Pickle Jars For Sale? The 127 Detailed Answer

Tip: We know the taste of pickles and quark and both have a sour taste. As we know, this acidic substance has acids. And in chemistry we know that acids react with metals to produce a salt and hydrogen gas.

Complete step-by-step answer:

> We know the taste of cottage cheese and pickles. At some point in our lives we’d all tasted cottage cheese and pickles. So the taste of cottage cheese and cucumber is sour. We should know that the sour taste is one of the five basic tastes and is caused by acids. We should know that the acidic taste of food and drink is due to organic acids including acetic, citric, malic and acids found in fruits and vegetables. From this we learned that cottage cheese and pickles also contain some acid.

> Now we will know about brass and copper. We should know that brass is an alloy of copper and zinc. It is a metal alloy created by mixing two metals. Likewise, copper is also a metal. We discuss this because acid, when reacting with metal, can corrode the metal through a chemical process. Not all acids react so violently with metal. When an acid reacts with a metal salt, hydrogen gas is formed.

– So, now we will discuss our question. Pickles and curd are not stored in brass and copper utensils because if stored in copper or brass utensils, curd or cucumber will react with copper and brass. This reaction initiates the formation of toxic compounds (toxic salts) that may be unfit for human consumption and can cause food poisoning. Thus, pickle and curd are not kept in the copper and brass utensils.

Note: Our survival is therefore possible through food. We know that in chemistry labs it is prudent to stay away from or handle acids with care. Because every mistake leads to a burn on our hand. So how is it possible to eat an acid?

– We should know that food acids are the only edible acids. The pungency in the taste of any food is due to the presence of these acids. All fruits have these acids in some amount and the result is the typical taste. The naturally occurring food acids are citric acid, malic acid and tartaric acid. They are found in oranges, grapefruits, pineapples, apples, peaches and other seed fruits. Tartaric acid is found in grapes, pineapples and potatoes. Without the presence of these acids, these fruits can taste bland.

More than any household appliance, preserving is the amateur cook’s secret weapon. If you have a vegetable garden, fruit trees, or allotment plot, this is the age-old way to get the summer glut and fall harvest through the winter shortage when there’s nothing to grow or pick. Even with fresh produce in stores year-round, a gleaming array of jewel-toned glasses filled to the brim with crunch and spice can brighten up the most lackluster meal.

The idea of ​​making your own kimchi or bottling a batch of chutney might put you off. But all you need are a few key ingredients and some patience. Here are a few ideas to get you started.

what to preserve

Knowing what’s in season, wherever you are in the world, is key. In Britain you can now find the last of last year’s apples and pears, but cauliflower and cabbage are on the rise and a soft fruit glut is on the horizon. When spring arrives in the US, Serious Eats’ Preserved column suggests rhubarb and strawberry jam and tomato jam, among other things.

It sounds obvious, but make sure you choose something that you enjoy the taste of and in amounts you can reasonably get through. I say this from experience: there’s no point in filling a 2-quart Kilner jar with pickled kiwifruit with skin when you’re the only one who’s going to eat them. Use small glasses. Use flavors you like. It’s about not wasting anything.

Flawless… Oven sterilize Kilner jars. Photo: CW Images/Alamy

This is how you stay safe

As Toni Kostian of Restaurant Grön in Helsinki puts it, “Preservation is about only having the right kind of bacteria in your produce and getting rid of any harmful ones.” Pickles, jams and ferments can be safely prepared at home using basic cooking equipment .

Be sure to thoroughly clean hands, surfaces, utensils and products. Wash all jars, bottles, and lids in warm, soapy water and rinse thoroughly. They must be hot, dry and sterile when filled. For canned goods you want to use up quickly, place your jars (without the rubber seals) in an oven at 140C (120C) / 285F / Gas Mark 1 for 20 minutes and set until done , when your product is ready. And cover whatever you keep with a circle of wax paper before sealing.

For anything that you want to keep in the pantry for a long time, use suitable mason jars (that close with lids and rings) and preferably the processing technique in a boiling water bath. That’s more than any beginner needs to try on their first try – but if you want to learn how, check out Marisa McClellan’s tutorials at foodinjars.com.

Into the salty … ingredients for dill pickle. Photo: George Fisher/Alamy

pickles

Quick — or fridge — pickles are what food writer Rachel Roddy calls entry-level delights. She uses a simple curing brine: 550 ml white wine vinegar, 200 ml water and a heaping tablespoon each of fine salt and sugar (with the aroma of your choice: chilli, garlic, bay leaf, dill …) for 1 kg of chopped home cooking (carrot, turnip, red cabbage, beetroot, fennel, red onion). Bring the brine to a boil, add the vegetables for a minute, then divide among the jars (into which you added a tablespoon of olive oil), cover with the liquid and spices, and seal. The cucumbers can be eaten within 24 hours and can be stored in the refrigerator for two months.

Rice wine vinegar makes smoother quickies, although the lower acidity means they have a shorter lifespan. They can go very sweet (Kylee Newton’s Japanese brine adds 12 ounces of sugar to 16 oz white wine vinegar, 800 ml water, 4½ teaspoons salt – with lemongrass, garlic, fresh ginger and red chilies.)

Another great thing to keep in the fridge is mixed spiced pickles — half lettuce, half spice — like Malaysian Penang Acar. The vegetables here require a little more prep. Angie Liew of Huangkitchen.com recommends mixing 200g each of chopped cabbage, carrots, green beans and pineapple with 500g cucumber (peeled, cored and sliced) with 1 tablespoon salt and letting sit for 30 minutes. Squeeze out the liquid, blanch in boiling water and vinegar, drain and leave to dry for an hour. Meanwhile, a mixture of 10 fresh and 5 dried chillies (soaked in water until soft), 10 shallots, 5 cloves of garlic, 2cm each of turmeric and galangal (I would replace those last two with a 4cm piece of ginger, if I couldn’t find any), 20g each of coriander seeds and shrimp paste and a few candle nuts (or use macadamia nuts or cashews instead). Fry this spice paste in oil until fragrant, then stir in 200ml vinegar, 180g sugar and 1 tsp salt, followed by 100g ground peanuts, the vegetables and finally 100g toasted sesame seeds, mixing well after each addition . Refrigerate at least 24 hours before serving and up to 2 weeks.

There are the hotter varieties that take time to mature. Most countries have some type of pickle pickle, but anything from green beans to new peas will work too. For Iranian torshi bademjan, eggplant is first parboiled with equal parts vinegar and water, then pressed, cut in half and stuffed with garlic cloves, dried mint and a little salt. Pour tightly into a glass small enough that the pickling liquid (125ml fresh apple cider vinegar to 1 tablespoon boiled and cooled water) covers the vegetables. Seal and store in a cool, dark place for at least a month and store in the fridge after opening.

Fruit is also popular. Hugh Fearnley-Whittingstall stuffs cherries – pits, stems and all – into a hot syrup (200ml water, 300ml white wine or apple cider vinegar, 250g caster sugar, 6 black peppercorns, 3 bay leaves, 2 juniper berries and 2 cloves) and leaves for one month before use. Nigel Slater uses a similar syrup for stone fruit, but cautions that it’s best to stone and par-cook peaches first, then peel, as no amount of vinegar will soften hard fruit; he leaves the peel on apricots. Conversely, these cucumbers are ready within three days. That means: follow the recipes carefully. Do not skip any steps and stick to all given times.

