Instead of straining the whole batch of juice, jam or soup use a finely woven muslin bag to store the spices you need to remove after cooking. Just place your peppercorns, bay leaves, dill weed or rosemary inside the muslin bag and pull the drawstring. The simmering stock will permeate the bag adding those rich flavors to your broth. When finished cooking, just lift out the bag - no need to go ?fishing? for the spices. Muslin spice bag is 3" x 4" and can also be used for mulling cider, bulk tea and coffee. Set of 8 bags.

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