I got a box of these when I picked up a lot of canning jars on craigslist. Mine came with lids. The lids are plastic snap on lids.

Since the sides of the jar are tapered, a regular canning lid does not fit. The glass also does not have threads. Even if you were to find replacement lids, I don't think the plastic lids would survive a BWB process. Though the lids snap on, they don't seem to be real tight, so I doubt you could get a vacuum seal. Think about the plastic lid that comes on your box of oatmeal or your can of baking powder - that is the type of "seal" you get.

I personally do not invert jam, nor do I wax seal. Personally I have no issue with waxing jam (even though it isn't USDA approved) - but since I don't have a waxing set up, I waterbath my jam.

I actually use these jelly glasses for drinking glasses. They are a nice thick glass - and can handle the rough handling of my 6 year old. I also keep the lids on hand - when she doesn't finish her milk at breakfast, I just snap on a lid and place it back in the refrigerator for when she is thirsty again - a lot less wasted milk!

The original jelly jars of that type came with a snap-on metal lid but again, the intention was to use paraffin or invert, not water bath. They're simply not designed for water bath processing.

With a full sugar jam you could safely process and seal with paraffin, though if you're not practiced there's a risk of pinholes or problems with the seal that reduce the shelf life of the preserve.

I think using the glasses for beverages is a great idea.

Carol

Well I thought I'd post a quick update -

I tried to call Ball to see if they had any information on them, but wasn't able to find anything out... (by the by - anyone else ever try to call them? They have a voicemail system, but won't let you hold for an available rep. If the line is busy, they hang up on you. And the line is *always* busy)

Anyways, I was making grape jelly today and decided to play around with the vintage jars. It turns out that the wide mouthed jar lids are just the right size. Since the only real purpose that I've seen of the ring is to hold the lid in place during immersion in the waterbath, I decided to try sacrificing one jars worth of jelly to see if I could jury-rig some thing that would work. I'm probably breaking all sorts of canning rules, but two crossed rubber bands did a pretty decent job holding the jar lid closed (while still being flexible enough to allow air to escape) during processing in a waterbath. The jar has cooled completely and seems to be well sealed.

Just figured I would share. Of course, I did this mostly for my own amusement and I'll probably die of botulism or something.

Del

Your jelly glasses must be different from mine. On mine a regular lid is too small and a wide mouth lid is too large.

del,

Can you tell a bit more about the lids? I'm trying to picture the set-up.

What's the one-piece lid like? Plastic or metal or...? Does it have rubber sealing stuff like the modern flat part of a two-piece?

And how can you tell it's sealed?

If you're going to experiment, jam is probably the thing to do it with. It's not likely to harbour botulism---worst problems are likely that the seal fails (which you'll presumably notice) and/or that there's mould. Most kinds of mould you'll notice once they get bad, and even if you don't they don't tend to be fatal.

Z
P.S. What kind of jelly did you make?

I posted some pictures on my flickr account to show you.

Pixie Lou, I'm still going through the boxes - and I think I found some like you're describing. They don't work with either lids - which is a pita. Did you ever try contact Ball and asking them?

Z, The other jars that I have are different. I took a picture of them and posted it on flickr to show you. The one on the right came with the metal decorated lid leaning against it. That is the jar style that I was able to use a wide mouthed lid with. I thought the other box of "jelly glass" jars were the same as those, but it looks like I have more of the type on the left with the plastic lids.

I made Grape Jelly, and I can tell it's sealed because the top is depressed in, and mild pressure doesn't dislodge the lid. I even turned it upside down. I didn't want to exert too much pressure and pop the seal though.

Of course, now I'm toying with the idea of carrying around a wide mouthed lid and a regular mouthed lid whenever I go out so that I can try them on other vintage glasses and jars... *ponder*

Del

Here is a link that might be useful: Pictures of the Jars

Del - mine are like the ones on the left in your picture.

Though - the ones on the right are super duper cute! I love the hippy dippy flower print cover!

Del - I think your use of the rubber bands was very inventive!

As for the ones on the left with the plastic lids, could you use them for storage? Maybe something like treats, Q-Tips, spices. Or freezing things? If the plastic lids fit tight enough they might be just the ticket.

Val

I am with Carol suggesting using paraffin if your using a full sugar recipe. Personally, I would use them in the baskets I make every year of a loaf of homemade bread and a jar of jam or jelly lined with kitchen towels. That way I wouldn't lose the current system jars if not given back.

Also, the taller ones, not the squat type are used alot to replace original cups under Vintage/Antique coffee grinders for the ground coffee. I see them alot on Ebay for sale if you have many.

I've never used Paraffin for canning - although I typically do full sugar jellies and jams, so that wouldn't be a problem.

Thanks for everyone's suggestions! :-)

Del

If they were for short-term use or holiday gifting, I wouldn't even bother with the paraffin (which can be a pain). People aren't accustomed to it today and some would struggle with removal.

Instead I'd just use wax paper or Saran with a tie around the rim. In the UK waxed disks are sold specifically to cover preserves.

Carol

I use the hippie jars for my home grown and dried herb storage (and because they match my hippie decor). We had them when I was growing up, and my mom only used paraffin (and still does) when canning to store outside the freezer. She used those jars with hippie lids for freezer jams only.

I remember using those jars with parafin, and it's quite easy to do.

The important part is the I remember. Lots of people have never seen paraffin on a jar and have no idea what to do with it. What I remember is seeing a friend stab at the paraffin with a knife, nearly putting an eye out in the process.

For those who do use paraffin, it can be helpful to run some waxed string (think floss) or kitchen twine across the rim and then pour in the paraffin. That way they can get an "assist" by lifting on the twine.

Carol

What's neat is lifting up an intact circle of wax. A thicker layer is best for that. I think people had trouble by not using enough, and it would break, you'd have to pick out the pieces.

It takes practice.

I am looking at making some homemade jelly, which I have made many times, but I would like to send some to my sister cross country. I am looking at different types of jars and I do see the one piece metal lids with the thread like a mason/ball jar. I was wondering if the one piece works the same as a two piece canning lid. The jars that I am looking at do have the "pop buttons" to indicate when they have been vacuumed sealed....which raised my question....how do you vacuum seal it? Thanks everyone!

While the button top lids aren't generally recommended, especially for low-acid foods, when using the button top lids you process the jars in a BWB for 10 mins just as you would with the 2 piece lids. The vacuum results from the BWB processing. Once removed from the BWB and cooled the button should pop just as the standard 2 piece lids do.

But I'm curious. Why is it you can't use the standard jelly canning jars and and the standard 2 piece lids? They ship just as easily as any specialty jars will.

Dave

Here is a link that might be useful: NCHFP How to can jams and jellies

I have some of those vintage jelly jars and am looking for the plastic snap-on lids. Neither the regular mouth or wide mouth lids available now will work. Where did you all get those plastic lids, or do you know where to find them? I won't be using to can with them, just filling with my homemade yogurt and keep in the fridge. Thanks for your help!

This thread is 12 years old Catherine, not likely you will get answers from previous posters. But if standard or wide mouth lids won't work, perhaps try looking for silicone lids. Those stretch.

Thank you. I have done that very thing. I see pictures of them online with lids but there seems to be nowhere to get them.

Catherine, you might be able to find lids here https://www.fillmorecontainer.com/closures.html You'll need to measure your jar opening and do some reading of the descriptions of the many lids they sell.