you won’t spill. I swear every single time I bring soup in a supposedly “secure” container, it drips out the side, leaks in my lunch bag (or refrigerator), gets stuck in the lid and then makes a mess when I take the lid off, etc. You get it, right? I’m sure I’m not the only unlucky person when it comes to soup storage.
Mason jars are wonderful because they’re fairly inexpensive when purchased in bulk, and they’re meant to store fruits and vegetables in liquid… they’re literally made for it! The lids can be purchased on their own in the event that you need to replace them, but I hand-wash mine so that the rubber part that creates a suction when you put the lid on (and therefore prevents spillage) doesn’t get ruined.
Additionally, if you don’t have a bowl to heat your soup in, you can safely put the container in the microwave… convenience is key 🙂 And for an added bonus, with a good wash the mason jars will be completely scent and color free, unlike what sometimes happens when tomato-based foods are stored in plastic tupperware… the color is never quite right again and the smell is never quite clean.
Next time you’re making a big batch of soup, try storing the extras in mason jars, and don’t forget to let me know what you think!