Ball - Regular Mouth 4 oz. Quilted Crystal Jelly Mason Jars Freezer Safe - 12 Count
Ball Regular Mouth 4 oz. Quilted Crystal Jelly Mason Jars in a 12 Count pack are freezer safe for preserving food and they come with decorative lids, bands, and labels. These jars are freezer safe, BPA free, and made in USA by Ball, the brand you can trust. Ball Regular Mouth Quilted Crystal Jelly Mason Jars are ideal for fresh preserving recipes such as jams, jellies, sauces, mustards, and flavored vinegars. The Quilted Crystal design adds a decorative touch to these multi-purpose jars – also use them for serving, creative décor, and gift giving.
Ball Regular Mouth 4 oz. Quilted Crystal Jelly Mason Jars:
Ball Canning Jars
With Ball, it’s easy to show your creation in its best possible light. Ball canning jars have been made in the U.S. for more than 125 years. So you can trust that each jar is every bit as genuine as the creation inside it.
Mason Jars for Preserving
Ball Glass Mason Jars are ideal for fresh preserving recipes such as salsas, syrups, sauces, fruits, and vegetables. These famous glass jars and closures go beyond fresh preserving to help you with serving, creative décor, and gift giving.
Choose the Jar That Fits Your Needs
Jar Size - Choose from over 6 Ball jar sizes. Some jars have shoulders while others have straight sides that work best for freezing. Your recipe will guide you on the recommened jar sizes.
Mouth Size - The diameter of the jar opening determines the mouth size. Choose from either regular or wide mouth sizes. All jelly jars have a regular mouth.
Regular Mouth works best with pourable foods such as jams and jellies, salsas, sauces, and pie fillings or chopped fruits and vegetables.
Wide Mouth works best with whole fruits and vegetables or when you need a large mouth for filling.
This Jar Selector Guide will help you choose the jar that fits your needs:
What is Canning?
Canning is really one step beyond cooking. It is a method that applies heat to food in a closed glass home canning jar to stop the natural spoilage that would otherwise take place, and removes air from the jar to create a seal. There are two home canning methods - Waterbath Canning and Pressure Canning.
Though there are many things you can preserve, understanding these two popular canning techniques will help you to get started!
Technique 1: Water Bath
This technique is ideal for high-acid foods. So if you’re looking to can fruits, fruit juices, jams, jellies, and other fruit spreads, salsas, tomatoes with added acid, pickles, relishes, chutneys, sauces, vinegars and condiments, this is the method for you.
Technique 2: Pressure Canning
When preserving vegetables, meats, poultry, and seafood, safety is key. To keep what you're canning safe to eat, and fresh tasting, you’ll use the Pressure Canning method which heats the contents to 240º F eliminating the risk of foodborne bacteria. You should also know that if even you’re mixing high acid foods with low-acid foods you must use the pressure canning method.
Canning Lids 101
There are three important things to know. First, Ball recommends using only Ball or Kerr brand lids. They are BPA free, and offer the safest, most reliable results of any lid on the market. The second most important thing you need to know is never use a lid twice. After the first use, the lid will no longer seal effectively, so a fresh lid must be used every time.
And now for the third and perhaps best news: Pre-heating lids is not required! After extensive testing by Ball's Quality Assurance Team, they determined that it is no longer necessary to pre-warm lids before use. If you desire, it is still safe to simmer your lids before use, however, you should never boil them. Ball's recommendation for over 40 years has always been to simmer (180°F), not boil (212°F), the lids.
When was this change made?
Believe it or not, in 1969! At that time, they switched their sealing gasket from being latex-based to Plastisol. Latex required pre-heating to soften it prior to canning in order to create an effective seal. The Plastisol does not require preheating, but doing so will not damage it.
What about sterilizing the jars?
Pre-sterilizing jars and lids is not necessary in the home canning process. If you are following a recipe that processes in your canner for 10 minutes or more, the sterilization will occur during that time.
How should I prepare my lids now?
Removing the simmering step was designed to make the home canning process easier than ever, speeding up the time it takes to preserve your favorite fresh, local produce. This is entirely unrelated to the BPA-free coating change in the lids. That change was made to the underside coating and did not impact the sealing compound. After extensive testing from Ball's quality assurance team, Jarden Home Brands’ current recommendation is to prep lids by washing with warm, soapy water, and keep at room temperature until ready for preserving.
Why haven't I heard about this before now?
Ball understands there are some inconsistencies in their current recommendations and what is printed in previous editions of the Ball Blue Book. Jarden Home Brands has already announced these changes to the public via its website, live webcasts, and canning demonstrations as well as through updated packaging changes and on social media. Ball understands that many of their consumers are experienced canners who no longer seek instructional updates, but it’s always important to ensure that you’re following not only the USDA’s most up-to-date recommendations, but also those of the manufacturer. Ball is trying to communicate the change with as many preservers as possible.
Won't this lead to more seal failures?
Any seal failures are likely unrelated to the updates in the Ball or Kerr canning lids as the sealing compound has remained, essentially, the same since 1969.
While those are the three most important things to know, they just scratch the surface! Here’s everything you need to know about lids.
Canning Lid: a one or two piece lid that seals onto a jar for preserving fresh food. The lid is airtight and keeps food shelf stable for up to a year if processed correctly. Lids come in two varieties, metal coated and plastic.
Metal Coated Lids (one time use, only): are the only USDA recommended type of lid for home canning. Ball recommends Ball and Kerr brand lids. They’re Made in the USA, BPA-free, and phthalate-free and the standard for use in testing with at the USDA and universities for developing home canning guidelines. Other brands are Made in China or other countries, and may contain BPA and phthalates, they are known to buckle easily, and produce frequent seal failures.
Plastic (reusable): Not within USDA canning guidelines, a solid rubber gasket does not vent well which means less of a vacuum seal, requiring extra caution when tightening bands on hot jars (outside of normal canning process), it's expensive for gifting, and more difficult to get a seal than conventional lids. Once used, they do not flex like normal canning lids. Testing has shown that these lids may lose half their vacuum over the course of a year, often within six months.
About Ball Brand Canning
Preserving America for More Than 125 Years
The production of the first Ball branded glass jar marks the beginning of a fascinating history. The Ball Brothers Glass Manufacturing Company began manufacturing fruit jars in 1884 in Buffalo, New York. After a destructive fire in the Buffalo plant, however, the five Ball brothers and their families relocated to Muncie, Indiana, where their business has become known worldwide.
As a leader in home food preservation, Jarden Home Brands is committed to continuing the tradition started by the Ball brothers and handed down through generations by providing quality products to help Americans preserve garden fresh produce. They plan to Preserve America for the next 125 years.
Getting Started is Easy!
Whether you're new to canning or a seasoned pro, Ball can help every step of the way. Visit their website at freshpreserving.com to watch educational videos, find recipes and inspiration, use the pectin calculator for jellies and jams, learn canning terms and all there is to know about canning.