Make a Sprouter From a Reused Glass Jar

This is a much simpler way to reuse a soup or pasta-sauce jar than making pickles. Just punch holes in the screw-top lid with a nail. Pour in ¼- to ½-inch of sproutable beans or seeds. Every morning and night, cover the seeds with water, gently swirl them around and pour the water out. In about four to six days – voila! – fresh sprouts.

It is said to be possible for E. coli and salmonella to breed in sprouts, especially alfalfa sprouts. However, I've never experienced any problems with this method. If you're anxious, take these precautions:

• Wash the jar and lid very carefully before using and between uses.
• Rinse the seed carefully before putting it into the jar.
• Be sure there are enough holes in the lid to allow for air circulation.
• Refrigerate the sprouts in a separate container as soon as they're ready to eat (I reuse those plastic clamshell containers that berries come in).
• Trust your nose: if in doubt, throw it out!