Garlic and Onions

[Dianne]

I use both, but probably use the onion a little more because of late nights working and not wanting to take the extra time to dice and sauté fresh onion...though I do that too. As for clumping, everyone else beat me to it...try not to use over a steaming pot and either beat the jar against my hand for light clumping (thank you southern humidity) or stab it with a fork. I use rice in my salt shaker because I rarely use the salt and that keeps it fresh longer, southern humidity and all.