This is what my spice cupboard looked like - plastic containers. Yes, all but the lone powdered mushroom glass jar. Loved those plastic spice containers but of course they did not love us. I felt pretty guilty after I did the blog about BPA and BPS in plastic so I decided to start practicing more seriously what I preach. Realistically I know I won't be avoiding plastic all together, It is everywhere and face it, it is super handy. But especially where our food is concerned I need to steer further away from it. That will take time. The plastic spice containers, though they were not originally manufactures for such, are now delegated to the garage where they hold small bolts and such.
To change out my containers that housed the spices seemed a good place to start since I already had glass jars that would work great. As you can see I started out with the plastic tops since they screw on and off easier than the metal ones and the food rarely touched the tops. BUT they are slicker than well...., you know as they slip sliding around on the tops of the bottom jars. A few near accidents and I went to using standard metal canning lids.
What I discovered is that the metal jar lids stack really nice and the lip helps keep them in place.
Alphabetical order seems like a pretty good idea in order to find them BUT..., when do I ever use chili powder and garlic with cloves, allspice and cinnamon? It meant a lot of moving jars around to find the spices I needed. And with so many jars on one shelf they still slip slided away. Solution - I rearranged things so that the spices were in three smaller cupboard shelves. Yes, smarty pants, I know the spices are not in exact alphabetical order. I'm taking a realistic shot. In the general area of alphabetical is what occurs with four young children underfoot; and cows and goats mooing for attention in the pasture.
This may not be the end result but something that is working far better is to put cooking spices like garlic, chili powder etc. on one side of one shelf with Italian spices like Oregano, Basil, Winter Savory, Garlic, and such on the other side. I use those combinations together a great deal. Still another shelf has Parsley, Lovage, Cutting Celery, [powdered Mustard, celery salt(I want to be doing my own someday)], and bouillons plus some spices from the store like garlic salt, and Lawry's seasoning salt.
Did you know that celery salt comes from the Lovage plant, not the tall celery we crunch on? I've got a Lovage plant growing in the front flower bed but being that it is its first year, it has not gone to seed. Alas, an experiment for another year and all part of my move toward self-sufficiency because I LOVE Celery salt.
Baking spices like cinnamon, allspice, ginger etc. are on another small shelf and of course various kinds of oils, vinegars and balsamics on another. Do I have a lot of spices. Oh my YES! And I need to make room for flavorful things like jars of powdered green beans, zucchini, beets, carrots, peppers, mushrooms, onion tops, and spinach. I like lots and lots of flavor in my foods but then that also means a lot more vitamins too.
Are the jars a perfect solution? Maybe not but a much safer health wise than plastic containers.