Can you, or SHOULD YOU, repurpose glass jars from store brought products such as pickles or sauerkraut and use them for canning? Be sure to watch all of the Canning FAQ videos: • Canning FAQ: Re-Using ...
I've never had a problem using pickle, mayonnaise, olive jars, etc. Using th lids that came with them as long as they had enough "rubber" under the lid.
I have also pressure canned with reused the jars with the original lids. Experimented only a few times and they have sealed up perfectly and the seals held until I opened them. I was concerned about breakage, but it did not happen. I did use pint sized and smaller jars that did not have utensils scraping them ( ie jarred mushrooms). I probably won't do it on a regular basis but if need arises I will. I save all my store-bought food glass jars that have metal lids.
Well, lemme tell you, my mother NEVER threw away a mayonnaise jar, and we went through Hellmann's like you wouldn't believe. I'm old, and Moma has been gone for over 35 years and I still use some of those jars. Generally for water bath tomatoes, but when you couldn't find new jars the other year I used them for pressure canning, too. I also still use some of the glass lid/wire bail jars, as well. Heavy suckers, next to today's jars. I think of my mother and great aunts whenever I use any of those jars.
I have used mayonnaise, spaghetti sauce,& pickle jars to can tomatoes & tomato juice & tomato kraut in water bath canning with no problems.I don't think I would pressure can with them ,not saying you can't but just to be safe. This will be my first year of pressure canning. I've always wanted bathed & used the freezer . But I want to do meat in canning this year.. Thanks for all your tips on dehydrating also.
My mom saved every jar. We had plywood in the attic. She would clean and up I'd go to put jars . Then put plywood on top and stack. She was a canning Ninja. She's been in heaven for fourty years. Jars were gold. God bless 🙏
I have reused pickle/jelly like jars. I did an experiment with it on my channel. I don't put the new canning lids on them, I use the lids that came with them and 95% of the jars have resealed and I have had no problem with them! I do only use them for water bath canning and have never had any break on me. I've recanned ketchup, spaghetti sauce and relish from bulk, used these types of jars [Most of them I got from people giving them away for free online, because like you, I don't have many jars to re use] and they have all worked great! Most of my jellies and Jams are in these types of jars! Thanks for answering this question and taking time to talk about it! People need to reuse and save as much as possible now a days. We may not be able to get jars at all pretty soon, you never know.
Ditto here. I have used and reused my pickle, pasta sauce, and Adams large peanutbutter jars for years over and over for pickles and sourkraut. Very rarely do I have non sealing or breakage.
I've used a ton of these old jars too - just like you. I've also had the same success. I've used them in pressure canning as well and the results of doing that have been all good too. The only difference I've found between these reused jars and the specific canning jars is that you can't shock them with super hot material being put into cold.jars and the lids of the reused jars are only good for 1 or 2 reuses before the seal starts coming off. Otherwise, they're great and free!
I bought jars from a estate sale and there were several old mayo jars. They were really old as they were the nice thick ones and not the thin glass ones. I've still got a few of them in rotation. I've been only using them for storing dry goods but every now and then one sneaks in my regular canning. They work.
Back in the days of long ago, I'm 72 yo, my Mother and then I both reused mayonnaise and the old Classico sauce jars for water bath canning our tomato product . They always worked perfect.
Here in Italy we reuse glass jars with no problem. Our grandomthers have always used them since always.... One maybe can break, but it happens! Every time we change the lid and we assure the vacuum packed. We use one type lid, like those when you buy them.
I reused the big non mason jars for dry goods. Pop an oxygen obsorber in and you're good to go. I also have reused all the classico pasta sauce jars from Costco/Sam's that actually have a rim that the canning lid and band will fit. I have reused those jars several times in the canner and waterbath and have never had a problem. I was always told if the jar is smooth with no writing...waterbath only. If it has raised lettering on the jar it is tempered glass and you can use it for canning or waterbath. I wish I could remember where I heard that from. The only time I've ever had a jar break was once and it was a ball jar that was new. Everyone has to do what works for them. I have often wondered why they changed all the jars to plastic and the glass ones left were made so canning lids wouldn't fit them. Makes you wonder if they didn't want us reusing ANYTHING involving preserving our own food and such. Back in the day, my husband and myself remember people that saved mayo and peanut butter jars and only canned with them. I believe in always being safe. But, I also believe you should at least test something. I don't always believe everything I'm told about what does work and won't. I like to test it myself. Some may call that foolishness. LOL Hey, you do you. Great video!!
