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Old 05-14-2009, 11:42 AM
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Default Is there a difference between Ball and Mason jars?



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I am new into canning and just picked up the Ball Blue Book and am getting the All American canner but I was wondering if there is a difference between Ball brand and Mason glass jars? I was at the evil empire(Wal-Mart) and I seen the Mason jars of the same size $2 cheaper a dozen. Is there anything I should know about them?

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Old 05-14-2009, 11:58 AM
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Nah, no difference. I have loads of both and don't even pay attention to which I'm using.
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Old 05-14-2009, 12:14 PM
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No difference.
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Old 05-14-2009, 12:15 PM
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You got the answer.
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Old 05-14-2009, 12:16 PM
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Ball, mason,Atlas,golden harvest,Brockway clear-vu, Bernardin are all mason jars, the Brockway are getting scarce though, i still have a couple dozen. I think they're all owned by one company now.
Old 05-14-2009, 12:18 PM
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Kerr Jars too. Bought a house with a basement full of canning jars, I use all of them, never had a problem.
Old 05-14-2009, 12:50 PM
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that was a good question, and many good answers. thanks for the input i was wondering the SAME thing.
Old 05-14-2009, 12:53 PM
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Nope, no difference at all. I would caution you, though, to use only jars that are specifically manufactured for canning. Never use mayonnaise jars or spaghetti sauce jars as they are not intended for this use. Some home canners will tell you that they've used them forever with no bad results, but I personally wouldn't take the chance. Botulism is nothing to fool with, particularly after TSHTF and your chances of finding a doctor are decreased substatially.
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Old 05-14-2009, 03:22 PM
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Spaghetti sauce jars specifically marked Atlas are fine to use.

Don't trust any of the other ones though.
Old 05-14-2009, 03:36 PM
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Quote:
Originally Posted by Caoccha View Post
Kerr Jars too. Bought a house with a basement full of canning jars, I use all of them, never had a problem.
oh yes, forgot the Kerr, we have some of those also and we still buy jars at sales if they're less than two dollars a doz.
Old 05-14-2009, 03:38 PM
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buy all the lids you can and if you have the extra money keep a few hundred ahead on hand
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Old 05-14-2009, 03:54 PM
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Quote:
Originally Posted by redflag View Post
buy all the lids you can and if you have the extra money keep a few hundred ahead on hand
Best advice!!! the way they rust, and forget it if you step on them!
Old 05-14-2009, 04:02 PM
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Actually there is, but it doesn't really make any difference to quality of storage.

John Landis Mason was actually was the first patentee of the tin screw on lid for what became known as Mason Jars. He also invented the first improved screw top salt shaker in 1858.
http://www.google.com/patents?id=TnB...ad=0_0#PPP1,M1

Mason also improved jars by adding the rubber O-Ring to make it airtight.
This later evolved into the Mason jar we now know and use.
http://www.google.com/patents?id=Q1x...ad=0_0#PPA1,M1

--------------
--------------
The Ball Brothers, Frank Clayton Ball, and Edmund Burke Ball, formed the Ball Corporation in 1880 by borrowing $200 dollars from their uncle.
The original name of the company was the "Wooden Jacket Can Co.", but after being purchased by the Ball Brothers, the name was changed to the "Ball Corporation".


http://i101.photobucket.com/albums/m...Brothers_2.jpg

From left to right:
* William Charles Ball (1852-1921)
* Frank Clayton Ball (1857-1943)
* Lucious Lorenzo Ball (seated) (1850-1932)
* Edmund Burke Ball (1855-1925)
* George Alexander Ball (1862-1955)


Only Frank and Edmund Ball were the founders of the Ball Corp, but the others were also instrumental in creating the Ball State University, and Ball Memorial Hospital in Muncie, Indiana.

The company has expanded into space systems, metal food containers, aerosol and plastic containers and avionics equipment.

---------------
---------------
So there is your history lesson for today.
When you get right down to it, there is not much difference.
Personally I prefer Mason Jars, just because I like their story better.
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Old 05-14-2009, 04:31 PM
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Quote:
Originally Posted by Brew View Post
Spaghetti sauce jars specifically marked Atlas are fine to use.

Don't trust any of the other ones though.
The glass wide mouth mayo and salad dressing jars can be used for water bath canning but not pressure canning. But they are all plastic now, so if you see any at a garage sale buy them and use them for tomato juice. I have a couple of hundred. Moms a pack rat.
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Old 05-14-2009, 06:33 PM
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The thickness and "temper" of caning jars vs Mason jars is the only difference. If the lids and bands designed for caning (Mason) Jars fits properly on non mason jars, they can be used for caning in a pinch. However expect some of them to break during the process, more so in pressure caning. The thinness of the sealing area can prevent jars from sealing. This will be apparent after jars are cool. They either will or wont. I did some experimentation with non mason jars, and got about a 15% failure rate, both from breaking and failure to seal. I have not had a jar that sealed, loose it's seal. If you must use non mason jars, make sure to avoid any extreme changes in temperature. Start all canning processes with hot jars, product, water in caner all as close as possible to the same temperature. Let the jars cool inside the caner if possible. Once sealed, the food is safe. Sterility is accomplished by temperature and time of processing. It is maintained by the seal.
Now, do I use non mason jars...NO. I have been amassing mason jars for years.
If all I had were non Mason jars, would I use them...YES
One thing to remember...If a jar breaks, the food is toast. DO not try and salvage it. Eating glass is not very good for your health.
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Old 05-14-2009, 11:52 PM
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Thanks a lot everyone....I am really interested in getting started. The Blue Book is loaded with information.
Old 05-15-2009, 03:40 AM
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Trust your Blue Book. It will never steer you wrong.
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Old 05-15-2009, 04:15 AM
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What is this Blue Book?
Old 05-15-2009, 04:38 AM
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Thank you. I thought it was a PDF in the Survival Files or something.
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