Marilyn wrote:
> I've gotten to the point where I don't like to use jars that are not
> specifically marketed for canning, but the jars that the Classico brand of
> spaghetti sauce comes in are labeled as Atlas mason jars. Now, I know that
> once upon a time, there were Atlas jars that were told for home canning, but
> I'm told that the jars the spaghetti sauce comes in are not exactly the same
> 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?
>
> 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.
>
I have used the Classico jars with good success in both BWB and pressure
canners. As near as I can determine they are genuine canning jars and
even take the two piece lid and ring perfectly. Can't say that about the
rest of the sauce jars, they seem much thinner and don't have the same
lip so I don't use them. The Classico jars are 26 ounce versus 32 ounce
though.