canning jars - why such a difference in price?

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I'm hoping that someone with a bit more canning experience can help me with this one...

I'm shopping for canning jars; there are two major brands, "Kerr" and "Ball". One brand is almost twice as expensive as the other, and for the same volume jar. What is the difference between the two brands, and is it worth the extra money to invest in the more expensive brand, or is the cheaper on fine?

Best regards,

Dan

-- dan (dbuchner@logistics.calibersys.com), June 07, 1999

Answers

i believe they are both the 'same'. the difference in price is probably due to the retailer selling them. shop around for a better price.

-- lou (lanny1@ix.netcom.com), June 07, 1999.

There's no difference that I can tell, and I've used them all.. Mason is a cheaper brand, and they are good too. Sav-A-Lot had Mason jars for $3.97 a dozen last week.

-- gilda (jess@lsitbot.com), June 07, 1999.

Hi Dan, I bought Golden Harvest brand from WalMart. Was apprehensive at first because they weren't one of the "known" canning jar manufacturers, but they worked just great in water bath and pressure canning. I paid just under $4 per dozen quart and $3.50 per pint cases. It saved me a lot of money and I have been happy with them.

Maybe it's the brand name that makes them cost more? Kinda like a Nike logo!

Good luck. Mary

-- Mary (doesnotmatter@thistime.com), June 07, 1999.


Mary (and everyone else),

Thanks for your replys. "Golden Harvest" was one of the cheapest brands there. I'm glad to hear you've had success with them, because I've bought some of them myself. I'd hate to think I've wasted money on something that won't work well...but as long as I know they do work, might as well by some more!

-- dan (dbuchner@logistics.calibersys.com), June 07, 1999.


We got some"Golden Harvest" from Wal-Mart for $3.49 (12 pints). Check your local land fill they may save you jars if you ask.

-- && (&&@&&.&), June 07, 1999.


"Mason" jars are not a particular brand name anymore. It is a 'generic' designation for the sealable canning jars we are familiar with. Ball and Kerr are two well known 'brand' names of Mason jars, and I believe they are now manufactured by the same company - Allrista. Golden Harvest, I believe, is manufactured by someone else.

I've used all of these and can't tell a difference in quality. One thing you need to pay attention to on *any* canning jar is to make sure the rim and threads are smooth, and free of any chips, bumps, etc. Chips or roughness will prevent your jar from sealing correctly.

-- Wilferd (WilferdW@aol.com), June 07, 1999.


Some jars will not work properly when you try to seal them with a vacuum packer... usually those that have a more pronounced shoulder.

fat

-- fat (f@chance.com), June 07, 1999.


Is there a preference to the jar sizes other than the volume you have to can?

I mean, say you have 16 pints worth of substance to can. You may use 16 pint jars, or 32 1/2 pint jars.

Would one choice be better than the other?

I am new to canning, but see the benefits of doing it. just wondering if there is a basic rule of thumb to use visavie jar size...

-- J (jart5@bellsouth.net), June 14, 1999.


J-The difference that I can see, and a huge difference it is--is that it takes twice the effort to can the same amount in 1/2 pint jars as it does to can in pint jars. Start running your canner and you'll see what I mean. Of course, if the size of your family dictates using 1/2 pint jars for the correct serving amount then by all means can in 1/2 pint jars.

There, have I sufficiently confused you? Linda

-- newbiebutnodummy (Linda@home.com), June 14, 1999.


As to the question of what size jar to use: I've been canning lots of meat in the pint jars, because that is the amount my family can eat for one meal (no need to worry about refrigerating the leftovers). I have put up most of my meats in the pint jars for this reason. However, I have put some in quarts. I've also put up many quarts of extra 'soupy' vegetable beef soup, so I'll have the liquid to cook rice/beans/lentils, etc. in with the soup without having to use extra water. If water is not a problem, I'll just cook it down a little bit more.

One thing I learned is that one pint of ground beef, mixed with a cup of TVP (textured vegetable protein) produced way more than 2 pints of meat. Found that out a few weeks back when I was canning meat and friends stopped by around dinner time. One pint jar of ground beef, mixed with a scant cup of TVP made more than enough meat for tacos that fed 4 hungry adults and 4 very active kids (1 teenager).

-- Wilferd (WilferdW@aol.com), June 14, 1999.



Thanks nebie Linda, and Wilfred, the confusion is clear! :-)

This thread is chock full of info that I can use? Sorry, couldn't resist the pun!

Yes, the serving size will definitely help in deciding which to use. For starters, I think we will use two or three sizes, and then we can determine which will be of better use in the future.

"I hadn't thought of that angle at all!" he said candidly. :-)

-- J (jart5@bellsouth.net), June 14, 1999.


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