Quarter-pint, half-pint, three quarter-pint, what?!

Admittedly, there are a number of sizes and styles for each jar but hopefully we can make it much easier to understand!

Please note: When a recipe calls for a particular sized jar – for example a pint jar (16 oz), you are able to safely can in smaller jars but not larger jars (i.e. You are allowed to use 4oz-16oz jars but not 24-64oz jars).

To add to it – there are two different “mouth” sizes – regular and wide. Think of it this way, if it is a large item (i.e. whole tomatoes) and/or something I want to easily pour (salsas) I want as large of a mouth as possible – a wide mouth. If it is something I can easily scoop out (jelly) I can stick with a regular sized mouth. There is no wrong answer – it is whatever you are more comfortable with (or whatever jars you have on hand!).

4 Quarter-pint Jams, jellies, dry herbs, sauces, mustards Usually I use this sized jar when I have a little left over from filling jars. I pour my ‘sample’ into this and store in the fridge.
8 Half-pint Jams, jellies, veggies, fruit This is the most common size jar for jams and jellies.
12 Three-quarter pint Jams, jellies, sauces This size is not very common thus recipes rarely call for this size.
14 Storage Jar Storage only  
16 Pint Fruit, veggies, meat, sauces, salsa  
24 Pint-and-a-half Fruit, veggies This size is not very common thus recipes rarely call for this size.
28 Pint-and-three-quarters Juices, fruit, veggies  
32 Quart Fruit, veggies, meat, sauces, salsa  
38 Storage Jar Storage only  
64 Half-Gallon Juice  
128 Gallon Dry goods Not for canning purposes