I just got gifted with a half-dozen Classico spaghetti sauce jars. I
know that zxcv Bob uses such jars with good results but does anyone
else? They're marked Atlas Mason, are good sturdy canning type jars, a
regular jar ring fits them perfectly with no leakage (yes I wasted a
lid) but I'm unsure, as yet, of the amount they contain. Looks to be a
little larger than a quart but I will measure the amount perzactly to be
sure.

Speak, O Guru's of the pressure canner.

George Shirley wrote:
> I just got gifted with a half-dozen Classico spaghetti sauce jars. I
> know that zxcv Bob uses such jars with good results but does anyone
> else? They're marked Atlas Mason, are good sturdy canning type jars, a
> regular jar ring fits them perfectly with no leakage (yes I wasted a
> lid) but I'm unsure, as yet, of the amount they contain. Looks to be a
> little larger than a quart but I will measure the amount perzactly to be
> sure.
>
> Speak, O Guru's of the pressure canner.

I just got a similar gift, so I'd like to know, too.

Serene

--
"I think I have an umami receptor that has developed sentience." -- Stef

The Cook wrote:
> On Sat, 02 Aug 2008 12:51:48 -0700, Serene Vannoy
> > wrote:
>
>> George Shirley wrote:
>>> I just got gifted with a half-dozen Classico spaghetti sauce jars. I
>>> know that zxcv Bob uses such jars with good results but does anyone
>>> else? They're marked Atlas Mason, are good sturdy canning type jars, a
>>> regular jar ring fits them perfectly with no leakage (yes I wasted a
>>> lid) but I'm unsure, as yet, of the amount they contain. Looks to be a
>>> little larger than a quart but I will measure the amount perzactly to be
>>> sure.
>>>
>>> Speak, O Guru's of the pressure canner.
>> I just got a similar gift, so I'd like to know, too.
>>
>> Serene
>
> I think that they are the size of a 3/4 quart jar, the kind I have
> been looking for for ages. Only difference is the Atlas are regular
> mouth and the ball 3/4 qt. are wide mouth.
I measured one of mine and, to the fill line for home preserving, they
are 30 ounces. That's seems to be a bit over 3/4 of a quart and they are
regular mouth.

On Sat, 02 Aug 2008 12:51:48 -0700, Serene Vannoy
> wrote:

>George Shirley wrote:
>> I just got gifted with a half-dozen Classico spaghetti sauce jars. I
>> know that zxcv Bob uses such jars with good results but does anyone
>> else? They're marked Atlas Mason, are good sturdy canning type jars, a
>> regular jar ring fits them perfectly with no leakage (yes I wasted a
>> lid) but I'm unsure, as yet, of the amount they contain. Looks to be a
>> little larger than a quart but I will measure the amount perzactly to be
>> sure.
>>
>> Speak, O Guru's of the pressure canner.
>
>I just got a similar gift, so I'd like to know, too.
>
>Serene

I think that they are the size of a 3/4 quart jar, the kind I have
been looking for for ages. Only difference is the Atlas are regular
mouth and the ball 3/4 qt. are wide mouth.

"George Shirley" > wrote in message
...
>I just got gifted with a half-dozen Classico spaghetti sauce jars. I know
>that zxcv Bob uses such jars with good results but does anyone else?
>They're marked Atlas Mason, are good sturdy canning type jars, a regular
>jar ring fits them perfectly with no leakage (yes I wasted a lid) but I'm
>unsure, as yet, of the amount they contain. Looks to be a little larger
>than a quart but I will measure the amount perzactly to be sure.
>
> Speak, O Guru's of the pressure canner.

I have a bunch of them that I use. The regular lids and rings fit them just
fine.

Marie Dodge wrote:
>
> "George Shirley" > wrote in message
> ...
>> I just got gifted with a half-dozen Classico spaghetti sauce jars. I
>> know that zxcv Bob uses such jars with good results but does anyone
>> else? They're marked Atlas Mason, are good sturdy canning type jars, a
>> regular jar ring fits them perfectly with no leakage (yes I wasted a
>> lid) but I'm unsure, as yet, of the amount they contain. Looks to be a
>> little larger than a quart but I will measure the amount perzactly to
>> be sure.
>>
>> Speak, O Guru's of the pressure canner.
>
> I have a bunch of them that I use. The regular lids and rings fit them
> just fine.
Thank you, that's the info I wanted.