Alive and lively… fermenting cauliflower and veggies. Photo: Maryna Mashkina/Alamy

ferments

For Kostian, lactic acid fermentation not only has alleged (albeit unproven) health benefits, but is the most interesting place to start in terms of taste. He recommends gooseberries, although any other fruit will do. Fast fermentations don’t require your jars to be sterilized, but they do need to be sparkling clean. And you must use well filtered water (no chlorine) and good quality sea salt (no baking improvers).

Mix 1kg of fresh berries with 30g of salt in a large jar with a lid, place cling film over the fruit and press down with a small weight. Then put the lid on loosely. Leave at room temperature (18-22°C) for 15 to 30 days. Taste after 15 days and decide if you want to expand the funky flavor further.

Yeast or mold can grow on the surface if what you’re fermenting comes in contact with the air or if your kitchen is too hot. Trust your senses. If something smells disgusting, start again. If not, remove the top layer and move on. Food writer Regula Ysewijn recently found two jars of sourdough starter — essentially fermented dough — in a box in her basement, where they had been sitting forgotten since she moved two years ago. One smelled of rank and she threw it in the trash. The other smelled sweet, like traditional dark rye bread, so she fed it until it was bubbling and now bakes with it.

Sauerkraut variations with celeriac, apple and carrot as well as cabbage – and ready within seven to 15 days

For something quicker, try the two-day carrot and cabbage ferment from Danish artist Olafur Eliasson’s studio kitchen in Berlin: Mix 2 grated carrots and a small shredded cabbage with 1 tablespoon of salt and place in a large jar with a lid . Leave in the fridge for a few days or more for a stronger flavor.

The more time you have to make your preserves, the better. For a proper sauerkraut, rub 1 tbsp of salt into 1kg of shredded cabbage until it releases its juices, then strain firmly into a glass and press down until liquid rises above the surface (add a little filtered water if necessary). Seal and leave at room temperature for at least four days until bubbles appear. Chef Tom Hunt says you can continue fermenting at room temperature for months or even years at this point. Putting it in the fridge will slow down the process and soften the flavor. Online you will find recipes for cabbage variations with celeriac, apple and grated root vegetables.

Kimchi is another highly adaptable cabbage-based ferment. Hyosun Ro from Koreanbapsang.com has over 20 different recipes ranging from easy to vegan to traditional. Food52, on the other hand, has an excellent guide on how to make any type of kimchi without a recipe. It’s a world unto itself, so read on.

Olia Hercules makes effervescent tomatoes by placing 500g of medium-sized fruit in a large sterilized mason jar and topping with a cooled brine (1 liter of water, 7 tsp salt, 5 tsp sugar) along with some allspice berries, black peppercorns and 2 heads of dill, 1 bay leaf and 4 stalks of celery, chopped. She leaves the sealed jar in a warm spot in her kitchen (25°C) for a week, then puts it in the fridge or a basement where it can be kept unopened for months.

Finally, for something pretty Excitingly Slow, prepare Clare Lattins Lime Pickle. Mix the pieces of 2-3 limes (250 g) with 1 tbsp salt and 1 tsp sugar. Pour into a sterilized lidded jar and leave to ferment for four weeks (note in diary). When done, heat 4 Tbsp mustard oil in a pan and sauté the spices (1 Tbsp turmeric, 3 tsp cayenne pepper, 3 tsp mustard seeds, and 1 tsp fenugreek seeds) until the seeds start to pop. Add the limes with all their juice and 1 tablespoon apple cider vinegar and cook for five minutes. Allow to cool, then pour back into the jar and store for another week to allow the flavors to combine. No citrus fruit has ever been so rewarding.

chutneys

Newton likes how you can use something overripe in a chutney (just remove brown or bruised bits). Their apple and ale medley is a good place to start. Place 900g diced onion, 600ml apple cider vinegar and 400g granulated sugar in a large saucepan with a wide rim and bring to the boil, then simmer for 15 minutes until reduced by a third. Mix in 1.5 kg apples (peeled, cored and diced) and the zest of 2 lemons. Fill a small muslin bag with 1 cinnamon stick, 1 star anise, 1 tsp chilli flakes, 1 tsp peppercorns and 1 bay leaf, tie with string and place in the saucepan. Bring to the boil and simmer (cover the surface with a pierced piece of parchment paper) for 20 minutes, stirring occasionally. When thickened, stir in 2 tsp salt and 300ml ale and simmer for another five minutes. Fill preheated sterilized jars up to 5mm from the rim, seal, label, date and store in the cupboard for up to 12 months. Can be stored in the refrigerator for up to three months after opening.

Get stuck in.. homemade raspberry jam with chia seeds. Photo: NelliSyr/Getty Images/iStockphoto

jams

Sweet preserves range from creamy quark (lemon, but also blackberry, raspberry, gooseberry, orange and blueberry) to jellies and whole fruit recipes. You name the fruit, sugar will do wonders with it. Irish chef and founder of the Ballymaloe Cookery School Darina Allen cites raspberry jam as a good place to start. Sometimes, to persuade panicked students, she makes some scones and then gets to work on the jam. “By the time the scones are out of the oven,” she writes, “the jam will be ready. As simple as that!”

In a large stainless steel saucepan, mash 900g fresh or frozen berries and cook over medium-high heat until juice begins to run, 3 to 4 minutes. Add 900g warmed sugar and stir over low heat until dissolved. Bring to a boil and cook for about five to six minutes, stirring frequently. Test firmness by placing about a teaspoon on a cold plate and letting sit in the fridge for a few minutes. If it puckers when you press it, it’s solid. Remove from the heat immediately. Skim off, pour into sterilized jam jars and cover immediately.

Infusions and flavors embellish the main idea, from Nigel Slater’s Plum with Almonds and Rosewater to Lillie O’Brien’s Fig and Earl Gray Tea. And roasting your fruit—like Anna Jones does with plums—amplifies the built-in sweetness. Some fruits — grapes, for example — are sweet enough to not need added sugar. Of course the sugar is the preservative, the less you use the shorter the lifespan of your product.

Chia seeds, on the other hand, make a cheat jam that lasts about two weeks. Simply stew some fruit, then mix in a sweetener, some lemon juice and the chia seeds and let it thicken for five to ten minutes.

Finally …

As Guardian contributor Phil Daoust put it, if this all sounds like hard work, have a drink. “A few handfuls of raspberries or blackberries will transform the cheapest vodka,” but the same goes for oranges and rum or sloe and gin. Put 500g of fruit in a large glass and cover with 250g of sugar and a liter of alcohol. Cap, shake (keep shaking every day until the sugar has dissolved) and place in a dark cupboard for three months. Strain the fruit, bottle and store for at least a year. The longer the better.

Photo credit: hippopx.com

We love vintage collectibles, from watches to sports cards. We were new to the world of mason jars, though—but when the top prize sold for a whopping $23,500, we had to dig deeper:

What we found when researching the top five most valuable mason jars is that these are stories encased in glass, from the embossing to inventive closures.

The most valuable mason jars are:

5. 1858 Willoughby Stopple Jar—$500

(Photo: hoosierjar.com)

The Willoughby Stopple Jar was invented in 1858 and featured a unique cork lid. The pitcher is an antique piece with very few offered for sale in preserved or complete condition.

Due to the scarcity, even if you manage to find one, the price could leave you gasping. Online prices for this jar vary from $500 to $1000. The cork stopper alone could cost you $60.

CHECK OUT: 5 Most Valuable Antique Bottles – Breweriana Royalty

4. The 1870 Chief Mason Jar – $800

(Photo: gregspurgeon.com)

Manufactured in 1870, this mason jar is made of clear glass with the words ‘The Chief’ embossed on one side and the letter ‘K’ in cursive on the other side.

