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This breakage could be anything from a crack in the glass where shards may be deposited into the jar and not observed by the canner or baker and end up in your food, to a full break of the jars possibly happening during handling and filling with your recipe.So if you choose to bake those scrumptious looking little desserts in canning jars.... Be careful of the very old vintage or antique canning jars.Ball had bought out many smaller producers over the decades.The Ball Corporation no longer makes canning products.In 1810 an Englishman named Peter Durance invented a method to use metal containers to preserve food.In both cases, it was for military advantage that the processes were developed.
Canadian brands often have a crown on them, and there are several brands of those.
In 1795 Napoleon offered a 12,000 franc prize for a method to preserve food for the military.
Chef Nicholas Appert, whose background included both pickling and brewing, won the prize by developing a method of heating food in glass containers and sealing them with pitch.
Kerr, Mason, Jarden or Ball are some brands available. I'd just as soon skip the failure rates and stay with mason jars. If scratched, the jar becomes weaker at this point and can more easily break.
If you have standard preserving jars available they should always your first choice. AND note they do suggest expecting higher failure rates. A coating is applied at the glass plant to reduce scratching and scuffing.
in fact are often sturdier than the newest ones you can buy now. Personally I don't trust the very old pretty ones in my pressure canner. Quart, pint and half pints are the sizes available and used most commonly for canning. :) Dee ______________________________Sharon's answer: As long as your jars are 'mason' jars they should be good to use for many years with normal use.