Question about those "Atlas" jars
 

On Wednesday, 26 August 2015 21:23:05 UTC-4, Melba's Jammin' wrote:
> On 2015-08-26 23:36:05 +0000, George Shirley said:
>
> > On 8/26/2015 5:57 PM, gn.natoli wrote:
> >> On Thursday, October 15, 2009 at 6:23:34 PM UTC-4, 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
> >>
> >> Does anyone know where to buy the Atlas jars without buying classico sauce?
> >>
> > A few years ago Classico went to the common lid that other
> > manufacturers use. Mason jar rings and lids no longer seal on them.
> > There are places on line to buy the same lid that the big manufacturers
> > use.
> >
> > I've only ever seen the Atlas jars with Classico sauce in them. Atlas
> > was a brand name canning jar many years ago as we were still using and
> > buying them in the forties and fifties. That's if an old memory is
> > correct. A little search on line shows that the OLD Atlas jars have
> > some value but not as modern canning jars.
> >
> > Probably best to stick with Ball and Kerr mason jars for your canning
> > nowadays. We have modern canning jars that are at least fifty years old
> > and they're still holding goodies if handled properly. I can only
> > remember having two canning jars break while I was filling them so they
> > do last a long time.
> >
> > George
>
> Have you seen/tried one lately, Jorge? Seems I read that Classico
> caved to public wishes and went back to a jar that takes a standard
> canning jar lid.
> --
> --
> Barb
> www.barbschaller.com, last update April 2013

How did Classico get the Atlas jars anyway? Did they buy out the Atlas jar company?

Question about those "Atlas" jars
 

On Sunday, October 18, 2009 at 12:05:20 AM UTC-5, Mimi wrote:
> I've only used the bigger ones for storage & iced coffee. (shaken, not
> stirred)
>
> : - )
>
> Now, Classico does sell a pesto sauce in a smaller jar--we use it as a
> base with white sauce on pizza because I can't eat tomatoes. I have
> re-used those little jars for jams, jellies & butters in a BWB--no
> problems with breakage or sealing. I haven't had a issue with the
> shape of the jar because I usually do small batches and they fit okay
> in my granite BWB canner.
>
> HTH

Hi Mimi,
I have started using the classico pizza jars, sounds like the pesto sauce jars you use. My question is: what size canning lids & rings do you use for the small jars? I tried the regular sized mason jar lids and they a bit too big for them.
Thanks
Robert

Question about those "Atlas" jars
 

Mimi
I've only used the bigger ones for storage & iced coffee. (shaken, not
stirred)
: - )

Now, Classico does sell a pesto sauce in a smaller jar--we use it as a
base with white sauce on pizza because I can't eat tomatoes. I have
re-used those little jars for jams, jellies & butters in a BWB--no
problems with breakage or sealing. I haven't had a issue with the
shape of the jar because I usually do small batches and they fit okay
in my granite BWB canner.

*****what size lid do you use with those jars? Or are you reusing the lids that came with the jar?