These are pint and a half, wide-mouth jars.

I have a couple of them in my stash and they are 'just right' for many things.

I got a bunch when I made a huge jar purchase of jars off of craigslist. I have 2 cases of them, maybe more. And absolutely no use for them that I can think of. So if anyone is West of Boston and wants them, lemme know.

The are - or were - the ideal jar size and many of us have contacted Jarden about them in the past. Even had a writing campaign three years back. But basically got the same pat reply so no luck to date. Wife and I guard our remaining 11 of them like gold.

Dave

I will be e-mailing them. I have 1 case left that is un-opened.

Thank you for the info!

Lynn

Maybe Jarden will be more interested at this time, with what seems to me to be an up-tick in interest in canning. It couldn't hurt to send them an email. I think those new brushed-silver wide mouth jars are so cute, especially filled, for use as gifts, etc. New products indicate that at least they are trying things. Could be the right time, then we can all stock up!

I mentioned my appreciation for the new products.

Maybe I should mention that I'm thinking about ordering some Weck jars...
joan

Those 20-oz. jars are the perfect size for many of today's smaller families. It's like Goldilocks. A pint is too small and a quart is too much. I think Jarden is missing a huge opportunity.

Those "new" Elite jars are just a slight variation of the old Ball and Kerr Specials. What goes around comes around . . .

Here's a picture on ebay. The little squat pints are valued by Farmall tractor collectors who use them on the precleaner. (Don't ask, LOL.) How versatile is that! Not just for canning but a tractor accessory.

$20.00 for one. Plus shipping. I'd better lock mine up.

Carol

Here is a link that might be useful: Vintage Ball Special Pint

I have accumulated quite a few of the pint and a half jars by buying Classico Spaghetti Sauce. They are not wide mouth but are the perfect size for so many things. I just canned 8 jars of corn chowder using them.

I wish they'd bring back the decorative lids and rings. I'll use the last of what I have this year. I'm talking about the cute designs of grapes, strawberries, peaches, the Disney characters and other miscellaneous designs I've had over the years. And I wish they'd offer replacement lids for the salsa rings.

Those Farmall short pints are so cool! Last year I bought some of the 1/2 pints in the Elite Collection but never saw the short pints where I shop. I just noticed them on the Jarden website. I almost hated to give them away. I bought more.

Cautionary advice about rings and lids that you like! The brushed silver are probably a temporary thing, too!

Here is a link that might be useful: Jarden Home Products Collection Elite

I have purchased the Elite Collection, in both half pint and pint. Those are the jars that never come back! I wish that they were available by the case. I did find a new size jar this season, a 12 ounce quilted jar from Kerr/Ball. I have never been crazy about this quilted pattern, but in this tall narrow jar they look very old fashioned. I found them at Wal-Mart.

Those 12-oz. jelly jars are perfect for dilly beans or pickled asparagus as they're straight-sided and taller. If I do those pickles in pints, I always end up with extra sitting in the fridge a while.

Carol

I will go check out the 12 oz. wide-mouth jars. The ones I'm looking for actually hold 20 oz. at the ridge below where that ring ends/sits (line says "for freezing"), and 24 oz right to the top. It is 6-3/4" tall. I hate cutting off and tossing parts of the beans so that they will fit in the jar. (Do we just have longer beans in California?) And quart jars just seem too big.

joan

Joan,

Well, I'll add my e-mail to the pot; one can always hope. Canadian complaints brought back the Gem jar, after all.

>>>maybe I should mention that I'm thinking about ordering some Weck jars...

Heh. Good idea!

Like afeisty, I have 24-oz jars that used to hold Classico pasta sauce. I can my own pasta sauce these days but I get my friends and family to save the Classicos for me. No wide mouth, so they won't do as well for asparagus or look as cute, but they do hold a handy amount. Classico also sells pesto (and maybe a few other fancy sauces) in a 12-oz jar that I like to use for hot sauce.

Good luck!

Z

I have 4 Classico jars, haven't used them yet (using half pints and pints, did a couple quarts of B&B pickles in fridge). But I like how the Classico lids fit the Ball jars, I've been using the lids after I open jars of jam and on the refrigerator pickles!

Does anybody know any other brands that have lids that fit the Ball regular-mouth jars, even if the glass isn't tempered and can't be used for canning?