When you were talking about old jars it made me think of old feed sacks. Companies used to use them because women wanted them for quilting and sewing. It was a great marketing idea. Then when paper bags became available, no more flour/feedsacks. 😔 Companies used to use good quality glass and we were able to reuse them. Now cheaper glass and plastics (as you stated) are used because it’s easier and cheaper. The lids on our water bottles are so thin now it’s ridiculous. We used to make things to last. Now things are very disposable. I too love to find an estate sale with old jars and also other old household items. I figure if they lasted this long, they’ll survive me. Lol👩🌾💙🦋
In Canada the Atlas Mason jars are still used to jar spaghetti sauce....readily available on the shelves...and the sauce is quite good-many that have sausage/hamburg, etc. in them. If I find them on sale (and of course the prices are going crazy), I will buy it -as a light meat option...but also for the jar. A different way to diversify my portfolio!
Yes, still available in the US as well (I’m in Michigan). Classico brand I think. I feel like I’m getting a 2-for-1 each time I buy it because the price is comparable to the other brands plus I’m getting a free jar that I can seal with a canning lid. The spaghetti sauce is pretty good and the jars work well for my dehydrated foods. At Sam’s Club the jar is larger than at other stores and costs less per ounce, so I prefer to get it there (32oz instead of 24oz).
I had heard that a person should not use those jars but after watching the commercial canning process I figured if they went through that rough handling they should hold up with my careful handling so I have used mayo jars. I have used the twist off jars with their lids with jams and jelly's. I have never had a problem with them. I have had the regular canning jars break and even have the bottoms fall off in the canner. I never had a commercial jar break. I know I have been blessed in that way. I just found a canning jar that was older and had a rim of protruding glass under the rim. I had to find older rims that were shorter because the longer rims hit that rim and wouldn't tighten down enough to hold the flats.
Long time ago, the mayo jars that you could can in had a "B" meaning Ball on the bottom, and you could use them for canning. We used them all the time. Never had any issues.
I just bought a lot of jars from a lady who was spring cleaning. At first glance I thought most were mayo jars but to my surprise when I took a closer look some had a B on the bottom and some had Ball on the bottom. I had never seen any like this. A lot of the others had letters and numbers on the bottom but the lady assured me the were canning jars🤔. I got approximately 15 dozen for $20 along with 6 boxes of wide mouth canning lids.
The international mayonnaise and pickle jar association (IMPJA) specifically states under codes A32.1 and A34.7 that used mayonnaise and pickle jars may only be repurposed for nuts, bolts, washers, nails, screws, lightning bugs, and dead rats. A special provision was added in 1986 under code B14.6 that (after it cools) used grease/cooking oil may be poured in to them from a frying pan, sealed with a lid, and tossed into the trash.
Great video topic!! Up here in Canada I reuse the Classico and President's Choice spagetti sauce jars for water bath canning. I have also used the lids as well. The volume is in between a pint and a quart. I have reused them continuously for diced tomatoes and pickled asparagus and they have been fantastic. I watch videos of Italian grandmas in Italy using all reused jars and lids from other things to can thier sauces and sometimes they still have the manufacturer's sticker on them and they still work. So I always like to try.
Thank you so much for this much needed information. 40 years ago I definitely used old mayonnaise jars to water bath can. Never had an issue. I wouldn’t do it now though because I feel everything is made poorly.
Finally an answer to the question that has haunted me for a long time and never found an answer to! Thanks and thanks again!! Mason jars are very expensive, especially here in the Netherlands. Jars with a click lid so you can check if they are vacuum are very cheap and very sturdy but because of you I now know they are not suitable for high pressure. My grandmother and her mother did canning out of necessity and because of the low cost. Nowadays, at least in the Netherlands, it is a very expensive hobby! Subscribed!
This is a very important safety tip, thank you. My grandmother would refuse baby food jars for canning her wild plum jam, but she put a layer of paraffin over the top before adding the lid. Actually I cannot swear to when that paraffin went on, but I know it went on as a liquid And did not invade the jam. None of that jam ever went bad, but then maybe that’s because we ate it up so fast.
My mother always canned up jelly with parafin wax pouring it right on top and it worked, but like you said we ate it really fast. A while back she gave me a jar of jam sealed like that. Sat on shelf several months and was full of mold. I've since convinced her to never use it anymore.
