I prefer not to, but what's the consensus here?
National Center for Home Food Preservation says you can use commercial jars
for acid foods, i.e., those you BWB, but expect that they might not seal
properly or the jars might break.
I'm asking this because well-meaning coworkers of my husband keep bringing
him the jars because they know I can and I have told him that I don't want
jars unless they are "real" canning jars, but they want a detailed
explanation. I already gave them the info from the NCHFP, word for word. I
don't want to sound like an ingrate, but honestly, I invest too much time
and energy into canning to have things fail because the jars weren't good.
--
-Marilyn
My brother and my parents use "Atlas" spaghetti sauce jars all the time
for canning; they are just the right size (quarts are too big, pints are
too small.) I have one or two around here somewhere from green beans or
tomatoes that they gave me, and I believe they are just as thick as
regular Ball or Kerr canning jars. They are certainly thicker than the
glass in mayonnaise jars (and I used to can with those without ever
breaking one or losing a seal.)
They are a nonstandard size, so you'd use the processing timetables for
the next larger size jar (quarts) and risk overcooking the food a little.
Bob
> and that they are thinner. Some people say they use them, others say that
> they are not made to be reused over and over again and that they have a high
> rate of seal failure and breakage.
>
> I prefer not to, but what's the consensus here?
I wouldn't hesitate to use them for BWB processing; don't know what to
say about pressure canning.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>
I use them. I also use the jars that you find Rene's salad dressings in.
355 ml - smooth sides. Pretty for pickled asparagus, green beans, other
pickles, carrots, salsa - I have used them for all of these recipes. BWB
only, no idea how they would be under pressure. The plastic lids that they
come with fit perfectly oin a standard canning jar and visa versa. Never
had a problem with sealing.
FWIW
Kathi
>
> --
> -Marilyn
>
>
I'm a little late getting to the newsgroups today but, like others
have said, we use quite a few of the Classico sauce jars for canning
tomatoes in a BWB. Have yet to have a problem.
We bought a bunch of the Classico sauces at a local liquidation outlet
at about $0.50 a jar. But, to tell the truth, I'd much prefer to get
the empty jars from someone's co-worker rather than use that sauce on
my food just to get jars.
Ross.
Hmm. So I'm debating here about taking them now. I really don't need the
extra jars and I don't like that they're not a quart size. I have used them
on occasion myself in the past. And no, I'd never buy that brand of
spaghetti sauce. I buy the cheapest, which is usually Del Monte, in a can,
not a jar and then only use it as a base for my own ingredients. I'll think
about it this weekend and maybe I will take the jars.
--
-Marilyn
> Hmm. So I'm debating here about taking them now. I really don't need the
> extra jars and I don't like that they're not a quart size. I have used them
> on occasion myself in the past. And no, I'd never buy that brand of
> spaghetti sauce. I buy the cheapest, which is usually Del Monte, in a can,
> not a jar and then only use it as a base for my own ingredients. I'll think
> about it this weekend and maybe I will take the jars.
I've used these jars, and I like the size. It would thrill me if I
could get them without having to get the sauce. We make our own sauce
or use TJ's marinara.
Regards,
Ranee @ Arabian Knits
"She seeks wool and flax, and works with willing hands." Prov 31:13
> Some people say
> they use them, others say that they are not made to be reused over and
> over again and that they have a high rate of seal failure and breakage.
>
> I prefer not to, but what's the consensus here?
I'd use them for PC/BWB but I dislike the size and shape of the jars. I
have one hanging around that I haven't recycled yet. I do keep the screw-
on lids to use to reclose mason jars in the fridge, etc.
--
L.V.X., brother mouse
Yes, the squareness is a bit of an annoyance isn't it? Probably not so much
in a BWB but in a pressure canner where they're close together, I could see
maybe having a problem. Of course, the squareness is an asset when storing
them on the shelf because there's less wasted space.
--
-Marilyn
: - )
Now, Classico does sell a pesto sauce in a smaller jar--we use it as a
base with white sauce on pizza because I can't eat tomatoes. I have
re-used those little jars for jams, jellies & butters in a BWB--no
problems with breakage or sealing. I haven't had a issue with the
shape of the jar because I usually do small batches and they fit okay
in my granite BWB canner.
HTH
I was in the local Kroger yesterday and walked by the sauce display, the
Classico jars for spaghetti sauce have been downsized, they're now 24
ounce versus the former 26 ounce. Still marked Atlas Mason though. I
have no fear of putting them in the pressure canner, did a bunch of
green beans in them as that size jar makes a perfect serving for two
with a little leftover to add to the potential soup container in the
freezer.
Got up to 53F this morning, may be time for either chili or soup, I'm
voting for chili.
Chicken soup or Chicken Gumbo weather for me...
: - )
DW came home from work and walked in the house and started slobbering
all over the place, between she and the dog I thought I might have to
mop the floors. It was right tasty, will freeze the leftovers for
another time.
I have four lbs of ground chuck thawing to make a pot of chili and now
it's starting to warm up again. Oh well, another cold front is on the
way so it will be just about cool enough when I make the chili.
Also thawing a lb of thick cut bacon, will fry it up, drain well, put
the slices between sheets of wax paper and then freeze it again for DW
to have for her breakfast as wanted. Also made a dozen whole berry
cranberry sauce muffins with walnuts for her morning delight.
She stopped by the thrift store yesterday and found three of those
little round half pint canning jars for 25 cents a piece, they're in the
dishwasher now.
: - )
I have always used the Classico jars and love the 24 ounce size. It is
great for soups and fruits. Ball/Kerr used to make 24 ounce canning
jars but no more.
With respect to BWB or PC, I use them for both without any
distinction. I have NEVER had one of them break.
For the folks who say they are lighter glass, put on on a cooking or
postal scale with a Kerr or a Ball. I have done so and the Classico
was the heavier of the 3.
That little 10 ounce pesto bottle from Classico is a jewel. Wish I
could get my neighbors to save them for me.
Jim in So. Calif.