If edges become chipped or cracked on your glass jars, use your best judgement in repurposing them for storing food (not for canning!), you can always lend another lifetime to them around the home in a myriad of ways!
They must remain dry throughout the winter months, to be of use in herbal teas when they are needed. One way to store them, is in breathable, natural fiber bags, the more elegant option however is glass jars with labels.
Ditch the toxic plastic containers and reuse the glass jars that you already have. The lids fit tighter than on plastic and are less susceptible to leaking, we even take lunch in glass jars for hiking trips.
These beautiful jams jars are so useful, you'll find you have them all over the house. Our hostess in Lyon was a collector and used them for everything, including her home made jam. Each glass is unique and each set contains a unique mixture.
The reality in on the ground in Australia and New Zealand is this: that what Americans and Canadians pay for a dozen Mason jars, Australians and New Zealanders can easily pay for a single one, or two if they are lucky. Sic.
Consequently, there is great re-use of commercial jars for home bottling purposes, for both water-bath canning and pressure-canning. And North Americans cannot blame them; they would be doing the same in a heartbeat if they were in the same boat and having to pay 8 bucks per Mason jar.
During World War Two, the USDA encouraged people to re-use jars from store-bought products owing to wartime shortages of glass. The various guidelines suggested were actually somewhat confusing, compared to the simplicity of just using the purpose-made mason jars now.
Can I use silicone instead of rubber sealers for hot bath processing I have many quart jars fro Costco canned peaches and would like to use them the lids only fit those size bottles and would like to use the same lids as nothing else fits. I can only find silicone rings to fit the lids.
I only re-use jars that would have been subjected to high heat during the original filling & processing (pasta sauces, vegetables, fruit etc) as they will therefore be heat resistant glass, and I only use them for things that are water bath processed at home (jam, passatta, pickles etc).
The regular big size Classico jars do but the little ones do not take a regular size mason lid! Any luck on finding any lids to fit these small size bottles They are the 410 ml size bottles the lids do not fit!
Today we have a guest post from Wares of Knutsford, a household and hardware emporium and perveyer of all your jam jar needs. It only came to my attention a couple of months ago that people buy jars for jams and preserves. Being from New Zealand, we are loath to throw glass jars out so, I would bet, most families would have a dusty box of mis-matched jars somewhere in their house.
Doesn't it always seem such a shame to just throw your used jam jars away They are infinitely more attractive than a pasta sauce or peanut butter jar and they can instantly add a bit of rustic charm around the house.
The oil is there to make sure the water stays out, in case the lid or cable gland leaks. Filling things with oil in wet environments are quite common. It is my experience (from many years of work with electronics on water) that making water tight seals for submersible enclosures is not an easy thing. Neither jam jars, nor cable glands are designed to withstand water under pressure from the outside. Proper solutions for this exist, of course, but then the price tag of this build would soar.
For a lot of you, last year was your first summer of canning. If your initial foray was anything like mine (years ago now), you probably made a whole lot of jam. So much jam, in fact, that you are still swimming in it a year later. And now a new canning season is nearly upon us. What to do about all those still-full jars
I had the good fortune to inherit some jars of plum jam that were made in 1986 (27 years old).I opened them and enjoyed them ever since.Perfectly good,no mold and I am still healthy andalive.
I just found this site and it is probably a little to late to use up those mangos, but I just made a mango jam a couple of weeks ago and they came out amazingly well. 2lbs cut up mangos, 1 1/2 cup sugar, 3/4 cup water. I cut my mangos into small chunks put everything into the pot and brought to a boil. Then let boil to thicken and turn off heat and spoon into jars. Then process them in the boiling water for 15min. I am the only one in my house that likes mangos and I am so happy that I get all of the jars of the mango jam. Good luck!
