Can I use Mayo Jars or Classico Jars for canning?
ฝัง
- เผยแพร่เมื่อ 11 ต.ค. 2024
- I finally got to the bottom of why it's not recommended to can with plain jars and why Classico jars (or Prego or similar) jars aren't approved to can with. I actually spoke with the Kraft Heinz people (who own Classico) to find out what they have to say.
Here is what the Feds (National Center for Home Food Preservation) has to say about using plain jars (particularly Mayonnaise or Salad Dressing jars): nchfp.uga.edu/...
I also mention how to date REAL Atlas Mason jars (originals were made from 1858 until 1931 when they were bought by Ball)...here is that link for very helpful info: jarandcan.com/...
I am not much of a "rebel canner", but I re-use Classico jars to store emergency water using my pressure canner (with regular mouth lids, not the old classico lids). I figure it's pretty low-risk if a seal fails (just boil the water for at least 5 minutes before consuming to re-sanitize). If the jar breaks in the canner (which hasn't happened yet), it's not like you've wasted a jar of actual food. That way I feel comfy canning my actual botulism-prone foods "by the books", but I can still have a productive way to re-use these jars.
Canning water is pretty easy (the NCHFP recommendation is a 10 minute water bath) and you can easily fill empty space in your canner in any other canning recipe that requires at least a 10 minute processing time.
The jars are also great for "dry canning" (using a canning lid vacuum sealer) for dry beans and my dehydrated veggies or any half-opened packages of shelf stable stuff that might go stale.
the other benefit of the water in the jars is that it's sterile and can be used for washing wounds and other medical stuff. I like using them for dry storage as well. great info !
I have been using plastic mayonnaise and peanut butter jars for dry storage, refrigerator storage, and fermentation. They are food safe and relatively nonbreakable. This frees up my canning jars for their intended use. I also use their plastic lids on glass canning jars for the same purposes.
using what we have on hand is always the best way. keep up the good work!
Interesting discussion and insight.
I have been water bath and pressure canning using Classico jars (as well as regular canning jars) all purchased new within past 5 years. I now use only two piece lids with a new top each time. I’ve had only one or two jars loose seal in memory; no breakage.
Just my experience.
your experience is shared by many (see the comments) I'm interested to know why that is...why are people using the jars successfully but the company says don't do it. Is it fear of being sued? or they want folks to buy sauce and not make it? what do you think? ☮️
I wondered about using them. Grandma probably did. I found some mixed with her other canning jars. Nice to see something no one is talking about.
I know that back in the day the jars were all thick good glass, now it's cheaper and lighter. I don't trust them much but would if I had too.
I use old jars for dry storage, natural ferments and water bath canning. To remedy the spacing issue with the ring, I use a fresh new flat lid on the jar, then I put an old flat lid on top of it to fill the void so the ring can hold the lid on more securely.
do you the double lids for canning or dry storage? both? I use one old lid (for dry storage) but toss in a reclaimed silica packet just incase...of course some old lids are too bad to use but most are pretty ok. thanks for your input!
Interesting video thank you! I do can ( pressure & water bath )in the Classico jars. Mom and Grandma used to can in salad dressing jars ( tomatoes ) and they used to say the glass kept getting thinner and thinner. They used to say the older jars worked and the newer ones would occasionally break. We don’t use salad dressing like they did so we don’t have any of those jars.
thanks for the info. I think the older jars were much thicker. I received a message from Kraft/Heintz people today (weird on a Sunday they must be out of the country) and they said that in addition to the coating the jars are actually lighter to save on shipping costs...so your families gut feeling was right on!
All the salad dressing nowadays has Natural Flavprs or polysorbate 80. I quit buying them and make my own.
Still good info on jars types and lids.
I use the jars once empty for dry storage only. I noticed the regular mouth lids don’t fit as well as the bands. So I store sugar, oatmeal etc. Great video Martha! I asked myself that before but decided to store dry
agreed, I like them for dry storage or for things like honey or lard etc. I skip them for canning but others seems to have better experiences with them... interesting for sure
We have pressure canned with classico for decades along with mayonnaise jars that are even older, no issues. I have had quart ball and kerr jars break mainly from temperature change issues but I have to say that the classico and similar are very durable. I am guessing that the smaller size and shape make them stronger than say a Ball quart. The smaller the jar the fewer problem is what I have found, very few ball pints break but quarts don't hold up as well no matter the brand. I don't use the non-mason thread jars (Prego etc)as the lids are not really reusable other than dry/vacuum sealing. There was a short period at the end of glass mayonnaise jar production just before they went plastic, where the thread area was shorter and mason rings don't tighten but not many were made and it was years ago. I have used everything from zinc and glass bail lids both with rubbers on 100+ year jars to modern 2023 jars and the Classico is one of my favorites mainly because of the size and problem free canning.
very interesting, i'm glad you're experience has been successful. Timely, I just received a email from HeintKraft (the owners of Classico) I believe i"ll make a Short and put their comment out for all to see. I didn't realize the actual jar is lighter too. Why do you think the company is saying one thing but the jars seems to perform another way?
