I also do this with cheeze - Walmart has gallon (#10 cans) of concentrated cheese sauce for about $6.00. I store the cans and as needed I put them in half pint jars (just right for us) and process them in a hot water bath. Got the recipe from Jackie Clay over at Backwoods Home Magazine site. Works great! Very little effort, big savings, great food making possibilities and we are rotating our stock and eating very very well.<<<
Interesting and I didn’t know about the cheese, as I can’t go shopping.
Yes, good planning on the yeast, I freeze mine and pour a couple ounces in one of the little brown jars and keep it in the refrigerator door.
I kept 2 little brown jars all these years just to keep my nice inexpensive bulk yeast in. At least I've gotten many many uses from that jar of horribly expensive yeast. LOL