My mom taught me to always use a jar when mixing the dressing for her potato salad or making any other homemade dressing or cold sauce. It is so much easier and cleaner than using a bowl.
You just put the ingredients in the jar, put the lid on, and shake the jar until mixed, then pour it out. Clean-up is fast too. Just rinse the jar, put in a couple of inches of water and a drop of soap, then put the lid on, and shake - clean jar, no mess!
She also used to use a jar to make jello in. She'd put the jello mix and hot water in the jar and stir it with a spoon, then add the required cold water or ice cubes to the jar, before putting the lid on and shaking it. Then she'd store it in the refrigerator in the jar she made it in!
One of my childhood memories is an old mayonnaise jar full of my favorite red jello always in the fridge! Unless she was making a bunch. Then she used her big green Pyrex mixing bowl, which is now so faded, it's white. It belongs to me after I rescued it from being thrown away!
Source: My mom, we always had potato salad and jello in the warm months of the year!
By Judy = Oklahoma from Oklahoma
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A lot of canning jars will screw right onto your blender, making it even easier to mix up. I have done this with dressings with garlic and herbs, rather than chopping them up fine.
I've never thought of making jello in a jar but it seems like it would be easier to store and to fit in the fridge. I bet my kids would love it. You could even make single servings if you used little canning jars. :)
Thanks for the memory you just brought of my Grandmother doing this. She would mix the ingredients for homemade salad dressings in an old mayo jar.
You can almost fit 4 quart jars of different flavors of Jello in the same amount of space that you'd use with a single flavor in a pan or bowl. In the summer, there's no better treat that nice cold jello, and it's something I started doing years ago when every child had a different
favorite flavor.
I use pint canning jars to mix salad dressings in and vary them slightly for the different favorites of these young people around here. If you use sour cream and crumbled bleu cheese, you'll end up with the best Bleu Cheese Salad Dressing ever, and it keeps very well for
I use more sour cream in any dressing than I do mayonnaise, and you can add oil, vinegar, black pepper, garlic powder and sugar in amounts to suit your taste for a very nice all-occasion salad dressing, even for coleslaw. If you make up more than you need, just keep it refrigerated in the jar with the lid on. It'll go very nicely on a quick tossed salad, homemade or store-bought.
This jar thing is an excellent tip. Thank you for reminding me.
Pookarina
I didn't know you could fit your jar on a blender, I'll have to see if it fits mine.
And Pookarina, your potato salad recipe is what reminded me of the "jar trick"! I remember being glad to see the mayo jar nearly empty, because when there was only an inch or two, I knew my mom was going to make potato salad!
Good memories! Your mom sounds like a wise woman!
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