Reddit mentions: The best canning jars

We found 623 Reddit comments discussing the best canning jars. We ran sentiment analysis on each of these comments to determine how redditors feel about different products. We found 231 products and ranked them based on the amount of positive reactions they received. Here are the top 20.

11. Anchor Hocking 1-Gallon Heritage Hill Jar

    Features:
  • Glass container with glass lid; made in the USA
  • Durable, crystal clear glass
  • Dishwasher safe
  • 1-gallon capacity
Anchor Hocking 1-Gallon Heritage Hill Jar
Specs:
ColorClear
Height10 Inches
Length7.6 Inches
Number of items1
Size1 Pack
Weight4.2 Pounds
Width7.6 Inches
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18. Bormioli Rocco Fido Clear Jar, 33-3/4-Ounce

    Features:
  • KEEP IT FRESH: This airtight storage jar is absolutely essential for every kitchen! The glass container has a hinged lid for airtight sealing so you can perfectly preserve any dry or liquid ingredient and keep it fresh for longer. The canning jar also has a leakproof rubber gasket on its wide mouth opening for maximum security so that no mess will be made!
  • FOR EVERY USE: You can use this convenient glass jar to store and preserve any kind of ingredient or supplies. Perfect for canning up to 1.5L capacity. Use the clear container to store spices, sugar, flour, rice and herbs in the kitchen, or even to organize beads, arts and crafts supplies, cosmetics and anything around the house!
  • UNIQUE STYLE: The clear jar has a stylish design that is essential for every home and business. Use the classic container to serve coffee, tea, cocktails or smoothies, create unique art, place fairy lights in it and turn it into a light fixture, or store and showcase any ingredient for a unique decoration.
  • HASSLE-FREE WASHING: No need to waste time and effort hand washing or scrubbing your glass jar clean! This clear container is dishwasher safe without the metal clamp so you can just place it in the dishwasher and keep it clean and in perfect condition at all times with no hassle!
  • ITALIAN QUALITY: The Bormioli Rocco Group has a long tradition in glass, starting in Parma in 1825. Each and every one of our products is made in Italy with care and the finest quality materials. In fact, all the components are made in Italy, from the glass jar to the metal clamp and gasket. Out clear jars are BPA-free, strong and durable so you can always count on them for flawless results.
Bormioli Rocco Fido Clear Jar, 33-3/4-Ounce
Specs:
ColorClear
Height6.25 Inches
Length4.25 Inches
Number of items1
Size1.2 Quart
Weight1.7 pounds
Width4.25 Inches
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🎓 Reddit experts on canning jars

The comments and opinions expressed on this page are written exclusively by redditors. To provide you with the most relevant data, we sourced opinions from the most knowledgeable Reddit users based the total number of upvotes and downvotes received across comments on subreddits where canning jars are discussed. For your reference and for the sake of transparency, here are the specialists whose opinions mattered the most in our ranking.
Total score: 18
Number of comments: 4
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Total score: 4
Number of comments: 4
Relevant subreddits: 1

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Top Reddit comments about Canning Jars:

u/karygurl · 7 pointsr/Canning

I'd highly recommend a canning book from a reputable source, for instance the Ball Blue Book or Ball Complete Book of Home Preserving are some very, very good places to start. I'd also recommend starting with water bath canning, and after you're comfortable with the mechanics venturing into pressure canning if you feel like it. Until you are very confident, don't deviate from the recipes at all. No extra ingredients, no halving or doubling recipes (especially jam, pectin's a finicky thing), and no subbing different sized jars. Once you get the hang of it, you can start to fudge a little bit, but at first I'd definitely play it safe and stick straight to the recipe; this is more fussy than regular cooking. Water bath canning is only for high-acid foods, and even tomato sauce recipes for canning require extra lemon juice, so definitely follow your recipe.

As far as equipment, technically all you really need are a pot to hold the jars as they boil, something to pull the hot jars out of the water with, and some kind of rack to keep them off the bottom of the pot (extra canning rings placed along the bottom, a cake rack, whatever works). Nothing else is technically needed, though I tried this method with just the extra rings and with spring-loaded tongs and made quite a mess, then immediately sprung for some toys.

I'd recommend this kit, the polypropolene basket doesn't melt even during long canning sessions and it's small enough to use in an eight or ten quart pot, which a lot of people already have at home. To make sure your pot's big enough, put a jar in the pot and make sure it could be covered with at least an inch or two of water. Taller pots are obviously more helpful than lower, wider ones. The kit comes with three jars, which is okay, and the recipe book it comes with scales down a lot of their most popular recipes so you can just make a few jars to test them out.

I'd also recommend a canning funnel, and a jar lifter. Something to measure headspace is also handy, there's a little plastic doohickey for that (looks like this) but if you don't mind keeping a plastic ruler around, it's not required. A set like this would definitely cover all your bases.

Keep in mind that while the jars and rings are reusable, the lids with the sealing compounds are not. If you feel a canning binge come on, be sure to buy an extra little box of just the lids because you'll be upset if you run out!

Good luck!! I'm still a novice canner myself, and I've only ever done water bath canning, but I've already got taco sauce, jams, jellies, pickles and canned fruit (I love canning pears!) under my belt so I've got at least a little bit of a clue!

u/kaidomac · 1 pointr/IIFYM

part 2/3

Here's a sample day's menu:

  1. Morning Snack: (5am) Yogurt parfait (yogurt, fresh fruit, granola) - you can make these ahead of time using little glass jars & do a fruit compote on the bottom if you want to get fancy!
  2. Breakfast: (7am) Sous-vide egg bites (Starbucks copycat recipe, got a ton of 'em prepped in my freezer!)
  3. Morning snack: (10am) Crack-chicken quesadillas (Instant Pot crack chicken plus this amazing quesadilla technique) with some dipping sauce
  4. Lunch: (12pm) Steak & cheese burrito - the sous-vide method makes the steak super-tender every time, so cook it & slice it up, then throw in whatever ingredients you want into the burrito (I like to use the copycat recipe for Taco Bell's "Power Menu" steak burrito, which includes sour cream, guac, pico de gallo, avocado ranch sauce, shredded cheese, etc.) & freeze a batch of them to microwave for lunch! I do chicken burritos & pork burritos
  5. Afternoon snack: (2pm) Energy bites (these are like fresh granola bars, but in bite-sized ball form - zillions of flavors available!)
  6. Dinner: (5pm) Peruvian chicken (I just cook the chicken sous-vide) with Instant Pot Jasmine rice
  7. Dessert: (6pm) Glossy fudge brownie

    Having a meal-prep system that supports you in eating your macros is, to me, the key to the whole thing. Nothing in my day's menu above is difficult to make, especially not with the appliances they sell now, which are stupid easy to use. For example, I have 3 approaches to doing the yogurt parfaits, all of which involve buying some little glass mason jars:

  8. Buy some yogurt off-the-shelf (regular, Greek, Icelandic Skyr, French-style Oui, high-protein Powerful Yogurt, whatever you like!). Buy some fruit (pre-chopped by the deli area, if you want some extra convenience, or frozen also works!) & some granola (usually by the cereal or breakfast aisle). Put the fruit on the bottom of the mason jars & spoon in the yogurt. In a separate 4oz mason jar or a small ziploc bag, put the granola in (otherwise it will get mushy if you mix it in with the yogurt early, learned that the hard way!). Now you have a ready-to-grab breakfast snack! (I usually don't have a big appetite in the morning, so I just have a small starter snack like a yogurt parfait, which has a bit of protein & some fiber in it, and bonus, tastes great!).
  9. Make the yogurt yourself in the Instant Pot, which does a whole batch for cheap. I also like to make this delicious oat topping, which is like what McDonald's sells with their breakfast yogurt parfaits (literally mix 3 ingredients & bake, although I do mine for more like 20 minutes to get it more crispy!).
  10. Make individual yogurt cups via sous vide using those little glass mason jars (or Weck jars, if you want cuter jars). You can do fruit-on-the-bottom this way too!

    None of those methods are hard, but they do require some planning (what flavors you want, a shopping list, and a prep schedule for the week). You can go the super-lazy way & pick up something like a 8oz jar of Powerful Yogurt:

    https://powerful.co/vanilla-bean-yogurt/

    Macros:

  • 21g Protein
  • 14g Carbs
  • 8g Fats

    Then add some pre-chopped from from the store (fresh or frozen) & just for fun throw in some protein granola:

    https://www.naturevalley.com/product/oats-n-honey-protein-granola/

    Macros:

  • 10g Protein
  • 32g Carbs
  • 4.5g Fats

    So now (fruit aside), from simply buying some protein-enhanced products, your breakfast snack's macros are now:

  • 31g Protein
  • 46g Carbs
  • 12.g Fats

    Doing macros is kind of like playing Food Tetris...you figure out your eating schedule (for example, my buddy isn't a breakfast or snack or dessert guy, so he only eats lunch & dinner, and stacks all of his macros into those two meals), then figure out what you like to eat (grow your personal recipe database, which you can tune for take-out, home cooking, off-the-shelf packaging like the protein granola & yogurt above, etc.), then put it all together & ramp up to make it a lifestyle!

    part 2/3
u/aurora-_ · 2 pointsr/sousvide

also, u/time_bot, these aren't necessary but I've enjoyed these products in my experimentation:

reusable bag from anvoa

cereal box I use this as my main sous vide container, I don't trust it at high temps or for a long time but its BPA free and the flap comes off so it's been handy. Joule fits fine and balances well. Probably not the best product but my pans are a huge hassle to dig out for a quick three hour cook so this has been a blessing.

something like these Mason jars are working very well for baking or sweets, just make sure you close them just enough to keep them water tight but open enough to let air escape. Anova explains why here

I got something like this to protect my counter top since I heard you could really mess it up if you don't have a sort of barrier. I'm sure my cook top would be fine but why not.

if I think of anything else I'll get back to you but these have been awesome

u/loveshercoffee · 3 pointsr/Canning

What I always suggest is to first decide what you're going to can, how much you will be canning at one time and what size jars you will be canning in.

These are important to know because, as others have said, jellies, jams, fruits, pickles and properly acidified tomatoes can be done in a water bath canner, while vegetables and meats must be pressure canned.

Knowing what size of jars you are going to be using makes a difference in what size of canner(s) you will need. If you're canning for a family, you will likely need to use quart sized jars. But if you are a single person or a couple, you will probably only want to do pint jars.

Too, it's customary that jams or jellies are canned in half-pint jars although it is perfectly acceptable to do them in pints if you will use that much jam in a reasonable amount of time once it's been opened. Large mouth jars (both pints and quarts) and their lids are more more expensive than the regular mouth jars. However, meats and things like whole pickles or pickle spears almost require large-mouth jars.

The jar size also matters because some canners don't work with larger sized jars. Also, very large canners will accept two layers of jars which is great for canning many jars at a time but time and energy wasting to use for small batches.

