On Thu, 15 Oct 2009 22:23:34 -0000, "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'm a little late getting to the newsgroups today but, like others
have said, we use quite a few of the Classico sauce jars for canning
tomatoes in a BWB. Have yet to have a problem.
We bought a bunch of the Classico sauces at a local liquidation outlet
at about $0.50 a jar. But, to tell the truth, I'd much prefer to get
the empty jars from someone's co-worker rather than use that sauce on
my food just to get jars.

Ross.