I've only ever seen photos of those old dehydrators, Carol...but I DO remember that Easy Bake oven...I desperately wanted one too...never got it though, LOL
Jars always seem to be an issue for me as well. If I have lots of quarts, I need pints; if I need half pints, I have quarts, LOL Part of the issue is organization, or should I say the lack thereof? Dave and I were talking tonight about what we'd tackle in the morning, since we're both off tomorrow. First thing he's going to do before we run our errands is scrounge through the garage and bring in every empty jar he can lay his hands on. We have them all over the place! Many of my boxes have disintegrated over the years, so they're just sort of stuffed in fits and dribbles in lots of nooks and crannies. Hopefully, we'll be able to take stock and get them organized a bit so we know what we have. I hate starting a project, having stuff cooking and processing and the kitchen (and me) in a mess and then having to run around to a bunch of stores (cuz half are sold out) to get more jars!
Like you, I find pints are more practical...if it's just the two of us a pint is enough for a meal with a bit left over. If we have company, I can just open 2 jars. I do all my juice in quarts, and the tomatoes as well since when I use them it's usually for a big pot of something. I like to use the quarter pints for jams for Christmas gifts but they're not practical for much of anything else...well they hold safety pins nicely, LOL. I like half pints for jam for our own use...it's easy to get the jam out of, and we don't get too tired of that flavor before it's empty and time to open a new one.
And speaking of jam...last year when I made plum jam it didn't ever set up so it was rather runny...still tasted good and I didn't give any away so we just used it "as is". This year we harvested our own little plum tree for the first time and got enough to make about a batch and a half. I made one and froze the rest of the pulp to use with any other "left overs" in a mixed jam later on. Well...this year it set like concrete! LOL...those plums must have had a lot of pectin in them cuz you can hardly dig it out with a spoon. It's just too funny! I'm thinking I'll have to re-cook the whole batch and add in the frozen pulp just to make it pliable enough to spread. LOL..watch it then turn out runny again!
Jars always seem to be an issue for me as well. If I have lots of quarts, I need pints; if I need half pints, I have quarts, LOL Part of the issue is organization, or should I say the lack thereof? Dave and I were talking tonight about what we'd tackle in the morning, since we're both off tomorrow. First thing he's going to do before we run our errands is scrounge through the garage and bring in every empty jar he can lay his hands on. We have them all over the place! Many of my boxes have disintegrated over the years, so they're just sort of stuffed in fits and dribbles in lots of nooks and crannies. Hopefully, we'll be able to take stock and get them organized a bit so we know what we have. I hate starting a project, having stuff cooking and processing and the kitchen (and me) in a mess and then having to run around to a bunch of stores (cuz half are sold out) to get more jars!
Like you, I find pints are more practical...if it's just the two of us a pint is enough for a meal with a bit left over. If we have company, I can just open 2 jars. I do all my juice in quarts, and the tomatoes as well since when I use them it's usually for a big pot of something. I like to use the quarter pints for jams for Christmas gifts but they're not practical for much of anything else...well they hold safety pins nicely, LOL. I like half pints for jam for our own use...it's easy to get the jam out of, and we don't get too tired of that flavor before it's empty and time to open a new one.
And speaking of jam...last year when I made plum jam it didn't ever set up so it was rather runny...still tasted good and I didn't give any away so we just used it "as is". This year we harvested our own little plum tree for the first time and got enough to make about a batch and a half. I made one and froze the rest of the pulp to use with any other "left overs" in a mixed jam later on. Well...this year it set like concrete! LOL...those plums must have had a lot of pectin in them cuz you can hardly dig it out with a spoon. It's just too funny! I'm thinking I'll have to re-cook the whole batch and add in the frozen pulp just to make it pliable enough to spread. LOL..watch it then turn out runny again!
My only problem now is that "pantry" thing! I've run out of space 
I currently have 4 boxes of quart jars and 2 of pint jars sitting on my living room floor because I just don't know where to put them! Plus I have about 15 gallons of homemade wine and mead that needs bottled and stored...that's next after the canning frenzy is over.
