[SeeAPenny]

My jar method is a bit different. I use a quart canning jar and cheesecloth -- fastening the cheesecloth to the top by screwing a canning lid ring around it, holding it tight. After an initial overnight soaking of the seeds (about a tablespoon or so), I drain off all water through the cheesecloth, and invert the jar in a bowl at a slight angle, so it can continue to fully drain. Then I rinse the sprouting seeds at least every 12 hours ( more if possible) as they grow, keeping the jar inverted between rinsings to drain. Also, after each rinsing and draining, I 'flick' the jar a bit, shaking it so that the wet seeds inside stick to the sides of the jar (spreading them out a bit), and don't stay all clumped on the bottom. I also keep my jar in the cupboard in the dark during the entire sprouting process (which, depending on the temperature, etc, can take between 3 - 6 days) --except for the very end, when I may or may not set the jar in the sun (optional) to turn the sprouts green (from the chlorophyll). Just before using, I give the sprouts one more big rinse to remove some of the loose seed coverings. Store the fresh sprouties in the fridge -- but do try to use as soon as possible. ....