Glass jars when grocery shopping?

[Bettacreek]

I was just cleaning out a 14oz sauce jar when I realised, hey, instead of having to buy jars, why not buy stuff in jars in the store instead of in cans? That saves me from having to use our pathetic can opener (I used to have an Oneida with a lifetime warranty, but lost it in the move), plus, I can save almost $1 on a canning jar. I'd be willing to pay $.005 more per ounce of sauce to get the glass jar instead of the can. Does anyone else do this? Any tips or comments?

 

[hwillm1977]

I know that Classico Pasta Sauces here come in quart Mason canning jars...

 

[mandieg4]

I used to, although I have found more and more lately that my rings don't fit. I have heard that if you are going to be reusing mayo jars to only use a rubber spatula because a metal knife can make micro scratches in the glass increasing the risk of the jar breaking in the pressure canner.

The best place I have found jars is garage sales. Even if I don't see any jars out I'll ask if they have any, especially if it is an older lady. Many times just asking will remind them of a box of jars in a closet or basement that they had forgot about. I ended up with several boxes of jars this summer that way. Usually the little old ladies are so excited that a young person is canning they give the jars to me for free!

 

[Wifezilla]

Since I ferment instead of can, I can use any old jars. I like the old fashioned bail jars. Those are generally not recommended for canning but they are great for a batch of kimchi.

I get a lot at garage sales, but save smaller, wide mouth jars like the ones you get with stuffed olives, etc... They are so handy for spices, leftovers, and small batches of experimental ferments.

 

[dacjohns]

I have heard that glass jars nowadays are not heat tempered like they were in the past (I'm guessing 60s and earlier) so they are not recommended for use in canning. They can break when subjected to a boiling water bath.

Kimchi is good.

 

[enjoy the ride]

At one point long ago, I went on a binge of saving glass jars for various uses (not canning.) I soon found out that most of the various lids could only be used on that particular glass jar as the threads and lid sizes rarely matched. And I really couldn't get the lids as clean as I wanted (pickle juice smell, tomato stain, etc.)
So I ended up with a lot of glass jars bopping around without a good use.

 

[hwillm1977]

At one point long ago, I went on a binge of saving glass jars for various uses (not canning.) I soon found out that most of the various lids could only be used on that particular glass jar as the threads and lid sizes rarely matched. And I really couldn't get the lids as clean as I wanted (pickle juice smell, tomato stain, etc.)
So I ended up with a lot of glass jars bopping around without a good use.

That's why I only save the Classico jars... the two piece lids will fit on so you can always use new lids...

I also heard the same thing as Dacjohns, that most jars would explode because they aren't heat tempered...

 

[sylvie]

There are some on this forum who swear by old jars and mayo jars. I'm not one of them, having lost numerous batches.

I do like grocery glass jars for storing the ever growing supply of herbal teas from my garden. I never have enough containers for them. I like to see the dried leaves and flowers, use them all by winter's end so I don't think the light destroying principle plays into this much.

 

[miss_thenorth]

I know that Classico Pasta Sauces here come in quart Mason canning jars...

While canning this summer, I saved the classico jars ftill the very end, wanting to use up my other canning jars first. Three of my classico jars burst in the canner, so just be aware.....

 

[abifae]

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