In article >,
George Shirley > wrote:

> I just got gifted with a half-dozen Classico spaghetti sauce jars. I
> know that zxcv Bob uses such jars with good results but does anyone
> else? They're marked Atlas Mason, are good sturdy canning type jars, a
> regular jar ring fits them perfectly with no leakage (yes I wasted a
> lid) but I'm unsure, as yet, of the amount they contain. Looks to be a
> little larger than a quart but I will measure the amount perzactly to be
> sure.
>
> Speak, O Guru's of the pressure canner.

Nope, but only because I don't can anything in a quart jar and don't do
any pressure canning. :-)

Classico makes two sizes -- one is a 32 ounce (by their spaghetti sauce
label; and I poured 32 ounces of water out of one that I'd filled to the
bottom of the neck of that jar.

The other jar is smaller, a 26-ounce jar, I think. Still square but
narrower square. I'm *guessing* that their website is behind the
times‹I see no references to a 32 ounce jar anywhere I was on their
site. Mebbe they've discontinued the smaller size; mebbe they're
testing the larger size in Mpls -- it's a test market for lots of mfgrs.

This says you shouldn't use them for home canning, but the 32-ounce jar
is actually ONE OUNCE heavier than a Ball wide mouth quart I compared it
with. http://www.classico.com/flavors/faqs.aspx I have to wonder
if things haven't changed and their website hasn't caught up.

How d'ya like them apples?

(p.s., I've been known to re-use the plastisol-lined one piece lids that
cover the spaghetti sauce jars when I put up pickles for the house.)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller , blahblahblog is back and
is being updated quite regularly now.
"rec.food.cooking Preserved Fruit Administrator
'Always in a jam. Never in a stew.'" - Evergene

Melba's Jammin' wrote:
> In article >,
> George Shirley > wrote:
>
>> I just got gifted with a half-dozen Classico spaghetti sauce jars. I
>> know that zxcv Bob uses such jars with good results but does anyone
>> else? They're marked Atlas Mason, are good sturdy canning type jars, a
>> regular jar ring fits them perfectly with no leakage (yes I wasted a
>> lid) but I'm unsure, as yet, of the amount they contain. Looks to be a
>> little larger than a quart but I will measure the amount perzactly to be
>> sure.
>>
>> Speak, O Guru's of the pressure canner.
>
> Nope, but only because I don't can anything in a quart jar and don't do
> any pressure canning. :-)
>
> Classico makes two sizes -- one is a 32 ounce (by their spaghetti sauce
> label; and I poured 32 ounces of water out of one that I'd filled to the
> bottom of the neck of that jar.
Bottom of the neck in the ones I have is 30 ounces of water.
>
> The other jar is smaller, a 26-ounce jar, I think. Still square but
> narrower square. I'm *guessing* that their website is behind the
> times‹I see no references to a 32 ounce jar anywhere I was on their
> site. Mebbe they've discontinued the smaller size; mebbe they're
> testing the larger size in Mpls -- it's a test market for lots of mfgrs.
>
> This says you shouldn't use them for home canning, but the 32-ounce jar
> is actually ONE OUNCE heavier than a Ball wide mouth quart I compared it
> with. http://www.classico.com/flavors/faqs.aspx I have to wonder
> if things haven't changed and their website hasn't caught up.
>
> How d'ya like them apples?
>
> (p.s., I've been known to re-use the plastisol-lined one piece lids that
> cover the spaghetti sauce jars when I put up pickles for the house.)
I thought you had purchased some of those lids some time in the past. I
just ran up on a deal at the thrift store today, a bunch of unopened
boxes of lids for 25 cents a box. What a deal, and they weren't so old
that the rubber had deteriorated.

In article >,
George Shirley > wrote:

> Melba's Jammin' wrote:
> > In article >,

> > Classico makes two sizes -- one is a 32 ounce (by their spaghetti sauce
> > label; and I poured 32 ounces of water out of one that I'd filled to the
> > bottom of the neck of that jar.
> Bottom of the neck in the ones I have is 30 ounces of water.

Go figure. Do you know if what you were given are the larger jars or
the smaller ones? Both are square. I forgot to mention, I think, that
the Classico I was referencing is just a titch shorter than my Ball wide
mouth quart -- no more than half an inch shorter, I'd bet.

> > (p.s., I've been known to re-use the plastisol-lined one piece lids that
> > cover the spaghetti sauce jars when I put up pickles for the house.)
> I thought you had purchased some of those lids some time in the past.

No, any I have have been used in a commercial application.