The jar uses a wire mount on the underside of the lid that hooks on the sides to seal it. It is a rare glass and very difficult to find. The Chief Mason Jar is priced around $800 in good condition.

3. 1933 Ball Upside Down Error Jar – $1,000

There are two types of Ball inverted mason jars. The first type was made as a result of a mistake (made in 1933), and the second was made on purpose as a dispenser.

The first line of Ball invertible lenses turned the embossing on its head – with the company mistakenly only producing 12 such lenses. This rarity makes them extremely rare – expect to spend around $1,000 today to own one.

CHECK OUT: 6 ways to identify a prized vintage Pepsi bottle

2. Black Amber Magic Star Fruit Jar – $3,000

(Photo: gregspurgeon.com)

The Black Amber Magic Star fruit glass was manufactured in 1886 and has a distinctive dark colour. One of these glasses in good, complete condition could cost around $3,000.

The jar features a jar lid secured with an iron clamp, which was an innovative method of sealing jars back in 1886. The glass was patented in Pennsylvania in 1886 by Hermann Buchholz and later manufactured by the McCully & glassware company. co

While the glass has been produced in many colors, the black version has become extremely rare, hence its value. However, if you are looking for one, you should know that there has never been a Black Amber Magic Star fruit jar for sale…

1. Van Vliet Improved Glass – $23,500

(Photo: gregspurgeon.com)

no This is not a mistake. The improved glass from Van Vliet really costs five figures.

The Van Vliet Improved Jar, invented in 1881, has one distinguishing feature: a wire is attached to the lid by hooking it to the bottom of the jar. This was an attempt to improve vessel sealing properties.

The scarcity of the glass drives the price up as there are few left today. And that’s because the Van Vliet factory burned down in 1885 and many of its jars were taken away.

This is the world’s rarest mason jar – hence the price of $23,500.

CHECK OUT: 5 Vintage Coke Bottles That Are Worth Good Money

If you can buy your own fruit and veg, you might be surprised to learn that the value of old mason jars is often significant, with some examples reaching thousands of dollars. If you’re using the ones your grandmother left you, that jar of spiced peaches might be worth more than you think.

Embossing Many jars are embossed with the manufacturer’s name or the patent date on the jar. According to Minnetrista, the type of embossing can help you date the glass, especially for Ball’s. An embossed design that’s unusual or unique will catch up more. Sometimes you’ll find a jar with a word misspelled in it, and glitches like this will make the jar rarer and increase in value.

Closures There are various closures for preserving jars, from zinc lids to modern screw lids. If you find a can with an original cap, it is usually more valuable than the can alone or with a replacement cap. Companies experimented with numerous types of fasteners, many of which were highly detailed, unusual, and impractical. Unique clasps may not have been favored by housewives of yesteryear, but they are a hot commodity among collectors today. Collectors Weekly notes that some types of closures are as follows: Mason jars were the first to feature zinc screw caps.

Some jars used wax seals or a combination of wax and glass.

Frosted glass inserts helped protect food from contact with metal lids in some examples.

Some metal lids used rubber seals to avoid contact with food.

Metal brackets or screws were another common feature.

Color canning lenses come in a variety of colors in addition to clear. The most unusual of these are worth more money than the usual colors. According to Collectors Weekly, clear glass and aqua glasses are common, but the following colors are rarer and more valuable: Amber

Green

violet

frosted glass (white)

Cobalt color can be difficult to describe. What is light blue to one person may appear aquamarine to another. You can see a variety of colors on the Hoosier Jar Color Page. This can help you more accurately identify the jar you have.

Size Many jars are quart sized, some being pint or jelly jars. Larger mason jars are uncommon, and fewer have survived over the years. These can fetch much higher prices at auction depending on other factors.

Age Age is an important factor when evaluating mason jars, especially since they are glass and fragile. In general, the older the glass, the more it is worth. Here are some tips to help you determine the age of your glass: Pontile marks or indented rings in the bottom of the glass mean it was hand finished by a glassblower. Collectors Weekly notes that these markings often appear on jars made before the Civil War, although some were made after that time.

Stitching also helps determine the age of your glass: stitching going all the way up indicates it was machine made, probably between 1895 and 1915.

Color can also help date your glass. For example, purple glass indicates a vessel made before WWI.

Design How the glass is shaped can make a difference in value. Square pitchers, for example, date from the 1890s. Although they took up less pantry space, they were never as popular as regular mason jars and are therefore somewhat rare – making them a little more valuable. Other unusual designs can add value as well.

Condition The better the condition of the glass, the more it is worth, of course. Chips and cracks greatly reduce the value of old mason jars, while a jar in good condition with its original lid is worth the most.

Welcome to my antique and vintage mason jar price guide! Inside you’ll find many common mason jars and their recommended values. But before we jump in, let’s take a look at the history behind these vintage collectibles.

Mason Jars patented November 30, 1858

Instantly recognized by avid vintage lovers, the November 30, 1858 patent date appears on literally thousands of mason jars made between 1858 and 1920. Mason wasn’t the only manufacturer to add this patent date to their jars, hence its proliferation.

John Mason invented and patented the process of cutting threads into the rims of glass jars and threading zinc lids to match, which could then be screwed tightly onto the jars. A rubber ring slipped into the lid provided the seal needed to store the contents.

The invention gave housewives a new means of preserving food for their household, along with smoking, salting, drying, and pickling.

Lightning Jars Patented by Henry William Putnam

Lightning jars, so named because they were easy and quick to open, solved the problem of canned food getting a metallic taste from contact with a metal lid. A Frisbee-shaped glass lid replaced the screw-on lid and was held in place by an ingenious wire clamp invented by Henry William Putnam in 1882.

It is likely that “White Lightning” derives its name from the fact that smugglers used these jars to store their products.

Ball Brothers in Buffalo (NY)

Ball brothers Frank and Ed developed a semi-automated process for making fruit jars that greatly increased the number of jars on the market and resulted in Ball jars becoming synonymous with the term ‘fruit jars’, much like Kleenex for ’tissue “.

Fruit glasses were primarily made in clear and “ball blue” (aqua), but some amber, cobalt, and even frosted glass examples can be found in the wild, and they’re probably worth several hundred dollars.

Some terms for mason jars

Seeds: Air bubbles trapped in glass, often seed-like.

Shoulder seal: Lid screwed up to the shoulder.

Bulge or Groin Shoulder: A prominent ridge below the screw thread but above the actual shoulder, also called the “strong shoulder”.

Triple L: Refers to the two Ls in “Ball” and the final loop that resembles an extra “L”.

Similar posts of mine that may interest you:

Collecting old and antique mason jars

Collecting old and antique bottles

How to clean and care for old bottles

Antique mason jars

Quart, shoulder seal, c. 1890-1915 $15-18.00

Antique canning jar from Atlas

Quart, shoulder seal, ca. 1875-1900 Number of small seeds $15-18.00

Ball Mason Jars

Quart, Bead or Ledge Seal, c. 1920Hazel Atlas Company (1902-1964) $10-12.00

Quart, Shoulder Seal, c.1900-1910″Triple L” Large Seeds$15-18.00

1/2 gallon, shoulder seal, c. 1910-1923 $25-30

1/2 gallon, beaded or ledge shoulder, c. 1923-1933 $25-30

Lightning Seal mason jars

Pint, “Putnam” embossed on bottom $15-20.00

Pint, Lightning Seal, c. 1900-1910Triple L$10-12.00

1/2 Pint, Clear, Lightning Seal, about $12-15.00

Quart, Clear, Lightning Seal, C. $5-8.00

Various canning jars

1/2 pint, lightning seal, c. 1900-1925Hazel Atlas Company (1902-1964) $15-20.00

Quart, beaded or ledge clasp $18-20.00

Presto lid

Quart, Hazel Atlas Company (1902-1964) $12-15.00

Pint, decorative embossing $10-12.00 each

$2-3 each

$8-10.00

$5-6.00

Thanks for your visit –

If you enjoyed your visit, I hope you subscribe and don’t miss a post.