I have found that on jars, if there are 3 "nubs" near the bottom rim they are safe for pressure canning if the lids will fit. The Classico spaghetti jars I get from Sam's Club in the three pack work for reusing them for pressure canning but not the individual jars from the grocery store. If I get a bunch of jars from a yard or estate sale, that is what I look for is the 3 "nubs" near the bottom rim and if lids and rings fit them properly, I use them. Otherwise I just use for waterbath or to store dry goods in. They use to make all glass jars that you could reuse from the stores. Then they started making mayo jars thin, and other jars, lids wouldn't fit on them. Such a shame they quit doing that and went to mostly plastic jars.
I reuse all glass jars for canning, but not necessarily pressure canning. Like jelly and and jams sealed with parafin wax or water bath canning. Still a bit leary of less than optimal glass in a pressure canner.
The Atlas still makes jars and are made for store purchased spaghetti sauce and other things. The smaller jars that are around here ( in US)do not work with canning lids and seals, but the "standard" or larger ones do. Classico Spaghetti sauce is one brand uses these jars and standard lids and rings work on them. I use the other jars for dried herbs, mushrooms and general storage in the cupboard. Lately I've been using in the refrigerator for leftovers instead of plastic containers. Thanks for sharing
I have been researching this as well and I did read that if you buy hi temp rubber seal screw lids you can use them for waterbath only. This way you could reuse your old pickle and jelly jars. I have not tried this yet. Amazon sells the hi temp rubber seal screw on lids. I know in France they use this type of lid to waterbath.
Twist-off lids are ok to use. New ones can be bought. They come in a few diameters. These are the only type of sealable jar available in Europe. If the lid is deep and tall, or otherwise unusual, then a replacment won't be available. Most products still come in glass. I would never pressurize a jar. I'm afraid of one blowing. They only break if you cool them rapidly. Heating is fine. I've poured hot lard oil (hotter than water can be) into a jar. The companies probably also fill them hot.
Wait...what?? You mean that all of these pickle, olive and salsa jars that I have stacked everywhere (city trash nor recycling won't take) can be used for canning? With their original lids? I thought that at nearly 70 that I knew most of what was important to know 🤔. You have taught me that you never are too old to learn! Thank you!
Awesome information! I've used mayo glass jars for water bath canning pickles in the past. I save all glass jars, for dry goods storage and for spice storage. Just make sure the lids aren't damaged. You are correct, plastic is replacing glass jars. Foods will not last nearly as long in plastic jars! I use the plastic jars to throw out grease left over from cooking. And only fill plastic jars,, after the grease has cooled.
I picked up 60 wide mouth jars today from fb marketplace $30, most are Kerr self sealing, a few ancho and hocking and some old mayo jars. She was a seemingly nice lady, so I hate to complain and drive back over a few $$ in jars, but I wish I had known since I thought they were all canning jars to be pressure canned
Living in Northeast Mo, we have a lot of Amish/Mennonite that sell homemade goods. I purchased a box of approximately 15-20 sorghum jars that still had the labels on them that look like the Mayo jars my mom would can tomatoes in. Now she didn’t water bath her tomatoes she just put hot tomatoes in hot jars and let them seal. I now know that’s a no-no and water bath them. I haven’t used any of them yet, keeping for emergencies. I figured if they withstood hot sorghum they would take a tomato waterbath. Thanks for the video.
I reuse pepper jars and lids and many different jars I have also had good luck in pressure canner but like you already said any jar can explode so if you don't need to put it in a pressure canner then don't in a pinch I have and the new mason jar bust and not a repurchased one I agree any jar seal can fail if you are reusing a pickle lid or something like that cannot have any rust or even factory paint missing on inside no mold on sealing ring inside must be sterilized thats a must any contaminant even a small particle can spoil your product I do have a lot of jars that are just a smidgen smaller than regular lids I did manage to get them to seal with tomatoes and apples but you find the happy point where the lid will stay in place and suck never in either water bath or pressure canner could be dangerous.3 important things when opening to use product look at lid on inside any rust whatsoever trash if the smell is off trash if the looks are off trash and definitely if in doubt throw it out number main rule on all food happy canning
I have used Classico spaghetti sauce jars to put dehydrated veggies in, but never canned in them. I remember my grandmother used small jars for jelly and jams, but I don’t know what kind they where, they weren’t Mason jars. Thanks for sharing and have a blessed day!
When I tried to vacuum seal the clasico jar. Lot of seals failed. I would vacuum seal dry goods. The Classico jars has Atlas on them with cup measurement. There are old Atlas jars you can can with.
