Reddit mentions of Ball 65500 Wide Mouth 24 Oz. Glass Mason Jars-9 / CS

The wide mouth jars that are straight up and down with no 'shoulders' are the ones for freezing, but I have been using the standard widemouth 32oz for freezing also and the only time I've had a problem is when they have been overfilled above the shoulder this has happened only twice in several years. I regularly make beans, stews, and soup for freezing, I cool everything overnight in the fridge then freeze in the am.

I'm starting out with actives, because they're fun and seem easy. So BRF cakes, solid forming substrate it is (i think).

> Feel free to message me if you've stumbled across something and could use a second opinion!

I humbly request your second opinion :D

Kerr brand only sells in US, sadly. That seems like the most solid brand. Fortunately there are EU based Ball jars vendors. I'm looking at these: https://www.amazon.co.uk/Ball-Mason-Glass-Preserving-Homemade/dp/B06Y17GW7L/ref=sr_1_4?crid=21DIZ130Q43ZG&keywords=wide+mouth+canning+jars&qid=1569764225&sprefix=wide+mouth+canning%2Caps%2C165&sr=8-4

and: https://www.amazon.co.uk/Ball-65500-Oz-Lids-Bands/dp/B00Q52MDZC/ref=sr_1_7?crid=21DIZ130Q43ZG&keywords=wide+mouth+canning+jars&qid=1569764225&sprefix=wide+mouth+canning%2Caps%2C165&sr=8-7

The latter jars are probably unconventional for this job, but as I understand it, the 0.5l/quart cakes are usually stacked on top of each other in the fruiting chamber. Why not just cut the hassle of that out and use the larger jar?

Oh and I totaltly agree with the risk of running a pressure cooker, Which is why I decided to go with the presto. It's a quality product no doubt and it's analogue. There's a model that is even usable on induction, which we happen to have. The one you suggested is great, but I'd need to get a converter, too. Thanks for reminding me of the 110 vs 220v power grid issue. Also, I like the ability of putting it on top of a gas burner outside if I do get cold feed from running one of these beasts inside the house :P