Originally Posted by
Karen1956
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.