A favor to us. Please do not start a new thread for every follow up question. The threads are a specific allowed defined number. Each time you start a new one, one drops off the end and is gone forever. Many of us use these old threads with the search engine on this site to get answers questions that have already been asked and answered.
This is not to say that new threads for new unaddressed topics should not be started. It is just you have a thread already started and we can answer from that thread we do not lose more of our history. Thanks for understanding.
To the question.
For refrigerator pickles, plastic 1/2 gallons or gallons would be fine for refrigerator pickles if you eat them that fast or in such volume.
For processed foods, there are no processing charts for 1/2 gallon jars or larger except for grape or apple juice. They are simply too big to insure heat penetration to the level required to the entire contents.
Half gallon jars are the largest available and most use them for dry storage.
So you have your choice of 8, 12, 16, or 32 ounce jars for canning. The half litre and 1 litre jars from Jardin are close enough to 16 and 32 to be included in pints and quarts processing.
Hope that helps.
Jim in So. Calif.

Each time you start a new one, one drops off the end and is gone forever.

See Linda?

Val

Jim is right newpicler, nothing is approved for canning in larger than quart jars except for a few highly acidic juices. So for processed pickles, you need to stick to the quarts or smaller.

But for your fridge pickles you can use any type or size you wish just as long as you understand that they do have to be used up within a couple of months. Even in the fridge they have a limited storage life as it only slows down the growth of bacteria, it doesn't kill them or stop the growth.

Given all your questions I'm going to give you a link to all the pickling info at NCHFP to review when you have a chance. Unlike many other sources, it is the recognized authority on how to safely process food at home.

Enjoy your pickles. ;)

Dave

PS: Jim is also correct that you can just add further questions on to your existing posts as long as it is on the same topic. Searches for previous discussions on a topic is also good for lots of great info although right now the search engine is on the fritz. :(

PSS: Welcome to the forum!!! :)

Here is a link that might be useful: NCHFP - Pickling Instructions and Recipes

Val,
I do agree about not needing a new one for the same topics, but if you have a different question, then it gets too confusing to keep up in the same thread with different topics. People should not be afraid or intimidated to ask a question here. Personally, I don't mind if they drop off. We can always chat again about something. If I really want or need something I figure I should print it off or save in a document. I would rather they drop off than someone not get the help they need.
About the pickles, please be sure you are using current methods and recipes for all pickles, including refrigerator ones. Unless you ferment them long enough, you put yourself at a risk for listeria, etc. Most recipes for refrigerator pickles are no longer considered safe to make. You either need to make fully fermented pickles (which will take more than 3 to 5 days ) and quick pack pickles for safety reasons. The refrigerator pickle recipes have been pulled from USDA safe guidelines. You can check out some recent posts on that.
You cannot process plastic jars at home. They would melt.
They are OK if large ones for fermenting things, but know that smaller jars of sauerkraut and pickles will have more failure rate during fermenting than a large container.
There is no way to buy plastic jars for home canning.

The plastic jars (made by Ball) are only for making freezer jam, not for canning anything in BWB or PC (they will melt in high heat or boiling water). They work fine for small amounts of leftovers, blanched vegetables, or fruit, just like any other plastic container for the freezer.

The glass jars with the two piece lids and bands are meant to be used when processing in a BWB or PC, for refrigerating, or for freezing. The lids will only seal when processing in a BWB or PC, not the refrigerator or freezer.

Nancy

Thanks to everyone for your replies its been most helpful. for making my pickles i've always followed the directions on the back of the package. In a reply posted by Linda_sue she stated that refrigerator pickle receipes have been pulled from USDA safe guidelines. Does that mean the directions on the back of the package are bad? they just simply state to pour the boiling liquid over the pickles let cool for 30 min. or to room temp. Then refrigerate and use within 3 months. Is this still accurate? I do not ferment any pickles I always use the boiling water bath and just last night I tried the refrigerator method. I'm looking for all of this information because in the near future I may have an opportunity to supply my specialty pickles to a local restaurant. I processed the pickles last night so after they sit for acouple weeks I'll be submitting them for a taste test to the proprietor not to be served to customers but for him to sample and see what he thinks. He says if he likes them he will be looking for a steady supply...Wish me luck !! and Thanks again for all of your expertise !!

Well to be honest supplying a restauant is a whole different ball game and you had better read though the nchfp website several times Talk to local ext agent on regulations and get lots more experience under your belt

because in the near future I may have an opportunity to supply my specialty pickles to a local restaurant. I processed the pickles last night so after they sit for acouple weeks I'll be submitting them for a taste test to the proprietor

Ditto what Jonas said - supplying to the public is a whole other can of worms. Or at least a can of permits, liability insurance issues, kitchen inspections, process reviews, etc. NCHFP and your local county extension service is the starting point. ;)

Dave

I don't have any packages to see what they contain, the directions, etc., so giving a final answer is not really possible. I know that Mrs. Wages now said 3 weeks storage time, and it contains citric acid to increase acidity. Since this is not fermented, it would need to have a lot of added acid to store in a refrigerator to keep them safe
I never have used a package mix.
So,even if you did this, what will you do if you cannot get the packages later on ? To me, it seems this is not the best product to market anyway, and perhaps a bit "deceptive" if the owner thinks you are making them from your own recipe. I am not saying this is the case, just wondering if he is aware of this. What is it that makes them your "specialty" if you are using a package ?
I agree, you need more information and experience before doing this venture.