I, for one, had no idea. I ponder the large seasonal displays, consider a major fruit-picking and canning project and then move on. I doubt I even own one.
But the brainchild of Philadelphia-born tinsmith John Landis Mason is making a serious comeback.
Last week we ran a story from our friend Nadine Cheung at AOL about making a perfect Mason jar salad. If you missed it, it's ingenious, really. Dressing goes on the bottom, ingredients least likely to get soggy next, followed by layers of anything you love in a salad. Greens go up top.
Shake into a bowl and you've beat the trendy salad conglomerates at their $11-a-salad game. (And it keeps for five days!)
Here's what a few Patch readers had to say:
Ellen Francis, Vegan American Princess LA: This is so creative! I'm definitely going to make a mason jar salad!!
Janet Rowley: I made 2 salads yesterday and they look great. Hope it works out! I'll find out today. (Hey, let us know Janet!)
Trish Tsoi-A-Sue: I love the food prep tips... I shared the bbq stone fruit info with a friend at a party yesterday... Still have to try it, but it intrigues! Very fun!
Lynne Hammes: What a great idea for the lazy among us! I can put up three or four days of salad at a time! Then come dinner or lunch there it is, all good to go. My only change would be omitting the dressing since I would be using the salads at home I can go with whatever taste I crave at salad time (usually just balsamic). Thanks!What else can you put in a Mason jar? Desserts for sure. Crafts. Cocktails. The list is as surprising as it is creative.
Here is a great Pinterest board to get your ideas flowing. (My favorite is the Mason jar herb garden.)
Share your favorite Mason jar links and recipes below or via Twitter at #patchcooks.