Bottling with mason jars

[khuberpt]

I have used plastic jugs in the past as well as some of the fancier glass jars but to be cost effective, I was thinking of using the mason jars. I have heard of people getting mold into the jars in the past. I would assume that if i boil the jars before using them to sterilize them and then bottle at 185-190 I should not have any problems. Any suggestions out there? Thanks and have a great end of the season. Kevin

[eustis22]

I use em all the time. I boil and jar at 185-90 outta the pot. SOmetines I overheat and I get a little niter but no biggie.

[motowbrowne]

Mason jars work fine. You can sterilize them in the oven too, at about 225-250°. I'd suggest using new lids and rings. Personally, I think the "decanters" they sell at the supply stores look much much nicer. If you've got mason jars laying around, obviously that's pretty cheap, but compared to new jars, the bottles aren't much if any more money.

[khuberpt]

Thank you for the responses.

[Haynes Forest Products]

I have customers that love the look and want them. I treat them like any other bottle. Buy new fill with 190 degree syrup and cap. No reason they should mold over any other clean container properly bottled.

[NhShaun]

Mason jars work great as long as you sterilize them first and use new lids each time. Also if they are used jars make sure to thoroughly inspect them for any chips or small cracks. I've had a few burst open on me while bottling 190 degree syrup into a friends jars. I've been bottling in only mason jars for 4 seasons now, but this year I will try some other jars too. People tend to really like the mason jar look where I sell my product.

[highlandcattle]

As a home canner I am very familiar with using glass canning jars(Mason and Ball are brand names)When fancy glass became so expensive ,I switched to these. At farmers markets with a nice label and a bit of raffia,I would sell out quickly. A case of pints can be bought at Walmart or Big Lots for about $8.00. We have never had mold ,leaking or breaking. If using for yourself old jars are fine,selling,only new always. You also don't do anything except tip them on their sides or upside down for a few minutes to sterlize and seal. No one puts them in a water bath. Think about it. Does anyone using plastic or fancy bottles go through all this? Overthinking a simple process. If boiled to the proper consistancy and bottled at proper temp in clean jars,there should be no problems.

[MapleLady]

I too have used mason jars -- in various sizes -- for years. They are easy to use and look pretty on the shelf when filled. Never any problems with them!

[Daveg]

In terms of sterility, I believe that glass is superior to plastic because it is nearly impermeable. I think that putting 219°F syrup into a plastic container might cause some undesirable chemicals (bisphenol A, or BPA) to leech into the syrup, especially from containers with resin codes 3 or 7. Also, it is nice to show off the finished product with a transparent container.

[Eberzin]

I have always sterilized my mason jars. At first in a water bath. Then I started using the dishwasher. I always boiled my lids too. You are saying just bottle them right out of the box without worrying about the lids or jars being sterile. It would save a lot if time. This is how fancy glass bottlers do it.

[Bricklayer]

I used to bottle all my syrup in mason jars. Never had a problem.
Bought cases of new Mason jars with lids every year. Sterilize jars in oven for 25 minutes on 225 F and have lids and rings in boiling water as I can.
I still bottle the syrup I keep for myself in mason jars. But went to gallone style 1litre and 500ml glass bottles this year for retail. It's easier to put labels on. And one complaint I got from mason jars was that the lids are sometimes hard to get open. And pouring from a mason jar is not easy.

[Tim C]

Where can I find bottles for cheap? I don’t love mason jars, they become messy and pour to much. Becomes waistful. I’m looking for 8.5 oz specifically, does anyone know where to buy glass in bulk?

[Ghs57]

I've bottled in mason jars since I started in 2014. I just wash and bottle at 180. Haven't had any issues. I only reuse glass for myself and family/friends (gifts). Always new lids, but reuse the bands.

This year I bought commercial jars, which were cheaper and smooth sided (better for the labels). I still have a small stock of mason jars, so will probably use a few for those that prefer them.

@Tim C, Try Fillmore Container in Lancaster PA. I pass through the area a few times a year, so I pick up my order in person and save the shipping.

EDIT: I don't heat the jars as some do, either to sterilize or to warm them, and have never had one break when bottling at 180-190. I do make sure they are at room temperature though. When they are full and sealed, I stand them upside down to let the heat sterilize the inside of the lid. I have jars from three years ago that are still vacuum sealed and in perfect condition.

[khuberpt]

Thanks again for the help. I found cases of both 8 and 16oz for around 8 bucks. I appreciate all the help out there. Now if only filtering were easier!

[tpathoulas]

I've been making syrup for about 6 years now and I always bottle in glass. Started with mason jars and have moved onto other glass bottles, that according to my wife, "are prettier." One thing I have always been told, when bottling with glass, is to bottle the syrup at 200 F. You can bottle plastic at 180-185 F. I have to admit, I'm not exactly sure as to the rationale but I think it has something do with sealing. I also know many folks do not sterilize their bottles prior to adding the syrup. They use the hot syrup to sterilize. Just my $.02 worth.

