will the stopper withstand canning pressure/ temperatures? I would like to use these for preserving syrups that need to be pressure sterilized.
327639
Actually... It will hold up to 3 atmospheres of pressure. And yes.. It is thermal shock certified glass for temperature variance.
327640
No, Its a nice cheap stoppered bottle that holds nonpressurized liquids. The bail holdng the stopper is just hooked into a small divot in the glass. I am pretty sure if it did stand canning pressure you would consider yourself lucky. Just my opinion though...... we all know what opinions are like too.
1675323
The short answer is, I don't know. The lids that come with these bottles are meant for canning since they have a rubberized seal around the inside top of the lid but once you use them to seal a bottle then I suspect you must buy new ones that will work with these bottles if you plan to can using these bottle once again like all canning jars require. I don't use the bottles for canning but rather to keep milks and juices in the refrigerator so I have no experience in trying to can with them - maybe someone else will be able to answer this better than I can. A side note: I bought these originally to bottle kefir water to carbonate it but they don't work because the seal is not tight enough so I use them for milk kefirs that are keep in the refrigerator and juices and they work fine for that purpose.
1590562
I have not personally tried to freeze anything yet, but they are glass so I don't see why you could not use like a regular mason jar (leave enough space for expansion). Even if you do not use as intended, you won't be disappointed with these little jars. My friend uses the set I g ave her for salad dressings because they do not spill the liquid.
593781
Yes, they can be used in both water bath and pressure. They do have a learning trick to them, If just starting to use them, start with inexpensive beans etc.... Just last week, I received a new tip to ensure proper sealing. One-handed,screw ring on until it just barely grasps the jar threads and you can pick up the jar. This is extremely loose. Do not hold the jar with your spare hand while placing band on before placing in canner.. Many people(myself included) have been having trouble with sealing due to them being too tight. Immediately after your canner loses it's pressure, remove your jars and tighten lids. They should be sealed after cooling
1206774
Mr. Leger, I visited the USDA site. You say they don't "recommend," you should have said "require." (http://www.uga.edu/nchfp/publications/usda/GUIDE%203%20Home%20Can.pdf) Pressure canning is safer than the boiling water bath due to the higher temperature. The botulism spores are destroyed in pressure canning NOT at 212 degrees. The reason it is ALLOWED to can using the boiling water bath is that tomatoes are highly acidic. The spores do not grow in a high acid environment. Pressure canning is REQUIRED for low acid foods because the high temperature is what kills the spores. When pressure canning it isn't necessary to cover the jar, again because the temperature kills, not water contact. Mr. Leger, I visited the USDA site. You say they don't "recommend," you should have said "require." (http://www.uga.edu/nchfp/publications/usda/GUIDE%203%20Home%20Can.pdf) Pressure canning is safer than the boiling water bath due to the higher temperature. The botulism spores are destroyed in pressure canning NOT at 212 degrees. The reason it is ALLOWED to can using the boiling water bath is that tomatoes are highly acidic. The spores do not grow in a high acid environment. Pressure canning is REQUIRED for low acid foods because the high temperature is what kills... » Read More Mr. Leger, I visited the USDA site. You say they don't "recommend," you should have said "require." (http://www.uga.edu/nchfp/publications/usda/GUIDE%203%20Home%20Can.pdf) Pressure canning is safer than the boiling water bath due to the higher temperature. The botulism spores are destroyed in pressure canning NOT at 212 degrees. The reason it is ALLOWED to can using the boiling water bath is that tomatoes are highly acidic. The spores do not grow in a high acid environment. Pressure canning is REQUIRED for low acid foods because the high temperature is what kills the spores. When pressure canning it isn't necessary to cover the jar, again because the temperature kills, not water contact. « Show Less
593780
Yes. These work just fine in my pressure canner. I estimate mine reaches 240°F.
2076581
Having had this happen recently when the contents of my freezer skidded out (flexing shelf), I am happy to report that these items did NOT break. The Rubbermaid product (red lid) cracked. These Stor-keeper items are really high quality and last for years. Freezing DOES NOT make the plastic rigid. I saw some criticism with the lid seal. I have found that these seal perfectly, and I've not had any problems.
1717150
Hello Shelly, I am glad to answer your question...these little canning jars are so handy in my kitchen/home! Even though they are meant for canning and can withstand a fairly high temperature, I would not put them into the oven. I use them for keeping small amounts of cooking ingredients that I use often and do not wish to handle the large containers which these ingredients are originally packaged. Also, I have given a few to friends who saw them and admired their "just the right size" feature for lots of things throughout the home. I plan to order more in the near future.
1428988
this is not for canning. It is a very tech design pressure cooker, for meals, roasts, all kinds for foods. But not canning.
1013243
Airtight. Hmm... I guess that depends on what you mean by airtight. I haven't put anything fermented or effervescent into them, where I might have seen leakage under pressure, but I had a thin liquid (ethyl alcohol, the drinkable kind), and if I just gently shook or inverted the jar, it leaked. If you're just looking to prevent odd tastes from getting into something you have in the fridge, for example, they're probably fine. But they are definitely not for preserving or canning.
1769372
the instruction book says; some glass stovetops may not produce enough heat/energy required for safe pressure canning-suggests not to use. hope that helps
923489
I am not sure as I don't do canning but I do use them at work as I have to count part and they are the greatest when I have the different sizes for different size parts that I have to count and bag up. So I don't know if this will help you or not.
372020
No. these small ones are not safe for canning. You need one of the larger ones that are called pressure cooker canners; they have a gauge that is necessary to determine the you are cooking with the correct amount of pressure for the item being canned.
1532390
Yes, with cautions. Leave plenty of headroom for freezing items to expand and don't overfill. Don't change temperatures suddenly. I only put the food in the freezer from room temperature, and I don't heat suddenly. I feel a little more secure with these in the freezer than thinner jars, but a broken glass would not surprise me at all.
2224601
I am glad I stumbled across this q & a section, as I was intending to purchase this for canning veggies. I am a first-time canner, but grew up around the process of "Water Bath Canning" as well as the use of a Pressure Canner. My question, if anyone can help, What is a good dependable safe Pressure Canner for a Beginner? I appreciate any suggestions I can get..., thank you in advance ~ Denise
486604
Hi Mason, Sorry we do not know. This container is not designed to hold high pressure as it is only a small hand pump that pressurizes it for the Stove. I would not attempt to use it under high pressure Regards Alberni Outpost
214737
They are very good to use as canisters. I would not put them in the freezer.