Canning or Just Storage? The Best Mason Jars by Job

A Mason jar looks like a Mason jar, which is why so many people buy the wrong one. Some jars are built for a canner and some only look the part. A jar can have the word canning in its name, a handsome clip on top and a French or German pedigree, and still be a storage jar as far as US food preservation guidance goes.

So this guide does two things. It sorts seven jars from Ball, Kerr, Weck, Le Parfait and Bormioli Rocco by the job they suit, and it says plainly which ones we would keep out of the canner. For pickles, salsa and pantry beans, the right size matters almost as much as the right lid.

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Quick verdict: which mason jars to buy

Five jars at a glance

The five that cover most kitchens. All seven jars are reviewed below.

The best mason jars, job by job

The first four picks are from one family of brands, and we say so because it would be easy to read them as separate opinions. They are here because the sizes do different jobs. The last three are other makers’ jars, chosen for their closures and for storage.

Which jars are not for canning

This is the part worth reading twice. Home canning relies on a seal that forms as the jar cools, and published processing times assume a particular kind of jar. NCHFP is direct about the one it prefers: regular and wide-mouth Mason-type, threaded home-canning jars with self-sealing lids are the best choice. Here is how the rest shake out, from sources we read directly.

• Weck and other glass-lid jars with clamps. Clemson Cooperative Extension says no science-based recommendations are available for canning in them. Weck gives its own water-bath directions, but that is the maker’s position.
• Wire-bail jars with rubber rings. South Dakota State University Extension says they should be used for storage only, not for food preservation. That covers the Le Parfait style, whatever the product name says.
• Half-gallon jars. NCHFP says they may be used for very acid juices. SDSU says one-gallon jars are not recommended for food preservation at all.
• Old mayonnaise and sauce jars. NCHFP says most commercial pint and quart mayonnaise-type jars may be used with new two-piece lids for acid foods, but not in a pressure canner, and that other commercial jars that can’t take two-piece lids are not recommended.
• Vintage and antique jars. SDSU says these are not recommended for food preservation and suggests keeping them for decoration.

None of that makes these jars bad. It just means they belong on the shelf holding dry goods or in the fridge. Whatever you can, use a current tested recipe, follow its jar size and processing time, and use the right tools. Our canning funnel guide covers the simplest of those, and our canning pressure cooker guide covers the bigger equipment.

How to choose a Mason jar for your kitchen

Start with what goes in it. Quarts suit pickles, big batches and dry goods. Pints suit salsa, sauce and jam. Half-pints suit gifts and condiments. Half gallons are for bulk storage.

Choose the mouth for the food. Wide mouths are easier to fill, empty and scrub, and they take whole vegetables. Regular mouths suit thin, pourable foods. Lids and bands are sized by mouth, so sticking to one mouth keeps the drawer simple.

Decide first whether you will can. If you will, buy the two-piece Mason-type jar and stop there. If you only store food, the closure is a matter of taste and you can choose by how often you open the jar.

Plan for lids, not more jars. NCHFP says Mason jars may be reused many times with careful handling, requiring only new lids each time. Keep a spare box of flats in the mouth size you use.

Check the seller. Jars are heavy, breakable and often sold through resellers. We note who was selling each listing when we looked, because some were not sold by the maker or by Amazon, and that can change.

How we chose these seven jars

We read the Amazon listing for every jar and recorded its stock and seller, along with the guidance from NCHFP, Clemson and South Dakota State. We also read Weck’s own FAQ. We have not handled these jars or run any of them through a canner. We could not open Ball’s own canning pages, so Ball’s details here come from its Amazon listings. We name no independent review of these jars, so the page rests on the listings, the maker’s words and the extension sources. Every pick was in stock when we checked. Prices move, so we leave them out.

Mason jar questions, answered

What is the difference between wide mouth and regular mouth canning jars?

The opening. Wide mouth jars are easier to pack, empty and clean. Regular mouth jars suit pourable foods, and Ball’s listing recommends them for jams, jellies and other liquids. NCHFP lists both types as the best choice for canning.

Can I reuse Mason jars?

Yes. NCHFP says they may be reused many times with careful use and handling, requiring only new lids each time.

Are Weck jars safe for canning?

Weck publishes water-bath directions, but Clemson’s extension service says no science-based recommendations are available for canning in Weck jars. We treat them as storage jars.

Can I can in a half-gallon jar?

Only very acid juices, according to NCHFP and SDSU Extension. For salsa, beans and tomato sauce, use the jar size your tested recipe calls for.

Can I freeze food in these jars?

The Ball pint and Kerr half-pint listings say their jars are freezer safe. Leave room for the food to expand and let it cool first. If a listing doesn’t mention freezing, don’t assume it.

Our final pick for the shelf

Related guide: Best gifts for home canners.

Buy Ball Wide Mouth Quarts if you want one jar that can do nearly everything, and add a box of pints for salsa. Keep Weck, Le Parfait and Bormioli for the pantry. For the rest of the pantry, our pantry storage guide is a good next stop. And if you would rather let someone else make the salsa, Julia’s is on Highway 6 in Houston: call to order.