Sprouts can satisfy your urge for fresh greens at any time of the year. They add a satisfying crunch to salads and sandwiches and can also be cooked in stir-fries and other dishes. Specially made sprouting jars are available for purchase, but they are an unnecessary expense. Making your own sprouting jar takes less time than going to the store to buy one, and several jars for different types of sprouts are possible for just a fraction of the cost of a purchased one.
Use a 1-quart canning jar with the ring--the lid is unnecessary. Alternately, wash and remove the label from a large mayonnaise or other glass jar.
Cut out a square of fine mesh. Use either window screening or cheesecloth. Cut it out so the square is 2 1/2 inches larger than the jar opening on all sides.
Place 1 tbsp. sprouting seeds in the jar. Fill the jar with enough cool water to cover the seeds completely.
Set the mesh on top the jar and screw the ring on. If you have no ring, place the mesh over the jar and secure it to the rim with a rubber band.
Soak the seeds overnight then drain out the water through the mesh in the morning. Rinse with fresh water twice daily and keep the jar in a warm, dark place such as inside a cabinet.
Rinse the sprouts a final time before harvesting. Sprouts are ready when most of the seeds have sprouted and they are 1 inch to 1 1/2 inches long. Fill the jar with water and scoop off the seed hulls that float to the top, drain and pat the sprouts dry with a paper towel before use or storage.