Myth: Someone told me I can use any jar for canning, not only the “name-brand” jars.

Answer: Busted!

Mason jars and Ball jars are specifically designed for home canning are best. Commercial mayonnaise jars, baby food and pickle jars should not be used. These jars are generally thin walled in comparison to jars made for home canning and will break more easily. The mouths of the jars may not be appropriate for the sealing lids.

Jars come in a variety of sizes from half-pint jars to half-gallon jars. Pint and quart Ball jars are the most commonly used sizes and are available in regular and wide-mouth tops. If properly used, jars may be reused indefinitely as long as they are kept in good condition.

Two reliable sources for additional information can be found at Missouri Families or the National Center for Home Food Preservation.

Contributor: Maude Harris, EdD, Nutrition and Health Education Specialist, University of Missouri Extention, harrismau@missouri.edu