To get started water-bath canning, the only must haves are:

  1. Jars
  2. Lids and rings
  3. Stock pot or canner (with lid) at least 3" deeper than your jars
  4. Jar lifter
  5. Trivet to keep the jars from touching the bottom of the pot (a layer of extra jar rings works brilliantly for this)

    The most affordable places to buy these supplies are going to be somewhere local to you. None are very expensive at all. Some water-bath canners come with a rack inside them, which is both a trivet and a jar lifter itself. New boxes of jars come with lids and rings. The rings (also called bands) are reusable, the lids are not, but anywhere that sells the jars will have more lids. Walmart, Target, K-Mart, Lowes, Home Depot, ACE Hardware and places like that will have nearly everything you need for water-bath canning.

    As for pressure canning, you will need:

  6. Jars
  7. Lids and rings
  8. Jar lifter
  9. Pressure canner (equipped with lid, gasket, weight, gauge & trivet)

    I highly recommend that you read up and shop around before buying a pressure canner. They are somewhat of an investment at between $70 and $400. When you're ready to select a pressure canner, come back and ask and I know everyone around here will help you decide what's right for you. The inexpensive canners are very good but there are also very good reasons to buy a more pricey one and it takes a whole post in itself to discuss them!

    Something inexpensive and very nice to have is a little canning set like this no matter which method of canning you do. These tools will be safer to use rather than winging it and will save you infinite amounts of time and frustration. I've seen these same sets at Walmart for something like $8-$10.

    I hope this helps!
u/vyme · 2 pointsr/fermentation

Amazon might not be ideal for anything but the airlocks, but here goes:

Airlocks, pack of 3 for $5.39 at the moment.

Lids, probably available for the same or less at your grocery store.

As for grommets, the hardware store is your best bet. They're classed by their internal and external diameters. Internal diameter (ID) is what you're going to squeeze the airlock stem into, external (ED) is the size of the hole you've drilled in your lid. The ones I use have an ED of .5 inches. I don't remember the ID, but that's more flexible. Easier to jam a tapered stem into a rubber hole than it is to make the grommet fit into an inflexible hole in a plastic lid.

Just match the ED to whatever drill bit you're using, and you'll be fine. Oh, speaking of, none of this is going to work without a drill. But the cheapest drill you can find will work just fine. I like a spade drill bit for making clean holes in plastic lids, but other types will work just fine. If need be, you can remove burrs left in the hole with a hobby knife or file.

I'm afraid I'm made this all sounds harder than it actually is. It comes down to:

  1. Drill hole

  2. Put grommet in hole

  3. Put airlock in grommet

    If you attempt this and have any trouble, feel free to PM me. I stumbled a bit with this at first and would be happy to help you DIY it.
u/blissdancefly · 1 pointr/Random_Acts_Of_Amazon

On a zero dollar budget, I got my lover a pretty great 1-year anniversary gift. I painted a cardboard box and wrote WHY I LOVE YOU on the outside, one word on each side. Then, in the box, I filled it with "100+ things I love about you". I colored the back of each piece of paper and wrote something I love about her on the other side. If I had done this different, had I more money I would have liked to put it all into a nice glass jar rather than just a cardboard box lined with felt. I gave it to her when we were camping. She ran to the bathroom and I set it out on the table and encircled it with tea light candles in the shape of a heart. Talk about cheesy...

you suck at shopping and I realy need this :P

u/turtlebridgefood · 1 pointr/fermentation

I also try to minimize leaving the house. I like DIY projects so I made airlocks using plastic mason jar lids.

You can also get the entire mason jar fermenting lids pre-fab ready to go

I got silicone seals to make them airtight.

I drilled 9/16" holes and inserted plastic grommets.

Then I use 3 piece acrylic airlocks. I think that 3piece makes it easier to clean and acrylic is sturdier than plastic but that's just me. They make plastic ones.

I found this to be pretty cost-effective especially since I don't already own any reCAP lids. It was an easy-peasy project. Just be sure to clamp the lids to something otherwise you can't drill proper holes.

I am super happy with them; they work great and I didn't have to leave the house ;)

Edited because I hit "save" prematurely

u/WubbaLubbaDubStep · 9 pointsr/shroomers

Check out the PF-Tek method. I can't link it b/c I'm at work... but you should google and do a lot of research. Watch a bunch of Youtube tutorials. PF-Tek is the easiest and most reliable (IMO) for a first time grower. If you are interested in supplies, you basically need:

For the substrate:

  • 8 oz. wide mouth mason jars
  • vermiculite (you want fine ground... closer resembling sand as apposed to small rocks)
  • brown rice flour
  • Foil
  • Spore syringes (you can PM /u/seekknowledge and he will hook you up)
  • Pressure cooker or pot/steamer combo with a lid

    For your fruiting chamber:

  • Sterilite container (can be found at home depot)
  • perlite (found in the gardening section at home depot)

    Other:

  • Rubbing alcohol (sterilization)
  • Rubber gloves (for inoculation)
  • A drill to drill holes into you fruiting chamber to provide fresh air exchange (FAE)
  • Food dehydrator for when your little buddies are picked and need to be dried.

    And that's about it. There are some luxury items you could also buy like a fan for further providing FAE, or even an air pump to pump fresh air into the container.

    I would recommend buying your own items separately. When you buy a whole kit, you are paying for a lot of stuff you may not need and all the supplies are easily available on Amazon or at Home Depot/Lowes.

    I'm sure I'm leaving some stuff out, but that will get you started. Just one piece of advice... research, research, research. This isn't a quick turn-around project. It takes months from inoculation until you have dried product. If you skip steps, you may have wasted quite a bit of time.

    PM me if you have questions. I'm also somewhat a noob but I've had some successful grows.
u/Morgaine1795 · 2 pointsr/Canning

I would start with reading about safe canning from this site. Make sure since you do not have a pressure canner, you are only doing things that are high acid, like pickles and jams. That site has a ton of info on all that sort of stuff.

You can can with any large pot you can fit your jars in with something under (can be a canning rack, some rings put together, or people have even used a folded towel) just to keep the jars from the bottom to prevent breakage, and 2 inches over the top of the jars with a bit of room for the boiling water. Anything to pick the jars up out of the hot water is very helpful. If you can spend another 10 bucks or so, you can get a kit like this one that has the lifter, lid magnet, and funnel. You can usually find them at places like Ace hardware, wal-mart, Tractor Supply....if not, a butter knife works good to get the bubbles out of jars, and just a good ladle and steady hand works in place of the funnel. You might have to make something work with grill tongs or something to pick the jars out of the water.

I started with Pickles. Salsa is a good one to start with too. Lots of people do jellies and jams and such, but I have never due to not really being able to use sugar due to a diabetic.

Please read up on safety though especially since you do want to gift a lot of these, make sure you do the times properly for your elevation.

It seems daunting at first, but it is so much fun and very addicting.

u/hello-everything · 1 pointr/Random_Acts_Of_Amazon

Morthy demands:

  • This book comprised of sermons given by an old posh Englishman. (WL: Under $10.)

    Akeleie demands:

  • My most geeky item is this Henry VIII mug. (WL: Books, Doctor Who, Geekery.)

  • The ultimate item which would most help me achieve a goal would be this tablet, for taking notes in class (the tables in lecture halls are too small for my laptop) and keeping up with modding /r/selfharm on days when I don't/can't lug my laptop with me. The realistic item which would most help me achieve the goal of being safe would be this pepper spray. A lot of harassment occurs on my campus/in the surrounding town and it's really quite scary. (WL: Both from Most Wanted.)

  • The best item to bring to a deserted island would definitely be these jars because jars are the shit and you could store water or coconut milk or bugs (om nom nom protein) in them. (WL: For my house!!!!!)

    You two are adorable and I love you. Fun contest!
u/SnyperBunny · 2 pointsr/Canning

to be honest... as a canner a gift of jars is always something I'd be happy to get. Perhaps a case of patterned or unusually shaped jars? Just be sure they take standard sized lids and are a standard volume (pint, half pint, quarter pint).
(I searched amazon for "jelly jar", these are pretty cool: http://www.amazon.com/Weck-762-Tulip-Jelly-Jar/dp/B00F739OFC/ref=sr_1_19?s=kitchen&ie=UTF8&qid=1449038603&sr=1-19&keywords=jelly+jars
They have the "weck" style of lid which is a good type although quite uncommon and can be tricky to learn to use from what I have heard, the other more normal one is the two-piece one with the flat metal disk and the screw-on band. I'd say to shy away from the ones with lids like commercially bought jams, these are not typically reusable and can be awkward to replace.)


Oh! something else, a Canadian store called Lee Valley has a really nice metal jar funnel that fits both wide-mouth jars and regular mouth, if you can find something like that that may be a nice addition. If he does a lot of things relating to apples, (and if he doesn't have one yet) an apple peeler (like this: http://www.amazon.com/s/ref=nb_sb_noss_2?url=search-alias%3Dkitchen&field-keywords=apple+peeler) might be handy for him.

u/MKandtheforce · 2 pointsr/Random_Acts_Of_Amazon

Under $10

Under $20

$$$ I have this guy on my own wishlist! It's good for canning low-acid items like green beans and beets and etc.

As a bonus, here's a fun book: Put 'Em Up. I have it and it's great! Also, you can make things like jam with little sugar by using pectin, or if you aren't into jams and preserves, you can pickle things and can sauces. It's just generally awesome.

u/internationalfish · 2 pointsr/spicy

What you're doing is called a mash. Chillichump on YouTube has some videos on them; I think this is one of them, though for whatever reason I can't play YouTube videos right now to make sure.

Narrator: It wasn't. But this one is.

Chillichump uses 2-3% salt for this. 10% seems really high when you think about it, but it's a figure I've seen a lot... personally, I'll try 3-4% first.

I'm coming up dry on a good single source right now, but most recipes call for blending your peppers and then mixing in 10% salt by weight. It'll make its own brine as the salt pulls the moisture out of the pepper flesh; mixing a brine yourself is generally for peppers that are whole or have been halved/sliced rather than blended/processed.

Keeping things submerged is a good idea for a brine ferment, but your ferment will produce a layer of CO2 that will stop growth on the top, so you can just give it a shake/jostle/mix for the first few days and then check it occasionally for mold. As you've seen, though, submersion isn't something that'll happen with a mash, so it's just a matter of giving it a mix if necessary for a while and then monitoring it until you're confident it's given up on cultivating its own fungus.

I've only done three ferments so far, all of them using brine; I use really basic airlock lids and fermentation weights, which have been effective so far. Planning on a mash next, though it'll be just the airlock and a daily mix for a few days for that.

[edit: Updated with correct video.]

u/nijoli · 1 pointr/Random_Acts_Of_Amazon

HAPPY CAKE DAY!

Sheets? I bought these in yellow recently and they are very comfy and wash/wrinkle release easily.

I would love these $9 Ball Mason Jars because I use them for very pretty cocktails I want to make on Easter. OR I would love BOMB entries. OR I would love to be surprised. I am not able to choose anything today!

u/xanderbitme · 1 pointr/nutrition

I have glass containers similar to the Anchor Hocking, but from a competing brand. I agree, they're very easy to clean and it's nice being able to see what's inside without opening them.