I have Red Raspberry Jam I made on Saturday of Labor Day weekend in 2016. I store the jars in my closet with a door which is dark and dry and was cool. My apartment has been hot. Could that be a problem for those jars that are still in there
awesome information here, thank you! I make hot pepper jelly from all kinds of fruits. I have several people that want it but it costs so much to ship the jars. I was wondering if after the cooked jelly cools down in the pot, can I spoon it in a food saver bag, push all the air out of it and then seal it After they receive it in the mail, I think it should last for awhile in the refrigerator. What are your thoughts about this
So many common kitchen items are available to purchase in jars. For example, there's jam, mustard, artichokes, salsa, pasta sauce, coconut yogurt, nut butters, mayonnaise... the list goes on. So if you're looking to build up your jar collection, next time you go grocery shopping, look for which items you can buy in a glass jar instead of plastic. Not only will you have one less plastic item to recycle (and pray that it actually gets recycled), but you'll also have a fancy upcycled jar once you finish scooping all the peanut butter out with your fingers. (Did I say that out loud)
Sometimes, getting the smell out of lids can be even harder than getting it out of jars. So if baking soda and vinegar aren't enough to combat that pickle jar lid, leave it to nature. Simply put the lid out in the sunshine for a day or two, and it should wind up odorless.
Baking soda also works wonders when it comes to removing labels from jars. Make a paste of baking soda and any cooking oil in equal parts, and then brush it onto the label. Let sit overnight, and then scrub off with an eco-friendly sponge or washcloth.
And finally, don't let all the picture-perfect pantry photos on Instagram make you think you can't go zero waste if your kitchen isn't filled with rows and rows of glass jars. There are so many ways to reduce your waste in the kitchen, and whether you're bulk shopping with name brand Mason jars, repurposed pickle jars, or upcycled plastic takeout containers, you can still make a difference.
Fill the jars with the preserve, screw on the lid then wrap each one up in newspaper. Pop the wrapped jars in a large saucepan, cover with water then bring to a simmer, then simmer for 20 mins. Turn the heat off then leave the jars to cool completely in the pan.
Add 1-2 tablespoons of a mild dish soap and cup of vinegar to the water. The dish soap will remove the paper labels from glass food jars and the vinegar will help to remove the sticky glue that is used on some food labels.
Take the jars out of the water and remove labels from the jars. The labels should come off easily without any sticky residue, however if there are pesky glues or paper still stick to the jars then move on to the next step to get those labels off once and for all.
Using dish soap and vinegar should remove all paper labels from beer, wine, champagne, and other types of jars. If sticky labels persist, make sure to use a combination of oil and baking soda to scrub off pesky paper labels.
Lets talks DIY projects and making the good old jam jars vintage! If like me you are a horder and collect everything that could be useful especially when it comes to weddings, you will have a huge stash of jam jars or mason jars. To me it seems jam jars are like a useful present after you have eaten their contents, so I always wash them out and diligently sterilise them before placing them in a box.
My collection was all different sizes and colours, but they were just not special enough to take pride of place at any celebration. I love retro and vintage themes and I remembered reading a piece online about colouring jam jars with glue, dye and water. Now not being able to find the article for the life of me, I set about my DIY project with some trial and error of how to turn my jam jars vintage.
Mix the water and glue together, this takes a while until the glue has completely dissolved into the water and you are left with a smooth consistency, any lumps with gloop on the jars. Mix in the food colouring, I used food colour pastes, but you can use the liquid colours available in supermarkets or gels. If using the liquid colours be careful not to put too much in to dilute your solution. For the vintage greeny/ blue ones in the picture I put 2 dabs of navy to one of holly green.
Et Voila your very own budget friendly ordinary mason jars turned into vintage jam jars. My next project to try out a different colour as I want some rose pink ones to accompany these in my new office.
lantz Mellon wrote:hello. I have been canning jam (and cider) with recycled jars and lids (like store bought spaghetti sauce or other jars). What do you think Is it safe I have been doing it for years but I was criticized recently. A seal is a seal, right If it is sealed it's safe, right fruit only see-in a hot water bath after the jam is put up in the jars. Mostly blackberry. Any comments thanks
Usually you utilize the hot water bath when you cold pack your jars for canning. When you are using hot, sterilized jars and lids, plus adding hot liquid to those jars, you should have plenty of heat to seal the jars properly, as long as you screw the lids on tightly and securely.
The jars will form a slight seal that is correct but it is by no means a safe seal you are wrong if you think you preserved the jam for an extended time. Jams MUST BE PROCESSES IN A HOTBWATER BATH to be shelf stable. ! 59ce067264