"Marilyn" > wrote in message
...
> 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 use them. I also use the jars that you find Rene's salad dressings in.
355 ml - smooth sides. Pretty for pickled asparagus, green beans, other
pickles, carrots, salsa - I have used them for all of these recipes. BWB
only, no idea how they would be under pressure. The plastic lids that they
come with fit perfectly oin a standard canning jar and visa versa. Never
had a problem with sealing.

FWIW
Kathi


>
> --
> -Marilyn
>
>