Jars, part 2

Here’s where this blog gets pretty nerdy.  Wine bottle provided for reference. (Ruta 22 Malbec–I recommend it).



Not for canning unless your canning pot is a foot and a half tall.  I just use these for storage–granola, iced coffee, flour, sugar, and rice and beans from the bulk bins.

These are a little harder to find than other sizes, but you can generally find them at hardware stores.



These come with the standard mouth or wide mouth.  I use lots of these for storage, and can tomatoes, applesauce, and peaches in them.

In general I prefer the wide-mouth, but only because I don’t have a dishwasher, and you have to use a bottle brush to get into the standard one.



On the left is the standard pint mason jar–good for canning and storage.

In the middle is a fancy Ball mason jar.  I would imagine you would use these if you wanted to give jam as gifts, but they are prohibitively expensive, so I only have a couple that I got at tag sales.

On the right is the wide-mouth pint.  I have a zillion of these.  The mouth is the same size as the sides of the jar. You can freeze in them, and when the food is only slightly thawed it will slide right out.


I coveted these jars for a long time before I bought any.  This summer I bought several cases and canned jam and salsa in them.  Sometimes a pint is too much and a half pint is too little!





The one on the bottom is another Fancy Jar.  The one on the top is great for canning jam, jelly, and salsa.  Can applesauce in them and leave one in your desk drawer for a low blood sugar emergency!






Aren’t these cute? Most of mine are used to store pesto in the freezer.  These are good for canning tiny amounts of jam and giving them to everyone you know; they’ll ooh and ahh and think you’re adorable.  I also use them to store and transport small food, like a single serving of salad dressing.





Clockwise from top left:

Small pseudo-mason jar: Although this takes a standard lid and looks like a canning jar, it is not.  This came from the supermarket (usually they hold Classico brand pasta sauce) and although you might get away with using it for canning, the risk of breakage is high. Mine holds chili powder.

20-ounce jar: No longer made; those that are still in existence are prized and coveted by canners the world around, in part because they’re perfect for canning asparagus (I hate asparagus so “canned asparagus” sounds beyond disgusting). I found this one at a tag sale and use it all the time to bring fruit and yogurt to work, and I’m sure it’ll break and I won’t ever have one again.  Maybe I should put it on display on a shelf instead.

Le Parfait canning jar (France): Attractive and expensive, with a rubber ring to seal it shut between the glass jar and the glass lid.  Isn’t it pretty?

Bormioli Rocco Quattro Stagioni 8.5 ounce jar (Italy): Another attractive and expensive jar from stylish Europeans. They come with one-piece lids instead of the Ball two-piece.  These aren’t too hard to find in the U.S. but mine came from my friend Eliza, who lives in Italy.  She sent me this several years ago filled with her homemade plum jam…and dried porcini (she’s really good at care packages)!

Not pictured because I don’t own any: Weck jars (Germany).  By far the most stylish of all the European jars!  The strawberry logo…sigh.  Someday I’ll own some.

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