The quilted Ball jars are fine for processing.

Whether a jar is wide-mouth or narrow-mouth makes no difference in terms of processing safety. Wide-mouth are easier to fill but the lids are more expensive.

Carol

Do you mean pasta (as in dry storage) or pasta sauce? It's not safe to can pasta sauce in anything larger than a quart, the half gallon size is meant for fruit juices (and of course dry storage is fine).

Oh, and the Ball "freezer-safe" jars are fine for canning - assuming they're glass and not the plastic ones ;-)

I did my diced peaches in those same widemouth quilted jars last year - easy for DD to eat out of (though she did need help from teacher to open them). More economical to do them in pints or quarts and put some in plastic for her lunch - I found some screw-on lid Rubbermaid containers that are really leak-proof.

Now can i prep my peaches n keep in the refrigerator till am ready to process them?

For how long? Covered and overnight if you have to is ok but any longer than that they begin to darken and discolor and bacteria begin to grow.

So it is best to prep and can them all in the same day if at all possible.

Dave

Here is a link that might be useful: NCHFP - How to can peaches

Thank you all for your replys.
I put dry pasta in quart jars, but something i need two for one package of pasta so i think the half gallon would hold more.
Dave, I was thinking same day , prep them then get everything else ready. This is my first time doing peaches n was feeling a bit overwhem.
So again thank you all .
Terry