(Part 2) Reddit mentions: The best canning jars

Glad you hear your Amazon is doing better!

Sprouting sounds intimidating but once you start you will laugh at how easy and low effort it is. I started sprouting by picking up one of these. You can get larger/fancier contraptions but I only sprout 1 tbsp of seed for my boy per week and so a mason jar is the appropriate size. Next you need to get good, FRESH seed as it is the only way you won't end up with rot. I have used a couple different kinds of commercial bird seed but in the end stuck with "people" grade from SproutPeople. It never fails to sprout, they offer special bird mixes, and the 1lb bag lasts for months (alternatively amazon.com also offers good sprout mixes).

As for sprouting methods, SproutPeople has great instructions on their website and it is pretty easy finding a reliable guide online. The only tips that I have from personal experience are:

• Rinsing the jar you sprout in with a very tiny amount of diluted bleach before sprouting seems to help cut down on mold in the summer (i.e. when it's hot and humid).
  
• Soak all bird seed for at least 12 hrs (up to 16) rather than just 8 as some of the harder shelled seeds may not sprout if they don't absorb enough water.
  
• Draining VERY well is key! I leave my jar tilted in a drying rack why growing, and run my finger around the holes of the lid to encourage excess liquid to drip out.
  
• Experiment with the length of sprouts for different birds; for example, my parrotlet likes them best when they are only allowed to grow for 2 days (after the initial soak), and doesn't eat them as much when the roots are super long.
  
• Finally, even when stored in the fridge the sprouts will continue to grow slowly so I usually stop them a day before they are the perfect length.
  
  Hope this helps; happy sprouting!

No problem, /u/nodnizzle, Happy to help!

If things are properly vacuum sealed, there will be no condensation. Condensation can only come from moisture that is already inside the container. If there is no moisture in the container, it doesn't matter how cold or hot it gets. Condensation needs moisture to form.

Moisture is the enemy

I have a FoodSaver, they cost in the neighborhood of $80-$100. The hand-held ones are $20-ish. I have never used a hand-held one but they get good reviews online.

So if it were me and I wanted to be as secure as possible, I would put things into mason jars. They come in regular and wide neck. Use wide neck. They are $10 for a case of 12 at WalMart. Ideally, do this on a day when the weather is cooperating. Not on a rainy day. The less humid the better. Clear enough space to work. Clean and dry with enough room to do this. When moving things out of or into plastic or mylar bags, prop them up inside a bowl. I have spilled more crap on my kitchen floor than I care to admit. I know you have good common sense. I'm only being particular with details because I've made mistakes. Costing me 5 pound of flour is way different from fucking up a bag of something more important so I'm trying to be specific.

I would keep a jar with a "working supply" of 1quart or smaller and just screw a lid on hand-tight. Put the rest of your stuff into jars for long-term storage. Split it up depending on how much you have to store and how much you use in a month or two. Pint jar should easily hold 150g, Quart size holds 300g, half-gallon size 1200g. That is a conservative estimate. More will fit. Half-gallon size is more expensive and harder to find in stores. I get mine from on Amazon. $15 for six half-gallon mason jars.

If stuff arrived to you vacuum sealed, leave it that way until you need it. That shit is well packed. If you are going to vacuum seal bags yourself, lean on them as they're getting vacuumed to press everything as dense as possible. Double seal the ends. (Don't vacuum again, just add another heat seal).

Fill up your jars. I don't use a funnel because it clogs and annoys me. I use a scooper that fits into the jar but either way is good. If you use a funnel and it gets clogged up, poke down from the top with a chopstick or skewer or something similar. If you try to pour it straight from a big bag to a jar, you are asking for a messy pile of it on your counter or floor and then it will get wet from your tears. So don't pour from the bag. It's like slicing a bagel while holding it in your hand. Not worth the risk. Tap the jar on the counter a few times to pack it down and keep filling. I fill jars right past where the neck curves in, not to the tippity-top.

Make sure the threads on the jar and lid are clean and dry. you can use a lightly damp paper towel to carefully clean off stray particles and a dry one to dry it well. Completely dry. No moisture! Then vacuum seal it. Using a 2nd metal lid inside the vacuum sealer accessory makes the best seal. Dunno why. Voodoo magic. Push one up into the top of the sealer and leave it there. If both get sucked onto the jar, just leave it and screw the band on. Press a new one into the top of the accessory. I would check them monthly or so to make sure they are still secure. As long as the metal lid is still sucked in, it's good.

