Tupperware or Rubbermaid containers work also. Get the acrylic kind. They are crystal clear and won't react with foods. They will take up even LESS space than canning jars being square and having thinner sides to them than glass does. You'll never break one either.

I thought everyone did this?? If I buy a gallon size jar of pickled peppers and once it is half empty it goes into a smaller container. And then a smaller one. And then an even smaller one......Till they are gone.

Better and cheaper--go to the local bar/restaurant supply house in your area and buy some of those plastic deli containers--they come in 1 cup, 1 pint and 1 quart sizes, same lids fit all. They nest for storage, cost only about .10-20 each, can be washed and reused any number of times. Just be sure to get the heavy duty ones (sort of cloudy plastic) rather than the thin flimsy (clear plastic) ones. Makes a big difference.

I'm like Angelaid. I never transfer food out of the original container. Good ideas here.

I've got several clear containers in the cupboard that I trip over that I use for leftovers. I'll have to put them to better use.

Maybe we don't have the problem, but I can live with just a couple pickles or olives in the jar for a few days. I rarely transfer food to smaller containers as we eat them. What about condiments like mustard, mayo, ketchup, jams & jellies? How much space does a smaller pickle jar really save in the fridge?

Also, you may laugh, but I have never bought containers just to keep leftovers in. I save appropriate jars and deli containers instead. They wash just as easily as designated containers do, they're free, and they stack in the cupboard just like Corning or Pyrex or plastic ones do. I guess I'm too cheap.

I usually have an unopened jar of whatever in the pantry. When I clean the fridge I open the new jar and put the one pickle or whatever in the new jar and discard the empty one. Works with most condiments. With mustard, mayo & catsup you might have to use some out of the new jar or bottle first. It's just easier to upend the old jar on top of the new one than trying to dig the stuff out of the bottom of the jar. I always get mayo all over my hand and up the handle of the utensil I'm using. This way it will eventually slide down and into the new jar. I only do this when I clean the fridge. That's when I have everything emptied out anyway.

I got 12 8 oz canning jars for 9 bucks yesterday.

Dill pickles
Bread and Butter pickles
Dill pickle chips
Sweet pickles
Green olives
Giardiniera pickled vegetables
Artichoke hearts

All now neatly transferred and stacked in 8 oz canning jars. I love it. Really did free up quite a bit of room in the refrigerator.

My girlfriend brought me a bag of baby food jars yesterday. Tonight IâÂÂll tackle the various jams, marmalade, apple butter and relish jars that only have an inch or two of stuff left in the bottom.

We donâÂÂt have a restaurant supply around here close, but I am keeping my eye out for those clear deli containers too, so I donâÂÂt have to worry about not getting my containers back when I send food home with people. IâÂÂve got five containers of stuff in the refrigerator now that will be going home with various people today. Hot Sweet and Sour Bacon dressing, smoked salmon and smoked salmon dip. I was in the kitchen until after 9:00 last night and poor DH had to fend for himself for dinner. LOL

LOL--I must be OCD about this issue, pris. Your post had me cringing. I would never put older products in with newer ones, thus shortening the shelf life of the new one. It just goes against my grain to mix foods of different expiration dates--other than in recipes that will be eaten shortly, of course

I'm with you, azzalea.

If it's not eatable it needs to be discarded. If you don't want newer mixed with older, don't eat in a restaurant. They do it all the time.