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!).
| OZ | IMPERIAL UNITS | USES | NOTES: |
| 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 |