This is a good tutorial for vacuum sealing mason jars

There are food-safe silica gel packs for moisture control but I have never used them. I find the best information for food storage on doomsday-prepper websites. They are fucking serious about their shit. They'll talk about oxygen-absorbers. You don't need that.

For anyone who doesn't have to worry about extreme humidity or other adverse conditions, mason jars without vacuum sealing are probably adequate. Don't put it in the fridge or freezer. Put it on the floor of your closet or something. A drawer, a box, don't go nuts. If whatever it came in is not suitable for storage and you are going use plastic bags without vacuum sealing, get freezer bags. They are thicker than regular ones. Three bucks or so at WalMart. Press out the air, seal it. If you want, put it in 2nd bag, press the air out, and seal it. You want to prevent moisture. All other regular conditions in your house are probably fine.



Edited for wordage. Doing this from a mobile is hard.

Yes, the ingredients all contribute something to the flavor. Five spice powder, which is a mix of Sichuan peppercorns (not really pepper), star anise, cinnamon, clove, and fennel, but could also include anise, ginger, nutmeg, turmeric or other spices, brings a combination of flavors together.

Many cuisines had mythologies or other reasons for using spices in blends together, but modern science shows many health benefits to various spices that are often best achieved when cooked with food - many helpful compounds are fat soluble, for example, so cooking the spices in fat/oil brings out not only flavor, but healthy compounds.

Just using Szechuan pepper and chilis will leave a thin taste without also using onion, garlic, five spice, fermented bean sauce, etc. Asian cooking especially is about balancing flavors of salty, sweet, sour, spicy, and umami, and the combinations of spices and other ingredients are what make that happen.

You can order many spices online (linked in my earlier comment), and specialty ingredients, like doubanjian (fermented bean paste) can be bought at Asian groceries or online, even from Amazon. They last a long time and you usually only use a little, so it is worth getting some to use in your cooking.

It is also worth investing in some spice jars to not only hold working amounts of spices, but also to hold spice blends you make.

Another good base spice blend is Ras El Hanout, which literally means "top of the shelf," but is a base spice blend used in Moroccan and other North African and some Middle Eastern cuisines. It's a great base spice to use with meats or vegetables, and you can add more of other spices to shift the flavor and build on it. You can make it or buy decent ones online.

I really need to write up a blog post about this, but I have a super easy way to store hops vacuum sealed. This short of it is:

1. This guy for the little hand vacuum pump.
   
   
2. The FoodSaver regular mouth jar sealer attachment.
   
   
3. A set of quart mason jars.
   
   Put the hops in the jar, attach the lid and jar sealer, hold the hand pump over the sealer hole, and pump for about 15 seconds. The jar should now have an air-tight seal, just toss it in the freezer and enjoy fresh hops year 'round. 1 quart holds ~0.5 lbs of pellet hops.
   
   The benefit of this method is that you don't have to shell out ~$100+ for a FoodSaver + attachments. If you already have mason jars you'll only need the hand pump and attachment, which will run you ~$15.

I use a Primo Escali scale. I've had it for 5 or 6 years now (purchased it for following European recipes, and have repurposed it for food tracking more recently). It's held up great, no fuss, and the batteries last a really long time. I do think I paid a lot less than the $30 it is currently listed for on Amazon though.

Don't know anything about a Bullet Journal. A lot of people here use MyFitnessPal - personally, I prefer SparkPeople (lets you set a calorie range rather than a single daily target, easy to save favorite foods and groups of foods, easy to enter your own recipes, syncs with Fitbit, but has some social media and advertising aspects integrated with it that can be off-putting).

My boyfriend is on his own for food making choices, so I'm no help to you there! lol

And as for food containers, I prefer glass to plastic for its ability to be microwaved without staining or leaching. Wide mouth 2 cup mason jars work really well for soups/stews/chili, and since they are designed to be airtight they don't leak at all. And they are cheap! You do have to remove the lid to microwave, though.

