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