> 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.
My brother and my parents use "Atlas" spaghetti sauce jars all the time
for canning; they are just the right size (quarts are too big, pints are
too small.) I have one or two around here somewhere from green beans or
tomatoes that they gave me, and I believe they are just as thick as
regular Ball or Kerr canning jars. They are certainly thicker than the
glass in mayonnaise jars (and I used to can with those without ever
breaking one or losing a seal.)
They are a nonstandard size, so you'd use the processing timetables for
the next larger size jar (quarts) and risk overcooking the food a little.