Your subscription gives you access to my Members Library where you can find

a downloadable PDF of this 1930’s canning recipe booklet, The Ball Blue Book:

Pin me later for reference 🙂

The aroma of a perfectly fermented pickle aka Achaar not only tickles your taste buds, but also connects you to a centuries-old tradition of pickling that keeps you rooted to your traditional roots. The word pickle comes from a German word “Pekel” which refers to brine or salt, which are the two main ingredients in pickling. Opening the lid of a pickle jar also evokes memories associated with the whole pickling process.

Choosing the perfect size and type of jar for your pickles is vital and that’s why there’s a perfect guide from Ellementry to help you choose the right size.

Insight into the process

The inlaying process dates back to 2030 BC. where it is known that the cucumber has the longest history as a cucumber. Various renowned poets recognized this popular food in their prose and literary works. Fresh fruits and vegetables are left to soak in the acid or brine mixture until they no longer spoil or are raw. This process gives rise to microbial organisms that are used to convert the naturally occurring sugars in food into lactic acid. The food doesn’t spoil because the acidic environment keeps bad bacteria out.

Consider the crowd

Choosing the perfect size of the jar can only be possible by having the right idea of ​​the amount of cucumber. A glass that is too small or too large is simply a waste. As such, it’s important to look for a jar that perfectly matches the portion of your pickle preparation. When choosing the size of the jar, think about the length and width of the jar. It must be neither too high nor too short.

Also read-top materials used for food containers

Similarly, a vessel that is too wide or too narrow can also cause discomfort. Usually, wide-mouth jars are preferred for storing pickles that contain multiple foods. For example – mango pickle needs to be stored in a wide-mouth mason jar so it’s easy to extract the chunks and other ingredients involved.

Keep quality and material in the foreground

The whole point of curing is to provide food with an acidic environment, which allows the food to be preserved. The quality or material of the container or glass is of paramount importance in this case. The right choice is to go for tempered glass, which can withstand extreme temperatures during canning. Tempered glass is durable and made of hard material that does not break easily. These are thicker than regular glass to withstand the pressure and heat involved in the process.

Why only airtight glasses?

Pickles are at their best until they come in constant contact with oxygen, which is why choosing airtight jars is a must when choosing the right jar for each pickle. The entire pickling process revolves around a phenomenon, the growth of microbial organisms in food in an acidic environment. A non-airtight vessel will not allow the microbes to grow freely, thereby interfering with the fermentation process the cucumber must go through. Always choose a jar with an airtight lid and thick material.

Even the moon can have imperfections, but a pickle jar can’t!

Make sure the glass is free of cracks and openings. Even a small crack or seemingly negligible opening can cause the glass to shatter under high pressure and heat. Any imperfection in the jar can affect the quality of your pickle, which means that even after so much effort in preparing the pickle, one wrong canning decision could jeopardize everything.

Types of glasses available in the market:-

Among all the jars available in the market in different shapes, sizes, colors and styles, the two main categories for mason jars are:

Regular opening mason jar Wide opening mason jar

While regular-mouth jars are suitable for storing any food that can be poured into a jar, wide-mouth jars are used to store whole fruits and vegetables that require a lot of space for extraction.

Choosing the mason jar with the right mouth depends on the type of pickle you want to store. The most commonly used mason jars in the regular household are the half-pint jars, 4-ounce jelly jars, and 16-ounce pint jars.

Commonly used when sourcing fruit syrups, chutneys or pizza sauces, half pint glasses are ideal for storing small portions of liquid portions. While 4 oz jelly jars are used to store jams, jellies and dipping sauces, 16 oz pint jars are great for sauces, salsa, pie fillings and relish. These glasses are convenient to keep on the kitchen shelf and can be given as a gift to your loved ones. With airtight lids and sturdy glass jars, it’s the perfect choice for storing small batches of any pickle.

While regular opening jars can be ideal for small servings, some people find them unsuitable for storing larger quantities of concoctions. That’s where the wide mouth mason jars come in for people who believe in all things larger than life. The 32 oz quart jar and 64 oz half gallon jar are used to store pickles and juices. When preparing in bulk, one must choose either the 32-ounce quart jar or the 64-ounce gallon jar to store a large portion of the pickle. Wide mouth jars are very convenient to clean and use. The whole wide mouth concept offers easy access to the entire pickle jar, while also potentially allowing you to choose your favorite part of the pickle from the full mix.

Also Read – Advantages of Spice Sets Over Standard Jars

DO NOT DO ANY OF THE FOLLOWING:-

Using a commercial jar – while reusing a pasta sauce jar or a pickle jar purchased from a store can be very tempting, it’s a big NO! Home canning cannot be done with these commercial jars as they are already laced with many chemicals that affect the quality of the pickle.

Not leaving enough room when freezing – Filling the jar to the brim leaves no room for expansion, which would disrupt the whole process.

If you don’t stick to the jar size specified in the recipe – if you choose a much larger jar than recommended, canning will take much longer to process. It’s okay to choose a glass smaller than recommended, but not a larger one.

The curing process is ancient and is considered the oldest method of preserving food. Pickles add nutritional value to foods and bring various vitamins to foods. Pickles have been used to treat muscle spasms and restore the balance of electrolytes in our bodies.

Choosing the right sized jar for your pickle is important as pickles help to preserve food and enhance the flavor of our food and have nutritional benefits.

Also read how to store different foods in your kitchen

1 readers loved this story

*This post may contain affiliate links. Please read my disclosure to learn more.

Brining is an art and you need to make sure you have the right ingredients and materials to ensure the product you make turns out just right.

There’s no point in going to all the trouble just to have sub-par stain glasses that will let the whole process down. You need curing jars that keep the contents safe and secure during the curing process!

Which mason jars are the best? The best pickle jar is either a regular mason jar or a wide-mouth mason jar with self-sealing threaded lids. Not only are these the easiest to use, they are also the best choice for protecting inlaid content.

The pickling jar you use must also be airtight for the process to work as it should.

The 5 best mason jars

To help you choose the best mason jars, we’ve rounded up the top 5. All of these jars do the job they should, helping to keep the contents inside safe and secure.

1. Ball Wide Mouth Mason Jar

Check the current price on Amazon

These 6-pack mason jars are 32 ounces each and are perfect for pickling, canning, preserving and fermenting.

Each glass is embossed with measurement markings to allow for precise filling.

There is a label line on each jar for you to write the date and contents to help you keep track of what’s in each jar.

Featuring double glass construction, each jar is USDA approved and toxin free to ensure food grade quality. With heat-set durability, the glasses are dishwasher and microwave safe, and the lenses are clear for easy visibility.

The wide opening makes filling and washing easy, and the airtight seal with a proven sealant ensures a quality airtight seal with every lid.

Jars can be refrigerated for up to 3 weeks and frozen for up to 1 year.

Mason jars are one of the most well known brands of jars in homes and have been helping with pickling, canning and fermenting since the 1900’s. They’re as trustworthy as can be and they really are a great choice for pickling!