For larger meals (salads, meat and veggie leftovers, etc) Pyrex and Rubbermaid sell glass containers with plastic lids in a wide variety of sizes and shapes. They're a bit more expensive than the canning jars but glass holds up well so it's worth the investment, IMHO.

Good luck!

I use these for all sorts of things. Here they are on Amazon, but I bought mine at a Chinese super market for $3 each. They are super versatile and the big opening is perfect for all sorts of fermentation.

https://www.amazon.com/Paksh-Novelty-1-Gallon-Airtight-Plastic/dp/B01DWR75W8

Drill a half inch (12-13mm) hole in the lid, put a grommet in it. Any online homebrew supplier will sell these. You may even be able to find them at a brick and mortar hardware or homebrewer shop:

https://labelpeelers.com/grommet-5108/

and an airlock through the grommet. Same. Easy to find.

https://labelpeelers.com/equipment/air-locks/twin-bubble-air-lock/

You'll be good to go. Just a few bucks. The jars may be the expensive part, but the alternative is just use a large pickle jar instead. i've done that before in a pinch. The lids are also typically acid resistant, which is perfect.

Here's what I came up with...

Ball wide mouth jars in a 24 ounce / pint and a half size.

http://www.amazon.com/gp/aw/d/B008586V6Q?vs=1

Wide mouth version of the 'Cuppow.' It fits into the jar top of the wide mouth jars listed above and turns your jar into a grown up sippy cup. Perfect for driving!

http://www.amazon.com/gp/aw/d/B009GLJ9LA/ref=pd_aw_sims_1?pi=SS115

Then get a reusable wine bottle bag from your local supermarket... I got one from Safeway for $4 at their checkout stand that looked sorta like this with the 6 compartments:

http://www.reusethisbag.com/Eco-Wineries.php

The 24 ounce / pint and a half jars fit in there perfectly and prevent them from rattling or breaking. Since it's designed to carry wine bottles, it's super sturdy and the straps won't break.

For a long haul you can set the whole bag into a small cooler with ice or ice packs to keep your juice cold all day.

Hope that helps! Good luck!

Here is a recent blind tasting I hosted. I've got 36 of these because they're cheaper than glencarins, have lids, a good shape (wide bottom, focused nose), and can be used for other things. I wouldn't bother with the '33 Whiskeys' book, they'll probably just end up gathering dust. Have a lot of water ready. Cheese, crackers, cured meats, sliced apples, honey, nuts, and maybe some salmon are all good palate cleansers (and, you know, just good). For whiskeys I would say: BT, Larceny, add EC as /u/21st_amen suggested, and I would throw something else in there with a dramatically different profile (some approachable scotch so you can talk about the differences). After going through the four you can open things up to your collection and/or cocktails depending on their preferences. I've never charged for any of my tastings; maybe have them bring the cheese/crackers etc.?

I love hosting tastings and the best piece of advice is to make sure people feel comfortable. There are a lot of perceptions about whiskey and even more about "tastings." Just make sure your guests know it doesn't really matter what they taste--there are a million variables that go into what each person experiences and there isn't a right or wrong, just focus on what you like or don't like and enjoy themselves. Good luck!

This might not work for you, but I'll offer my own bubble tea solution in case it helps!

My local boba place lets me bring my own cup, and they let me know that their cups are 24 oz so that I could get something of a similar size. I enjoy canning already so I happen to have a ton of mason jars around anyway (not just "for the aesthetic") so I use these 24oz jars. I highly recommend against getting them on Amazon, they're expensive with expensive shipping and it boggles my mind. Try a hardware store, grocery store, Target, Walmart, wherever to get them; I know I got my set of 9 from ACE Hardware a long while back, ordered them online and then picked up in the store with no hassle so I didn't even have to search for them.

These are the wide mouth lids that I use that fit my 24 oz jars. I also use these lids for dispensing laundry detergent (I don't use that one for boba!) and other things in the kitchen so they're not single purpose either. They're not perfect but they work great for me, the opening is more than wide enough for my reusable boba straws and I can close the cap and hold my drink for later or shake it up if needed (though not when the straw is in there, it's a little too high).

Happy smoothie-ing!

