I like 
using containers with spouts. It makes it easier to measure things like sugar and fine powders. So when Greg uses up his Coffeemate creamer or I finish a carton of salt, I snap them up for other uses.
The Coffeemate container can be used as is. Not only is it a nice sized container but the spout is slim and easy to pour.
Sadly, we don’t use enough creamer to get enough of these so I recycle spent salt cartons with their handy-dandy pour spouts that can be refitted into mason jars.
Here are the supplies you’ll need:
• scissors
• pencil
• empty salt carton with spout
• canning ring
• mason jar
- Cut the top off a spent carton of salt–the ones with the pour spout.
- Carefully trace the outside of the canning ring over the original pour top.
- Cut your newly sized pour spout out of the old one.
- Snap into the inside of the canning ring. (You might have to trim it to make sure it’s snug but not crushed in there.)
- Fill jar with sugar, salt, soap, or anything else you need to pour in abundance.
- Screw on lid.
These jars are handy for all sorts of things.
Don’t forget to save your shaker jars too when you use up your seasonings. They’re great for when you want to make up your own combination of seasonings. On Friday, I’ll post Greg’s favorite spice blend for bread dipping.
Sign up for blog updates and special notices, and BOOM, we're connected! See the link at the top of the right sidebar.
All original content copyrighted by Maria Zannini 2016.
This is one of my favorite container hacks, just wish we still drank coffee so we could use the nondairy creamer up faster and reuse the containers. Use creamer as milk for cooking/baking but only occasionally as sweets have kind of fallen out of favor except rarely on holidays and such.
Jackie: It never occurred to me to use creamer as milk. That’s brilliant! Thanks for the tip.
I wish I’d seen this years ago. It would’ve saved a lot of time and trouble. Well, I have it now, so I’d better remember to start saving containers. =o)
You know, of course, that Hubs will shoot me. I already save canisters for just in case and he hates seeing them stacked in the cupboards. (Unless he suddenly needs a canister for something. LOL)
B.E. Sanderson recently posted…Simple Book Formatting
Whenever my stockpile gets too big I put them in a box in my laundry room. They’ll get used up at least a couple of times a year.
I use my stash for soup stock, leftovers, dry grains and pasta.
Very clever with your inventions
betty
Betty: I can’t take credit. A friend of mine showed me that trick.
This is a great idea! Will put it to use as soon as the salt is empty.
Re: using creamer as milk, to jump into the above conversation – remember that non-dairy creamer is not real food. Read the ingredients. A bit in your coffee is bad enough, but I wouldn’t use it as milk.
Marlene Dotterer recently posted…Food Politics by Marion Nestle » PAHO issues nutrition standards for ultraprocessed foods. Beverage Associations object.
Marlene: Is Half and Half creamer? I don’t drink coffee so I don’t know one from the other. Since I don’t keep milk in the house (other than dry milk) it’s nice to have other options in a pinch.
<3 this idea!!!
Judy: And handy.
I have one of those creamers almost empty right now. I’m trying to figure out what I’ll put in it. Great idea. Thanks!
Susan: I’m going to use mine for sugar. Sometimes all I need is a tablespoon of sugar. It’s easier to pour it out of a small container instead of scooping it out of a big jar.
That’s a wonderful mason jar hack for fumble finger cripples like me. I use a stevia baking blend that spills everywhere when I try to pour it out of the bag; this would work perfectly. It might also help with rice and cocoa. Yes, definitely cocoa, which is a nightmare to clean up when I spill it! Ha.
Lynn: I think that’s why I like it too. With my arthritis, it’s much easier to deal with a smaller container with a pourable spout. That, and I’m a klutz too.