2. Kingrol clear glass container

Check the current price on Amazon

The Kingrol 3 pack of 50 oz. clear jars are very convenient to put in, and the flip-top design makes it a little easier to open and close the jars.

The jars are made of clear glass and have hinged wire lids and rubber gaskets. The crystal clear glass lets you keep a close eye on the contents and offers great product presentation.

These jars are great for pickling as they have an impermeable and durable structure and offer excellent strength and weight, protect contents and are durable from damage.

The snap closure provides a much-needed strong and secure air seal to keep stored contents fresher for longer and protect the curing process.

A wide opening allows for easy filling, dispensing and cleaning, making the process a breeze.

Although these are multipurpose jars, they work well as mason jars and the hinged lid and airtight seal and strong crystal clear glass give you everything you need to store them.

3. Kamota Mason Jars with Regular Lids

Check the current price on Amazon

These premium quality silver screw top jars are made from the highest quality materials to ensure maximum durability and convenience.

The set includes 12 jars and labels to help you keep track of the loading process and contents.

Each glass is BPA free and food safe and all are dishwasher safe.

The silver lids are all lab certified corrosion resistant material and can withstand the pickling process.

Aside from being incredibly effective at pickling, the jars have an elegant and classic design with transparent glass that allows you to easily distinguish what’s in each jar.

Each lid is designed with ease of use and product safety in mind, and the included lid seals tightly to prevent leaks and work towards food preservation. This means that the lids can still be opened and closed very easily.

The wide-mouth opening allows for easy filling and cleaning, and it’s leak-proof to keep out air and excess moisture. The 20 included whiteboard labels are rewritable, so they can be used over and over again for different pickles.

Quality jar and leak-proof lids, the 16 oz. Jars are perfect for inserting and with the reusable whiteboard labels, they can be used over and over again.

4. Glass mason jars with mouths full

Check the current price on Amazon

Each of the jars is made from crystal clear, pristine glass to ensure the best possible visibility and keep track of your loaded contents.

The smooth jars are also perfect for attaching labels and decorations if you want to use them to sell your products.

These jars are ideal for lovers of pickling and preserving, and the jars have been shaped and sized for homemade pickling and canning of peaches, jams, jellies and more.

The eco-friendly and reusable pickle jars can be used over and over again and can be used to store dry goods when not in use for pickling.

With wide, 2 ½ inch diameter mouths, the jars are easy to clean and fit for pickling ingredients, and are also great for topping up with fruits and vegetables like beets and tomatoes. The wide opening allows you to reach down to the bottom of the glass to clean.

The included white lids are lined with plastisol film to ensure an airtight seal, ensuring there is no excess air or moisture and that the jars will not leak or spill. This is so important when it comes to the pickling process and these glasses definitely serve well in this area.

Made from high-quality materials, the soda-lime glass resists cracking and breaking and is 100% food-safe and lead-free for healthy pickling and food storage!

5. Bormioli Rocco Glass Fido Glasses

Check the current price on Amazon

If you are looking for large jars to put in, look no further than the Bormioli Rocco Glass Fido Jars!

These jars are perfect for making large batches of your favorite pickles, either for home use or for resale.

The airtight sealing lid has a rubber seal attached to the jar and a wire hinge hook. The lid provides a hermetic seal that keeps air out and protects the pickling process.

With an easy to open and close hinged lid, achieving an airtight seal is really easy, you just need to fit the rubber seal around the opening of the jar and close the lid to secure the wire hinge.

The large opening makes it convenient to fill the jar with large amounts of fruit and veg and makes it incredibly easy to clean the large jars.

Each glass is made from high quality soda lime glass which is both shatter and crack resistant and will last for years. The lids are also pure glass, so your food won’t come into contact with metal or plastic.

Perfectly visible through the crystal clear glass, you can easily follow the pickling process and know when it’s time to start pickling again!

related questions

Can you use any glasses for pickling?

No, you cannot use jars for pickling. The mason jars available are the best as they are specially made to withstand the pickling process and any heat treatment required.

Commercially available glasses that are left over at home, such as B. mayonnaise jars are not suitable as they are not very temperature resistant and could easily break or shatter.

The lids of these jars are also not always absolutely airtight, which could jeopardize the pickling process.

How do you sterilize pickling jars?

You must sterilize your mason jars before using them for pickling. To do this, place the jars in a deep saucepan and cover with hot water. Bring the water to a boil and leave the jars in the boiling water for 15 minutes from the time the steam comes out.

Turn off the heat and leave the glasses in the hot water. Leave them there until you’re ready to stuff them, turning them onto a clean kitchen towel to dry before stuffing.

Can I use old jam jars for pickling?

Do not use old jam jars for pickling, especially if the lids are damaged or rusted. Often the lids pose a bigger problem than the actual jars as they are not made to be reused.

The best mason jars in the test

The above 5 mason jars are all great options to help you make perfect pickles at home. They are all durable, food safe, reusable and offer airtight seals, all important factors when it comes to storing your groceries at home.

Choose one of the options above, prep your ingredients, make sure all jars are properly sterilized, and get started!

Next: Can you freeze pickles?

As tempting as it may be, it’s not safe to repurpose grocery store mason jars for home canning. While you might think you’re saving money, you might be preparing for a big mess or even an injury.

Why store-bought glasses are unsafe

Grocery store jars that once held spaghetti sauce, pickles, and other foods should not be reused for canning at home. The glass is usually not that thick, making it more likely to shatter or explode when heated.

When your mason jars explode, you will:

Waste the foods you are trying to preserve, which completely defeats the purpose of trying to save money.

Risk cutting yourself on broken glass as you try to clean up the mess.

An explosion while canning is scary and can result in minor or serious injury if you’re in the wrong place when it happens.

Also, the necks of the jars you buy in the store are often too short to allow for a proper seal. Mason jars have a special design: a two-piece lid with deep grooves and a wide opening – this is intended to provide consistent results when preserving food.

Mason jars, on the other hand, come in all imaginable shapes and sizes. The lids are often very thin and only made of one piece. They are designed to be sealed by industrial equipment, not your tin can.

For the right canning

The good news is that mason jars are fairly inexpensive and can be reused for years. Keep your jars clean and in a safe place where they won’t be damaged between canning.

The only piece you need to buy for the next round of canning is the inner lid. These have a seal for one-time use, but are also very cheap.

“Mason” jars

It has become fashionable for jars of sauces, jams, and other foods to be labeled with the word “Mason.” Don’t let those at the grocery store fool you!

These are often used to give the product a homely feel and should not be taken as an indicator of the quality of the glass.

Tips for reusing

Instead of trying to preserve food with empty jars, use them in other ways around the house. They are perfect for storing lots of small things and allowing a close look at the contents.

Store herbs and spices in the kitchen.

Short-term storage for leftovers such as extra sauce or for homemade condiments.

Store DIY home remedies, cleaning supplies or personal care items.

Store nuts and bolts in the garage or small craft supplies around the house.

If you find you have too many jars, just recycle the ones you can’t use.

frequently asked Questions

General FAQ:

Are your products available in stores near me?

You could be! Check the store locator page to see if there are stores near you that stock our products.

Do you manufacture these products or are they manufactured by a contractor?

We do not outsource production to third parties. We make everything in our own facility (called The Dillery) in Denver, Colorado.

Are these family recipes?

No, these are not family recipes. We create every recipe from scratch!

Do you do wholesale?

Yes, if you are interested in stocking our products in your store or using them in your facility please visit our wholesale page.

Frequently asked questions about shipping:

How much do you charge for shipping?

Shipping is FREE on all orders over $49. Flat rate shipping of $15 on all other orders.