I got these 1 gallon glass jars from Amazon for fermentation but you could totally use them for a terrarium. 4 for $30 seemed like a pretty good price to me. That is, if you think you could use 4 of them. The lids are plastic so they won't be as pretty as a glass top, though.

Paksh Novelty 1-Gallon Glass Jar Wide Mouth with Airtight Plastic Lid - USDA Approved BPA-Free Dishwasher Safe Mason Jar for Fermenting, Kombucha, Kefir, Storing and Canning Uses, Clear (4 Pack)
https://www.amazon.com/dp/B01DWR75W8/ref=cm_sw_r_cp_apa_EPQ0AbVXS1GVD

Don't know where you live OP, but lots of stores in the U.S. sell pickles in a gallon jar for less than $10. Eat the pickles, free jar.

Marshall's ALWAYS has large Bormioli flip top bottles for $1.99 each. I've never had a problem with one.

If you're also into fermenting I also just picked up some of the Bormioli 169 Oz. huge Fido jars there as well for $6 each. These would work for Kombucha as well, but the mouth of the jar is a little small for getting the scoby in/out.

Start small. Jar for brewing, a couple bottles for second ferment. See how you like it and continue from there.

I use mason jars rather than blender bottles - you can buy the whisk balls in 5-packs on Amazon and a dozen mason jars are cheap! It'll bring your startup cost down significantly and if you don't end up continuing with keto chow at least jars are useful to have around for other things, plus mason jars are watertight sealable which is great for transporting.

I use the 32oz jars because I like more of a chocolate milk consistency than a thick (slimy, to me) shake. Many people add 16oz of water for a ~24oz drink, it's really up to you and what you like. I mix mine at 32 and then actually water it down more as I drink it to get it where I really like it.

Blender Balls ($3): https://www.amazon.com/gp/product/B01L8LB5HG/
32oz Mason Jars ($9): https://www.amazon.com/gp/product/B00B80TJIU/


You'll want to mix everything up the night before you plan to consume it - it tastes far better if it's had time to sit, or else the drink takes on kind of a metallic, salty taste.

Ideally, you use it in a jar with your weed...not a baggy.

In your case, I'd simply open up the baggies all the way and throw a pack per 2oz or so into the tight-vac container. Alternatively, throw a pack in each baggy and close it if there is more than 1oz per baggy in the container since that would, in my experience, require multiple packs - but this really all depends on the condition of your flower and how long you want these packs to last before replacing them.

I'd suggest you read their own FAQ and website as well as google a little bit to figure out what you might be best suited to do...also it wouldn't hurt for you to invest in some real storage for your weed (hermetically sealed jars - I use these rather than some baggies inside a "tight-vac" plastic container.

Just my 2 cents, though...those things make me laugh, and gag, all at the same time; and are little more than a marketing ploy in my opinion.

I use a glass jar that has a lockable top, except I remove the rubber grommet/seal.

https://www.amazon.com/Creative-Hobbies-Clear-Glass-Locking/dp/B007PG0TBC

I found mine at a local super market for 7 bucks.

I was very successful with a King Arthur recipe for the starter:

So I start my starter (haha) with whole grain flour. Then I feed it white all purpose flour once a day for 3 days, keeping it in an area that's around 75 F (this happens to be my bedroom, try explaining that to girls/guys you bring home).

After the third day I start to feed it twice a day, so every 12 hours. Typically 7am (before work), and 7pm (after work).

For all feedings, I usually weigh out 150g of starter, and then I mix in 150g flour and 150g distilled water. I use the discard for crackers, waffles or whatever I'm hungry for. more often than not, I discard it :(

I do this continually for a week, and depending on the time of the year, this could take several weeks. But eventually you'll notice that it triples in size after 3-4 hours. This is a good indication that it's ready.

Here is my latest sourdough:

https://i.imgur.com/lbaDFlc.jpg

I had trouble finding anything so decided to grow my own. It's super easy. I bought seeds, mason jars (though you only need a couple), and sprouting lids from amazon.

Couple tablespoons in a jar, soak in the dark for ~12h, then drain, rinse, toss so they adhere to the side of the jar, and then leave the jar lid-side-down on a plate on the counter, rinsing and tossing once or twice a day.

Once they're thoroughly sprouted, I move them to the fridge and continue to rinse daily - they last for a good few days before they start to develop a bit of a slimy texture. Surprisingly good on breakfast cereal!