[Lukie]

Put the jars in the oven at 200% and take them out and fill with 190% syrup and they wont break

[Daveg]

Any time I see cases of quart-size Mason jars for $11. or less, I pick up a couple. After pouring syrup out of them for years, I have found that they produce only one very predictable drip that I deftly remove with my index finger as a sample of the delectability to come.

[woodsy]

Any time I see cases of quart-size Mason jars for $11. or less, I pick up a couple. After pouring syrup out of them for years, I have found that they produce only one very predictable drip that I deftly remove with my index finger as a sample of the delectability to come.

Same here. Its called the one finger swipe. No drips here.

[Trapper2]

All I've ever used have been Mason jars. Pints and quarts mostly. I bottle them directly out of the dishwasher. Works great. 60-70 jars a year.1835418355183561835718358

[billyinvt]

This is a good solution to the messiness and sticky struggle with lids. You can buy them in bulk too.
I also second the suggestion to use smooth sided jars. Anyone who sells them can order them for you to save shipping.

http://masonjars.com/recap-pour-regular-mason-jar-lid/

[Daveg]

This is a good solution to the messiness and sticky struggle with lids. You can buy them in bulk too.
I also second the suggestion to use smooth sided jars. Anyone who sells them can order them for you to save shipping.

http://masonjars.com/recap-pour-regular-mason-jar-lid/

Does any syrup build on the cap after pouring? Does any syrup run down the sides of the jar? $6.99 + shipping...

[Daveg]

Mason jars are transparent, nearly impermeable and lids only cost 10¢.

[Msboucha]

I put about 15 gallons a year in mason jars. I've re-used the lids from year to year after running in the dishwasher (lay out flat immediately after or they will rust) as long as they appear to be in good condition. As long as you are packing at around 190 degrees and flip the jar over for a few minutes so that the hot syrup comes in contact with the lid, you'll sterilize the lid and unfilled portion. Make sure you are filling nearly full to avoid too much air and also ensuring the cold jar doesn't cool the syrup too quickly to form a proper seal. If you don't see your lids depressed within an hour or two, re-heat and try a new lid.

[littleTapper]

I use some too. I boil my lids in a small pot prior to filling, plus lay on side. Definitely no chance of mold. Make sure older rings are good. I had one with weak/shallow threads and had a top blow off a quart jar on the counter when I laid it on its side. That wasn't fun.

[Msboucha]

Yes, good rings is a must. Also, invest in a funnel specifically for all sizes of Mason jars, they sit over/into the rim of the jar so you have no chance of getting syrup on the threads preventing the ring from tightening.

[Smeds]

I've been using "quilted" mason jars ... they're not that much more expensive than the regular jars, and the faceted look seems to dress it up for giving it away. I bottle using a 30-cup coffee urn, I actually put it right under my filters, and plug it in as soon as there's enough in the bottom. Keeps it nice and hot for bottling, and is really drip-free. I wear a welders glove on one hand, and when done I make sure to tip my jars on their heads for a minute or so to sanitize the lids, and to help seal. Bring them inside, listen for the "plink" that tells you the lid has sealed!
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[motowbrowne]

I've been using "quilted" mason jars ... they're not that much more expensive than the regular jars, and the faceted look seems to dress it up for giving it away. I bottle using a 30-cup coffee urn, I actually put it right under my filters, and plug it in as soon as there's enough in the bottom. Keeps it nice and hot for bottling, and is really drip-free. I wear a welders glove on one hand, and when done I make sure to tip my jars on their heads for a minute or so to sanitize the lids, and to help seal. Bring them inside, listen for the "plink" that tells you the lid has sealed!
18420

I call that the sound of success.

[Radnagel]

We use mason jars for half of our syrup. We use a large stainless bbq grill with 2 stainless pans filled with a couple of inches of water in them. On the side burner we have a small pot that we boil the lids on. We filter using a smoky lake flat filter when it reaches 180 degrees in the canner we start filling the jars. We rotate jars in the water bath so that they are always hot before we hand them to the guy at the canner he has to wear gloves to handle them. We haven't had one fail to seal or have any mold in them. Most people like the look of the mason jars it really stands out in there mind that it is homemade.

[Eberzin]

New Ball jars have change their lids to BPA free. The lid is different than an older lid. The rubber is wider, and you can twist thee ring around if you go to hard, very frustrating. The old lids you could snub right up tight as can be. Ball recommends washing lids in warm water. If you boil the lids you can have a seal failure. They say to only finger tighten the rings. I hate these new lids. They also say it keeps your food up to 18 months. I have mason jars with the old style lids, that are quite old and still sealed well, and have never had a seal fail or a mold problem when bottling at syrup density and the proper temperature. The jury is still out on these new seals.

[Msboucha]

Ha, I've noticed the tightening issue, too. They also tend to be annoying to get lined up properly. I'm not sure how tight these "suretight" lids really are!