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An organised mum has revealed three genius ways for you to make the most out of almost-empty condiment jars.
Chantel Mila, from Melbourne, got sick of wasting the last bits of her jam, mustard, and peanut butter – so she developed recipes with its dregs before recycling the glass.
The mum-of-two makes delicious salad dressings and noodle sauces with the spreads.
She also uses the jam to create strawberry whipped cream to spread on bread or eat with fruits.
Chantel’s also previously revealed how to keep your vegetables fresh for weeks and some of the most efficient ways to cut fruit.
An organised mum has revealed three genius ways for you to make the most out of almost-empty condiment jars
The mum shared her kitchen hacks in a video.
‘Before you throw away your empty mustard jars, add 1/4 cup olive oil, balsamic vinegar, and 1tbp maple syrup to make a salad dressing,’ she advised.
She then poured it over a bowl of freshly cut vegetables with grated carrot, red cabbage, spinach, and iceberg lettuce.
To get more use of your peanut butter jars, you can add a few ingredients in to make a noodle sauce.
Chantel adds 2tbs sweet soy sauce, 1tbs rice vinegar, 1tbs ginger, lime, 2tbs hot sauce, and water to make a spicy peanut sauce.
Home chef Ayeh Manfre also recently shared her viral peanut butter noodles recipe which follows a similar method.
Last but not least, the mum adds some thickened cream to her almost-empty strawberry jam jars to make strawberry whipped cream.
You can use the hack for various other fruity jams, including blackberry and raspberry.
Chantel adds 2tbs sweet soy sauce, 1tbs rice vinegar, 1tbs ginger, lime, 2tbs hot sauce, and water to make a spicy peanut sauce
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Post source: Daily mail