I might get flak for the product not being minimal enough, but I love Ball mason jars as drinking glasses. I buy the widemouth jars, 24oz. Plus, they come with lids so you can better store unused liquids. 9 for $13. Just a thought!

When I was in a legal state, I used these for curing quantities like that and they worked phenomenally well.

https://www.amazon.com/gp/product/B01K3DQBMY/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1

After cured, straight into the quart jars with the humidity packet, and vacuum sealed with the food saver quart jar attachment. Stays fresh for well over a year.

Speaking of smoothies, spinach with grapes and apple juice is awesome. I take handful of grapes, or around what a branch (idk grape terminology) would be, and chop up a bunch of spinach to throw it all into a blender. Blend for a few seconds and throw around a cup of apple juice in to neutralize the spinach flavor and you're golden. I tend to use a 16oz mason jar for my smoothies and throw them in the fridge. Typically they're only good for the next day so you can't prep a whole weeks worth but it's quick and easy if you prep all the ingredients in advance.


Another awesome mason jar prep that lasts for about 3-4 days in the fridge is oatmeal and this shit is good as hell. I typically use Quaker old fashion oats, almond milk, PB2, and berries or pumpkin filling.

Just gonna agree with meal planning and freezing food. Having casseroles in the freezer is SO helpful when I'm feeling lazy/busy.

My added tip - I LOVE using dissolvable labels (like this: http://www.amazon.com/Ball-Dissolvable-Labels-Jarden-Brands/dp/B004NGVIIK). I find dry erase markers can rub off or leave marks over time, but these you can write on with a normal pen or sharpie and stick it on almost any kind of container. (Then they wash off and don't leave a sticky residue!) The next step is just getting in the habit of labeling! :)

Haha, I'm pretty sure those pints are these.

The big ones are quarts, but I asked him to verify in his new post with the closeups. Definitely not airy or crappy weed! They don't appear to be a week early either.

Make your own! Honestly, if you like kimchi and eat it a lot, it's the best solution.

• Jars, set of 6
  
• Caps, individual. Probably don't need more than one or two for active fermenting
  
• Airlocks, set of 3. These should fit the lids I listed, but you can wait for the cap, then get a specifically fitted on at Brew and Grow at Kedzie/Addison.
  
• Recipe/technique
  
  
  You can also get the kit as an "all in one" package. But if you plan on fermenting a bunch of stuff, or storing multiple batches, it's more economic to buy it the way I listed. You can see the kit is just exactly what I listed, marked up in price in individual sets.

Grant Howard 50520 3.06-Ounce Cylindrical Clear Glass Spice Jar, Set of 24, Small https://www.amazon.com/dp/B0081EW366/ref=cm_sw_r_cp_tai_Iw7BzbA2E091Y

Spice Jars Bottles - 12 Square Glass Containers (4 oz) with Chalkboard Labels, Chalk Marker, Stainless Steel Lids, Shaker Insert Tops and Wide Funnel - Complete Organizer Set https://www.amazon.com/dp/B07193N71J/ref=cm_sw_r_cp_tai_.w7BzbGNJ53K5

Cornucopia Brands Hexagon Glass Jars, Pack of 12, 4oz https://www.amazon.com/dp/B0171YP2H8/ref=cm_sw_r_cp_tai_Ox7Bzb787M0E1

I personally prefer glass canning jars for my tea storage, preferably a dark color glass like amber glass (cheaper if you buy them in a brick and mortar store I believe) or dark violet Miron glass (a bit expensive, at least here in the US). Regular glass should be fine too if you are keeping them out of sunlight. I find that a 16 oz/500mL volume is a good size for about 4 oz/100g-ish grams of tea, depending a lot on how dense it is. Alternatively, there are also many tea vendors which sell metal tins, preferably one with a double lid to keep them relatively well sealed and to keep odors out.

Ball Amber Glass Wide Mouth Mason Jars (16 oz/Pint) 4 Pack. With Airtight lids and Bands - Amber Canning Jar - UV light Protection - Microwave & Dishwasher Safe. + SEWANTA Jar Opener https://www.amazon.com/dp/B07T7W7GKH/ref=cm_sw_r_other_apa_i_h9QFDbH2HGERK

I use these. They're great!