Marshmallow Fluff

Nice glass jar with a really nice plastic lid. Plain Fluff and Strawberry Fluff come with a red lid. Raspberry Fluff comes with a dark pink lid.

I'm not sure how big the jars are - since Fluff is sold by weight. It's slightly bigger than a pint, but not by much. I've only used the jars in a BWB.

IIRC - the large jar of Nutella has a plastic lid that will fit a regular mouth jar. Even though Nutella is packaged in plastic.

Kraft Mayo and Miracle Whip has a plastic lid that fits on the wide mouth jars. It's not threaded a lot, so you can't screw it on a real lot. It's only about 1/3 of a turn to tighten the lid down as much as it will go.

Here is a link that might be useful: Fluff

ajsmama,

I like the Classico lids for that, too!
I did buy one box once of Ball's plastic lids designed for that purpose, but they seemed outrageously priced to me.

Z

Wow, Carol. I have 8 or 9 of those, I use them for salsa. I guess I should stop using them.....

Annie

We don't use Fluff (though I wouldn't mind buying a jar of Nutella!), and only go through a jar of mayo per year. Guess I'll save the mayo lid next year (just threw empty out). But I found the dozen wide-mouth Ball plastic lids for less than $3 so if people (parents are the only ones I've given so far, for pint of pickles) return them I think it's worth it. Had to tell my uncle yesterday to return my jars and lids for 2 jars of fridge pickles - hope he returns the jelly jar too since he said they finished the jam.

I was hoping that Ragu or Prego (OK, don't bash me for buying that sometimes, I buy what's on sale) lids would fit regular Ball jars - didn't want to open one just to test. That is, if I have any in pantry - been buying canned Del Monte lately.

Well, I went to my favorite, closest canning supplies place they were wiped out! No 12 oz. jellies; no squatty 1/2 pts., not much of anything.

Thanks to everyone for nudging Jarden about the pint-and-a-half wide-mouths. Maybe they will surprise us next year.

I'm still coveting those Weck asparagus and 1/2 asparagus jars. Oh, my!

Please contact Jarden at JHBFreshPreservingInfo@jardenhomebrands.com

joan

OK, I sent an email too.

I use the Classico jars for canning and the old wide mouthed Marshmallow Cream jars from Kraft used to be compatible with a wide mouthed lid, but they aren't any more. It was one of my favorite shapes for relish, you could get a spoon down to the bottom to spoon out the last bits.

I know they aren't "approved" for canning but I have 10 or 12 or them that I've been using for years with no breakage or sealing problems and I'm going to just keep on using them.

Annie

Just found Joseph's Natural peanut butter (I buy at Ocean State Job Lot) fit the wide-mouth Ball jars. Too bad I found this out *after* recycling day (put out the lid with the plastic jar, I only save glass jars).

Sorry, the Joseph's cap fits regular Ball jars.

To the OP: You said you did dilly beans - we just picked at least 5 lbs of green (string) beans from my cousin's garden, he broke his heel and hasn't been able to get out there for almost 2 weeks. Don't want to freeze them, we don't like canned, so I thought I'd make dilly beans. I have the Classico jars, they seem tall enough (pints aren't), but how long do you process them for? I also have to find a taller pot - my pot barely handles pints. Thanks.

Hi ajsmama!
I used this recipe from Sunset Magazine: Pickled Green Beans with Dill, Tarragon, Garlic and Peppercorns
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1906284
With all that I've subsequently read on this forum, I wonder if this recipe is ok. We didn't die and the beans were crunchy.

I used my wide-mouth pint-and-a-half jars. I processed at 180-185 for 30 minutes.
I'd love to know what the experts think.

joan

Here is a link that might be useful: Sunset Magazine Recipe

That's close to a double batch of the Ball Blue Book Dilly Beans, but you may find it's a little low on pickling solution (i.e. the Sunset recipe calls for 8 cups and the Ball recipe calls for 10 cups if the recipe were doubled.) I'm guessing for success you'd need to increase the amount of pickling solution to assure enough for the jars.

Part of the lesser amount is accounted for by a 1/2" headspace as opposed to the 1/4" used in the Ball recipe.

The main issue is Sunset is using a low-temperature pasteurization for 30 minutes as opposed to a 10-minute BWB.

All I can say is Sunset has a long history of canning recipes and an experienced test kitchen as well as previous affiliations with Extension. I'd trust them more than a lot of other magazine sources.

