> wrote in message
...
> 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.


Hmm. So I'm debating here about taking them now. I really don't need the
extra jars and I don't like that they're not a quart size. I have used them
on occasion myself in the past. And no, I'd never buy that brand of
spaghetti sauce. I buy the cheapest, which is usually Del Monte, in a can,
not a jar and then only use it as a base for my own ingredients. I'll think
about it this weekend and maybe I will take the jars.

--
-Marilyn