> just ran up on a deal at the thrift store today, a bunch of unopened
> boxes of lids for 25 cents a box. What a deal, and they weren't so old
> that the rubber had deteriorated.

He scores!! You've got cheaper thrift stores than I do, dangit!
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller , blahblahblog is back and
is being updated quite regularly now.
"rec.food.cooking Preserved Fruit Administrator
'Always in a jam. Never in a stew.'" - Evergene

Melba's Jammin' wrote:
> In article >,
> George Shirley > wrote:
>
>> Melba's Jammin' wrote:
>>> In article >,
>
>>> Classico makes two sizes -- one is a 32 ounce (by their spaghetti sauce
>>> label; and I poured 32 ounces of water out of one that I'd filled to the
>>> bottom of the neck of that jar.
>> Bottom of the neck in the ones I have is 30 ounces of water.
>
> Go figure. Do you know if what you were given are the larger jars or
> the smaller ones? Both are square. I forgot to mention, I think, that
> the Classico I was referencing is just a titch shorter than my Ball wide
> mouth quart -- no more than half an inch shorter, I'd bet.
Don't have the foggiest, never having used bottled pasta sauce. I always
make mine from scratch. I guess I could look tomorrow when I go to the
supermarket.
>
>>> (p.s., I've been known to re-use the plastisol-lined one piece lids that
>>> cover the spaghetti sauce jars when I put up pickles for the house.)
>> I thought you had purchased some of those lids some time in the past.
>
> No, any I have have been used in a commercial application.
>
>> just ran up on a deal at the thrift store today, a bunch of unopened
>> boxes of lids for 25 cents a box. What a deal, and they weren't so old
>> that the rubber had deteriorated.
>
> He scores!! You've got cheaper thrift stores than I do, dangit!

On Aug 2, 1:30 pm, George Shirley > wrote:
> I just got gifted with a half-dozen Classico spaghetti sauce jars. I
> know that zxcv Bob uses such jars with good results but does anyone
> else? They're marked Atlas Mason, are good sturdy canning type jars, a
> regular jar ring fits them perfectly with no leakage (yes I wasted a
> lid) but I'm unsure, as yet, of the amount they contain. Looks to be a
> little larger than a quart but I will measure the amount perzactly to be
> sure.
>
> Speak, O Guru's of the pressure canner.

I use spaghetti sauce jars, Classico/ Presidents Choice. In Canada
the label say 700/750 ml (23-26 ounces) I just check the lids for
damage and use them. Because I use them regularly for leftovers,
etc., the odor dissipates.

"George Shirley" > wrote in message
...

> I measured one of mine and, to the fill line for home preserving, they are
> 30 ounces. That's seems to be a bit over 3/4 of a quart and they are
> regular mouth.
--
Hmmm. I have some that measured out at 24 ounces. No matter. They work just
fine. Disclaimer -- I have used them ONLY for BWB, no pressure yet.
--
ivan

"George Shirley" > wrote in message
...
>I just got gifted with a half-dozen Classico spaghetti sauce jars. I know
>that zxcv Bob uses such jars with good results but does anyone else?
>They're marked Atlas Mason, are good sturdy canning type jars, a regular
>jar ring fits them perfectly with no leakage (yes I wasted a lid) but I'm
>unsure, as yet, of the amount they contain. Looks to be a little larger
>than a quart but I will measure the amount perzactly to be sure.
>
> Speak, O Guru's of the pressure canner.

I have used them. Always save them.

In article >,
George Shirley > wrote:

> Melba's Jammin' wrote:

> > Go figure. Do you know if what you were given are the larger jars or
> > the smaller ones? Both are square. I forgot to mention, I think, that
> > the Classico I was referencing is just a titch shorter than my Ball wide
> > mouth quart -- no more than half an inch shorter, I'd bet.

> Don't have the foggiest, never having used bottled pasta sauce. I always
> make mine from scratch.