I also use glass wide mouth pint canning jars with plastic lids. They fit in my lunch box better than the containers above.

u/GarRue · 2 pointsr/food

I make kimchi regularly but in a non-traditional way; the end result is delicious, and I find the prep to be faster/easier. Also it's vegan; I use seaweed + tamari for the fishy flavor.

  • Prep the non-cabbage veggies the same way (I generally grate a couple of carrots and chop the tops of two bunches of green onions).
  • Wash and chop the cabbage to desired size (I like bite-sized pieces)
  • Mix everything together in a very large bowl with a wooden spoon, along with hot pepper and any other spices.
  • Julienne or chop 4 squares of roasted seaweed, plus a tbsp or 2 of tamari and mix in.

    Once it's all well-mixed, pack it tightly into fermenting jars with tongs; I use these jars, and keep the veggies below the water line with plastic mesh cutouts (though mine are square shaped like the bottom of the jars rather than circular like those pictured).

    Then I mix up a 3% saline solution - 2 tsp salt in a pint of water. Pour water into the jars until almost full, close lids, set them on plates to catch any overflow, and wait 2-5 days (depending on ambient temp). The jars let gas escape when pressure builds up.

    A single head of napa cabbage will fill about 2 quart sized jars. This is half of the batch I made a couple of days ago. Total prep time is around 20 minutes.
u/Paleclimber · 3 pointsr/Jarrariums

This is my first jarrarium, so I followed what best practices I could find through Reddit as well as the recommended Walstad PDF. Since this is my first time, I figured it was best to not analyze every single detail and just get a jar going. Best to learn from experience!

The night before I soaked the potting mix in water and attempted to clear as many of the twigs and sticks as possible. It was a bit difficult since I didn't have a hose, but it still worked. I let that mixture sit overnight. To start the jarrarium, I placed roughly 1 1/2 inches of soil lightly patted at the bottom of the jar with 2 root tabs to hopefully give the plants a good start to the tank. I'm unsure whether or not the root tabs were absolutely necessary, so I'd like to hear any thoughts on this and if others have done it or not. Hopefully this soil was close enough to the recommended Walstad soil;however, I was unable to find any locally. Once the dirt was placed, I set the zebra rock in the tank and then began the planting process.


In regards to the plants, I wasn't complete sure what selection of plants I wanted so I went with a mix of background, mid-ground, and foreground plants. I knew I really wanted to go with Dwarf Hair grass, so the others were just plants I had seen before. I started the planting process by placing the Vals in the back of the jar, Anubias on the right, Dwarf lily on the middle-left, and Dwarf Hair grass on the front-left of the jar. Placement seems off right now and the jar seems a bit bare. I'll let the tank cycle before considering whether a rearrangement is in order or if other plants need to be added. I'm definitely interested in adding a floating plant, but I'll need to do research before moving forward. Any suggestions would be greatly appreciated.

Once the plants were in the dirt, I poured roughly 1 inch of gravel in the back, and 1 inch of sand in the front. Water was treated with SafeStart and Aquasafe before pouring it into the jar. The pictures in this post were taken roughly an hour after I poured the water, which allowed the sediment to settle. There is still dirt floating on top of the water so I'll have to do a few small (10%?) water changes in the next coming days.




Plants:



All plants were ordered through Planted Aquariums Central

Nymphaea stellata (Dwarf Lily Plant)

Eleocharis parvula (Dwarf Hair Grass)

Vallisneris spiralis

Anubias coffeefolia


Rock:


Zebra Rock from Petco


Hardware:


2 gallon Anchor Hocking Jar

https://www.amazon.com/Anchor-Hocking-2-Gallon-Heritage-Hill/dp/B000KKI7GY

Natures care organic potting mix

https://www.amazon.com/Miracle-Gro-71678127-currently-Northeastern-Midwestern/dp/B00FVBQET4

Lamp

https://www.walmart.com/ip/Generic-LA24118V-Get-it-Together-Adjustable-Task-Lamp-Rich-Black/16533259

Bulb (9W 5000K 800 Lumens LED Bulb)

https://www.amazon.com/GE-Equivalent-Daylight-Definition-Dimmable/dp/B01MAXUKMF

Petco Aquarium Sand and Gravel

Seachem Flourish Root Tabs

https://www.amazon.com/Seachem-Flourish-Tabs-10-Count/dp/B000255QLG

u/darlingtonia___ · 1 pointr/oddlysatisfying

Happy to help! Pickling is one of those cooking things that I love because it's so simple. You put stuff in a jar, and then forget about it for a while. I can handle that.

I usually just get these: http://www.amazon.com/Ball-Mason-Jars-Wide-Mouth-Freeze/dp/B001DIZ1NO

they're available all over the place, really nice and well made, work for canning and dry goods storage, and they come in every size known to man.

Make sure that you throw a label with the date you started the pickling on it, or be a heathen like me and just write on the jar and then scribble it out when you put something new in. Its pretty handy to know how long stuff has been in there.

u/well-that-was-fast · 1 pointr/Canning

There are almost always seasonal sales at your local supermarket / hypermarket, these will be the best deal.

Meijer and super Walmart are going to have equivalent base prices (or cheaper) than Amazon and in the fall will have various types of 20%, 33%, and on some luxury items 50%. For example, a quick google search shows a 2016 summer sale at Meijer $6.15 for 12 pint jars (not even a good sale) compared to random guy on Amazon 17.44 for 12 pint jars.

The only way to beat the hypermarket prices is to find local used jars on Craiglist, Ebay, or Salvation Army and pick them up. Even then, you'll need to buy new lids which makes the savings pretty small unless you get a great deal.

u/1982throwaway1 · 6 pointsr/shrooms

I'd recommend against a kit because you won't learn a lot but If you do get a kit, get one that comes with jars because they're re-usable.

here's a link that shows how to do pf tek.

I kinda amended the stuff you need below


1/2 pint wide mouth canning jars The tall 1/2 pints or even 1 pints work but these are best

Pot/Pressure cooker (Pc isn't necessary but preferred). For non pc grow google (fractional sterilization)

Vermiculite and Perlite (can be found at hardware stores. you need both.)

Brown rice/Brow Rice Flour (buy it and blend it. blender or coffee grinder. Or you can order it online)

Tin foil

70% Iso alcohol

Plastic Tote (you've probably got one already)

6500K florescent bulb (not a must, just need some light that's not too hot)

1/4 inch drill bit/Drill (not really necessary)

Hammer/Nail

Mixing bowl and spoon (or a bucket and your hand)

Gypsum (don't need it)

Spore syringe

Latex gloves (don't need them but use em if you have em)

Dust mask (don't need it)

Lighter (or better to have a big candle)

I will say that if you live in a country where you can order fully colonized subs (i see you don't) :( , kits are a little more practical but still a waste of money.

I recommend thesporedepot.com for spores.

Good luck

u/SparklingLimeade · 3 pointsr/soylent

Everybody loves blender bottles. Well, mostly. Some people prefer glass. In that case there are plenty of wide mouth jars that fit the bill.

Wide mouths for adding powder/cleaning. Easy to seal for shaking. Feel free to shop around and find better deals than my hasty links. These are also easy to find in grocery stores in my experience.

u/a_c_munson · 1 pointr/Canning

Fleet Farm if you have one near you has the best prices on jars. If no fleet farm Kmart, Walmart, Target, grocery stores and hardware stores all have jars. The jars will be cheaper at the "Big Box" stores jars come with lids and rings. You can reuse the rings as long as they are not rusty or dented. The lids you can only use once. The first thing I would recommend canning is a jam. You don't need a pressure cooker for jam. Usually use pint size jars are used for jam. I prefer wide mouth jars.
I use quart size jars for everything. They make good drinking glasses and can be used like Tupperware. I own countless jars. I would recommend buying these storage lids for use after you open up canned food for storage in the refrigerator. I also love my cuppow it makes any jar a spill proof drinking glass. Nothing says "classy" like drinking out of a bell jar!

u/ScotsmanPipes · 3 pointsr/PipeTobacco

I can't remember who it was but someone on this sub said to get this for storing 8oz ball jars and I have to say it works great. You can probably get the jars cheaper but that's what I use. I'm thinking about getting a vacuum sealer for extra long-term storage on a few items I really like, but otherwise you just make sure the seal is clean and the lid is snug.

u/R3bel · 1 pointr/microgrowery

The Background:


My tentative setup right now has a two gallon reservoir watering a three gallon Smart Pot. I have a 5-10 gal fish tank filter that I've also added an [activated carbon/ammonia neutralizing crystal] (https://www.amazon.com/gp/product/B0002566YM/ref=oh_aui_search_detailpage?ie=UTF8&psc=1) filter and leveled filter to. I let my water set at room temperature (cycling through the filter) for several days before giving it to the plant. The water is exposed to 388 watts (~84,000lm) of warm and cool white LEDs in a Carbon Dioxide rich environment with filtered airflow.

My city water report is as follows, with ideal levels, followed by current city water levels:

  • Haloacetic Acids (HAA5)(ppb): <60, 25.1
  • Bromate (ppb): <10, 1.8
  • Total Organic Carbon (% Removal): TT, 52.57
  • Barium (ppm): <2, 0.3
  • Flouride (ppm): <4, 0.7
  • Nitrate [measured as Nitrogen] (ppm): <10, 2.4
  • Sodium (ppm): MPL, 16
  • Thallium (ppb): <2, 0.8
  • Alpha emitters (pCi/L): <15, 4.7
  • Uranium (ug/L): <30, 1.4
  • Copper (ppm): <1.3, 0.257
  • Lead (ppb): <15, 0.003

    I presume the Haloacetic Acids are the chlorine they use in the water treatment.

    The Questions:

  • My hope is that the Chlorine will evaporate off over a few days, and that the filters I have will grab onto other problematic elements. Is this reasonable to assume?
  • Should I add anything to my water (pH balance, nutrients, things to help filter contaminants)?
  • How will temperature of water affect my plants? Should I try to cool or warm it before being added to the grow?
  • Does light have any effect on water (or microbial life in the water)? Is it just UV, or can wide spectrum or white lights also have an effect?


u/kaimkre1 · 14 pointsr/Canning

This is such a great idea!

As far as a budget goes I might be able to help. (Caveat- obviously this depends on your class size)

1.) Jars, Lids, and rings: Right now you can get a 12 pack of jam jars for $7-8. I’d recommend checking out Meijer (Midwest), Walmart, Aldis, or Costco.

2.) Canner- since you’re doing cranberries (which I’m sure you know as a science teacher have a low pH) you don’t need a pressure canner. So any tall pot will do! I personally use a large metal stock pot- You might be able to borrow some from your cafeteria kitchen, your own storage, or pick one up from Salvation Army for a few dollars.

3.) I’d really recommend getting a Jar Lifter. Especially if kids are going to be around boiling water- much less stressful than using tongs.

