Right - regular size, not wide mouth
I don’t buy pasta sauce. If I had a supply of the jars I might try it.
We got most of ours from family, friends, neighbors, casual; acquaintances.
Ask around, post a note on Craigslist, neighborhood flyers, local billboards, etc.
If you see someone buying a lot of Classico sauce at a BOGO sale in your neighborhood market strike up a conversation.
Ask people if they would save the jars for you instead of throwing them in the recycle bin.
They’re not FDA-approved.
Understandable as the manufacturer advises not to reuse the jars for canning and the FDA has to recommend the most fool-proof methods.
Some guidelines do change over the years.
Compare a Ball Blue Book from the 1940s or 50's with the latest edition.
Back in the day my mom and aunts canned with reused mayonnaise jars when they ran out of store bought jars.
They used zinc-porcelain lids, clip top lids with jar rubbers and preserved hot-pack jams and jelly with melted wax on top instead of a lid.
I'm not suggesting we those techniques today.
Just pointing out that equipment, methods and guidelines do change.
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Hey my friend still does wax on top of her jams. Is that not recommended anymore.?
I’m not worried about the FDA, they are on the side of too much caution. I just didn’t want the jars exploding. But if you got to use them in the pressure canner and they’re okay, if I get some I’ll try it. Certainly they’ll be fine for water bath and that will give me the confidence to try more.