Now don't be sounding santcimonious or anything, Jorge. "-) I keep a
couple bottles on hand for when I need to stretch a package of FROZEN
HOMEMADE in order to serve all the participants.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller , blahblahblog is back and
is being updated quite regularly now.
"rec.food.cooking Preserved Fruit Administrator
'Always in a jam. Never in a stew.'" - Evergene

Melba's Jammin' wrote:
> In article >,
> George Shirley > wrote:
>
>> Melba's Jammin' wrote:
>
>>> Go figure. Do you know if what you were given are the larger jars or
>>> the smaller ones? Both are square. I forgot to mention, I think, that
>>> the Classico I was referencing is just a titch shorter than my Ball wide
>>> mouth quart -- no more than half an inch shorter, I'd bet.
>
>> Don't have the foggiest, never having used bottled pasta sauce. I always
>> make mine from scratch.
>
> Now don't be sounding santcimonious or anything, Jorge. "-) I keep a
> couple bottles on hand for when I need to stretch a package of FROZEN
> HOMEMADE in order to serve all the participants.
I'm not being sanctimonious or anything, I just have never liked bottled
pasta sauce. Making my own only takes a few minutes but it takes
overnight for the spices and herbs to marry with the sauce. Besides
that, the only participants we feed are the descendants and they'll eat
rocks if that's all you have. :-})

"Ivan Weiss" > wrote in message
et...
> "George Shirley" > wrote in message
> ...
>
>> I measured one of mine and, to the fill line for home preserving, they
>> are 30 ounces. That's seems to be a bit over 3/4 of a quart and they are
>> regular mouth.
> --
> Hmmm. I have some that measured out at 24 ounces. No matter. They work
> just fine. Disclaimer -- I have used them ONLY for BWB, no pressure yet.
> --
> ivan
I got some too, & what Ivan said. I rilly like that pint & a half size.
Edrena

The Joneses wrote:
> "Ivan Weiss" > wrote in message
> et...
>> "George Shirley" > wrote in message
>> ...
>>
>>> I measured one of mine and, to the fill line for home preserving, they
>>> are 30 ounces. That's seems to be a bit over 3/4 of a quart and they are
>>> regular mouth.
>> --
>> Hmmm. I have some that measured out at 24 ounces. No matter. They work
>> just fine. Disclaimer -- I have used them ONLY for BWB, no pressure yet.
>> --
>> ivan
> I got some too, & what Ivan said. I rilly like that pint & a half size.
> Edrena
>
>
Was at the local Kroger store today, whole aisle full of Classico
sauces, all in jars labeled 26 ounces. I would guess that would be 24
ounces if you only ran the contents up to the usual fill line for
canning. The ones I have must be the 32 ounce jobs.

In article >,
"The Joneses" > wrote:

> "Ivan Weiss" > wrote in message
> et...
> > "George Shirley" > wrote in message
> > ...
> >
> >> I measured one of mine and, to the fill line for home preserving, they
> >> are 30 ounces. That's seems to be a bit over 3/4 of a quart and they are
> >> regular mouth.
> > --
> > Hmmm. I have some that measured out at 24 ounces. No matter. They work
> > just fine. Disclaimer -- I have used them ONLY for BWB, no pressure yet.

> I got some too, & what Ivan said. I rilly like that pint & a half size.

I do wish that Ball would start making the 24 ouncers again.
--
"I will show you fear in a handful of dust"
-T.S. Eliot

Okay, I use the bigger Classico/Atlas jars for iced coffee--I like the
New Orleans/Chicory/Coffee blend, brew it real strong and kill it with
ice, a squirt of syrup, usually dark chocolate, creamer (flavored) and
soy milk--shaken, not stirred. I was gifted these jars as I cannot
eat tomatoes so, jarred sauce is not on the menu for me...

However, I do use the Classico Basil Pesto to make my own pizza--since
I can't use tomato sauce. It's about $2 a jar--I re-use the jars,
it's a bonus for buying the pesto, they are a little bigger than a 1/2
pint and...hey, they're cute jars. I've found them at thrift stores
as well, for 10¢-25¢ each.

: - )

The Classico jars in all sizes, in spite of the warning on the company
web site that says NOT to use them for canning, have worked well for
me in hot water bath and pressure canning. I have NEVER had one break
in either of the canners. Buy and save them now as I would guess that
eventually the Company will change all these jars to that crappy odd
sized jar that looks like a canning jar (and even says that it is) but
it has a lid that you CANNOT buy replacement lids for. My wife loved
the Del Monte fruits in these jars but will no longer buy them because
they are land fill throw aways that look like fruit jars. If you go to
the market, suggest you take a standard sized jar band with you to
check the size of the lids. I found that in my area White House salad
dressings in the produce counter are standard canning jar lids. Some
wierd gormet jams, butters, salsas, and some health store products are
also canned in jars with a standard lid size. As said, I have used
even those in my pressure canner. I just always treat my jars
carefully and never bang them around. Hope this helps. Jim in So.
California

"jimnginger" > wrote in message
...
> The Classico jars in all sizes, in spite of the warning on the company
> web site that says NOT to use them for canning, have worked well for
> me in hot water bath and pressure canning. I have NEVER had one break
> in either of the canners. Buy and save them now as I would guess that
> eventually the Company will change all these jars

I really doubt that. Classico knows perfectly well that some of their
customers buy these for canning jars. As they are the only spaghetti
sauce retail vendor that uses these jars, this gives them a sales
advantage. Why would they give this up?