I have a bit of a small collection of old mayonnaise jars, both Kraft (regular lid) and Best Foods (wide mouth) that I use for dill pickles. My mom and I, lotsa years ago) used to share our pickles with friends (you had to be special to get our product) and since getting jars back was not ever really considered important to the recipients, we would give them the mayonnaise jars. Then, it became hard to get them from the store. So, now, I treasure mayo ones. Funny how that goes. I feel very confident using these for pickles or maybe even peaches these days. I for sure will not pressure can in them. PS. Thank you for the videos, always happy to see when you have posted something. Awesome😁
I reuse jars with the lids that come with them as long as there is no damage to the lid. I have, to date, had 100% success. That's using cheese whiz jars, etc...
Thank you. I was gifted about 3 dozen of these jars. I use them for refrigerator foods, pickled vegetables, sauerkraut, giardiniera, pickled eggs... God Bless and stay safe.
in Germany, I know many people who "can" jams in any reused good jar with the original lid - jars are heated, hot food put in, top applied and they turn the jar over. that's it. seems to work well but they have many more failures than I get doing traditional American water bath canning with ball mason jars & lids (but those jars are hard to come by here and are expensive)
Great topic! We never throw out any of the glass food jars we've bought. We use Atlas jars (new or old) all the time for water bath canning - regular rings & lids fit perfectly on them. We also use glass jars with their original lid for water bath canning - you just have to get the pickle juice smell out of them. Lastly we use the old mayo, pickle, etc glass jars when we freeze food just in case it gets bumped and breaks. We'd rather lose a free jar than a mason jar. You could do an experiment water bath canning water to see how it goes.
@@homesteadfred1395 It's a labor of love & pickle/olive lids are the worst. First I soak the lid in hot soapy water. Then I make a baking soda paste and put in outside in the sun (adding water if necessary to keep it moist). After several rounds of this, pickle lids/olive will succeed. Peanut butter, spaghetti sauce, etc lids usually take just one round. You could always use the pickle lids for your own pickle canning and not worry about the smell.
Right, wrong, use your own discretion, it’s what I do…. But I’ve read for good storage to can water for just in case. There has been many times that when pressure canning that I have space for a jar or 2, so I have begun keeping Aldi organic spaghetti sauce jars that have been cleaned, of course. I fill with water and use the original lid and use it to fill the space. I then keep these jars for water for emergencies. I’ve had no problems and I’m not out anything if it breaks or the seal doesn’t work. Haven’t had any issues but it’s an idea for uses of jars instead of throwing them away… I also use the jars that can fit a 2 lid seal for vacuum sealing and storage of dried goodies such as pasta, rice and beans.
I use my plastic mayo & pnut butter jars to freeze my bone broth in, making sure to leave an inch headspace. They work great for that. I'd never can in plastic, of course.
Certain Amish store sell the 1 piece lid with the pop up button in the middle. They say to put them in hot soda water then seal them. So I have and they work fine.
I *love* repurposing glass jars. BUT very very few of the jars I have fit standard or wide mouth lids. I reuse the jars for dry food storage and with the lid that was original to jar.
24 oz. Classico pasta sauce jars with the continuous thread-type lids will fit regular mouth canning jar lids and bands, so I would use them for water bath canning if necessary. In the meantime, I often use them for storing very dry foods either vacuum-sealed or with an Oxygen absorber :-)
Great video. I do have some that fit the two piece lids... I use them for my dehydrated food... Vacuumed sealed... Works great for that. I can't say what type of food originally came in them though... Bought them from a yard sale in with a large amount of mason jars. Thanks for all the information you put out.
classico pasta sauces are in atlas mason jars , i water bath and vacuum seal in them . years ago the jars were 32 oz then 28 oz then 26 oz now they're only 24 oz so they're the same as a ball pint and a half jar.
Hi, I'm your new subscriber, I'm from Switzerland, I saw this video and came here to give my opinion. I recycle my pickle videos and use them in pressure cookers without any problems and I have never had any food losses because here we have kilner ones and they are very expensive,❤
I reuse pickle, kraut, cabbage and pepper jars that I've bought for dehydrated foods or spice mix, not to can with. I don't reuse the old glass mayo jars to can in, but I do have a few that we drink out of or use for dehydrated foods. I don't have a lot of premade foods in the house.
