Considering that they can explode when being processed under pressure, I suggest you use them to store dehydrated food items or items that hard dry on their own.

 

I can't recommend it. BUT, I have reused jars, like in your post, to can up pickles and jams in a pinch. They get used first. If the seals fail you may get fouling and mold but, it won't kill you. Besides, why risk all that yummy food, we all work so hard for, just not worth it to me.

 

Please PM me your address so after you kill yourself and your family I can come buy and help myself to your preps.

 

I wouldn't use them for pressure canning but I used to use them all the time for water bath canning of fruit preserves and tomato sauce. Never had one break, never had one fail to seal, and never had one that got moldy.

 

I used a Bunch of Pickle Jars for Pickles - Worked Great! So far, they have been sealed for a little over Six Months.

I did have to swap out one lid that wouldn't seal, and one jar had a Chip on the lip, so had to put that one in the Refrigerator, and use it first.

I Trust that if they suck down, and are still "Button Down" when I prepare to open them, They are safe. I ALWAYS Give a Careful Inspection, Both Visual, and Smell, before I use anything, whether Commercially Canned or Privately Canned.

 

We reuse them for pickle peppers have one that don't seal once in awhile just run it back through usely get 3-5+ times out of them just boil the lids have them good an hot when you put on the jar. Used them for years not my first time. Never had one to come unsealed on shelf either...

 

We use them only for dehydrated stores.

 

commercial jars

We have used them for years to put up jellies, pickles, okra, and salsa. When we buy store bought food in jars, I always look for jars with straight sides and large mouths for reuseing later. You can usually get all you want at the recycle center. Some jars will take the standard lids and rings. We buy peanut butter that comes in standard pint canning jars with the large mouth. You get peanut butter and a canning jar as a bonus!

 

As noted, it's not advised. If you compare a canning jar with the kind of jar food comes in, you'll see the canning jar is thicker and more solid. It's built to take the pressures that canning involves. Glass containers, on the other hand, are just for transport. You can use them for dry goods, jams and jellies, things that won't go bad at room temperature or that can be frozen along with the jar; but for regular canning, you'd be taking an unnecessary risk...

 

I should add, as I didn't mention it above, that it was water bath canning I had planned.

I canned 4 jars of peaches to see if it will work long term.

Sounds like there is a good chance it will work.

 

If the jar holds the seal and withstands the bottling process it is safe.

The only proviso would be that if you are re-using a lid for food that requires pressure canning for food in a water bath, any food residue could, theoretically, pose a minor risk.

The warnings about using these jars relate to the fact that they are not designed to withstand theresaure of the home bottling process, so jars are more likely to break. The lids may also fail to seal.

As long as you use a process which kills the bacteria inside and creates an airtight seal to stop more getting on, the food is safe.

I have purchased a lot of new lids that fit the standard screw top jars for bottling - it not only saves money on jars, but allows me to give away preserves without stressing about the jars being returned!

 

I understand the idea here, I think.
Re-purposing things is usually pretty cool to me.
I am, however, missing the reason.
Jars and lids are by most measures inexpensive, more so if they're sourced sensibly through sales and private parties.
Canning jars are spec'd for their duty and perform their job very well.
This quality and consistency cannot be assured by eyeballing a container that was designed for a one way trip, perhaps even produced in a far away place from materials and machine that may or may not suit the purpose, or re-purpose, intended here.
I do lots of canning, it's serious business to me. Just one mistake, just one, and I'd never forgive myself.
I'll shell out the money required and follow the rules.
Home canning is not about hoping for safety.
Too much risk for too little gain equals a poor investment.
What's the gain here that warrants the risk of ruined food, or worse?

 

Just like everyone else is saying, jams and jellys and you are fine. If it will harm you there are many here saying that which should be here to say its fine.