> to that crappy odd
> sized jar that looks like a canning jar (and even says that it is) but
> it has a lid that you CANNOT buy replacement lids for.

You can go to any commercial jar supplier
and buy all the single-use lids you want. Go to some place
like:

http://www.containerandpackaging.com/

http://www.containerandpackaging.com...ype=Food_Glass

Find your jar, and there are multiple lid styles available.

> My wife loved
> the Del Monte fruits in these jars but will no longer buy them because
> they are land fill throw aways that look like fruit jars. If you go to
> the market, suggest you take a standard sized jar band with you to
> check the size of the lids. I found that in my area White House salad
> dressings in the produce counter are standard canning jar lids. Some
> wierd gormet jams, butters, salsas, and some health store products are
> also canned in jars with a standard lid size. As said, I have used
> even those in my pressure canner. I just always treat my jars
> carefully and never bang them around. Hope this helps. Jim in So.
> California
>

You also need to look at the thread size. There are some commercial
jars that have the correct jar size opening but wrong threads.

Ted

The info on parts suppliers (the websites listed below) might be of interest
to our faq, as well as some of those others. Iffn' we ain't got it there
already.
m2cw
Edrena

"Ted Mittelstaedt" > wrote in message
...
>
> "jimnginger" > wrote in message
> ...
>> The Classico jars in all sizes, in spite of the warning on the company
>> web site that says NOT to use them for canning, have worked well for
>> me in hot water bath and pressure canning. I have NEVER had one break
>> in either of the canners. Buy and save them now as I would guess that
>> eventually the Company will change all these jars
>
> I really doubt that. Classico knows perfectly well that some of their
> customers buy these for canning jars. As they are the only spaghetti
> sauce retail vendor that uses these jars, this gives them a sales
> advantage. Why would they give this up?
>
>> to that crappy odd
>> sized jar that looks like a canning jar (and even says that it is) but
>> it has a lid that you CANNOT buy replacement lids for.
>
> You can go to any commercial jar supplier
> and buy all the single-use lids you want. Go to some place
> like:
>
> http://www.containerandpackaging.com/
>
> http://www.containerandpackaging.com...ype=Food_Glass
>
> Find your jar, and there are multiple lid styles available.
>
>> My wife loved
>> the Del Monte fruits in these jars but will no longer buy them because
>> they are land fill throw aways that look like fruit jars. If you go to
>> the market, suggest you take a standard sized jar band with you to
>> check the size of the lids. I found that in my area White House salad
>> dressings in the produce counter are standard canning jar lids. Some
>> wierd gormet jams, butters, salsas, and some health store products are
>> also canned in jars with a standard lid size. As said, I have used
>> even those in my pressure canner. I just always treat my jars
>> carefully and never bang them around. Hope this helps. Jim in So.
>> California
>>
>
> You also need to look at the thread size. There are some commercial
> jars that have the correct jar size opening but wrong threads.
>
> Ted
>
>

In article
>,
jimnginger > wrote:

> The Classico jars in all sizes, in spite of the warning on the company
> web site that says NOT to use them for canning, have worked well for
> me in hot water bath and pressure canning. I have NEVER had one break
> in either of the canners. Buy and save them now as I would guess that
> eventually the Company will change all these jars to that crappy odd
> sized jar that looks like a canning jar (and even says that it is) but
> it has a lid that you CANNOT buy replacement lids for.

What crappy jar is that, Jim? Have you ever checked online for
one-piece lids? They're out there and in a variety of sizes. Look at
http://www.bottles.us.
They are not inexpensive but they ARE available.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller , blahblahblog is back and
is being updated quite regularly now, most recently 8-12-2008.
"rec.food.cooking Preserved Fruit Administrator
'Always in a jam. Never in a stew.'" - Evergene

In article >,
"Ted Mittelstaedt" > wrote:

> "jimnginger" > wrote in message
> ...
> > The Classico jars in all sizes, in spite of the warning on the company
> > web site that says NOT to use them for canning, have worked well for
> > me in hot water bath and pressure canning. I have NEVER had one break
> > in either of the canners. Buy and save them now as I would guess that
> > eventually the Company will change all these jars
>
> I really doubt that. Classico knows perfectly well that some of their
> customers buy these for canning jars. As they are the only spaghetti
> sauce retail vendor that uses these jars, this gives them a sales
> advantage. Why would they give this up?