4.) Rack Replacement DIY- you can improvise with putting a washcloth/hand towel in the bottom of the pot. My mother and grandmother have always done it this way- you just need something that will prevent the jars from rattling (against each other or the bottom of the pot). A soft washcloth spread out on the bottom has always worked very well.

5.) Misc. Items- a few hand towels to help when you tighten the rings, and paper towels for wiping off the rims of jars

An Idea: (I’m not a teacher or anything) but it might be cool to use a jar or two to show your students some improper canning techniques. You could turn a jar upside down and explain that this creates a false seal and isn’t safe, you could fill a jar completely (leaving no headspace) and let it burst/leak through the lid.

This ended up being far longer than I intended lol

u/Level82 · 3 pointsr/preppers

It is extremely easy! Get a wide-mouth mason jar with a flip top grolsch style lid like this https://www.amazon.com/Bormioli-Rocco-Fido-Clear-67-75/dp/B0001BMYHA/ref=sr_1_7?keywords=wide+mouth+sealed+jar&qid=1555262506&s=gateway&sr=8-7 and then assemble:

  1. Sanitize the jar (clean in hot soapy water, and rinse well so no soap remains) and let dry.

  2. Peel 1-2 large heads of garlic (# of cloves depends on how big your jar is-you want them to be able to be fully coated in honey), rinse/dry the cloves and put in the jar. I par boiled mine for a minute before hand but most recipes don't say to do that.

  3. Fully cover in unfiltered, raw honey and stir so that cloves are coated, leaving about an inch of headspace at the top of the jar.

  4. Seal jar and burp once a day for a week (it will be very active), turning over the jar to re-coat the garlic (they will float to the top at first)

  5. Then burp once or twice a week for a month-turning over daily to re-coat....you should start to notice the honey taking on a different consistency at this point becoming very liquidy. You will be able to tell when you can stop/reduce burping. The ferment will smell very garlicky at this point as well-this will even out over time. I've been keeping mine on the counter indefinitely, taking out a clove when I want one then resealing. If you are concerned about ph/botulism (doesn't seem to be a strong concern with this particular ferment) then test ph periodically and add in a splash of ACV if needed and stir. Here's a video https://www.youtube.com/watch?v=XLVxVQ8O0s4 that walks through the process.
u/BostonBestEats · 3 pointsr/sousvide

Completely submerge 4 or 8 oz mason jars, with the lids tightened only moderately so you will see bubbles from expanding air escaping from the top. People often under-tighten them and therefore occaisionally have leakage (IMHO, ChefSteps way under-tightens them in their videos), but you don't want to completely crank them down. However, over-tightening is better than under-tightening (most cracked jars are due to temperature shock, not expanding air).

You do need to fill the jars sufficiently so they will sink, or put water filled jars on top of them to weigh them down.

It is very common to see people complaining about cracked jars due to temperature shock. So to avoid this, put them in a 110°F bath and then turn the circulator up to the final temperature. Start timing when the bath reaches the final temp (maybe subtact 5-10 min for cooking during the ramp up, but these recipes are pretty flexible on time, so it doesn't make much difference). I use a Joule, which will ramp up twice as fast as an Anova, but I don't think the slowness of the latter will make too much difference to the texture either.

Remove the jars from the bath and cool on the countertop for a hour (do not put in an ice bath like you will sometimes see recommended, or you may get cracked jars). If you don't have one, get one of these to remove the jars (you could use dish gloves too):

https://www.amazon.com/Norpro-600-Jar-Lifter/dp/B000HJBFGC/ref=sr_1_4?keywords=JAR+LIFTER&qid=1564597001&s=gateway&sr=8-4

I've never had a single jar crack doing the above for the past 2-3 years. I follow this recipe, which is delicious (and put some of their sous vide rhubarb jam on top):

https://www.chefsteps.com/activities/the-quickest-simplest-way-to-make-bomb-cheesecake

u/octalpus · 2 pointsr/Kombucha

Here is a rough outline of my process..

I use an oolong tea.

I boil 4 cups of water in a pot to make a concentrated tea solution with 3 tbsp of raw tea and a steep time of 6 minutes.

I pour about a cup of regular sugar into the tea into the pot.

I had moved this mixture into a jar cleaned with a mild soap and boiling water.

The mixture is then diluted with 8 cups of tap water to cool to a temp under 80.

With this batch I used 2cups of a starter liquid from a previous batch which looked healthy and acidic enough to stop any growth. I did keep that batch covered and used it for the others but there is a possible contamination risk at this point for sure.

After the scoby was poured in I immediately covered it with a cotton dish towel from the last batch with the same side down and rubber banded the sides. I imagine there is a chance for something to be transferred at this point as well.

Then I let this one sit for 4 weeks.

This creates nearly a gallon in a 1 gallon glass jar as shown. The type of jar I use is a Home Brew Ohio One Gallon Brew Jar.

Hope this helps.

u/needlesandpines · 1 pointr/LushCosmetics

I use the wide mouth pint ones that have a picture of asparagus on them and it's a perfect fit for probably 95% of bath bombs. These are pretty smooth all the way down so you don't have to worry about getting it over bumps and it pops back it perfectly. The only ones I've had issues with have been Golden Wonder and occasionally Big Blue if the center piece hasn't been smoothed over.

u/RosneftTrump2020 · 3 pointsr/fermentation

A couple of ball 2 quart or 1 quart wide mouth jars.

https://www.amazon.com/Ball-Wide-Mouth-Quart-Bands/dp/B00CNHCDR6

Some plastic rings (optionally). Cause the metal bands rust easily

https://www.amazon.com/gp/product/B075KN8B2K/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

The easiest airlock system are the silicone lids. Some have nipples. Others are flatter like these:

https://www.amazon.com/Maintenance-silicone-waterless-fermentation-dishwasher/dp/B072N42T61/ref=sr_1_4?keywords=Silicone+mason+jar+airlock&qid=1575128032&s=home-garden&sr=1-4

I would skip getting the separate plastic airlocks that brewers use because they take up space, are messy, and if the straw part extends into the liquid, it pushes mess up.
And then some glass weights, preferably with easy to grab parts

https://www.amazon.com/4-Pack-Fermentation-Glass-Weights-Handle/dp/B076V66FZ4/ref=sr_1_4?keywords=Mason+jar+glass+weights&qid=1575128079&s=home-garden&sr=1-4

There are kits that have all of these which may or may not be cheaper. None of the brands I linked above are special other than I do like “Ball” brand mason jars. Everything else has lots of competitors selling more or less the same thing, so just pick what looks cheapest, has good reviews, etc.

u/NoTimeColo · 2 pointsr/Kombucha

I started with a 1-gallon. After 3 successful brews, I went for this:
https://www.amazon.com/dp/B000RMTG3S

Continuous brew seemed too complicated for me right now. As far as emptying, I'll just siphon it (it'll be ready in the next couple of days).

For 2F, I've been using Honest Tea plastic bottles. For this upcoming large batch, I'm going with something like this

https://www.amazon.com/dp/B001DYO4KY/

My local Kroger has similar ones for $7 a jar. Might go smaller, well see. Final bottling in standard 16oz flip tops.

I'd avoid "self-burping" - I want the carbonation.

u/recalcitrantJester · 1 pointr/saplings

For storing paraphernalia/lighters/whatevs, nothing beats a nice wooden box. Now, onto airtight containers for the ganj itself.

This is my foolproof method for un-smelling your stash. It got me through a year in the dorms with an active RA. First, you'll want a prescription pill bottle. I linked to Amazon in case you don't have one lying around. Next, you'll need a mason jar. That link will buy you twelve, so you can use the other ones to drink out of/store produce or jams or jellies/make candles/do shenanigans. You place the pill bottle into the jar, and-here's the genius part I have yet to see on Reddit-fill the jar with ground-up coffee. Fresh stuff is preferable, as is stronger stuff. Seal the jar. Enjoy the incognito storage.

u/eogreen · 8 pointsr/fermentation

Pepper Paste

From Fermented Vegetables by Kristen & Christopher Shockey

  • 1½ pounds chiles, stemmed
  • 2 teaspoons unrefined sea salt (I used Himalayan pink because I prefer it)

  1. Put chiles, seeds and all, in a food processor and pulse until coarsely chopped. Remove the food processor blade and stir in the salt.
  2. Press the mixture into a crock or jar (I used these ones). Press the top surface with food-grade plastic to help keep the small bits submerged. Add weight (I used these ones).
  3. Set aside on a bang sheet to ferment, somewhere nearby, out of direct sunlight, and cool, for 21 days or more. Check the chiles occasionally to make sure your weights are in place and the chiles are submerged. It is normal to encounter yeasts; you can leave them undisturbed. The chiles take at least 3 weeks to develop a flavorful acidity, the 3 to 6 months more for a delicious and complex flavor.
  4. Store in an airtight jar in the refrigerator, where this paste will keep for 2 years or more.

    Variation! Splash a bit of raw apple cider vinegar into the brine to create a tangier flavor.

    Details of my attempt

    I had a total of 3 pounds and 11 ounces of peppers that all had to be picked today because the weather's turning. So I processed those in the food processor, added 31 grams of salt, which wasn't enough. In total I probably added 40 grams of salt, which tasted right to me. I also added 2 tablespoons of raw cider vinegar. Packed into jars, added plastic wrap and weights, and now we wait!

    edit: formatting

u/juiceboxheroine · 9 pointsr/weddingplanning

I'm doing a cookie buffet, and all the ingredients, jars and take out boxes are coming out to about $100 for 130 people. This was our inspiration, our cookie jars are from amazon and takeout boxes are from paper mart. My bridesmaids are helping to bake the week of, my only advice is to do drop cookies since they're easier and scale better. Edible favors are always popular.

u/TriggerNutzofDOOM · 1 pointr/shroomers

I ordered my jars from Amazon because I also couldn't find the wide mouth jars at Home Depot/Walmart/Ace/Lowes. Dfw-guy is spot on, he is a helpful dude. Good luck dude, hope you get some nice fruits!

u/sticky-bit · 21 pointsr/MealPrepSunday

"can and freeze jars" look like this.

I've done endless batches of chili in them, but don't think it's tempered glass or anything. They do not go from freezer to microwave. It's best to let them thaw out in the fridge the night or two before and move to a lunch container to reheat later that day. I like borosilicate glass food storage containers with the plastic snap lid

Also, because you're not pressure canning, I would buy these plastic lids and reuse them over and over.

(non-payola amazon link because of photo and server uptime, buy them where you want.)

u/RandomTuba · 1 pointr/Jarrariums

The 2.5 gallon Anchor Hocking jar seems to be very popular. I've seen lots of really great setups using it. I don't have one but I did check one out in a brick-and-mortar store. It's really heavy weight and big enough that you can have a lot of flexibility. A little bit of substrate isn't going to crack this sucker!

I've been looking at http://cysexcel.com/ which has some really interesting shapes and sizes. I think they mostly do wholesale so most things don't come in single units. Even when you adjust to a unit price, some of these are really pricey but if you see something unique, you can hunt goodwill/garage sales (which some people enjoy) or you can just pay the price for the size/shape you want.

