Canning FAQ: Can I use a Mayonnaise jar for canning?

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:

[dougwilliams]

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.

[donnacobb]

Classico spaghetti sauce jars are mason and fit 2 pc lid. I use them regularly.

[theIAMofME]

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!!

[NewYorkJennifer]

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.

[ericariva]

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.

[Jomama]

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.

[apl]

I’ve been buying Classico pasta sauce from Sam’s and the jars are soooo nice! They come in Atlas jars.

[apiecemaker]

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👩‍🌾💙🦋

[greeneyedflower]

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.

[mamabairds]

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.

[calliefromcanada]

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!

[lyndabuchholz]

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.

[HeartofNC]

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.

[JamieHitt]

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.

[maryannbergeron]

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.

[nataliebutler]

You can waterbath can with a screw top lid which has a button. This is normal in Europe.

[GeckoHiker]

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.

[salobrena]

I reuse any old jar as long as it's in good shape for water bath canning and I use the original lid..never had a fail.

[AmandaWoolsey]

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

[nmr]

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.