Shipping cost. Glass is heavy to ship.

>
> > to that crappy odd
> > sized jar that looks like a canning jar (and even says that it is) but
> > it has a lid that you CANNOT buy replacement lids for.
>
> You can go to any commercial jar supplier
> and buy all the single-use lids you want.

Hear, hear! They usually aren't cheap.

> Go to some place
> like:
>
> http://www.containerandpackaging.com/
>
> http://www.containerandpackaging.com...ype=Food_Glass
>
> Find your jar, and there are multiple lid styles available.

> You also need to look at the thread size. There are some commercial
> jars that have the correct jar size opening but wrong threads.
>
> Ted

IME the customer service reps on the phone are very helpful and will
usually send a sample or two.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller , blahblahblog is back and
is being updated quite regularly now, most recently 8-12-2008.
"rec.food.cooking Preserved Fruit Administrator
'Always in a jam. Never in a stew.'" - Evergene

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Ted Mittelstaedt" > wrote:
>
> > "jimnginger" > wrote in message
> > ...
> > > The Classico jars in all sizes, in spite of the warning on the company
> > > web site that says NOT to use them for canning, have worked well for
> > > me in hot water bath and pressure canning. I have NEVER had one break
> > > in either of the canners. Buy and save them now as I would guess that
> > > eventually the Company will change all these jars
> >
> > I really doubt that. Classico knows perfectly well that some of their
> > customers buy these for canning jars. As they are the only spaghetti
> > sauce retail vendor that uses these jars, this gives them a sales
> > advantage. Why would they give this up?
>
> Shipping cost. Glass is heavy to ship.
>

Well, keep in mind that Classico already uses the
commercial 1/2 twist style non-Mason jars for all their
Alfredo sauces. So they have obviously looked at this
issue. I'd assume that their Alfredo sauce is pressure-canned,
they wouldn't have an option with that, while they definitely
would have the option of BWB canning their regular
tomato sauces. That may have something to do with it,
they may feel that pressure canning would ruin the
flavor of the tomato sauce too much, and they may
actually be BWB canning their tomato-based sauce,
in which case you would have completely separate
production lines, one for pressure canning the Alfredo,
the other for BWB canning all the rest of the sauces.

But the whole Classico marketing thing is all of this
"authentic handmade Italian recipies" business. It is
notable that the name Alfredo isn't used in Italy. When
they serve butter & cheese sauce on fettuccine in Italy,
they call it "fettuccine with butter & cheese" not "fettuccine
alfredo"

My guess is that Classico considers the Atlas Mason jars to
be part of the "authentic handmade" image. Plastic would
definitely not be a part of that image, and if they went to
glass with a different thread closure, they would have to
retool for really no gain at all. They likely selected the name
"Atlas" because the Hazel-Atlas corporation was like
the 3rd largest Mason jar manufacturer in the early part of the
1900's, and the Atlas Mason trademark became disused.
(it may have expired and nobody paid to keep it up)

Ironically, Hazel-Atlas was sold in 1956 to the Continental
Can Company, which stopped using the Hazel-Atlas logo
and started using Hazel Ware. In 1964 Brockway Glass
bought most of the manufacturing plants and kept using the
Hazel Ware name. Continental Can must have retained the
Atlas Mason trademark. Then in the late 80's Continential
Can was sold to US Can Company, which was then a number
of years later bought by Ball Corporation - who had as we
know, sold off it's Mason jar manufacturing to Jarden years
earlier!

Classico knows that if they have a dependable, reliable following
of customers that they can force reductions in the slotting
fee that they have to pay grocers. Spaghetti sauce isn't the must-have
product that Coke or Pepsi is, but it is a staple of the
American diet and I suspect that it is on the list of most people
as a "do I shop at that store or not" brand decision. Classico
has built up their brand since they started it in the 80's and I
would guess they are likely pretty leery of risking consumer
wrath, espically now with the fuel pricing pinch, and so many
consumers becoming concerned with the effect on the environment
that plastic packaging has.

