What I do is... use 1/4 cup organic juice along with organic frozen fruit in my water kefir
in a quart jar with the lid screwed on tight.
Put a good size scoop of almond
butter in a quart jar, add vanilla and stevia if you want, and add water.
I use a little more sugar than you — closer to a cup that I dissolve and
put in a quart jar with the grains.
Infuse one ounce or two handfuls of the herbal mixture
in a quart jar for several hours or over night.
He puts 1 1/2 cups washed DRY
beans in a quart jar or 2/3 cup in a pint, then adds any spices or ham and fills the jar, leaving 1 inch of headspace, with boiling water.
Place the
herbs in the quart jar - use two to four rounded tablespoons of dried herbs, or one to two handfuls of fresh herbs, to a quart.
Pack the
lemons in the quart jar, squishing them down so that juice is extracted and the lemon juice rises to the top of the jar.
Each summer I roast ovenfuls of tomatoes (tossed with fresh herbs, red wine, garlic, and olive oil) and then freeze
them in quart jars.
Tear each pepper into strips and collect
them in a quart jar.