Couple of examples:

u/diiiiiianaaaaaa · 3 pointsr/Kombucha

I got this one - https://www.amazon.com/gp/product/B000RMTG3S/ref=ppx_yo_dt_b_asin_title_o04__o00_s01?ie=UTF8&psc=1

Pretty good deal. Really nice jars - very happy with them.

u/darkhv · 2 pointsr/shrooms

https://www.amazon.com/gp/aw/d/B0000BYD0F/

These are what you need. It looks like your grow stalled due to contamination. Two options really are being presented here, you could toss the grow and start new or you could bury those cakes in the garden.

The tops of your cups aren't sealed which is how they usually place grows inside cups. Usually a layer of tape or something to keep moisture in and contaminants out.

Good luck friend.

u/azile1990 · 1 pointr/EatCheapAndHealthy

I really like clear 8 oz mason jars for overnight oats. It's the type of thing I like to be able to see through! I bought these lids because they are easier to clean & open than the banded metal version for needed for canning

Ball Regular Mouth Jar Storage Caps Set of 8 https://www.amazon.com/dp/B0000BYC4B/ref=cm_sw_r_cp_api_ddAPyb2WY6CKY

u/MrMajors · 1 pointr/sousvide

I use these lids on quart jars for sous vide yogurt with great success:
https://www.amazon.com/Ball-Wide-Mouth-Plastic-Storage-8-Count/dp/B000SSN3L2

Just keep them above the water line like this:
https://dl.dropboxusercontent.com/u/26442386/Yogurt%20with%20Plastic%20lids.jpg

Hand (finger) tighten regular lids for creme brule and submerge like this:
https://dl.dropboxusercontent.com/u/26442386/SVCB.jpg

u/paulperson · 21 pointsr/minimalism

Mason Jars Mason Jars Mason Jars.

Mason jars are amazing. Get around 10 [regular ones] (http://www.amazon.com/Fox-Run-Mason-Canning-16-Ounce/dp/B000SN0WES/ref=sr_1_7?ie=UTF8&qid=1346108406&sr=8-7&keywords=mason+jars) and 10 [handled ones] (http://www.amazon.com/WineGlass--NON-Strengthened-Inexpensive-functional-Traditional-drinkware/dp/B0037313M6/ref=sr_1_6?s=home-garden&ie=UTF8&qid=1346108512&sr=1-6&keywords=mason+jars+handle). They last forever, super cheap, and extremely practical. You can use them for canning ( r/canning), use them for storage (look for some plastic lids on amazon or ebay), and many types of blenders support them [without any addons] (http://www.youtube.com/watch?v=CaiHuqwRAko).

Imagine making smoothies inside your own cup (like a regular magic bullet except better) and removing the blade and adding in a drinking lid (like [this] (http://www.dailygrommet.com/products/cuppow-to-go-lids-for-mason-jars) or [this] (http://www.amazon.com/reCAP-Original-Mason-Jar-Pour/dp/B008M9J4QC). Or even grinding your own parmesian cheese and putting on a shaker lid.)

If you do not want to pay for them (even though they are really cheap), there are so many food products in major and minor grocery stores that are stored in mason jars (especially spagetti sauce).

u/taffrail · 1 pointr/whatsthisbug

Good luck!

I had good luck with Snapware airtight canisters, clasp-top mason jars, or traditional canning jars -- any jar in which the airtight seal is maintained by some pressure. I had less luck with press-top jars.

u/MF_Mood · 3 pointsr/MushroomGrowers

The mycelium can tend to stall in taller jars, but people definitely get away with it. Whatever size your jar is, the BRF/PF tek recipe is simply 2 parts vermiculite, 1 part water, and 1 part brown rice flour. When doing taller jars I would err on the side of less BRF.

Not sure if you can purchase from Amazon but here is a dozen 1/2 pint, wide mouth jars for £14.95

This UK Supplies thread might be able to point you in the right direction in the future. Good luck

u/DoctorMoebius · 3 pointsr/Kombucha

This Anchor Hocking Heritage jar is the best wide-mouth fermenting vessel I’ve found. It comes in sizes from 1/2 gallon to 2 gallons. The glass is thick, sturdy, well-made. It has a perfect lip around the top for holding your cloth cover down with a large rubber band

Btw, do yourself a favor, get the two gallon. The half and full gallon will quickly not be enough Booch, once you get into it

u/PM_ME_Dog_PicsPls · 1 pointr/Homebrewing

I've been out of the game for a bit, brewed quite a lot with my brother but the last few years he's not lived close and I haven't kept up.

I'm looking to get back into it. But living in an apartment I'll probably start with 1 gallon batches.

I've got a brew pot that will definitely be big enough so I'm set there. I also have some one gallon jugs that I could probably just add an airlock to but I'm thinking of getting some wide mouth ones just to make cleaning easier (https://smile.amazon.com/gp/product/B07115V3F7/ref=ox_sc_act_title_2?smid=ATVPDKIKX0DER&psc=1).

What other gear should I pick up as a necessity or as something that would simply be nice to have?


u/utdavist · 2 pointsr/hotsauce

They work great so far. Here is the link do yourself and get some weights as well.

Easy Fermenter Wide Mouth Lid Kit: Simplified Fermenting In Jars Not Crock Pots! Make Sauerkraut, Kimchi, Pickles Or Any Fermented Probiotic Foods. 3 Lids(jars not incld), Extractor Pump & Recipes https://www.amazon.com/dp/B01DJVVORE/ref=cm_sw_r_cp_apa_i_x4epDbEKK7H0Y

4-Pack of Fermentation Glass Weights with Easy Grip Handle for Wide Mouth Mason Jar https://www.amazon.com/dp/B076V66FZ4/ref=cm_sw_r_cp_apa_i_T6epDbKRM0CDH

u/mrpaulmanton · 1 pointr/trees

http://www.amazon.com/Primula-Ball-Jar-Pack-Clear/dp/B000SN0WES/ref=sr_1_4?ie=UTF8&qid=1289494348&sr=8-4 <~every1 can use those from smokers to growers

you could get them keif boxes, those are the kind of item most people couldn't justify buying for themselves but would love to have it given to them as a gift

these gifts depend what type of person they are:
get them some concert tickets or pro/college football tickets
tickets to a show (ballet, monster trucks, whatever the people like)

u/revolution486 · 1 pointr/sousvide

I have a pickling kit that has special tongs for mason jars.
This is what I bought, you can get them at walmart thought, thats where I got mine.

Regular tongs will of course work, but make sure you have a great grip as to not drop anything lol!

u/SmileAndDonate · 1 pointr/DankNation


Info | Details
----|-------
Amazon Product | Bormioli Rocco Fido Clear Jar, 67.75 Oz.
>Amazon donates 0.5% of the price of your eligible AmazonSmile purchases to the charitable organization of your choice. By using the link above you get to support a chairty and help keep this bot running through affiliate programs all at zero cost to you.

u/scififan444 · 6 pointsr/Canning

No! This is not a safe canning method, "open kettle canning" should not be used! It's especially dangerous for the types of sauces you want to make! As stated in the post above from lissabeth777:

http://extension.psu.edu/food/preservation/news/2014/avoid-open-kettle-canning

"You'll want to get bottles that have been tested to seal in home waterbath canners like these or you can use the super small 4 oz jars with the two piece lids like this.

Also, you need to use an approved safe recipe such as this ketchup or this BBQ sauce"

u/PM_ME_PERSONAL_WINS · 13 pointsr/sousvide

Sorry, when I say container, I mean the jars. I was looking at swapping to somehting like this: https://www.amazon.com/Ball-Mason-Quilted-Jelly-Bands/dp/B00B80TJUI

Straight walls would make removing it and reheating using a toaster oven a lot easier. Like i said, if you're fine reheating in the SV and eating out of the jars, you're good to go.

u/chewsyourownadv · 2 pointsr/PipeTobacco

Ball even makes a kit that comes with a perfectly fitted funnel and a few other canning accessories, for a fraction of the cost of this one. The funnel size is nice, I can get my fingers through it to pack tobacco down as I fill a jar. The other accessories are nice if you do canning.

u/TinyAptCrafter · 1 pointr/Canning

I would suggest using the tiny 4 oz canning jars instead of 8 oz. Half as many batches of jam to make! And also, those jars are going to be really heavy to carry to the reception, so this would make them a bit more manageable. We did this for my sisters wedding (although we only had to make about 70) and that size seemed perfect for favours. We decorated them with fabric circles under the lids and little custom labels tied on with pretty martha stewart baking twine.

u/Clapbakatyerblakcat · 1 pointr/AskMen

If you eat meat, get a digital instant read thermometer.

It takes guessing out of knowing when meat is safe and not over cooked.

Roast a whole, spatchcocked chicken. You’ll have chicken to eat all week.

Save the bones/carcass.

When you have the bones from 2 birds, make chicken soup.

I save back ~6 wide mouth 16oz mason jars with plastic lids of chicken soup (no noodles) to freeze.

I cook the noodles separately.

When I cook pasta, I do 2 lbs, or rice, 1 and half cups dry, and refrigerate the extra.

When you are at the grocery store, check the “old” discounted meat for steaks.

Reverse sear steaks- plural.

You can refrigerate and then thin slice for sandwiches.

u/DrTadakichi · 1 pointr/mead

I have 4 of these, great cost, easy to clean

Home Brew Ohio One gallon Wide Mouth Jar with Drilled Lid & Twin Bubble Airlock-Set of 2 https://www.amazon.com/dp/B07115V3F7/ref=cm_sw_r_cp_apa_i_Th6wCbT5RZX6M

u/Jtoad · 1 pointr/trees

I picked up a coulpe of these jars. They work great at keeping the smell in. Also 4oz Mason jars work great for smaller amounts.

u/Ladderall · 1 pointr/MushroomGrowers

I misspoke in my first couple sentences there. You need half pint jars. In my experience, the taller the jar, the worse the result (with BRF). The best jars I've used are sold for ya right here - I've had a lot of experiences of uneven moisture in the taller jars as it drops slowly to the bottom and the dry verm layer starts taking some of the moisture. Not that I've had more contam issues, but colonization times with shorter jars are noticeably quicker. For BRF, you kinda lose the option of a larger jar. It takes a bit longer to colonize, the jar remains sealed with the full lid, etc. I mean technically you could do it, but it will take a long time. I would really recommend following your tek of choice step by step for your first time. It'll massively raise your chances of success and then you've got your spore prints and it's off to the races with either more and more jars or switching over to bulk (coir, poo, etc.).

u/El_Dar · 2 pointsr/Kombucha

Yes, the spout could be problematic/tough to keep clean.
Go for one of these, you'll be very happy with it.
http://www.amazon.com/gp/product/B000KKI7GY/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

u/RedPanda5150 · 1 pointr/loseit

I love ice cream so much that I got an ice cream maker for Christmas a couple of years ago and started making my own, so it was really disappointing to realize just how small a serving is. But I bought a box of these adorable half-cup mason jars and that is what I put my homemade ice cream into now. It's exactly one serving per container, and the fancy glass makes the ice cream feel like the indulgence it really is.

