Larisa Walk wrote:I've found that small mouth jars are easier to seal as there is less circumference to seal. We used to can sauerkraut but have switched to doing smaller batches through the year and keeping it refrigerated so as to maintain a live culture. For that we prefer using wide mouth jars, usually half gallon size.
Jain Anderson wrote:I use the small mouth canning jars that work fine using a canning funnel -
I pick up jars at rift stores just checking the jar rim for smooth surface. I rly like finding the little 10oz. jars that can just the right amount for people. The little standard 'half pint' jars may be good for jam, but they don't hold 8 oz., more like 6 oz.which isn't good for most recipe uses like tomato sauce etc.
wayne fajkus wrote:I can't speak for brands but size and mouth size is worthy of consideration. I tend to go wide mouth for ease of filling, emptying, and cleaning.