CB - thanks for this detailed research! My grandmother and MIL always reused jelly jars to can jelly. I have always stuck to the ball jars but its good to know there are some options.
I do reuse glass jars often for things like spices, dried foods and beans, I just don’t can them.
Iron - Great reminder. Also, don’t take those jars out of the hot water too soon either! Whether pressure canning or water bath, I started leaving my jars in there until the water was room temp. I get a lot less breakage
I had to learn to cook very young. My grandmother would let me use up her oldest canned jellies and preserves in cookies. Oh my, tomato preserves were the best! Betty Crocker’s Filled Cookies recipe is perfect. Cut 2 rounds (top and bottom) and put a spoon of preserves in between. They’re much better than pop tarts and not so sweet. Great for grab and go breakfasts or snacks.
1/2 C shortening
1 C sugar
2 eggs
2 T cream (water)
1 t vanilla
2 1/2 C flour
1/4 t soda (use baking powder)
1.2 t salt
chill, roll out, cut into shapes (circle or square), fill and top with another piece of dough and seal edges. Jelly will leak out but preserves and fruit butters do better.
Bake 400 (350) for 8-10 minutes.