So...maybe try getting really fancy tiny cups/bowls for eating ice cream out of? I don't know what else to say, ice cream is my Achilles Heel, lol.

u/blindcolumn · 2 pointsr/fermentation

Here's my tried-and-true recipe that I've been developing for years:

Supplies:

  • 1 head Napa cabbage
  • Pickling salt or non-iodized salt
  • 1 head garlic, finely grated
  • 1/4 - 1/2 cup Korean red pepper flakes (gochugaru)
  • (optional) 1 tsp Sesame oil
  • (optional) Green onions and/or fresh ginger to taste
  • Kimchi container or very large glass jar (1 gal)
  • Glass or ceramic weights
  • Kitchen scale

    Weigh cabbage and measure out 2% of its weight in salt. Cut cabbage into bite sized pieces and place in a large bowl. Add salt and toss to mix. Set aside for 20-30 minutes.

    Meanwhile, combine garlic, red pepper, and remaining ingredients in a small bowl.

    After sitting with salt, the cabbage should be somewhat wilted and wet. Mix again, squeezing and kneading with hands to squeeze out liquid and soften the cabbage. Add garlic/chili/other seasonings and mix thoroughly with cabbage. Place in container or jar and set weights on top of cabbage (I usually can fit 2-3 weights.) The weights will help keep everything under the liquid.

    WASH YOUR HANDS WITH SOAP!!

    Store container at room temperature away from sunlight for 1-4 weeks. If using a jar, "burp" the jar once a day by loosening the lid to release gas (you will hear a hissing sound.) There will be a lot of gas for the first week, and then it will slow down and you won't need to burp it as often. When kimchi reaches desired sourness, store in refrigerator.

    Edit: forgot the scale
u/coughcough · 3 pointsr/fermentation

I use the first linked lids and they do a great job. They very compact too so they fit well on my self. I would recommend you get weights. These are the ones I got for my wide mouth jars. If you are wondering (and just to show off a little bit) here are those lids and the weight in action on a recent hot sauce ferment I started

u/Flakbadger · 1 pointr/shrimptank

I'm using one of these: https://www.target.com/p/heritage-hill-glass-jar-2-gal/-/A-10620266

I found mine on Craigslist, I have several now, got them for around $5 each.

They're like the default jar for /r/Jarrariums.

Another good option is this one: https://www.amazon.com/Anchor-Hocking-Montana-Airtight-Brushed/dp/B000RMTG3S

Haven't seen one in the wild, so to speak, but there are people who have put LED light rings in the lid.

I like the first one, you can go lidless or stick on little silicone bumpers (like you'd use to keep from damaging furniture) to put some airspace between the lid and the rim. The second one has a lid that actually seals, which may or may not be a good thing.

Here's a really old pic of my jar: http://i.imgur.com/QACDGRa.jpg The Java moss has migrated and the Cabomba's been re-homed to my Betta tank. It's also completely stuffed with shrimp now.

In mine I run an airstone for water movement and use a 40-Watt-equivalent LED bulb in a desk lamp. There's also a heater because my living room gets into the low 60's during the winter and I want my shrimps to be happy.

If you live in Oregon I'll give you a free jar >.>

u/Loudhale · 1 pointr/shroomers

I strongly suggest you watch this, then find or buy the whole DVD. It is comprehensive, and RR is well respected (mod on Shroomery). It is, give or take, gospel.

You can find the exact mason jars for BRF cakes here. https://www.amazon.co.uk/Jarden-Home-Brands-Mouth-Canning/dp/B0000BYD0F/ref=sr_1_1?keywords=Jarden+Home+Brands+12Pk&qid=1572027665&s=kitchen&sr=1-1

​

You can probably get them cheaper if you are in the US, or bulk buy from https://www.luckyvitamin.com/p-673056-kerr-wide-mouth-8-oz-half-pint-mason-jars-freezer-safe-12-count

u/broken_ship · 1 pointr/Random_Acts_Of_Amazon

Thanks, UPS!

This would be super useful to put my homemade laundry detergent in!

u/Toasted-Oyster · 1 pointr/shrooms

Experience tip- these lids wear out and rust after about 5-10 cycles. Next go around buy all plastic lids instead. They don’t rust, are PC safe and are much easier to unscrew when you’re removing the lids to spawn IMO.

Something like this

u/Toyland_in_Babes · 1 pointr/tea

Does anyone know if this would include the nifty blue mason jars they're coming out with now? I've noticed them at places like Target. Brand name Ball so they're made for foods. Would the blue tint protect the contents from light?

http://www.amazon.com/kitchen-dining/dp/B00B80TJX0

u/SilentPsymon · 2 pointsr/shrooms

Amazon.

Jarden Home Brands 12Pk 1/2Pt wide Mouth Jar Canning Jars https://www.amazon.com/dp/B0000BYD0F/ref=cm_sw_r_awd_S7pGub08H552X

I'm sure you can find them somewhere locally too.

If I had a chance to start my first grow over, I would've tried a monotub instead. Look into that if you truly can't find the correct jars anywhere.

u/El_Vizzini · 1 pointr/Baking

These are my favorite kitchen thing. There are some cheaper ones but I know this brand. Putting together a bridal shower gift and I got a different brand and a small serving spatula and got some blue mason jars at Joanns with their 50% off coupons this week and plan on filling them with cookie, brownie, cake and muffin-in-a-jar recipes.

u/tokinUP · 1 pointr/trees

Wide mouth Ball canning jars (mason jars) work completely fine, buy 'em as a case of jars in the canning/baking isle at a supermarket in various sizes, pretty cheap.

Half-gallon

Pint

Quart

Grocery stores will usually have them available as single jars, and in smaller sizes as well for a travel jar or such.

The flip latch lids are just a little nicer/easier than the screw top on a mason jar.

u/gestalt162 · 2 pointsr/PipeTobacco

Any thoughts on the Ball plastic lids seen here? I use plastic lids on jars for storing dry goods like coffee. I've used them recently for storing tobacco, since they're only 1 piece lids and I can write on them with a dry erase marker (can do that with a metal lid too, but it's easier to see on white plastic). I was wondering if they are airtight, some say yes, some say no, and I have noticed my tobaccos drying out a bit in them. Your thoughts?

u/diamaunt · 2 pointsr/sousvide

when I did the Alton cheesecake, I only cooked it for 90 minutes, which is what most of the SV cheesecake recipes said... but, frankly, it doesn't make much difference, if any.

I'd suggest getting some easier/better jars: https://smile.amazon.com/gp/product/B00A0KUGYU/ref=oh_aui_detailpage_o04_s00?ie=UTF8&psc=1 just great for a single serving.

u/MikeyDeez · 1 pointr/fermentation

Np!

I was also gifted these weights for my mason jars and it makes things even easier throw in these airlock lids got these lids and now my ferments don't need any more day-to-day upkeep :)

u/e42343 · 1 pointr/Canning

A couple of the regular books mentioned already here would be good. Jars and lids are always appreciated in my house. Other ideas....

one piece lids for storing the opened jar in the fridge.

plastic storage lids works for me too.

u/SilenceSeven · 1 pointr/fermentation

Yep, I use the ones just like this. They will fit in any wide mouth canning jar. I've used them for quart jars of pickles too.

u/quaz3l · 2 pointsr/terrariums

I got it as a present so unfortunately, I'm not sure exactly but I think it was from Target.

Edit: Lol! I just searched "jar" on Amazon and I found it!

u/shellshoq · 2 pointsr/AskCulinary

My go-to for mousses and puddings is a half pint wide mouth mason jar. Like these. Make them ahead and lid them. They are oven and boil proof, stack in the fridge and transport well. Plus they are like 90 cents and infinitely reusable.

u/highwebl · 1 pointr/BuyItForLife

I've bought some of these. They're pretty good.

https://www.amazon.com/gp/product/B0001BMYGQ

u/GanDuff · 1 pointr/PipeTobacco

These are the most recommended jars to use, and they're inexpensive as well.

There are also smaller sized ones to look at, good when storing small amounts of tobacco, or when traveling.

u/_joe_king · 1 pointr/fermentation

You are welcome! I found quite a few others that will probably work just as well and shave off a few bucks too!

$12.99

6 pack $15.99

u/sagervai · 1 pointr/food

Super awesome desserts!
If you'd like a slightly more expensive, but re-usable option, you could always use 4 oz mason jars. You can typically pick them up for about $1 each.

u/frankzzz · 5 pointsr/soylent

quart or 1/2 gallon mason jars will hold about 1 and 2 days worth of dry mix each, just line up 7 of them. If you don't like the metal lids, you can also get plastic lids for them.

Get a few Tupperware or Rubbermaid food storage containers like are used for flour or sugar, like somebody else linked. 2 or 3 should be enough for a week or 2 worth of powder.

Food-grade 5 gallon bucket. Lowes and Home Depot both sell white food grade buckets for about $8, the screw on gamma lids (cost extra) make it really handy. Some grocery stores/bakeries will give away their used buckets they get cake frosting in.

u/lissabeth777 · 10 pointsr/Canning

No no no no!!

This is called "open kettle canning" and it's dangerous and products will likely spoil. Read up on it starting here: http://extension.psu.edu/food/preservation/news/2014/avoid-open-kettle-canning

You'll want to get bottles that have been tested to seal in home waterbath canners like these or you can use the super small 4 oz jars with the two piece lids like this.

Also, you need to use an approved safe recipe such as this ketchup or this BBQ sauce

u/basket_weaver · 2 pointsr/Paleo

They want a link to where on Amazon you purchased the jars.

edit: I think it's these ones. Also, you asked about them being freezer safe further up this thread. While glass is freezer safe (as long as you leave enough room for expansion, and don't close them up until the liquid has cooled down to room temperature), it's safer to freeze in plastic, because then if something does go wrong and a container breaks, you don't have glass shards all over your freezer, and possibly getting into other food, depending on how you package things. You can either use something like this, divide the stock into ziplock bags and freeze them laying flat so they'll stack, or I did a batch of turkey stock by freezing it in 1C plastic containers, then taking the frozen blocks out, wrapping them in freezer paper, and then packing them 4 per ziploc bag, and putting them back in the freezer.

u/UpsidedownTreetrunk · 3 pointsr/BuyItForLife

Mason jars are really great for basically everything, and the smaller sizes, too. If you're using them for dry storage, get alternative lids.

u/Moosymo · 1 pointr/fermentation

Wide mouth mason jars + fermentation weight + fermentation lid


I personally love these lids but they are pricey and the other ones work fine.

u/hamartia7514 · 2 pointsr/Canning

Check out the sidebar, it has all kinds of info! This is the go to website for all things canning, I only trust tested recipes (meaning I don't do some mashed potato recipe I found on someone's blog).

I have only water bath canned before, but I have heard that All Americans are the way to go for pressure canners though there are cheaper options depending on how much you plan to do.