Where are your products shipped from?

Denver, Colo

How are your products shipped?

Depending on the size of the package and the destination, packages are usually sent via Fedex Ground.

How soon after I place my order will it ship?

We craft all of our products with the utmost attention to quality and detail. This includes preparing, packing, labeling and shipping each jar. Handcrafted items require a little more time and care to produce compared to mass-produced items. All of our items are dispatched almost immediately after production is complete to ensure they reach you in the utmost freshness.

Please allow 2 business days for your order to be processed prior to dispatch. During the holiday season (November-December) processing times will take longer than usual due to an incoming order. Additionally, shipping times may be delayed during this busy FedEx season. Please contact us immediately if you need to change or cancel your order by sending an email to [email protected].

In cold weather, we reserve the right to hold shipment for as long as necessary to prevent the product from freezing and being damaged in transit. We strive to process orders as quickly as possible.

Once your order is in the possession of FedEx, we cannot control how long it will take to get to you. We are also unable to make changes to orders and cannot make guaranteed deliveries. If you require a guaranteed delivery date, please contact us prior to ordering so we can quote you for expedited shipping.

When is the last day I can place my order for Christmas 2020 arrival?

All orders must be placed by December 14th, 2020 to guarantee a guaranteed arrival by Christmas.

We will be between 24.12. and the 4.1. have very limited shipping.

Will I receive a shipping confirmation?

Yes, you will receive a confirmation along with tracking information.

What happens if something breaks?

We take great care in how products are packaged to minimize breakage, but when you are shipping glass it is impossible to prevent every breakage. If you receive a damaged product, simply email [email protected] with (1) your name and order number, (2) a photo of the damaged product, and (3) a description of which items are damaged. We will either resend the damaged products or issue a refund.

Do you ship outside of the continental US?

We do not currently ship outside of the continental US.

Pickle FAQ:

How many cucumbers go in a jar?

The number of pickles that goes in a jar depends on the size of the pickle, but on average there are about 16 pickles in each 32-ounce jar and about 30 slices of pickles in each 16-ounce jar. No matter the size, we pack the jars with as many pickles as we can fit! You will never see an empty space in the jar where we could have fit more pickles.

How do you make your pickles so crispy?

There are many precautions we take to make our pickles crispy. Most importantly, we don’t compromise on the quality of the ingredients we use and make sure we get the freshest pickles we can find.

How long do your cucumbers last?

They’ll keep until you eat them, as long as all of the product in the jar is submerged in the brine. If one of the cucumbers sticks out of the brine and sits like that for several months, mold may form. Otherwise the cucumbers won’t go bad. However, we recommend consuming them within a year of making them. The date of manufacture is stamped on the glass. After a year they lose quality and become less crispy.

Are your pickles vegan?

All of our pickles are vegan with the exception of our Jalapeño Honey Dills.

Are your pickles gluten free?

All of our pickles are gluten free with the exception of the pickles in our Briners & Brewers range.

Do your pickles need to be refrigerated?

Only after they have been opened. Until then, they can be safely stored in a cool, dark place.

What is your “regular dill”?

The Cumin Garlic Dills are the closest thing to a traditional dill pickle.

Can you eat the extra stuff in the jars?

Yes! With just a little creativity you can use anything in the jar. Visit our Recipes page for great recipe ideas.

Are your products made with preservatives or other weird ingredients?

No, we don’t use ingredients you wouldn’t know from your own pantry or garden. Check out the list of ingredients in the “Nutrition & Ingredients” tab on each product page.

Are your pickles fermented?

No, they are preserved with vinegar brine.

Where do the cucumbers come from?

Depending on the season, they come from Colorado, California, Florida, Georgia, Mexico, Michigan or wherever we find the best cucumbers.

Why do you put sugar in your dill pickles?

We use a marginal amount of sugar because it helps create roundness with the salt and vinegar, making those flavors a little less harsh and pronounced. We only add a marginal amount of sugar, and most people don’t even notice a sweetness.

What is the Briners & Brewers range?

The Briners & Brewers Series is a collaborative series born out of our love for craft food and beer. For each release, we work with a craft brewery to create a pickle based on one of their beers. Not a single drop of beer is used, but the same raw materials used to make the beer, and the result is a product that creatively combines the craft of brewing and curing.

What is the Seasonal series?

When it comes to the ingredients we source, we don’t compromise and set strict standards for the quality we accept. Because we believe that our products can only be as good as the ingredients that go into them. We created our Seasonal Series to celebrate the seasonality of fresh ingredients. We create limited, regular releases that feature an ingredient at its finest.

Frequently asked questions about the Bloody Mary Mix:

How long does the mix last?

Unopened, it has a shelf life of one year from the date of manufacture. The date of manufacture is stamped on the glass. Once opened, the 32 oz jars should last at least three months in the refrigerator, if not longer. We recommend using the 64 oz growlers within a month of opening.

Does the mixture need to be refrigerated?

Only after it has been opened. Until then, it’s safe to store it in a cool, dark place.

Is the mix vegan?

Yes, it’s vegan!

Is the mix gluten free?

Yes.

How many Bloody Marys can I make in a glass?

It depends on what size jar you use, but you should be able to make 4-8 Bloody Marys with the 32 ounce jar and 8-16 with the 64 ounce growler.

Is the mixture really hot?

It definitely has a little kick, but it won’t set your mouth on fire. If you can take just a little heat, you should be okay with that. If you like it hotter, you can always add hot sauce or fresh chilies, and if you like it less hot, you can dilute the heat with tomato juice.

How do I make a Bloody Mary?

There are many ways to make a great Bloody Mary. We have a number of recipes on our Recipes page for you to try. If you have a great recipe, please let us know!

Can I use it with a spirit other than vodka?

Yes, our favorite spirit to mix with is tequila. It also goes great with beer, gin, whiskey and scotch. You can find some recipes on our Recipes page.

Is there vodka in it yet?

no

Can I drink this neat – without adding vodka?

Absolutely! Many people just drink it without adding anything. It’s a really delicious vegetable juice or alternative to V8.

Does this mix have preservatives or other weird ingredients?

No, we don’t use ingredients you wouldn’t know from your own pantry or garden. Check out the list of ingredients in the “Nutrition & Ingredients” tab on the product page.

What is pickle water?

Instead of using preservatives, we soak all of our pickles in a water solution to preserve their crunch so they stay crunchy like pickles. We use this filtered, cucumber-infused water in our Bloody Mary Mix to bring out the fresh flavors and add a tangy touch to the recipe.

Do you make it or is it made by a contractor?

We do not outsource production to third parties. We make everything in our own facility (called the Dillery) in Denver, Colorado.

However, there is one major downside to eating cucumbers: too much salt. A single dill pickle contains a whopping two-thirds of the recommended daily sodium intake, according to WebMD, so eating just two pickles in a day quickly exceeds the ideal limit. Eating foods high in sodium can have some adverse health effects, especially for people suffering from high blood pressure or kidney problems, according to the Cleveland Clinic.

When consumed in excess, the high sodium content in cucumbers can also lead to digestive problems. According to LiveStrong, consuming too much sodium can cause upset stomach, gas, diarrhea, and abdominal pain and discomfort in some people. Excess salt can also cause water retention and swelling, which can lead to an increase in blood pressure. High blood pressure can cause a range of health problems, including an increased risk of stroke, cancer and heart attack.

The kidneys are responsible for filtering excess sodium from the body, so eating too many cucumbers can also overwhelm these important organs as they have to work harder to bring the body back to its normal sodium levels. Therefore, it may not be a good idea for people with kidney disease to eat cucumbers or drink cucumber juice frequently.