I made it myself!

-Mix 40g of whole wheat flour and 40g of water in a glass jar with a loose-fitting lid (I used one of these types with the rubber seal taken off)

-every day mix it up with a rubber spatula, then discard enough so that you're left with only 40g of starter

-mix in another 40g of whole wheat flour and 40g of water

-repeat daily until you've got a happy starter

-once the starter is established, store in the fridge between weekly feedings

This is the guide I loosely followed. I tried using just white flour at first but I got a fungus and had to start over, so I would definitely recommend either rye/wheat as he suggests or whole wheat. I just used normal tap water though and it was fine (this guy's guide is kind of extra lol)

You're gonna want airtight glass for long term storage. Get some 4oz mason jars (like these https://www.amazon.ca/dp/B000FOW8JM/ref=cm_sw_r_cp_apa_RDJNxbK0KH6AW but don't get them from Amazon, they're way overpriced), and label the lids of each jar. Store the jars in a cool, dark place and you'll keep them as fresh as possible.

That said, if you don't mind having your weed be a little dried out, pill bottles work fine. I'd avoid Tupperware though.

Congrats on your wedding!

If would be helpful if you know what size you are looking for or what your price range is. Here's some 4 oz. hexagaonal jars that might work. Total cost for 80 would be around $100 [link].

found that straight wall wide-mouth jars work best for me:

https://www.amazon.ca/gp/product/B01C4K80B4/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

I believe they are pint and a half? 24 oz?

They look like these: https://www.amazon.com/Ball-Jar-Lid-Band-Color/dp/B00XVB59O2/ref=sr_1_22?s=home-garden&ie=UTF8&qid=1484842323&sr=1-22&keywords=wide+mouth+mason+jars

That being said, I have used these in the past and they are a little bit better: https://www.amazon.com/Ball-Mason-Wide-Mouth-Quart/dp/B00XVB59OW/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1484842323&sr=1-4&keywords=wide+mouth+mason+jars

haha, i just purchased very similar looking jars on amazon only 10 minutes ago for the same purpose. surprised to see them posted here. http://www.amazon.com/gp/product/B000HDMKJY/ref=oh_details_o00_s00_i00?ie=UTF8&psc=1

Hey, I'm not sure if I'm allowed to provide the link, but I got them from amazon, they are the Bernardin 750ml wide mouth jars.

They are glass containers with air lock, so they keep things fresh for up to a week. The wide mouth REALLLLLY helps for cleaning the container all the way to the bottom, I've had them for a little over a year and I've had no issues (but the lids are starting to generate rust).

Link: https://www.amazon.ca/Bernardin-750ml-Mouth-9-Pack-Clear/dp/B01C4K80B4/ref=sr_1_7?s=kitchen&ie=UTF8&qid=1537498040&sr=1-7&keywords=mason+jars

12 pack of jars from Amazon, perfect for storing a bunch of eighths

these are awesome! (different sizes available): https://www.amazon.com/Libbey-Spice-Jar-4-5-Ounce-Clear/dp/B00LCW4O1G/

https://www.amazon.com/Libbey-12-1-2-Ounce-Vibe-Storage/dp/B000MQYXPU/

Set of 12 Glass Spice Jars for $24, free shipping on Amazon Prime.

This made me realize that a sprout lid would be perfect for kefir!

just plain mason jars

Regular screw on lids a pickle jar would be great for storing rice. Doesn’t have to be air tight

3.77 frother


And these are for upside down salads and pies-in-a-jar which are amazing

Thanks for the contest!

I use these Libbey ones. Cute and cheap. https://www.amazon.com/Libbey-Spice-Jar-4-5-Ounce-Clear/dp/B00LCW4O1G/ref=sr_1_1?ie=UTF8&qid=1500517561&sr=8-1&keywords=libbey+spice+jars

Some mason jars have measurements on the sides.

And, yes, I am from the South.