I reuse jars. ,some pressure some water bath. You do you.Thanks for sharing where you can find more info on this subject.I do buy Classico to have on shelf for a quick night meal and use these for dehydrated, and some water bath canning. Have mayo jars. My beans and macaroni look pretty in them
Thx for another great video. I guess I have been very lucky. I use my mother and aunts old peanut butter and mayo jars from 50's and 60's for both pressure and water bath canning. The canning lids and rings fit on them perfectly. I also use jars that I Classico spaghetti sauce in. Most of those also FIL the lids and rings. This year was the first time I've lost jars in the canners. Both times they were ball and Kerr jars. But I think I should quit testing my luck and start water bathing my commercial jars only. I have noticed, when I freeze in quart jars, both kinds of canning jars, I loose half to cracking. I underfill them. So I don't freeze in quarts any more. Love your videos
The Classico Spaghetti jars work but I tend to just pressure can water in them; the same with the Atlas Mason jars which I find at Aldi's with spaghetti sauce. I have no problem with actually canning food in them but when I am canning quart size I like the wide mouth since I hand wash (no dishwasher).
I saw a man on another site use regular jars. He was using Classico spaghetti sauce jars. He sat a mason jar lid on the jar, then tightened down the lid that came with the Classico jar, and they actually sealed in a water bath canner. Maybe try this.
I canned cranberry sauce in Bon Maman jam jars with their original lids…they were perfect. I had no regular jars left so it was an experiment that was successful. Not recommended…I did it with the knowledge that it wasn’t the correct way so I can only say again. It’s not the proper way to can. It’s my kitchen, my rules, I understood the assignment…
I have used glass mayonnaise jars in the past with water bath canning with tomatoes. the jars would be good for a couple cannings but I would have breakage after a couple years many times.
I had an old aunt that made hundreds of jars of jam and jelly she gave away , each of her nieces and nephews would get a box full at Christmas. Many times she re-used commercial food jars, even occasionally resealing them with their original lids (which I never entirely trusted) if she ran out of canning lids. I suppose fermented veggies or refrigerator pickles would be just fine.
I did my research to just like you and I did find one kind it is from this store called Safeway the brand of Safeway pasta sauce not sure about the jars from Costco I have some but I can't get to them right now but mom is bringing me more so I will but she says yes but I want to see for my self because if I can I will can my apple juice
I try to reuse my jars. I found that the jar that the coconut oil comes in from ALDIs the regular lid and ring fit on it. I did not see if the rim of the jar was flat though.
Prepper Potpourri I just love watching your videos! I have a couple of questions - why do I not see vids (by anyone) for pressure canning for 1/2 gallon jars?
According to the experts: "Half-gallon canning jars are available from at least one canning jar manufacturer. That manufacturer indicates that half-gallon jars should only be used for highly acidic foods in a boiling water canner. Their recommended choices are grape juice and apple juice. The USDA, Clemson Extension and the University of Georgia’s National Center for Home Food Preservation recommend process times only for very acidic fruit juices in half-gallon jars (and for only juice, not fruit). These process times should not be used for tomato juice or other juices."
love all you do in your videos BUT the button top that comes on the jars WILL seal durning water-bath..used them for year's but I too would never put them in a pressure canner
Here in Canada lots of pasta sauce comes in MASON jars. After use you just need to use the 2 piece mason lid and ring. Good way to get free mason canning jars. Also you can use these or mayo jars for dry canning with the foodsaver lid sealer
Many years ago, when I realized all the plastic containers we were getting. I started saving glass jars, still do. I use larger ones for storage, such as cookies, sugar, flour, whatever is needed.
…..??????? This is a good one for you. I have at least 10 boxes of Bisquick and I know they are expired. What can we do to be able to use them. BS. Or BP. That would be a good video.
Hello. You did a video about expired cake mixes. What to add to them to use them now. I looked for the video but can’t find it. Was it BP or BS to add to the expired cake mixes.
Question: I was making and eating "pickled" eggs, simply marinating boiled and peeled eggs in beet pickle juice. I still have 3 jars that are 2 years old in the fridge. Any chance these are safe?
Hello, I am a beginner with canning. Right at the beginning. Re lids: Do they need to be two piece lids? Re pressure cooker: if the manual of the pressure cooker, does not mention anything about canning, is it still safe to use for canning? Thanks very much for your help. 🙂
The National Food Preservation has only tested and approved the 2 piece lids. No, it is not safe to use a regular pressure canner for canning. It must be a model manufactured for canning.
@@PrepperPotpourri Thank you so much. Your instructions are so far the easiest. I really appreciate it. I am living in the UK and not many people even heard of canning meat. Even went to farms, much less in a shop. 🙄
In the wasteland there is no waste. There still will be botulism so use common sense and science. Do they not flash boil all industrial glass jars before filling with food stuffs? Great explanation PP
Last year I read that Ball had stopped making them. Then about a week later, I found a case of them at Walmart when they started getting canning supplies. A couple of weeks after that, I found 2 cases of 3/4 pint jars. I had never seen or heard of them before.