Ted

Ted Mittelstaedt wrote:

.... It is
> notable that the name Alfredo isn't used in Italy. When they serve
> butter & cheese sauce on fettuccine in Italy, they call it
> "fettuccine with butter & cheese" not "fettuccine alfredo"

Without looking it up, Fettucinne Alfredo was originated at Harry's Bar
(an ex-pat and literati hangout in Rome) in the 1920s. I forget the
date, whether it was 1923 or 1927.

There was no cheese, originally. The recipe called for a kind of
triple-fat butter we can't get here in the US unless imported, and a
cream resembling our heavy whipping cream. The cheese as a principal
ingredient was a revision to duplicate the kind of sauce texture.

B/

Brian Mailman wrote:
> Ted Mittelstaedt wrote:
>
> ... It is
>> notable that the name Alfredo isn't used in Italy. When they serve
>> butter & cheese sauce on fettuccine in Italy, they call it
>> "fettuccine with butter & cheese" not "fettuccine alfredo"
>
> Without looking it up, Fettucinne Alfredo was originated at Harry's Bar
> (an ex-pat and literati hangout in Rome) in the 1920s. I forget the
> date, whether it was 1923 or 1927.
>
> There was no cheese, originally. The recipe called for a kind of
> triple-fat butter we can't get here in the US unless imported, and a
> cream resembling our heavy whipping cream. The cheese as a principal
> ingredient was a revision to duplicate the kind of sauce texture.
>
> B/
Doesn't matter what you call it and what it is made from, I still don't
like it.

"George Shirley" > wrote in message
.. .
> Brian Mailman wrote:
> > Ted Mittelstaedt wrote:
> >
> > ... It is
> >> notable that the name Alfredo isn't used in Italy. When they serve
> >> butter & cheese sauce on fettuccine in Italy, they call it
> >> "fettuccine with butter & cheese" not "fettuccine alfredo"
> >
> > Without looking it up, Fettucinne Alfredo was originated at Harry's Bar
> > (an ex-pat and literati hangout in Rome) in the 1920s. I forget the
> > date, whether it was 1923 or 1927.
> >
> > There was no cheese, originally. The recipe called for a kind of
> > triple-fat butter we can't get here in the US unless imported, and a
> > cream resembling our heavy whipping cream. The cheese as a principal
> > ingredient was a revision to duplicate the kind of sauce texture.
> >
> > B/
> Doesn't matter what you call it and what it is made from, I still don't
> like it.

That is most likely because you have only been exposed to the "olive
garden" stuff they pass off as Fettucinne Alfredo, which is full of
cheap fillers like starch or flour.

The first and last time I ever tried theirs I thought for a moment that
they had got sand in the sauce.

Ted

Ted Mittelstaedt wrote:
> "George Shirley" > wrote in message
> .. .
>> Brian Mailman wrote:
>>> Ted Mittelstaedt wrote:
>>>
>>> ... It is
>>>> notable that the name Alfredo isn't used in Italy. When they serve
>>>> butter & cheese sauce on fettuccine in Italy, they call it
>>>> "fettuccine with butter & cheese" not "fettuccine alfredo"
>>> Without looking it up, Fettucinne Alfredo was originated at Harry's Bar
>>> (an ex-pat and literati hangout in Rome) in the 1920s. I forget the
>>> date, whether it was 1923 or 1927.
>>>
>>> There was no cheese, originally. The recipe called for a kind of
>>> triple-fat butter we can't get here in the US unless imported, and a
>>> cream resembling our heavy whipping cream. The cheese as a principal
>>> ingredient was a revision to duplicate the kind of sauce texture.
>>>
>>> B/
>> Doesn't matter what you call it and what it is made from, I still don't
>> like it.
>
> That is most likely because you have only been exposed to the "olive
> garden" stuff they pass off as Fettucinne Alfredo, which is full of
> cheap fillers like starch or flour.
>
> The first and last time I ever tried theirs I thought for a moment that
> they had got sand in the sauce.
>
> Ted
>
>
Wrong! I have never eaten that dish in a restaurant at all, only
home-made versions at friends homes. Actually I've never been in an
Italian chain restaurant, not that wild about the food. If I eat
spaghetti or pasta with sauces I eat what I make. That way I get food I
know I will like.

Had a coupon for a free "Southern style chicken biscuit" at McDonald's
so tried one this morning. "Danger Will Robinson, Danger." That was some
sort of nasty sandwich, never again. Two other old guys in the group had
them too and agreed with me, not worth it even when it's free.

