My comfort level with plastic food storage containers is almost in the negative numbers after considering the expense and questions of possible contaminants. I’ve also never been satisfied that I could get plastic containers perfectly clean, especially if they had been used to store something like spaghetti sauce.

So I’ve returned to using glass canning jars. The glass is non-porous so I know they’ll clean perfectly. They’re clear so I can readily see what is in them, meaning I am less likely to discover a new life form growing unseen in my refrigerator (affectionately known as a “science project” in our home).

The quart size jars with the wide mouths are a really convenient size for dry goods storage. I use the attachment on my vacuum seal appliance to super seal bulk flour, rice, beans, grains, etc. for longer shelf storage.

I even use the glass jars for freezer storage. Look for the ones that say they are freezer safe - generally wide-mouth pint jars. I’ve been known to freeze soups in the quart jars with the neck (technically not freezer friendly). I  fill them to about one inch below the start of the neck and then defrost in the jar.

I’ve even found convenient plastic lids that can be re-used. Since these don’t touch the food, I really don’t mind them. These are perfect for storing crackers and snacks once I’ve opened the package or box.