I love collecting these mason jars (although technically, they probably shouldn't be called that since they don't have two-piece covers*) used by most sauce manufacturers. I've used them for storing spices, mushrooms and plan to use them when I make salad dressings. My husband wants to eat more vegetables and since he loves to eat salads (I'm not such a big fan), then I better make salad dressings soon. Michael Smith has several in his cookbook that I should try before I return the book next week.
* see link about Mason jars
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