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    You are in: Home / Community Forums / Canning, Preserving and Dehydrating / Phony canning jar?
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    Phony canning jar?

    Zeldaz
    Sat Nov 24, 2012 10:08 pm
    Food.com Groupie
    I know very well that Classico jars and other one-use commercial jars can never be safely used for canning, even if they have embossed logos (Mason, Ball, Kerr, etc.) on their exteriors. I have a dilemma, and I am confident I already know what I have to do for safety's sake, but I'm wondering if anyone else has come across these particular jars.

    My husband brought home a pint jar of incredibly delectable avocado blossom honey from Arizona. It has KERR SELF SEALING MASON embossed on the exterior, just like a regular canning jar. It came topped with a regular Kerr canning lid and ring. I said, "Great, we have another canning jar!" Honey is damaged at canning temperatures, so this lid was not vacuum sealed.

    The problem is that this jar, now emptied, is OBVIOUSLY not as heavy as a regular canning jar, plus it has a line of braille-like dots around the bottom in the back. Those dots don't exist on my most recently purchased canning jars. I believe this jar is unsafe for canning but I also worry it will fool some people into thinking they have the real thing because of the logos embossed on the front. It will only be used for dry storage in my pantry.

    Has anyone else come across this type of jar?
    duonyte
    Sun Nov 25, 2012 10:29 am
    Forum Host
    I have not seen this type of jar, but I wonder if it be worthwhile to contact the Kerr people to ask about it. I agree that people may think it's suitable for canning and that could be dangerous.
    Zeldaz
    Sun Nov 25, 2012 10:53 am
    Food.com Groupie
    Good idea, I'll probably do that.
    Chef Tweaker
    Tue Dec 04, 2012 10:56 pm
    Food.com Groupie
    At danger of playing "devils advocate" thought I would throw in my 2c. The way I understand it, the reason those jars aren't safe is because they may break in the canner... not because there would be any safety issue if it made it through the canning process in one piece. I have actually used non-canning jars for canning with success. I just knew I was taking a risk of losing the product to breakage. I think it is really with pressure canning that this is really a risk.

    The thing I think is odd is that it says "self sealing". That really leans it to being a real canning jar. Have you found anything out from them?

    Also I was a little confused at your comment about honey. The NCHFP gives many recipe alternatives with honey.
    Zeldaz
    Wed Dec 05, 2012 10:45 am
    Food.com Groupie
    From the bee journal:

    " Too much heat will destroy the nutritional elements of honey. Heating up to 37 °C (98.6 °F) causes loss of nearly 200 components, some of which are antibacterial. Heating to 40 °C (104 °F) reduces enzymes."

    Heating honey also causes flavor changes. That is why I'm surprised a "canning" jar was used, real or not. There would be no need to use one, as the honey should not be heated to canning temperatures. Using honey in a recipe was not what I was talking about.

    Any jar can break in a canner, including tempered canning jars. A bigger reason not to re-purpose jars is that the canning lids and rings do not fit as they should on the thinner glass. They seem to fit, but with less glass-to-sealant contact the seal cannot be considered safe. This has been discussed in previous threads in this forum, and if I remember correctly, was something pointed out by the Classico people, who warned people that their jars, despite their appearances, should not be re-purposed for home canning. It's a safety issue.
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