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Thread: Canning jars

  1. #11
    Senior Member Bonnie's Avatar
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    I have used mayo jars for pressure canning and they work just fine. Just check them out as you would the kerr and ball jars. I have used them over and over for years and have had very few ever break, but I have had some of the kerr and ball jars that would break too. As long as the two piece lids fit you will be just fine. Happy canning.

  2. #12
    Super Member Feathers's Avatar
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    I wish you lived near me....I bought about 80 dozen Kerr/Ball canning jars quarts and pints for $1.00 a dozen a couple years ago. I was teaching food canning and preserving classes at church and in the community so needed lots of jars to send home with some of the students. Each student got a jar of whatever we canned to take home with them. Like everyone has said, mayo jars should never be used in a pressure canner. Extention Office says ONLY can in Kerr/Ball jars but I've been canning for years and did use mayo jars for all those years and had good luck...an occasional broken jar but usually had good luck. Enjoy your canning!
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  3. #13
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    I use any jar that the regular & wide mouth rings fit on & never had a problem. I have canned for years Had only a few break. I am working on peaches now. What really saves us money it we don't have to buy what I can. I belong to a gleaner group that picks the not perfect products that normally go to waist. We get a portion of what we pick & the rest is donated to 2 food banks, a small community for downs adults, a soup kitchen & the senior center. We picked close to 90 boxes of peaches today. Have any of you caners used the new lids with rubber rings? Both the lids & rubber rings are reusable. They are like what my grandmother used. I just got some to try & if I like them I will get more. They cost a little more, but as long as I can use them over & over, They will be worth it as our lids in this area are getting high.

  4. #14
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    I can approximately 500 jars of food a year, and I use the reusable jars, mayonnaise, etc. Remember when Miracle Whip came in wide mouth glass jars. I saved every one of them, plus everyone else saved them too, and I use them all the time. I have never had any break, either in water bath canning or in a pressure canner. Of course, I break a jar or two every year, but most of them are name brand jars. You can'tenter them in fairs if they aren't name brand jars, but I have plenty of each, so I pick out name brand ones for my fair entries.
    Alice the quilter

  5. #15
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    I've also used mayonnaise and spaghetti sauce jars for canning and I pressure can everything as well, never had a break. That being said, I have noticed two things in the last couple of years. One, the glass isn't as heavy as in previous years. Second, the rings don't fit on most of the newer mayo and spaghetti sauce jars. I think this is to discourage people from using them in the canning process. Since I noticed the thinner glass, I haven't tried the "new" mayo jars.

  6. #16
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    Quote Originally Posted by Karen1956 View Post
    I've also used mayonnaise and spaghetti sauce jars for canning and I pressure can everything as well, never had a break. That being said, I have noticed two things in the last couple of years. One, the glass isn't as heavy as in previous years. Second, the rings don't fit on most of the newer mayo and spaghetti sauce jars. I think this is to discourage people from using them in the canning process. Since I noticed the thinner glass, I haven't tried the "new" mayo jars.
    I made salsa for the first time yesterday and used the spaghetti jars as well as the lids. I sterlized the jars in the oven and used tongs to remove them to fill with the hot salsa. I had boiled the lids for a few minutes and put them on the filled jars. Used hot-water bath for 20 minutes. All "clicked" with in 15 minutes after removing from the hot bath. One jar wasn't completely filled but it sealed and I will use it first. I previously used these jars and lids for jelly and it has always sealed.
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  7. #17
    Senior Member Noiseynana's Avatar
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    I've used empty jars that had mayo and pickles and whatever . I've been doing this for 30 years and never have had a jar bust or food to spoil. So I keep using them.
    Stitching is Meditation in Motion

  8. #18
    Senior Member ncredbird's Avatar
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    I had never heard of reusing the commercial lids! Interesting and may be worth a try someday. There is a new reusable seal and lids available but they are pricey and I am hoping the price will come down on them.

  9. #19
    Super Member OHSue's Avatar
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    I have always bought my jars. After all you can use them for years so the cost is an investment. I am still using jelly jars I purchase over 20 years ago.
    I had a friend who told me it was OK to reuse commercial jars. She gave me several jars of tomatoes, only some of them exploded.
    But to be honest we have gotten away from using a lot of prepared products, those two jars of mayo I use a year won't be much help when I can.
    If your environmental conscious bothers you and you hate to throw those jars out you can use them for short term storage or you can take them to an area recycler. We are lucky to live in an are which has just gotten curbside recycling, but before this we could take them to local fire stations and grocery stores where they had bins for them.
    Last edited by OHSue; 09-03-2012 at 12:07 AM.

  10. #20
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    Quote Originally Posted by ilovequilts34 View Post
    I made salsa for the first time yesterday and used the spaghetti jars as well as the lids. I sterlized the jars in the oven and used tongs to remove them to fill with the hot salsa. I had boiled the lids for a few minutes and put them on the filled jars. Used hot-water bath for 20 minutes. All "clicked" with in 15 minutes after removing from the hot bath. One jar wasn't completely filled but it sealed and I will use it first. I previously used these jars and lids for jelly and it has always sealed.


    My Mom always said you could use those lids from the jelly, spaghetti sauce, etc., one time but after that they don't seal very well. She never had any problems with food spoilage, but always checked to see that the lids had sealed.

    themachinelady

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