In the US, there is a company marketing spaghetti sauce in jars labeled
"Mason". I have used them without a problem for boiling-water bath (BWB)
processing, using standard canning lids. They are a little short of a pint
or quart, but work OK if you just use those processing times. (They are a
great size for apple butter.)

Good luck!
Dave

> wrote in message
oups.com...
> Hi everyone
>
>
> I'm new to bottling, but it might solve one of lifes problems, so I'm
> interested to try it. I really dont want to go out and buy a load of
> the proper jars until I've tried it once to see if it is the solution.
> Yes I've read the FAQ. Hence my probably predictable question: if I use
> jam jars, sauce jars, etc for just the first run, what sort of failure
> rate could I expect? A fair rate of failures to seal could be accepted
> for the one test run.
>
> Failure to seal is easy to spot on these jars, and I wouldnt let anyone
> else have access to the jars, so I dont expect a safety problem.
>
> Or is this a bad bad move?
>
> thank you,
>
>
> NT
>