I don't know about you, but I used to buy bouillon in jars. Chicken bouillon, beef bouillon, I have always preferred powdered bouillon to the cubed kind. And of course when I emptied a jar I washed it out and saved it for reuse. Because, glass jar! Definitely designed to be used more than once.
At some point in realm of 15-20 years ago I discovered that I could purchase bouillon in bulk and stopped buying it in jars. Ever since then I just refill my chicken bouillon jar with bulk-purchased chicken bouillon, and the beef jar with bulk-purchased beef bouillon.
Over time, I adopted my stash of jars for other things. First, garlic powder and onion powder that I bought in bulk at what my husband used to call the Hippie Food Store (a natural/organic food store that went out of business two years ago-- due to a Whole Foods in the early 2010s and then a Trader Joe's in 2022ish being built within blocks of it). Luckily I found an Amish food store near me in 2024 that I now get many of my bulk spices from. So onion powder and garlic powder still go in old bouillon jars.
Then I found a recipe for fajita seasoning, made it in about octuplicate (HA! I wasn't sure it was a real word, but apparently it is!)--in other words, 8 times the recipe--and put it in one of my empty bouillon jars. That way I don't have to make a batch of seasoning every time I want to make fajitas.
A year or two later, DH asked me why I didn't do that with the taco seasoning recipe I've been using for decades. Oh. DUH. Yeah, multiply that times 8 and stick it in another jar. Take a Sharpie marker and label the lid.
Then came homemade Montreal steak seasoning. And adobo seasoning. I know I've also used old bouillon jars for other things (I remember being given a lot of fresh sage one year that I dried, crumbled, and put in a bouillon jar) but at the moment my lazy Susan only contains the jars shown in the photo below.
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