I see in the article that recipe comes from (which also mentions canned tomatoes and berry jam) Sunset references USDA standards, tells their readers only to use tested recipes and not to double because there's a risk of throwing off proportions.

In addition, on another set of canning recipes, Sunset has this to say:

Thanks to Elizabeth Andress, food-safety specialist at the University of Georgia Extension Service, and George K. York, retired professor emeritus of food science and technology at the University of California, Davis, for sharing technical expertise.

That's like the Gold Seal. I don't think you need to worry about Sunset.

Carol

I think I'd use the Ball recipe, just wondering for Classico (20+ oz - top marking is 20 but I'd say it's 22-24 with 1/2" headspace) how long to process - whether traditional way or pastuerization. Do you just use the pint time? Would be safer to use the quart time, but if recipe not approved for quarts, would it be OK to do anything larger than pints?

As I said, I may not even be able to do this unless I can borrow a deeper pot.

Are the pint and half jars marked 24 on the highest line, but hold maybe 30z allowing for 1/2" headspace?

I just lucked out at a yard sale, was looking for wide-mouthed pints and jelly jars, but she threw in 11 of this size (2 regular, the rest wide-mouth) for $5. Now I really do have to get a deeper pot.

I've never posted a picture to this forum so I thought it would be quicker to send you to my blog where I posted a picture of the Ball wide-mouth pint and a half jars.

It is almost 7-inches tall and 3-1/4 inches in diameter.
I also show the Classico Mason Jar for comparison

The Ball wide-mouth pint and a half jars hold 24 oz. with about a 1/4-inch of headspace. The markings on the jars are not very distinct. It looks like it shows 2 c. and 500 ml markings and a fill-to line for freezing (just below where the band rests when it is screwed in).

joan

Send an email to Jarden at

JHBFreshPreservingInfo@jardenhomebrands.com

Here is a link that might be useful: Rosegardenquilts

Ah, I see, they're tall and skinny. The ones I got are shaped more like the Classico jars, just a bit taller.

Still wondering about processing time for the Classico jars. Thanks

Do you just use the pint time? Would be safer to use the quart time, but if recipe not approved for quarts, would it be OK to do anything larger than pints?

When in doubt you always use the processing time for the larger jar size.

So it your jars are more than a pint (16 oz.) you would use the quart processing time. If no processing time is given for quarts, only for pints, then you can only use pints and cannot use the 20-22oz. jars for that recipe.

When those of us who have them use the pint and half jars in this discussion they are processed with the quart times as no processing times are given for pint and 1/2 jars (which is one reason Ball quit making them).

Dave

Thanks Dave, I figured use the quart time if given. Wasn't sure about it not being safe to can anything larger than a pint, but smaller than a quart, if quart time wasn't given, just b/c these are an "odd-ball" size and didn't think USDA/NCHFP would have processing times for those. Can't just add 5 minutes, then.

Oh, BTW, I copied and pasted the dilly bean recipe from the "Greatest Hits" thread and only gives processing time for pints. So *is* there a safe processing time for quarts (or 24oz)? Carol mentioned 10 min in BWB - but I'm not sure if that for sterilized jars (quart) or unsterilized (pint). So if using dishwasher-hot (Sanitize) cycle or just hand-washed 24 oz jars do 15 min in BWB?

Dilly beans is strictly a pints recipe. And no, you can't just add 5 mins or however many minutes for different sized jars. We can't safely make up our own processing times. ;)

Anything processed for 10 mins or longer in either a BWB or a PC does not require sterilized jars. Dilly beans is 10 mins. in most recipes so just requires clean jars. But NCHFP does allow for 5 mins if the jars are sterilized - boiled for 10 mins. first. It is just easier to process for 10 mins instead.

Also keep in mind if you ever do need sterile jars for something, dishwashers only sanitize, they don't sterilize.

Dave

For plastic regular mouth lids, the Peter Pan peanut butter jars with the yellow lids works.

Adding time for a jam recipe done in pints rather than 8-oz. jars isn't much of a problem because regular full-sugar jams are inherently safe.

But that's the only occasion I can think of where there's a possibility of increasing time for a larger size. Even then, some Extension sites do offer that option, so it's still working within established guidelines.

As time passes, the NCHFP has added some larger-size options for certain recipes (i.e. fish in quarts rather than pints) but it does require additional testing and with their very limited resources and the fact that now they're essentially shut down, I don't see that happening again in a long while.

