On Wed, 2 Aug 2017 21:02:10 +0100, Janet > wrote:

>In article >,
>says...
>>
>> On Tue, 1 Aug 2017 17:28:49 +0100, Janet > wrote:
>>
>
>> > There's nothing remotely iffy about re-using glass jars; I've been
>> >using the same jars for decades for jam, marmalade, lemon curd and
>> >chutney. Glass is easy to wash and sterilise, and carries absolutely no
>> >taint or taste of previous contents.
>> >
>> > New lids can be bought very cheaply in any size.
>> >
>> > Janet UK
>>
>> My goodness. I really am surprised that anyone would do that.
>> Janet US
>
> Standard practice among UK home cooks and perfectly legal.
>
> https://www.food.gov.uk/business-ind...caterers/food-
>hygiene/charity-community-groups
>
> "Can I sell home-made jam in re-used jam jars?
>
>It is safe to re-use glass jam jars occasionally to supply food as long
>as they are properly washed. This means it is safe to sell home-made jam
>or chutney in re-used jam jars at village fetes and other occasional
>events. If jam jars are re-used they should be free from chips and
>cracks, and should be sterilised prior to each use. Well-fitting lids
>will also minimise any hygiene risks to the food in the jars."
>
> Janet UK

Commercial companys can't reuse containers but cottage industries have
always reused containrs and it's perfectly fine and even legal.
Beekeepers here and sugar maple processors reuse jars constantly and I
return their jars whenever they gift me honey and maple syrup... I
save egg cartons for those who keep chickens for eggs.
I've been using the same jars for fermented pickles for many, many
years... actually fermenting cukes requires no lids.... I only use
lids to keep the odor down. I learned to ferment cukes from my
grandmother who used crocks, jars, and wooden buckets... she used a
slab of wood weighted down with a stone as a lid, it was only to keep
the cukes submerged. Fermenting pickles is not a form of preserving,
those pickles require refrigeration. Exact recipes for fermenting
pickles do not exist... everyone who ferments uses their own methods,
same as everyone home ferments wine and refills the same wine bottles
for lifetimes.
Wasn't too long ago beverage companies reused bottles over and over,
even dairies reused milk bottles. I have a few old siphon seltza
bottles that were refilled probably thousands of times.