FYI here is what they say:
Dear Martha:
Thank you for reaching out.
No, while it is true that we are using Atlas-Mason jars, these jars are made to our specifications by the Atlas-Mason Company. They are not as dense as a regular canning jar so as to make them lighter in weight to help conserve on fuel for transportation. They also have a special coating to help reduce scratching and scuffing. If scratched, the jar becomes weaker at this point and can more easily break, which increases the risk of the jar breaking when used for canning. We have also recently redesigned the neck and lid of the jar to make it easier for smaller hands to remove, thus reducing our "hard to open" complaint.
We hope this information is helpful! If you haven't done so already, please add our site to your favorites and visit us again soon!
Kraft Heinz Consumer Relations
Case Number: 05040850
@@OldSchoolPrepper lighter may not matter as long as it is uniform throughout the jar. I can't explain it but bottom line, I have had most all failure (sealing and breaking) using name brand quart jars. I suppose they don't want any liability with their jars. They have to be high quality to hold the tomato sauces though.
I use my recycled jars mostly for dry goods.... interesting facts you laid out. Still can't figure out why you don't have millions of people following you. You are just a welcomed breathe of knowledge and kindness and I thank you.
thanks Denny, I appreciate your confidence in my blathering on and on :) ... Take care and be good (or don't get caught) ☮️
@dennyb871 I agree with you and I don't know many, if any, other TH-camrs who engage with their community and commenters as much as OSP does!
Great video! I use the 24 oz. Classic jars often with regular sized canning kids and bands for storing dry foods. If necessary I would water bath can in them but probably would not pressure can in them.
agreed!
Those one pieced lids are used extensively in other countries like Australia.
I have never tried canning in those classico faux atlas mason jars but i do save them for anything like mushrooms or making fruit syrups. Thanks for doing the legwork for us
Interesting! I did get a comment (written) back from customer service today (must be out of the country since it's Sunday) this is what they say:
Thank you for reaching out.
No, while it is true that we are using Atlas-Mason jars, these jars are made to our specifications by the Atlas-Mason Company. They are not as dense as a regular canning jar so as to make them lighter in weight to help conserve on fuel for transportation. They also have a special coating to help reduce scratching and scuffing. If scratched, the jar becomes weaker at this point and can more easily break, which increases the risk of the jar breaking when used for canning. We have also recently redesigned the neck and lid of the jar to make it easier for smaller hands to remove, thus reducing our "hard to open" complaint.
We hope this information is helpful! If you haven't done so already, please add our site to your favorites and visit us again soon!
Kraft Heinz Consumer Relations
Case Number: 05040850
Hi @PalmettoPrepared. An Aussie here and you are basically right about Australians using one piece lids. More often it is for preserves like jams and relishes etc that do not need pressure canning.
Often people who use them do not even know about water bathing.
Our family traditions and practices in the kitchen were a lot more basic ...
I have had a pressure canner for over three years now and love it, but it isn't a common item here.
Awareness is growing though.
Thank you from tropical Queensland, Australia. That rim tip was very helpful and makes a lot of sense.
thanks for being here...as someone from Australia do you do much canning? Water Bath/Steam/ Pressure canning? i"m very interested in what others are doing for food saving. Thanks! ☮️
@@OldSchoolPrepper Hi, thanks for the reply.
I pressure can, water bath, ferment, and dehydrate food etc - but am considered an oddity by family and friends.
While I do not know of one single person in 'real life' who does any of that, I am a member of a number of FaceBook Australian canning/preserving groups that have a couple thousand members. They are my tribe now. LOL
I am encouraged though, by an increasing awareness lately for the need to think about self-sufficiency and for growing/producing /preserving your own food.
I grew up with that mentality, as I spent a large part of my life with my grandma who made preserves from the garden produce that my grandpa grew. Both were alive during the Great World Wars and never lost the thrift and self-sufficiency mindset.
