Mason jars

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LIDS: ALWAYS use new lids for canning! The problem isn't so much the potential for bacteria or mold ... that will be killed with sanitizing (washing with soap and hot water) and sterilizing ... the problem is that the sealing compound is not designed for multiple uses. Although some people have done it, and gotten away with it - why risk it?

REUSING JARS: You can reuse some, others you should toss. Those that are labeled Ball or Mason you can probably safely reuse for boiling-water canning, and possibly pressure canning - if you use new lids!. Some jars used in commercial processing are not designed for the rigors of water canning - they are chemically sterilized and filled at around 185ºF and not designed to survive multiple processings.

What about those new(er) white plastic (single construction) lids that Ball or Mason sells? I love those, but so far have only used for freezer jam. The box does not indicate they are for freezer use only.

If these are what you are talking about:

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read the label - it says, "Not for Processing. Ideal for Freezer Jams."
 
LIDS: ALWAYS use new lids for canning! The problem isn't so much the potential for bacteria or mold ... that will be killed with sanitizing (washing with soap and hot water) and sterilizing ... the problem is that the sealing compound is not designed for multiple uses. Although some people have done it, and gotten away with it - why risk it?

REUSING JARS: You can reuse some, others you should toss. Those that are labeled Ball or Mason you can probably safely reuse for boiling-water canning, and possibly pressure canning - if you use new lids!. Some jars used in commercial processing are not designed for the rigors of water canning - they are chemically sterilized and filled at around 185ºF and not designed to survive multiple processings.

It was an experiment as it was my first time canning a food product. Just thought i'd give it a shot. I put the jars in my refrigerator last night just for safe sake and it is now 20 hours later and the safety buttons on the classico mason jars are still pressed in as i lucked out with them holding the vacuum.

P.S. Do you know where I can buy just the Mason lids?

Thanks to everyone else who has helped me with this as well. I really enjoy making my own tomato sauce but dont enjoy storing it in tupperware and filling up my freezer.
 
I don't know, but your local hardware or discount store may have them on the shelf, which would an easier way to find out versus buying online, paying shipping and then not using them.
 
The white plastic lids are NOT for canning purposes, only for regular storage. Ball has a couple recommended containers for freezer canning.
 
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"Mason" jars are reusable glass canning jars that can be made by one of 3-4 different companies these days ... using the term "Mason Jar" indicates they should conform to the general standard of the glass, diameter of the jar mouth (regular or wide), threads, and neck depth.

If I remember right - Classico Pasta Jars were the ones I reused - with new lids - for apple butter, applesauce, and homemade pasta sauce.

You can get jars and lids (the two piece lids and screw bands) at most grocery stores and some hardware stores year round. Most popular sizes you will find are 1/2 pint, pint and quart ... they also come in 1/2 gallon and gallon but those are usually hard to find. I know I could always find them at Tom Thumb and Albertsons - although the selection and quantity fluctuated during different times of the year.

You can also sometimes find canning supplies at WalMart - but they have a weird schedule of when they have them available (around here).

Hope this helps ....
 
"Mason" jars are reusable glass canning jars that can be made by one of 3-4 different companies these days ... using the term "Mason Jar" indicates they should conform to the general standard of the glass, diameter of the jar mouth (regular or wide), threads, and neck depth.

If I remember right - Classico Pasta Jars were the ones I reused - with new lids - for apple butter, applesauce, and homemade pasta sauce.

You can get jars and lids (the two piece lids and screw bands) at most grocery stores and some hardware stores year round. Most popular sizes you will find are 1/2 pint, pint and quart ... they also come in 1/2 gallon and gallon but those are usually hard to find. I know I could always find them at Tom Thumb and Albertsons - although the selection and quantity fluctuated during different times of the year.

You can also sometimes find canning supplies at WalMart - but they have a weird schedule of when they have them available (around here).

Hope this helps ....

Thanks for the info Michael. :)
Would you consider tomato sauce to be a high acidity food?
 
NO, NO, NO, NO, NO.

You CANNOT assume that tomato based sauces are high acid. Some tomatoes are low acid themselves, and if you add additional ingredients, like peppers/onions/meat, you change the acidity.

Please, please, please, for the sake of your health, find yourself a Ball Blue Book, and follow the instructions to the letter.

(I do have a little authority on this subject. I have canned for 30 years, and I work for Extension, so I have been advising folks on canning practices for 5 years now.)
 
Please, please, please, for the sake of your health, find yourself a Ball Blue Book, and follow the instructions to the letter.

AMEN!

Please heed sparrowgrass's advice. My Ball Blue Book is almost in tatters I've had it so long and I would never think of straying from the information given therein.

It's just not worth getting a case of the "nasties" by taking shortcuts.
 
Would you consider tomato sauce to be a high acidity food?

Yes, if you have an ulcer (oral or stomach), gastric reflux disease, are doing prolonged (more than 5 minutes) cooking in uncoated aluminum, or are storing in aluminum or a dish covered with aluminum foil - but NOT in terms of canning! Even without being diluted by other ingredients - there is no guarantee the sauce is safe for canning (either by water-canning or pressure-canning) without acidification.

IMHO - anyone who wants to can anything needs a copy of the Ball Blue Book of Preservation (usually just called the Ball Blue Book). The Ball canning books have been the bible for home canners since 1909.

Ball has a newer book - Ball Complete Book of Preserving you might want to also pick up ... but, IMHO, it would be in addition to the basic Ball Blue Book.

If you want to find some proven information online - definately spend some time at the National Center for Home Food Preservation. I'm surprised sparrowgrass didn't mention this site.

Now, before you, or someone else, asks (again):

NO - you CAN NOT use a pressure cooker for pressure canning! Why? Because of not only size but also the way they are made. You can pressure cook in most pressure canners - if they are designed for dual use these are usually called pressure canner/cookers.
 
NO, NO, NO, NO, NO.

You CANNOT assume that tomato based sauces are high acid. Some tomatoes are low acid themselves, and if you add additional ingredients, like peppers/onions/meat, you change the acidity.

Please, please, please, for the sake of your health, find yourself a Ball Blue Book, and follow the instructions to the letter.

I tend to agree. I live in Southern California and I've learned that tomatoes grown here are NOT high acid and often needs additional acidity for canning.

Makes me wonder if that's why we have Anaheim Chili Peppers that aren't as hot because they are grown here.

We are apparently wimps. :(
 
I loved it! ROFL the whole time. What a production line. And that water bath process! They did all the right things, but a food inspector would probably have a coronary!

And I really loved their compost hole for the bad tomatoes.
 
I have to apologize, I didn't even pay attention to which forum I answered that question. I was thinking acidity in cookware and of course my tender stummy. It didn't even occur to me that the acidity question was in reference to the processing of tomatoes and I KNOW BETTER (slaps self). Sorry to anybody I scared silly and even moreso to anybody who may have been misled.

Lesson learned, stay out of forums when suffering migraine!
 
I loved it! ROFL the whole time. What a production line. And that water bath process! They did all the right things, but a food inspector would probably have a coronary!

And I really loved their compost hole for the bad tomatoes.


Yeah, that was quite funny wasnt it? :LOL:

It was like watching the little rascals make tomato sauce.

Now that i'm thinking about it....I'm wondering how many flies made their way into those jars?:wacko:
 
Sparrowgrass didn't mention that web site because she was in a hurry, and didn't have time to find the link. :rolleyes:

Being an Extension specialist, it is usually my first go-to.

Katie, if your Blue Book is in tatters, it may be time for a new one. Some recomendations have changed over the years.
 
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