"George Shirley" > wrote in message
.. .
>
> Had a coupon for a free "Southern style chicken biscuit" at McDonald's
> so tried one this morning. "Danger Will Robinson, Danger." That was some
> sort of nasty sandwich, never again. Two other old guys in the group had
> them too and agreed with me, not worth it even when it's free.

Yuk!! Remember the McRib? And the McDLT and it's massive styrofoam
box and silly marketing campaign that went along with it?

Ted

Ted Mittelstaedt wrote:
> "George Shirley" > wrote in message
> .. .
>> Had a coupon for a free "Southern style chicken biscuit" at McDonald's
>> so tried one this morning. "Danger Will Robinson, Danger." That was some
>> sort of nasty sandwich, never again. Two other old guys in the group had
>> them too and agreed with me, not worth it even when it's free.
>
> Yuk!! Remember the McRib? And the McDLT and it's massive styrofoam
> box and silly marketing campaign that went along with it?
>
> Ted
>
>
Actually no. The only thing I generally eat at Mickey Dee's is a
breakfast, rather hard to screw that up but they did when they
introduced the chicken biscuit.

In article >,
"Ted Mittelstaedt" > wrote:

> "George Shirley" > wrote in message
> .. .
> >
> > Had a coupon for a free "Southern style chicken biscuit" at McDonald's
> > so tried one this morning. "Danger Will Robinson, Danger." That was some
> > sort of nasty sandwich, never again. Two other old guys in the group had
> > them too and agreed with me, not worth it even when it's free.
>
> Yuk!! Remember the McRib? And the McDLT and it's massive styrofoam
> box and silly marketing campaign that went along with it?


Doesn't McDonald's buy more pork than any other company operating in the
US?
--
"I will show you fear in a handful of dust"
-T.S. Eliot

>
> What crappy jar is that, Jim? �Have you ever checked online for
> one-piece lids? �They're out there and in a variety of sizes. � �Look athttp://www.bottles.us.
> They are not inexpensive but they ARE available.
> --
> -Barb, Mother Superior, HOSSSPoJhttp://web.mac.com/barbschaller, blahblahblog is back and


Barb, Yes I have looked at these specialty jar and lid suppliers. I
guess that what I was meaning is that common standard sized US canning
jar opening is about 2 1/2 inches and the wide mouth is about 3 inches
at the opening. The new "fake" canning jars as used by Del Monte foods
is about 2 3/4 inches and will only take a specialty lid. It is square
and has measurements on the side giving the appearance of a canning
jar. It looks very much like the Classico Atlas jar previoulsy
mentioned but it is not. These Classico jars accept a common standard
sized canning band and lid available at stores anywhere in the US in
packs of 12 for a couple of dollars or less. While lids for the Del
Monte type of jar may be available, ordering a case of 2500 or 4000
lids for a few Del Monte "canning jars" given to canners from friends
is not practical. It would only make sence if it made financial sence.
I have read in other forums that Del Monte did this specifically to
make it look like an "old fashioned jar pack" but making a special
size for them eliminated the liability that companies in the US always
face with liability issues and sue crazy citizens. If they make a
special sized jar that you cannot buy a replacement lid (at least
without ordering thousands), they reduce their liability from reuse of
their jars. Thanks - Jim in So. Calif.

jimnginger wrote:
>
>>
>> What crappy jar is that, Jim? ?Have you ever checked online for
>> one-piece lids? ?They're out there and in a variety of sizes. ? ?Look athttp://www.bottles.us.
>> They are not inexpensive but they ARE available.
>> --
>> -Barb, Mother Superior, HOSSSPoJhttp://web.mac.com/barbschaller, blahblahblog is back and
>
>
> Barb, Yes I have looked at these specialty jar and lid suppliers. I
> guess that what I was meaning is that common standard sized US canning
> jar opening is about 2 1/2 inches and the wide mouth is about 3 inches
> at the opening. The new "fake" canning jars as used by Del Monte foods
> is about 2 3/4 inches and will only take a specialty lid. It is square
> and has measurements on the side giving the appearance of a canning
> jar. It looks very much like the Classico Atlas jar previoulsy
> mentioned but it is not.
......
> they reduce their liability from reuse of
> their jars. Thanks - Jim in So. Calif.

They also prevent people from selling "clone" products using their jars,
new lids and photocopies of their labels.

Or they could photoshop the lable and change the name to something like
"De Monte" or "Del Mont". I'll bet if you sold them for ten cents a jar
less you could sell lots of them.

Geoff.
--
Geoffrey S. Mendelson, Jerusalem, Israel N3OWJ/4X1GM