Jar types question

GeneTheNewGuyJuly 15, 2012

OK here is another dumb question. What is the reason for the difference between wide mouth and narrow mouth jars?

I don't know but I can't imagine that it would make a lot of difference for most foods, but is there is situation when you HAVE to use one or the other?

When do you, what types of foods, do you use one as opposed to the other?

Thanks!

Thank you for reporting this comment. Undo
nancedar(z7NC)

Convenience. It is easier to get pickles or large pieces of fruit out of a wide mouth jar than the regular jar. It makes just a little difference for most everything else. The wide mouth costs more for jars and lids than the regular ones. There are lots of the regular ones from years past still being used and reused, but I buy all wide mouth jars when I have to just because of the convenience.

Nancy

    Bookmark   July 16, 2012 at 6:13AM
Thank you for reporting this comment. Undo
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

The lids for the wide mouth jars are also more expensive. The cost differences aside, it is mostly a personal preference. When I have to buy jars I only buy regular mouth.

Dave

    Bookmark   July 16, 2012 at 9:19AM
Thank you for reporting this comment. Undo
dgkritch(Z8 OR)

I agree. Personal preference.
I use both. I find the wide mouth far easier to clean since I can get my entire hand down in there, but a brush works fine on regular ones.

I use the tall 12 oz. jars for pickled beans and asparagus and they only come in regular.

I use the squat 1/2 pints for salsa sometimes, nice to serve right from the jar, it's like a little bowl.

I use the 1/4 pints for Asian plum sauce, just the right amount for 2 of us to use as a dipping sauce for egg rolls, no leftovers.

I use regular quarts for things like tomatoes and sauce, sometimes green beans and carrots. Things that are small pieces or more liquid.
Wide mouth for large chunks or items that I'm concerned with the aesthetics like peach halves and whole dill pickles.

So for me, it just depends on the application.

Deanna

    Bookmark   July 16, 2012 at 1:49PM
Thank you for reporting this comment. Undo
jimnginger(9)

Type of product being canned.
Try filling regular jars with chicken pieces. If you can get them in, you can't get them out when canned unless you tear them out in little pieces. The new 24 ounce Ball jars are better than pint jars for today's larger chicken legs and breasts.
I can get a couple more regular sized jars into my canner (than WM jars). The WM jars take up more shelf space for the same reason.
Golden Rule: Use regular sized jars whenever you can. The lids are cheaper, and with a smaller seal area, you should mathematically be in better shape with respect to failed seals. We all hate to reprocess jars due to seal failure.
Jim in So Calif

    Bookmark   July 16, 2012 at 2:55PM
Sign Up to comment
More Discussions
Sterilizing jars and tools
Hello, I think I'm getting a little neurotic about...
giddyupgo
Who uses the foodsaver?
I haven't canned in several years. I've been gardening...
nancyjane_gardener
serrano peppers everywhere
I have so many serrano peppers this year it's amazing....
prairie_love
preserving venison
I have questions for those of you that harvest and...
KSprairie
Have you made sweet & sour Indian lemon pickles?
I have made north African preserved lemons several...
veeta
People viewed this after searching for:
© 2015 Houzz Inc. Houzz® The new way to design your home™