There are a couple things I always suggest for people who show an interest in canning.

Ball Complete Book of Home Preserving

A small tool set

u/PM_Me_Your_Clones · 1 pointr/mead

If you have time, I got a couple of these precisely so that I could do small batches with whole fruit additions without worrying about neck size. Just got them but they seem OK so far (have a gallon with peaches and another with apples in secondary right now).

u/integritytime · 2 pointsr/Kefir

Second on the air tight lid. These are great if you’re using glass jars: https://www.amazon.com/Ball-Regular-Mouth-Storage-Caps/dp/B0000BYC4B

u/hello_josh · 1 pointr/PipeTobacco

Generally speaking 2oz of loose cut tobacco will fill an 8oz jar. Flakes are more dense and you'll be able to fill a lot more into the same sized jar.

I like these 8oz jars since they'll hold a typical tin's worth of tobacco and stack up nicely.

These taller 8oz jars are stackable and work well for flake tobacco.

u/bdporter · 1 pointr/sousvide

The 4oz Jars make an awfully small creme brule. I have used them to make little mini flans though. I like the 8 oz wide mouth jars for creme brule. I have found 2 styles: Ball Elite and Jardin. The Ball Elite look nice, but they are a pain to clean and don't work for things like egg bites or flan, because of the shoulders on the jar.

u/OxfordDictionary · 1 pointr/budgetfood

You can often find canning jars without lids at garage sales and thrift stores. You can buy lids at any hardware store, or other store that sells canning goods.

Some jars have wide mouths, some have regular mouths (it's based on the diameter of the jar opening. You can buy these plastic lids
http://www.amazon.com/Ball-Regular-Mouth-Storage-Caps/dp/B0000BYC4B

or you can get the more typical metal lids and bands. http://www.amazon.com/Ball-Regular-Mouth-Lids-Bands/dp/B000BWY314/ref=sr_1_9?s=kitchen&ie=UTF8&qid=1405299770&sr=1-9

The plastic ones are easier to use for storage because you don't have to wash both the lid and band. But since you aren't canning anything, you can reuse the metal lids and bands as many times as you want---as long as they are not rusty.

A wide-mouthed funnel like this makes it a lot easier to pour rice in.
http://www.amazon.com/Ball-1440010770-Home-Canning-Funnel/dp/B00203K1MW/ref=sr_1_40?s=kitchen&ie=UTF8&qid=1405299891&sr=1-40

You could also pour your rice into plastic freezer bags and stick them in the freezer or fridge.

Another option (probably the best)--buy canisters at thrift stores or garage sales. They're expensive new, but cheap used.

Oh, another option! Store rice in plastic Coke bottles. Or old glass iced tea bottles.

Don't buy more brown rice than you can eat in 6 months. The oil in the hull can go rancid (best if you freeze or refrigerate if you can). But the hull and the oil are very good for you.

u/HappyFern · 7 pointsr/BabyBumps

4oz is super common: Ball Mason 4oz Quilted Jelly Jars with Lids and Bands, Set of 12 https://www.amazon.com/dp/B00B80TK2K/ref=cm_sw_r_cp_api_i_kpJkDbPG6CKAH

u/StrawberryTornado · 2 pointsr/fermentation

I got a 2-pack off amazon. I think these were the ones.

They’ve been working great! I just need to stop over-filling them.

u/jim_diesel6 · 2 pointsr/MealPrepSunday

[Ball Wide Mouth Quart (32 oz) Jars with Lids and Bands, Set of 12] (https://www.amazon.com/dp/B00CNHCDR6/ref=cm_sw_r_cp_apa_d18jybMP45VW1)

I have these, pint and half, and pint sized. The half pint size is nice for small scraps but the new [squat] (http://demandware.edgesuite.net/aamm_prd/on/demandware.static/-/Sites-joann-product-catalog/default/dw5877cbb0/images/hi-res/11/11981222.jpg) jar design doesn't allow it to seal properly. You have to get a shape like [this] (https://www.missmouseboutique.co.nz/wp-content/uploads/2014/11/ball_half_pint_wide_mouth_mason_jar.jpg)

u/givemeyours0ul · 1 pointr/PipeTobacco

Are you talking about the Ball really really flat ones? I haven't bought those because they are 2x the price of the others. I mean the Kerr half pint wide mouth. They stack great. The only problem is that they are really expensive on Amazon.

u/MesaDixon · 8 pointsr/budgetfood

I got a case of the wide-mouth Mason jars at a garage sale. Then I got these.

You can easily see what is stored, they take up less room, things like chili and spaghetti sauce won't stain them and the dishwasher makes quick work of cleanup.

u/AmNotLost · 7 pointsr/Coffee

For those looking, I mean mason jars like this I believe fit some diameters of press filters (or you can create a custom screen/trim a stock screen if you need it just a tiny scoche bigger, smaller)

u/aeroeax · 1 pointr/tea

For 10g samples I think I will just double bag them and keep them in large tins by classification. Hopefully I can use them fast enough before storage becomes an issue. Then I will grab these four ounce mason jars:
Link
for when I buy in 100g increments. I don't plan on buying in bulk- I'd rather pay a premium for fresh and new varieties every month.

u/acatlin · 1 pointr/mead

https://www.amazon.com/Home-Brew-Ohio-Drilled-Airlock-Set/dp/B07115V3F7/

I have these ones, they're glass and the lids fit well.

u/Bautch · 2 pointsr/fermentation

These from Amazon:

4-Pack of Fermentation Glass Weights with Easy Grip Handle for Wide Mouth Mason Jar https://www.amazon.com/dp/B076V66FZ4/ref=cm_sw_r_cp_apa_i_VD.DDbQ9AGFZD

u/dclaw · 2 pointsr/hotsaucerecipes

I bought these last year.. solid glass, good grip. https://smile.amazon.com/dp/B076V66FZ4

u/_ilikecmyk_ · 1 pointr/Jarrariums

I read this 2.5 gallon one works well:
Anchor Hocking Montana Glass Jar with Fresh Sealed Lid, Brushed Metal, 2.5 Gallon https://www.amazon.com/dp/B000RMTG3S/ref=cm_sw_r_cp_api_i_9JVGDb11EH2W6

But I haven’t used it myself so I can’t really confirm...

u/thewombbroom · 2 pointsr/52weeksofcooking

I’d weigh them down with [glass pickling weights](4-Pack of Fermentation Glass Weights with Easy Grip Handle for Wide Mouth Mason Jar https://www.amazon.com/dp/B076V66FZ4/ref=cm_sw_r_cp_api_a1WLBbKYMVVBR) if I was planning to do this regularly and not just the one time. If it were just the one time and you don’t want to buy anything then I would try a plastic bag with brine or marbles in it.

u/orafish · 5 pointsr/LushCosmetics

https://www.amazon.com/Ball-Regular-Mouth-Storage-Caps/dp/B0000BYC4B

Thanks!

They come in all different sizes, they are always in the canning section. They have been around for years.

u/[deleted] · 2 pointsr/shrooms

Recommendations; flip the inner lid inside out as is standard for PF Tek, and consider using half pint wide mouth jars next time (these upright jars are much more prone to stalling / never finishing). These work best for PF Tek https://www.amazon.com/Kerr-Half-Pint-8-Ounces-12-Count-1-Case/dp/B00A0KUGYU

u/ohneverknew · 3 pointsr/LushCosmetics

https://www.amazon.com/dp/B000RMTG3S/ref=cm_sw_r_cp_apa_i_K0YQDb1RQ6FVC

I have one of these large jars for my bombs, and a smaller one that I store my bubble bars in. I like how it all looks in the jars, and if the scent of a million bath bombs is too much, the jar helps cut it back slightly. I do find that theres some transfer of dusts and colors slightly to the other bombs, but nothing that effects the bombs use at all. I also lined the bottom of the jars with some of their packing peanuts, to soften the bottom and also collect some of the dust that flakes off the bombs. I think it looks a little neater.

u/CaptTripz · 2 pointsr/Kombucha

I have three of these. Cheap and effective.

u/bannana · 3 pointsr/Coffee

good lord, this seems extraordinarily tedious and time consuming in addition to wasting a buttload of packaging. Why not use small ball/mason jars instead like this? These are easily vacu sealed and reusable indefinitely.

u/juanbobo808 · 3 pointsr/Homebrewing

In my fridge, they're in half liter mason jars with screw tops (here: http://www.amazon.com/Ball-Wide-Mouth-Plastic-Storage-8-Count/dp/B000SSN3L2)

I harvest from my starters. So if I'm going to make a 5gal batch, I'll normally make a 2L starter and harvest 0.5L, pitch the rest.

u/Evergreen-888 · 2 pointsr/shrooms

Kerr Wide Mouth Half-Pint Glass Mason Jars 8-Ounces with Lids and Bands 12-Count per Case (1-Case) https://www.amazon.com/dp/B00A0KUGYU/ref=cm_sw_r_cp_apa_Qj1.BbYK5ZJ5H

These. They're better than the tall half-pint jars.

u/paok1234 · 1 pointr/PipeTobacco

These are the ones I get. They fit 50g tins with room to spare and 100g tins packed tight. Then again all depends the cut. I've fit a tin of DSK in a 4oz jar.

u/4_jacks · 34 pointsr/LifeProTips

People buy mason jars because they are better jars, not because they didn't realize pickles come in jars.

u/implicitglitch · 2 pointsr/Random_Acts_Of_Amazon
  1. [A dozen half pint jars] (http://www.amazon.com/Jarden-Home-Brands-Mouth-Canning/dp/B0000BYD0F/ref=sr_1_2?s=kitchen&ie=UTF8&qid=1372401306&sr=1-2&keywords=half+pint+jars) would be most helpful to me.
  2. I am going to start making my own yogurt and the jars are the perfect reusable containers to put it in and take to work.
  3. I'm torn between pink and yellow but since I wear pink several days a week, I should probably say pink.
u/Miss_Tomato_Face · 3 pointsr/sousvide

I fully submerge with fingertip tightness. The only time I have had leakage of water inside the jar was when I didn't notice one of the jars was chipped at the very top where the lid meets it. And I usually cook about 8-12 jars at a time.

Edit: oh, I've also had quite a few jars crack in the water, every single one of them were these jars: https://www.target.com/p/ball-collection-elite-glass-mason-jar-with-lid-and-band-wide-mouth-8-ounces-4-count/-/A-12911515 I find that they're horrible for sous vide cooking. They look so nice though. 😖 My regular small 8 oz regular mouth jars work just fine. These: https://www.amazon.com/Ball-Mason-Quilted-Jelly-Bands/dp/B00B80TK2K

u/mccoyster · 1 pointr/Coffee

I just bought this for this purpose (though haven't received it yet):

http://www.amazon.com/Anchor-Hocking-1-Gallon-Heritage-Hill/dp/B0000DDVN7?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_detailpage_o00_s00


But basically, until I get that, I've just been brewing in a big drink container (like, a party container for pouring for multiple guests), and then filtering into wine carafes, though a few sieves and then a paper filter/wet paper towel. Only started cold-brewing a few weeks ago, so still experimenting with everything. : )

u/demos459 · 3 pointsr/sousvide

Mason jar tongs If you don’t have a pair these might help

u/jigpi · 1 pointr/shroomers

Half Pint Wide Mouth Jars (12)

These are the jars that I bought for my shrooms.