Carol

And actually, my Ball Blue Book recipe for dilly beans says to process pints and quarts 10 min. in a BWB. The inside front cover says 2009.

joan

I should have expressed myself more clearly. I meant deciding on your own to use a larger container by guessing at an additional processing time is not wise.

Of course there are lots of tested recipes which give options for both pints and quarts.

Any recipe that specifies a quart time would be fine for a pint-and-a-half.

Carol

Somebody in Cranston, RI is selling 100+ of these jars for 50 cents each on Craigslist. Not sure if he still has them availlable.

I'm tempted to buy them, but just don't want to trek all the way to RI.

Here is a link that might be useful: 3 cup mason jars with lids

I just emailed the Craigslist guy asking if they're actually quarts, because they looked like they are. He confirmed they are quarts. Too bad!

Regarding the Classico jars: They changed in the last year or two to a slightly taller and skinnier jar. Are they safe to use for canning? Since they were a little different, I wasn't sure. I know they do say they are Atlas Mason jars still. I can't say for sure the exact size - I am at work and can't check.

IMO it is pretty irresponsible to make a jar that says "Atlas Mason" on it, and fits a standard canning ring, and not have it safe for canning.

I have a bunch of these jars and I look for the names Ball or Mason or Kerr on them to let me know they are official canning jars. Seriously - who has micrometers to go measure the thickness of the glass?

I've got a couple extra plastic mayo lids that fit the large mouth pint jars. If any one wants one, or both, just e-mail me and I can mail it out to you.

~pixie who is too frugal to throw away a plastic lid

John Mason patented his jar design in 1858. Hazel-Atlas is a company that began making their own jars in 1902.

The problem is that people associate Atlas and Mason exclusively with home-canning when the names really indicate nothing more than a particular design (Mason) and company (Hazel-Atlas).

It's a very common assumption.

Carol

I just received this email from an email I sent to Jarden a month or more ago. I would hope everyone would send them an email to let them know there is indeed interest in this size jar!

Dear :
We appreciate your interest in the Ballî 1-1/2 pint size jar. If enough interest is received from consumers, our marketing team would consider bringing this size jar back.

Thank you for contacting us.

Sincerely,

Jarden Home Brands

Ok, so I am trying to read this entire link but having trouble finding what I need. I have a couple Classico jars, is it safe to can with them?

Here's a previous discussion which may get at what you want to know.

What it comes down to is personal choice. The older Classico jars work better than the newer ones, which have threads incompatible with canning rings.

Read the thread and then if you have further questions or concerns, just post on that.

Carol

Here is a link that might be useful: Re-Using Pasta Jars for Canning

The new Classico jars are a little taller and skinnier than the old ones, but I didn't have any trouble with the rings. I canned some applesauce in one a couple weeks ago, and just racked off some cider into one (sterilized) today, capped loosely with (clean) used lid and a ring.

I have inherited some interesting jars. They are 3/4 pint. Short and squatty with a wide mouth lid. My aunt canned in them in 1953, and I've used them for a few years now. I'm sure they must be rare, I'd had never seen or heard about them until she handed them off to me.

I also use the 1 1/2 pint to can brats, just the right size for 4 brats.

I have also used the old glass mayo jars for years. they have broken easier but only after several years of canning.

For years, locals here have been able to buy jars by the case at one of the canneries for a little less than the name brand jars. I've acquired just a few from my neighbor who finds them appropriate for her small household of one. This year I canned chopped clams in them, they appear to be about the right size for clams for chowder, a generous dip/spread.

10 oz, straight sided but take a regular canning lid not wide mouth. I'm sure they have a designated name or number, but people refer to them as 'oyster' jars.

yeah, sucks. I loved those wide mouth 24 oz feeze can jars. Can't even find em on ebay. Maybe an odd one here or there for $5 ea.

Hi everyone....just thought you might want to know that Ball Canning and Recipes has a Facebook page and people are posting "bring back the pint and a half jar"....if you are a member on Facebook please post your request. So far I've counted about 35 people that have posted. After you sign into Facebook just do a search on "ball canning and recipes". It is also a great source for ideas. Spread the word, and I'm hoping that we can keep this post going....thanks!

Here is a link that might be useful: Ball Canning and Recipes Facebook Page