I also carry on textile traditions, some I learnt from Granny [knitting/crochet]; my Mum [sewing]; and a lot more skills [spinning/weaving/feltmaking/papermaking etc] I made a point of learning later on.
Anyway, back to preserving, because the numbers are relatively small in Australia, and we are so far away from everywhere, jars in particular are quite expensive, as is preserving equipment in general. For example electric pressure canners are impossible to buy here. Of course there are online overseas suppliers but prices are quite high, even factoring in currency exchange rates.
I would also LOVE to buy a freeze dryer, but starting prices are over $8000AUD.
I've linked below one of the better stocked Australian websites [there are only a few Australian supplier websites like this] for preserving equipment which will give you an idea of what we face here.
www.ozfarmer.com/canning-preserving-supplies/
Thanks so much for taking one for the team and doing the oldschool research on this topic. I figure these are okay for freezing stuff, but wouldn't use them for canning personally. I'm new to the world of canning so this is all really interesting. I imagine baby food jars are much the same as you describe; I tend to save those, toss the lids, and make little crochet cover giveaways with 'em. All are great for dry storage as you indicated. Thanks again!
I've been canning for a bunch of years so if you run into an issue, ask away...I stick to the USDA rules but I dip a toe into the gray areas if the science supports it, after I think on it a bit too :)
@@OldSchoolPrepper Thank you, I definitely will!
Great video. The risk of botulism does increase even if using acidic foods so be aware of that. The pasta sauce jars we keep and reuse
hi Huples, i'm confused by your comment. The risk of butulism increases if....? one uses a pasta jar? or a mayo jar? doesn't Pressue can? thanks for your input ☮
@@OldSchoolPrepper home canning is a higher risk of botulism than commercial canning. It can form in acidic foods. Just be aware is all
Use the Classico pasta jars for storing dehydrated herbs, beans etc.
yes!
Good informational video, thanks for sharing, God bless !
Thanks Michael. ☮️
I've used these for canning hundreds of pounds of apples into apple pie filling, apple sauce, and apple butter. I never had any breakage or loss of seal issues. I think there probably is an increase in risk, but it's not a huge one in my experience.
good to know, I've had others tell me the same thing.. from your POV why do you think the companies say not to use the jars for recanning yet people seem to do it with much success... is it to keep from getting sued or to keep us buying sauce from them?
My guess is that they don't want to get sued if someone's canned food makes them sick. @@OldSchoolPrepper
I have a bunch of old mayonnaise jars that are actually made by ball
that is cool, how old are they?
@@OldSchoolPrepper I'm not sure how old they are I've never tried to check. A few of those jars are made by Atlas and they stopped making jars in 1964.
@@OldSchoolPrepper actually looking into it according to the way the name Ball is printed on the jar would be from 1933 to 1962
I have had better luck with the Classico jars than the new Ball jars. something has happen with Ball jars I have had a lot of breaks the last 2 years with new jars...... I have canned for 40 years did not expect that.
i hear you....i have a lot of old jars and only buy old Ball/Kerr/Mason jars from Estate Sales and Thrift Stores..I agree the new jars /lids aren't very good.
Jars don't break that easily. I always rinse out last remaining food from them using boiling water. Glass generally breaks when cooled, not when heated. You can buy new twist-off lids for about 1.50 euros for 10. But the current standard is 6 threads, not 4 anymore. So maybe you can't get those. The coating is nonsense. Glass can get scratched with soil particles from root vegetables or potted plants, or other glass but you need to violently rub it.
6 threads sounds great, we certainly don't have that in the US that I've seen. People certainly do WB in these types of jars and from feedback a lot of folks do so without issues, infact I'm hearing that the Ball type Mason jars are breaking more often in the last few years. I know they are getting thinner for sure...
I use whatever jars I have at hand with metal lids.
if it works it works. I don't really see a downside other than potential breakage and spoiling...so many folks are having good experiences using these...
Being canned in once and repeated use is the difference in canning jar and Mason jar
I don't understand your statement, can you expand? from my understanding Mason Jars are canning jars...like by definition I even confirmed it by looking it up so i think i must have missed something you meant to say.
@@OldSchoolPrepper canning jars like the most companies use are thinner and designed to be used once. Mason jars are designed for repeated use they have thicker glass. Open pot boiling method probably doesn't matter much. My pressure canner can be rough on some of those thinner jars they sometimes break.
@@allyn1016 hi Allyn, I totally agree! I even say this in the video. The companies that make these thinner jars agree too. Great minds think alike!
👍👍👍👍
thanks ☮️