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|
|128||Gallon||Dry goods||Not for canning purposes|