canning, recycle speggetti sauce jars?

[hangfire]

Sorry, that's probably mis-spelled... anyway, there is a certian brand of speggetti sauce that comes in jars labelled "Mason" (mason jars) available at Walmart and Food Lion, Kroger, etc. I forget the name of the sauce, it might be Classico or something, it's typically like 2 dollars a jar.

Anyway, has anyone used these jars or similiar for canning? I noticed that some other "off the shelf" food jars are labelled mason as well. It got me to thinking...

1. What's wrong with recycling basic jars that food comes in
such as pickle jars and sauce jars?

2. The ones specifically labelled as "Mason"...could I then use them for home canning?

Sorry to sound nieve, I'm a novice at this stuff but I'm learning. Ive decided the more independent one becomes the better off one is, period. I'm in town for now, but hope to rectify that (for the second time) as soon as possible.

[CarolAnn]

Hangfire,
This is an excellent question - there's no simple answer. This website: http://missvickie.com/canning/jars.html
says to never use anything except a regular canning jar, and that "packer's jars" (the jars grocery store food comes in) are irregular and may be thinner, not seal properly, or even explode as they cool.

That said, some of this is hype from the sellers of new canning jars. I have used recycled jars with no problems, but I'm also careful to check ALL jars (even regular store-bought "canning" jars) to make sure there are no chips in the rim, etc.

You can feel a chip better than see it - just run your finger tip around the top!

If you're not sure if a jar is safe for canning, you can always use it for jelly or jam; these aren't canned. You just make up the batch and pour it into clean jars and let it set up. You can use lids or even melt parafin to pour over the top after it sets up a bit to make the seal. The sugar in the jelly or jam is the preservative and the cooking process should have killed off any bacteria or mold spores that could ruin it.

[Pigzzilla]

I reuse Classico Sauce jars all the time. They say Atlas on one side, Mason on the other. And quart Mayo jars. I only use them for fruit and put them in a water bath canner----never in pressure. I do not trust the glass to use them in pressure. You should not use parafin wax. You can make "freezer jams" and put those into odd jars and freeze.

[Penny_Plinker]

This is alwas a controversial subject, but here goes. If your flat lid fits on the jar, it is safe to can in. Just think. How does the manufacturer preserve the food?? The same way home canners do. High temperatures. If spaghetti sauce came in it then spagetti sauce can be canned in it. The manufacturers learned how to can from home canners, not the other way around.


I re-use jelly jars and also the lids. (for jelly only, unless it's a standard size) Those one piece lids have an industrial seal, and can be re-used over and over....sure they're odd size but the jars are often pretty.

I also can meat in mayonnaise jars if i feel like it. If it would bust all you're out is the product, however i've never had one bust in the pressure canner. I've got plenty of masons but if i happen to grab a mayonnaise jar it goes into the canner. If the lid fits, use it.

Penny

[Shamrock1121]

There are jars with commercially canned foods in them that use real Mason jars, and these can safely be reused for home canning. As already mentioned, make sure the rims are smooth.

Here's a helpful hint: single-use jars (jars that are meant to be used one time) are thinner than canning jars, and are prone to shattering during canning, unlike the tempered glass of canning jars. You can easily feel the difference. Standard canning lids don't always fit correctly on single-use jars, so you chance bacteria growth from ill-fitting lids.

It's not that the single-use jars CAN'T be used for canning, it's just taking a larger risk. If you have 4 single-use jars break, you are paying a huge price on lost food and energy used for canning. If the lids don't fit properly, you chance bacteria growth, which can cost you ultimately, your life.

Unless it's a standard Mason (tempered glass) canning jar, I wouldn't use it for home canning, but they are great for dry storage (beans, rice, etc.).

-Karen

[calliel]

I have had a different experience. When I tried to put the lid from the spaghetti sauce jar on a canning jar - it didn't fit. That told me that the fit isn't exactly right for the canning lids on teh spaghetti jar either. This is too important to take risks with for me. If money is an option- then I would try the spaghetti sauce jars cautiously. If it isn't - go with canning jars. I don't like to waste my product at all! I worked too hard for most of it! I think it is better to be safe than sorry and certainly don't want the chore of throwing out several jars of my food storage that has spoiled. They can make a mess on the shelf as well.