Bormioli Rocco Fido Clear Jar, 169 Oz. https://www.amazon.com/dp/B0001BMYI4/ref=cm_sw_r_cp_apa_i_ztJWDbNTW8316

http://www.amazon.com/Loew-Cornell-Ball-Mouth-Canning-Package/dp/B00KF5STQC
Something like that.

i was thinking of getting something like this, you can prolly get bigger ones if you buy a lot of one specific flavor, i usually buy different 50g box every time so these might work

So i have a few items i found on amazon and i want you to make sure they are right !

Rye Berries, 10 Pound Box https://www.amazon.com/dp/B000RHXKTO/ref=cm_sw_r_cp_api_uVA7BbX3XKJD8

ball mason 12 Jar with Lid-Regular Mou https://www.amazon.com/dp/B014V7RSE8/ref=cm_sw_r_cp_api_MWA7BbF2FG81H

Kempf Coco Coir Mix, loose pack, 1 lb bag https://www.amazon.com/dp/B07D95GVD2/ref=cm_sw_r_cp_api_SZA7BbWYMQ2FE

And then what size do you reccomend for container?

1. https://www.amazon.com/Bormioli-Rocco-Fido-Canning-1-4922/dp/B005GQYMHK/ref=sr_1_1?ie=UTF8&qid=1517518805&sr=8-1&keywords=1+liter+mason+jar
   
   
2. i put mine in a bag and either leave it on the counter or toss it in the fridge...dont do this if even remotely warm still condensation will build all over the inside of the bag
   
   3.i have a few containers like this for whole wheat, bread, and ap flour the ones i have hold just shy of 2 5lb bags

They're pretty pricey, but I plan on using 'em for a long time.

I found them on Amazon! I got these ones:

https://www.amazon.com/gp/product/B00KF5STQC/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1

That glass looks like the this one from ikea, which has a stated volume of 12 ounces. That said, the product description for these mason jars say they're an inch shorter than the glasses, but still a pint.

Actually, /u/stygmata, I think they did die a lot, or at least got sick, before they came up with the basic safety practices we use today.

I agree with /u/Figwit_ on scraping things off the top, as is usually necessary when not using an airlock-type system. It changes the flavor and knowing what I do of mold, I can't get past the squeamishness of knowing that little strands of whatever was on top are likely still floating in the brine deeper down.

Using a fido jar has helped me not worry about mold or keeping everything under brine. Have not had an issue yet!

These are relatively cheap and you get 12 of them.

https://www.amazon.com/Ball-Wide-Mouth-Gallon-Bands/dp/B0041SWYFQ https://www.target.com/s/1+gallon+mason+jars

They are gallon jars.

https://www.amazon.com/gp/aw/d/B01K3DQBMY?psc=1&ref=ppx_pop_mob_b_asin_image

http://m.acehardware.com//product/index.jsp?productId=2841638

https://www.amazon.com/Ball-Wide-Mouth-Gallon-Bands/dp/B0041SWYFQ

I haven't actually used them yet but I got these labels for mason jars https://www.amazon.com/Ball-Dissolvable-Labels-Jarden-Brands/dp/B004NGVIIK/ref=sr_1_2?ie=UTF8&qid=1484072490&sr=8-2&keywords=mason+jar+labels

>The 2 bags look identical, except a small sticker.

Bulksupplements.com? I've had that problem with their stuff (just different flavors, mixing L-leucine for creatine, that kind of stuff) So I started putting everything in Mason Jars with large homemade labels on the front so it stops happening.

p.s. This is the one I use for protein, and I use these for everything else.

Yes.

Also you need containers for your spices, but of course, don't order labels for them or anything. >.>

(I bought these and then realized after they arrived that I HAVE NO WAY TO LABEL THEM)

Oh bummer, not such a great deal in the Canada store.

https://www.amazon.ca/Cornucopia-Brands-Hexagon-Glass-Jars/dp/B0171YP2H8/ref=sr_1_1?ie=UTF8&qid=1503501555&sr=8-1&keywords=Cornucopia+Brands+Hexagon+Glass+Jars%2C+Pack+of+12%2C+4oz

Use mason jars. They keep anything in and out.

https://www.amazon.com/dp/B00B80TJIU/ref=twister_B01ENASC52

Shipping is probably expensive but you can pick up a 12 pack for about 8-12 dollars at most shops such as Walmart, just showing you that link so you know which ones I'm talking about.

You could do vacuum sealed bags but that will be a pain and get expensive.