You of course also have to pressure cook your jars with the verm and BRF mix for 90 minutes.

Tips?
Don’t be dirty :p

good luck!!!

u/mrsaturnboing · 6 pointsr/minimalism

They make a plastic lid for Ball canning jars, if it helps: http://www.amazon.com/Jarden-1440036010-Ball-Plastic-Canning/dp/B0000BYC4B/

u/PricklyBike · 1 pointr/shrooms

FYI

Link

u/jimbobbjesus · 6 pointsr/whatisthisthing

What happens when you open it does the 'top' open more or close it does look like a wick trimmer. The reason I ask is if it opens it might be something to remove jars when they have boiled them for canning kind of the opposite to this https://www.amazon.com/Norpro-600-Jar-Lifter/dp/B000HJBFGC

u/dying_skies · 1 pointr/shrooms

Dude I just made some for like $20 for 8 lids and still have a ton left over I can make. All you need is a drill to make the holes in the lid and boom professional made jars. Picture of the lid. http://imgur.com/gallery/wqLtyFS

Links to products:
https://www.amazon.com/dp/B000SSN3L2/ref=cm_sw_r_cp_apa_i_S80mDbEPKHC9Y

https://www.amazon.com/dp/B07J5N2JJH/ref=cm_sw_r_cp_apa_i_d90mDbMG9WXKG

https://www.amazon.com/dp/B07FJTZSVL/ref=cm_sw_r_cp_apa_i_t90mDbZRZMTXN

u/anoklumberjack · 3 pointsr/CrappyDesign

In case anyone else is curious/nosey like me: https://www.amazon.co.uk/Weck-762-Tulip-Jelly-Jar/dp/B00F739OFC

u/brewershardware · 1 pointr/Homebrewing

I use something just like this for starters and experimental batches. morebeer has 1 gallon fermonsters in plastic.

u/mnkypirate · 2 pointsr/trees

get a mason jar. these kind work exceptionally well.

u/kukokeli · 1 pointr/LushCosmetics

Anchor Hocking Montana Glass Jar with Fresh Sealed Lid, Brushed Metal, 2.5 Gallon https://www.amazon.com/dp/B000RMTG3S/ref=cm_sw_r_cp_apa_i_mxz3Cb72GWV12

u/ScowlingIntensified · 5 pointsr/PipeTobacco

For pipe tobacco all you'll need to keep it fresh for decades is some of these http://www.amazon.com/Ball-Jar-Crystal-Quilted-4-Ounce/dp/B00B80TK2K/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1410131861&sr=1-2&keywords=ball+4oz+jars

Get the size/shape that suits you and fill em up.

u/mr_patsy · 6 pointsr/ArtisanVideos

I was wondering about that cool little jar too. Think this is it.

u/unicorn_factory · 1 pointr/Random_Acts_Of_Amazon

You should get canning jars they make great cheap glasses. They can get lost or broken and it dosent matter because their just cheap jars that can easily replaced.

origami paper

You are so pretty

u/coldsolderjoint · 1 pointr/PipeTobacco

https://www.amazon.com/gp/offer-listing/B00B80TK2K/ref=olp_twister_child?ie=UTF8&mv_size_name=0&mv_style_name=1

Ok I just ordered this. Unbelievable price of $2.88.. lets see if they actually show up

u/Mrs_Beasley · 3 pointsr/longbeach

If you can't find any, these might work well for you: http://www.amazon.com/Ball-Jar-Crystal-Quilted-4-Ounce/dp/B00B80TK2K

u/blownbythewind · 2 pointsr/Canning

Uh, google or amazon or ball's own site. Last ones I picked up with the white lids I got a Walmart here in the country.
https://www.amazon.com/Ball-Mason-Quilted-Jelly-Bands/dp/B00B80TJUI

https://www.amazon.com/Ball-Jelly-Elite-Collection-Clear/dp/B01AAHHB5E/ref=pd_sbs_79_4?
_encoding=UTF8&pd_rd_i=B01AAHHB5E&pd_rd_r=Z1Y60FV33E4JG89YEYRZ&pd_rd_w=SyBkY&pd_rd_wg=vNO4a&psc=1&refRID=Z1Y60FV33E4JG89YEYRZ

https://www.amazon.com/Ball-Jelly-Elite-Collection-

Clear/dp/B01AAHHB5E/ref=pd_sbs_79_4?_encoding=UTF8&pd_rd_i=B01AAHHB5E&pd_rd_r=Z1Y60FV33E4JG89YEYRZ&pd_rd_w=SyBkY&pd_rd_wg=vNO4a&psc=1&refRID=Z1Y60FV33E4JG89YEYRZ

u/BrewingHeavyWeather · 2 pointsr/pickling

Prices are usually better in-store, and TJ Maxx family discount stores (Marshalls, HomeGoods, etc.) and Ross tend to carry them (I got a few not long ago of the linked size for $2.99/ea.), but these jars are fantastic, for allowing burping, but avoiding overflow and fizzy explosions, with no extra air lock pieces needed. Relevant link (jar 17).

u/Virginia_Slim · 0 pointsr/beer

Maybe a little too hipster at the moment, but can't go wrong with some mason jars.

u/EmpathyJelly · 1 pointr/Paleo

I use regular ol' canning jars, like these They have screw on lids, nothing special about sealing them. Yes, I reheat, but not in the jars, that gets too hot. I dump my stew out into a microwave safe bowl and nuke it in my office.

u/treymdnc · 1 pointr/terrariums

Amazon. Here's the link. My wife says the jars at target are the exact same though.

u/madwilliamflint · 1 pointr/mead

I got these 1 gallons from amazon and use them for fermenting peppers: https://www.amazon.com/gp/product/B07115V3F7/

u/terkistan · 2 pointsr/saplings

Cheapest option right now is this 11"x7"x4" Plano waterproof case which went on sale yesterdaay at Amazon for $17, down from $25. Place the bud in any small container/baggie and the case itself will keep things smell-proof.

Otherwise get a plastic ammo-style box (like this $5 one, which isn't waterproof or smell-proof) and put your bud in a small 4oz mason jelly jar (or 8oz) with a plastic cap. That jar is smell-proof, but you can't really find affordable individual jars - they usually sell in a 12-count for $8, and plastic lids usually come in an 8-pack for $8-$11.

u/Blazeron · 2 pointsr/shroomers

http://www.amazon.com/Jarden-Home-Brands-Mouth-Canning/dp/B0000BYD0F

These are the ones I use. They are short and wide which is better than the taller alternative. Shorter jars mean faster colonization time and less likelihood it will stall towards the end. I've never come into any problem birthing them as the walls are straight as an arrow on the inside.

u/DanGabriel · 2 pointsr/fermentation

I did a pretty basic ferment, and my first one. I took a gallon jar, put in two whole garlic cloves, filled it with halved Roma tomatoes from my garden, then topped off with a 2% salt water brine (spring water and pickling salt. No chlorine or iodine), put a glass pickling weight on top to hold everything under the brine, screwed on the airlock lid from Amazon, and let them sit for about 10 days.


Home Brew Ohio One gallon Wide Mouth Jar with Drilled Lid & Twin Bubble Airlock-Set of 2 https://www.amazon.com/dp/B07115V3F7/ref=cm_sw_r_cp_api_NHMLBbHE77XCH

u/young_k · 1 pointr/DankNation

Mason jars have no rubber gasket or silicon gasket, I always tell everyone the same thing when they ask me how I store on this sub.

Boveda 62%, 1 large every 1.5oz of flower and 1 small every 5gr.

These are the jars I use - hermetically sealed means air-tight pretty much

The sizes are in Fluid Ounces, so it's a little hard to tell how much flower fits in with that, but the 33 3/4oz version of these jars seems to me to hold around 2-2.5oz with enough room for 2 Boveda packs and without compressing the buds.

u/GenerlAce · 2 pointsr/Juicing

Ball Mason Jars Wide-Mouth Can or Freeze - 12pk by Arett Sales - LG http://www.amazon.com/dp/B001DIZ1NO/ref=cm_sw_r_udp_awd_RLLvtb0PR2THN

u/magicbeen · 1 pointr/MealPrepSunday

Jars: Ball Mason "PINT" Jars Wide-Mouth Can or Freeze - 12pk (by Jarden Home Brands) WM 16 Oz https://www.amazon.com/dp/B001DIZ1NO/ref=cm_sw_r_cp_apa_i_z09zDbPNYZR9M

Lids: Ball Wide Mouth Plastic Storage Caps, 8-Count per pack (2-Packs) https://www.amazon.com/dp/B016YNPH04/ref=cm_sw_r_cp_apa_i_v29zDbWMW8EAC

These are in all the grocery stores where I live, too.

u/allieneedsboats · 2 pointsr/Frugal

There are plastic lids you can buy when you want to use them for storage, not for canning. You can often find them where canning supplies are sold, but not always. http://www.amazon.com/Ball-Regular-Mouth-Storage-Caps/dp/B0000BYC4B

u/yayitsjake · 1 pointr/Kombucha

Resurrecting this kinda old thread. What about the plastic lids?

​

These

u/mkddy · 2 pointsr/Homebrewing

How about getting some of these and drilling a hole for standard airlocks?

u/cowzgoquack · 2 pointsr/shrooms

Jarden Home Brands 12Pk 1/2Pt wide Mouth Jar Canning Jars https://www.amazon.com/dp/B0000BYD0F/ref=cm_sw_r_cp_apa_SSdVzb9S76KV1

u/tomchuk · 2 pointsr/PipeTobacco

These are them. They're the same diameter and half the height of these.

u/cjbest · 5 pointsr/whatisthisthing

It is for lifting jars and baby bottles out of boiling water after sterilization.

https://www.amazon.ca/Norpro-600-Jar-Lifter/dp/B000HJBFGC

u/Innisbrook · 20 pointsr/Jarrariums

• Aqua soil substrate

This bulb from my local hardware store

• Marimo moss ball

• Dwarf hairgrass (tissue culture)

• Hemianthus Callitrichoides ‘Cuba’ tissue culture

• 4 adult shrimp, lots of babies.

• 2 Nerites

This jar

The rocks I got from my local greenbelt, the plants and animals came from my local aquarium shop.

u/mojave955 · 2 pointsr/Aquariums

Amazon!


If you don't mind spending extra $10, there is a 2 gallon jar too

u/jclim00 · 2 pointsr/tea

I got a 16oz and 32oz pack of these from target recently for tea storage.

u/redberyl · 0 pointsr/Frugal

Why wouldn't you just buy them on Amazon?

u/heartsutra · 2 pointsr/BuyItForLife

Wide-mouth mason jars are super-useful for food storage.