While cucumbers contain many health-promoting vitamins and antioxidants, they are a food best enjoyed in moderation.

Made from 110-400 white polypropylene (P/P), this closure has a ribbed rim and matte (dotted) top. It includes an inner gasket printed with HS035/.020 foam. An HS 035 liner provides a peelable innerseal for glass and polyethylene, polypropylene, polystyrene, PET and PVC containers. The liner provides the consumer with an indication of tampering (tamper evidence). Please note that this liner is not suitable for oil-based products.

This 110-400 white P/P cap is commonly used for:

dry products

Spices

supplement powder

household cleaners

The aroma of a perfectly fermented pickle aka Achaar not only tickles your taste buds, but also connects you to a centuries-old tradition of pickling that keeps you rooted to your traditional roots. The word pickle comes from a German word “Pekel” which refers to brine or salt, which are the two main ingredients in pickling. Opening the lid of a pickle jar also evokes memories associated with the whole pickling process.

Choosing the perfect size and type of jar for your pickles is vital and that’s why there’s a perfect guide from Ellementry to help you choose the right size.

Insight into the process

The inlaying process dates back to 2030 BC. where it is known that the cucumber has the longest history as a cucumber. Various renowned poets recognized this popular food in their prose and literary works. Fresh fruits and vegetables are left to soak in the acid or brine mixture until they no longer spoil or are raw. This process gives rise to microbial organisms that are used to convert the naturally occurring sugars in food into lactic acid. The food doesn’t spoil because the acidic environment keeps bad bacteria out.

Consider the crowd

Choosing the perfect size of the jar can only be possible by having the right idea of ​​the amount of cucumber. A glass that is too small or too large is simply a waste. As such, it’s important to look for a jar that perfectly matches the portion of your pickle preparation. When choosing the size of the jar, think about the length and width of the jar. It must be neither too high nor too short.

Also read-top materials used for food containers

Similarly, a vessel that is too wide or too narrow can also cause discomfort. Usually, wide-mouth jars are preferred for storing pickles that contain multiple foods. For example – mango pickle needs to be stored in a wide-mouth mason jar so it’s easy to extract the chunks and other ingredients involved.

Keep quality and material in the foreground

The whole point of curing is to provide food with an acidic environment, which allows the food to be preserved. The quality or material of the container or glass is of paramount importance in this case. The right choice is to go for tempered glass, which can withstand extreme temperatures during canning. Tempered glass is durable and made of hard material that does not break easily. These are thicker than regular glass to withstand the pressure and heat involved in the process.

Why only airtight glasses?

Pickles are at their best until they come in constant contact with oxygen, which is why choosing airtight jars is a must when choosing the right jar for each pickle. The entire pickling process revolves around a phenomenon, the growth of microbial organisms in food in an acidic environment. A non-airtight vessel will not allow the microbes to grow freely, thereby interfering with the fermentation process the cucumber must go through. Always choose a jar with an airtight lid and thick material.

Even the moon can have imperfections, but a pickle jar can’t!

Make sure the glass is free of cracks and openings. Even a small crack or seemingly negligible opening can cause the glass to shatter under high pressure and heat. Any imperfection in the jar can affect the quality of your pickle, which means that even after so much effort in preparing the pickle, one wrong canning decision could jeopardize everything.

Types of glasses available in the market:-

Among all the jars available in the market in different shapes, sizes, colors and styles, the two main categories for mason jars are:

Regular opening mason jar Wide opening mason jar

While regular-mouth jars are suitable for storing any food that can be poured into a jar, wide-mouth jars are used to store whole fruits and vegetables that require a lot of space for extraction.

Choosing the mason jar with the right mouth depends on the type of pickle you want to store. The most commonly used mason jars in the regular household are the half-pint jars, 4-ounce jelly jars, and 16-ounce pint jars.

Commonly used when sourcing fruit syrups, chutneys or pizza sauces, half pint glasses are ideal for storing small portions of liquid portions. While 4 oz jelly jars are used to store jams, jellies and dipping sauces, 16 oz pint jars are great for sauces, salsa, pie fillings and relish. These glasses are convenient to keep on the kitchen shelf and can be given as a gift to your loved ones. With airtight lids and sturdy glass jars, it’s the perfect choice for storing small batches of any pickle.

While regular opening jars can be ideal for small servings, some people find them unsuitable for storing larger quantities of concoctions. That’s where the wide mouth mason jars come in for people who believe in all things larger than life. The 32 oz quart jar and 64 oz half gallon jar are used to store pickles and juices. When preparing in bulk, one must choose either the 32-ounce quart jar or the 64-ounce gallon jar to store a large portion of the pickle. Wide mouth jars are very convenient to clean and use. The whole wide mouth concept offers easy access to the entire pickle jar, while also potentially allowing you to choose your favorite part of the pickle from the full mix.

Also Read – Advantages of Spice Sets Over Standard Jars

DO NOT DO ANY OF THE FOLLOWING:-

Using a commercial jar – while reusing a pasta sauce jar or a pickle jar purchased from a store can be very tempting, it’s a big NO! Home canning cannot be done with these commercial jars as they are already laced with many chemicals that affect the quality of the pickle.

Not leaving enough room when freezing – Filling the jar to the brim leaves no room for expansion, which would disrupt the whole process.

If you don’t stick to the jar size specified in the recipe – if you choose a much larger jar than recommended, canning will take much longer to process. It’s okay to choose a glass smaller than recommended, but not a larger one.

The curing process is ancient and is considered the oldest method of preserving food. Pickles add nutritional value to foods and bring various vitamins to foods. Pickles have been used to treat muscle spasms and restore the balance of electrolytes in our bodies.

Choosing the right sized jar for your pickle is important as pickles help to preserve food and enhance the flavor of our food and have nutritional benefits.

Also read how to store different foods in your kitchen

1 readers loved this story

Will open in a new window. Opens an external website in a new window. Opens an external website

Tasty Logo BuzzFeed Logo Clock Play Pinterest Facebook Email Instagram Link SMS Twitter YouTube WhatsApp X Search Clock Right Arrow Arrow Down Down Caret Up Caret Left Caret Right Caret Hamburger Menu Pop Out Thumbs Up Thumbs Up Buy Voice Audio at Replay Plus Minus Walmart Grocery Pickup Sad Smiley Face No Results More swap your grocery bag

How do I? …General information

General canning information

Recommended jars and lids

Food can be canned in jars or metal containers. Metal containers can only be used once. They require special sealing equipment and are much more expensive than jars.

Regular and Wide Mouth Mason Type Threaded Home Mason Jars with Self-Sealing Lids are your best choices. They are available in ½ pint, pint, 1½ pint, quart and ½ gallon sizes. The standard opening of the jar is approximately 2-3/8 inches. Wide mouth jars have openings of about 3 inches, making them easier to fill and empty. Half-gallon jars can be used for canning very acidic juices. Regular-Mouth Decorator Jelly Jars are available in 8 and 12 ounce sizes. With careful use and handling, Mason jars can be reused many times, only requiring new lids each time. With proper use of jars and lids, jar seals and vacuum are excellent and glass breakage is rare.