One thing I also use canning (or other jars) for - is for canisters in my pantry for those other items I need to bake with. Vanilla sugar, wheat glutin, tapioca, etc. The jars are just the right size, I can see through them, AND I am recycling. You can buy plastic lids to fit the jars next to the canning supplies so you don't have to bother with two piece lids.

[CarolAnn]

*You should not use parafin wax. You can make "freezer jams" and put those into odd jars and freeze.

Why not use parafin? My mom (and her mom) used it for years, and part of the purpose of putting up jams and jellies is to not use the freezer. Is there some new health reason they've found? :o

[Penny_Plinker]

When i said i re-used jelly jars i meant i used the same lid that came on it. Then it does fit and it is heavy duty, too.

CarolAnn, i wouldn't hesitate to use parafin wax because Jackie Clay uses parafin wax. Pretty sure i've seen it in some of her past magazine articles. Some might think it's not okay because it may not be included in canning books.

Penny

[ryanmercer]

Why not use parafin? My mom (and her mom) used it for years, and part of the purpose of putting up jams and jellies is to not use the freezer. Is there some new health reason they've found? :o

Well it is petroleum based... someone probably came up with some half-cocked reason as to why it is carcinogenic or supporting terror or inflating the price of gasoline... haha

[docjered]

Okay, here it is: I went to the Classico web site, classico.com, and under the section FAQ, the first question was, "Can I reuse the jars for home canning?" Their official answer is, "No. A coating is applied at the glass plant to reduce scratching and scuffing. If scratched, the jar becomes weaker at this point and can more easily break. This would increase the risk of the jar breaking when used for canning. Also, the lighter weight of our current jar could make it unsafe for home canning". Reading further in their website, their sauce is hot packed and not truly canned, so the jars do not have to hold up to the canning process. It is a shame really... they want the look, but wont spend the few extra cents per jar to help us and help the environment.

[Penny_Plinker]

There's an article by Jackie Clay in the current issue under "canning meat"

Here is a quote of what she says"

"There has been a huge, ongoing debate for years and years about using “other” than Kerr and Mason jars for home canning. Some folks claim stridently that if you use jars that once held salsa or mayonnaise they’ll crack and break under pressure. But I can tell you that is not true. I’ve used hundreds of jars that were previously used for mayo, salsa, pickles, and more, for canning meat and other foods that must be pressure canned and those jars work just fine. Just make sure that a standard two-piece canning jar lid and ring fit the jar snugly. A major mayonnaise manufacturer uses jars that look like canning jars and the ring screws down, but when you add the lid, the ring just goes round and round, never tightening. Watch out for this."



Penny

[Penny_Plinker]

Last summer i canned up some spaghetti sauce in some nice looking, but not "store bought just for canning" jars. I posted a picture, but it didn't last long. The picture disappeared off the forum. So did the spaghetti sauce. It all got ate. But abra cadabra, everybody lived.

Penny

[creekside-angie]

I also save my recycled jars for boil bath foods like fruits.I have had to many break in the pressure cooker.Not usually the first year tho. They seem to take it o.k. the first time thru my pressure cooker, but the next year they usually break.So to avoid confusion I just don't use them in the pressure cooker.
In the early spring, before the gardens are going, is the best time to find jars @ yard sales.I've already added about 100 to my arsenal(under 7.00 spent!) Later in the summer their harder to find ;)

[Penny_Plinker]

Yeah. MIL and i just missed a good buy on jars. Moving sale and they sold 14 boxes, dollar a box. Oh well, we'll just keep an eye out. We have plenty of jars, but when you give stuff away, don't always get them back. One reason i like to can tomato juice in the mayo jars, for my daughter especially she forgets.

Penny

[JBinKC]

I recycle the few commercial jars I get and use them for water bath canning but only as a last resort (especially mayo jars). I get way too many seal failures with them as the seal area is thinner and the grooves are not as deep so the threads don't fit the bands tight.

The spaghetti jars are better but the mouth in many cases doesn't fit a standard lid and/or the closure is a lug type.

The Sam's Club salsa jars have been good commercial jars but you have to reuse the lug lid as a band.

[AlchemyAcres]

I invest way too much time and energy in growing, harvesting and preparing stuff, not to mention the cost of lids...to take a chance on garbage jars.
Ask around...you'll be amazed at how many people have canning jars stashed away....many will never ever use them and are happy to part with them...or check out freecycle.....or even rummage sales. Most of my canning jars were free......



~Martin :)