How to Choose Canning Jars
Choose tempered mason jars made for canning (like Ball or Kerr), in the mouth and size your recipe needs. Pick wide-mouth for chunky foods and easy cleaning, regular-mouth for pourable foods and lower cost, and a two-piece lid system for a safe seal.
Use jars made for canning
Choose tempered mason jars designed for canning, such as Ball or Kerr, with a two-piece flat lid and band. Avoid reusing commercial food jars, which are not tempered to withstand processing and may not seal safely.
Mouth and size
Pick wide-mouth for chunky foods, easy filling and cleaning; regular-mouth for pourable foods and a lower price. For size, match the recipe: half-pint for jam, pint for pickles and sauces, quart for larger batches.
Quality and quantity
Standardising on one mouth size keeps lids and bands simple. Buy a few more jars than you think you need, and check each jar for chips or cracks on the rim, which prevent a seal.
Frequently asked questions
Can I reuse store-bought food jars for canning?
It is not recommended. Commercial jars are not tempered for repeated processing and their mouths are not designed for canning lids, so they may crack or fail to seal.
Wide mouth or regular mouth jars, which should I choose?
Wide-mouth is easier to fill and clean for chunky foods; regular-mouth costs less and suits pourable foods like jam and sauces. Both are safe for canning.