At first we only used our mason jar shaker to spread dutch chocolate sandwich sprinkles – called Hagelslag – but started using it for more and more shakeables.
We like to vary the size of the holes based on the flow we want – so for example we might use much smaller holes for salt and pepper and much larger holes for dry goods such as the lentils shown here.
Our shaker jars have 2 modes – storage mode and shaker mode. The above jar is in storage mode – and we can can quickly transform it into shaker mode by swapping out the lid without holes for one with holes.
We like to use old lids from past cannings that are normally thrown away instead of spending the money on new lids and destroying them right off the bat. That’s why this shaker lid is labelled “Chicken Stock.” Recycling old lids ensures we have a constant supply we can punch various sized holes into.
We shoot for an even shake, and keep adjusting our holes until we get it. Here’s a shot of the nice even shake we get with this hole pattern.
Similarly, some people like to take the top off a salt container to make a pourable mason jar. Also very clever!