On Oct 15, 2:23*pm, "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..
>
> --
> -Marilyn

I have always used the Classico jars and love the 24 ounce size. It is
great for soups and fruits. Ball/Kerr used to make 24 ounce canning
jars but no more.
With respect to BWB or PC, I use them for both without any
distinction. I have NEVER had one of them break.
For the folks who say they are lighter glass, put on on a cooking or
postal scale with a Kerr or a Ball. I have done so and the Classico
was the heavier of the 3.
That little 10 ounce pesto bottle from Classico is a jewel. Wish I
could get my neighbors to save them for me.
Jim in So. Calif.