Most standard pint and quart size mayonnaise or salad dressing jars can be used with new two-piece lids for canning acidic foods. However, you should expect more seal failures and glass breakage. These jars have a narrower sealing surface and are less tempered than Mason jars and can be weakened by repeated contact with metal spoons or knives used to dispense mayonnaise or salad dressing. Seemingly insignificant scratches in the glass can cause cracks and breakage when processing jars in a tin can. Mayonnaise jars are not recommended for use with food intended to be processed in a pressure vessel due to excessive breakage of the jars. Other commercial jars with mouths that cannot be sealed with two-piece tin lids are not recommended for use in home food canning.

glass cleaning

Wash empty glasses in hot water with detergent before each use and rinse well by hand or clean in the dishwasher. Cleaning agents that are not rinsed out can cause unnatural flavors and colors. These washing methods do not sterilize glasses. Scale or hard-water films on glasses are easily removed by soaking the glasses in a solution containing 1 cup of vinegar (5 percent acid) per gallon of water for several hours.

Sterilization of empty jars

All jams, jellies and pickles that will take less than 10 minutes to process should be placed in sterile empty jars. To sterilize empty jars, place them right side up on the rack in a mason jar of boiling water. Fill the pitcher and glasses with hot (not boiling) water to 1 inch above the tops of the glasses. Cook at elevations less than 1,000 feet for 10 minutes. At higher elevations, cook 1 additional minute for each additional 1,000 feet of elevation. Take out the sterilized jars one by one and let them drain. Save the hot water for processing filled jars. Fill the jars with food, add lids and tighten the screw straps.

Empty jars for vegetables, meat and fruit that are to be processed in a pressure vessel do not have to be pre-sterilized. There’s also no need to pre-sterilize jars for fruit, tomatoes, and pickled or fermented foods that will be processed in a pressure cooker of boiling water for 10 minutes or more.

Selection, preparation and use of the lid

The usual self-sealing lid consists of a flat metal lid held in place during processing by a metal screw band. The flat lid is flanged at the bottom to form a depression that is filled with a colored sealant. As jars are processed, the lid seal softens and flows easily to cover the jar sealing surface but allows air to escape from the jar. The gasket then forms an airtight seal as the jar cools. Gaskets in unused lids work well for at least 5 years from date of manufacture. The sealant in older unused lids may not seal the jars.

Only buy the amount of lids you will use in a year. To ensure a good seal, carefully follow the manufacturer’s instructions for preparing the lids for use. Examine all metal lids carefully. Do not use old, dented, or deformed lids, or lids with gaps or other defects in the seal.

When instructions are for filling jars and fitting lids, do the following: After filling jars with food and adding covering liquid, release air bubbles by inserting a flat, plastic (non-metal) spatula between food and jar. Slowly rotate the jar and move the spatula up and down to allow any air bubbles to escape. (There is no need to deflate when filling jams, jellies, or any liquid foods such as juices.) Adjust the headspace, then clean the jar rim (sealing surface) with a damp paper towel. Place the preheated lid, seal side down, on the cleaned sealing surface of the jar. Uncleaned glass sealing surfaces can lead to seal failure. Then attach the metal screw strap over the flat lid. Follow the manufacturer’s instructions included or printed on the box to properly tighten the lids of the jars.

Do not close the lids again after processing the jars. As the jars cool, the contents in the jar contract, pulling the self-sealing lid tightly against the jar to create a high vacuum.

If the rings are too loose, liquid may leak from the jars during processing and seals may fail.

If the rings are too tight, air cannot escape during processing and the food will discolor during storage. Over-tightening can also cause lids to warp and jars to break, especially with raw-packaged, pressure-processed foods.

No screw straps are required for stored glasses. They can be easily removed after the jars have cooled. If removed, washed, dried and stored in a dry area, screw straps can be used many times. If left on stored glasses, they are difficult to remove, often rust, and may no longer function properly.

This document has been adapted from the Complete Guide to Home Canning, Agriculture Information Bulletin No. 539, USDA (Revised 2015).

above ^

Food preservation questions arise each year as gardeners harvest and preserve produce for food storage. In response to the most commonly asked questions, the National Center for Home Food Preservation (NCFP) offers the following tips and advice.

Do jars need to be sterilized before canning?

Jars do not need to be sterilized before canning if they are filled with food and processed in a boiling water canner or pressure cooker for 10 minutes or more. Filled jars that will be processed in a boiling water canner for less than 10 minutes must be sterilized first. Boil the jars in hot water for 10 minutes before filling. Note that there are no boiling water bath recipes with processing times of 10 minutes or less at our altitudes.

Do I really have to leave a certain headspace in the glass?

Yes. It is important to leave the specified amount of headspace in a jar to ensure a vacuum seal. If too little headroom is allowed, food can expand and blow out as air is forced out from under the lid during processing. The bubbling food can build up on the rim of the jar or the seal of the lid, preventing the jar from sealing properly. If too much headroom is allowed, the food on top is likely to discolor. Also, the jar may not seal properly because there is not enough processing time to expel all the air from the jar.

Can two layers of jars be processed in one canning machine at the same time?

Yes. Two layers can be processed at the same time, either in a boiling water bath or in a pressure can device. Place a small wire mesh between the layers to allow water or steam to circulate around each jar. Make sure the water covers the tops of all jars by 1 inch in a mason jar of boiling water. The pressure tank should have 2 to 3 inches of water in the bottom.

Is it ok to reuse glass accessories (lids and straps)?

Lids should not be used a second time as the sealant will depress on first use and prevent resealing. Screw straps can be reused unless they are badly rusted or the top edge has been pried open which would prevent a proper seal.

What causes jars to break in a tin can?

Breakage can occur for several reasons including using commercial food jars instead of jars made for home canning, using jars with hairline cracks, placing jars directly on the bottom of the canner instead of on a rack, filling placing hot food in cold jars or placing jars of raw or unheated food directly into the boiling water in the can rather than into hot water. This causes a sudden change in temperature that represents too great a spread between the temperature of the filled jars and the water in the can before processing.

What can I put in half gallon jars?

At least one mason jar manufacturer sells half-gallon jars. This manufacturer has a note on the top stating that .5 gallon jars are only to be used for highly acidic foods in a pressure cooker of boiling water, with instructions to call a toll-free number for information processing. The only recommended alternatives are grape juice and apple juice.

Why is canning summer squash or zucchini not recommended?

Recommendations for canning summer squash, including zucchini, have been withdrawn due to uncertainty over determining processing times. Pumpkins are low-acid vegetables and require pressure canning for a known period of time that destroys the bacteria that cause botulism. Documentation on previous processing times cannot be found and available reports do not support the old process. Slices or cubes of cooked summer squash will soften quite a bit and pack tightly into the jars. The amount of gourd placed in a jar affects the heating pattern in that jar. It is best to freeze summer squash or pickle it for canning. They can also be dried.

Can I make my own salsa recipe?

no Salsas are usually mixtures of acidic and non-acidic ingredients; they are an example of an acidified food. The specific recipe, and sometimes the method of preparation, will determine whether a salsa can be made in a pressure cooker or in a pressure cooker. A process must be scientifically determined for each recipe. To make salsa at home, use a USDA, NCHFP, or other tested recipe. Your County Extension Agent may have additional tested recipes for salsas.

In addition to using current canning guidelines, scientifically proven recipes, adjusting for altitude, and using recommended canning equipment that is in good working order, additional safety precautions should be taken.

When a kitchen transforms into a home canning lab, those involved in canning must become dedicated scientists willing to pay attention to small details. Just as a scientist ensures that ingredients for a research project are properly measured and monitored throughout the experiment, the home preserver must be willing to minimize distractions and focus on the canning process — especially when pressure canning. Why are there horror stories of tin cans exploding or melting on stove burners? Mainly it is due to neglect and failure to regularly monitor the process.

For more information, contact your local USU extension office or visit http://nchfp.uga.edu.