Better mason jars?

aaron.m.kent

Does anyone know of any higher quality mason jars made from tempered/borosilicate glass? I lose jars too often do to heat/cold shock. I don't like cooking >80C in plastic and prefer jars. Any recommendations for better vessels? Thanks!

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brian_martin2001

It looks like Glotoch are tempered. Mydur makes borosilicate canning jars. You say you're losing them to heat/cold shock. What are you doing Ruth the jars that has them breaking? I'm only asking because I've been using Ball mason jars off and on in sous vide and pressure canning for years now, and I've only lost maybe 3 or 4 in that time.

aaron.m.kent

Usually trying to reheat something from the freezer/fridge. If I'm not very careful and slow with the transition (basically starting from quite cold water and slowly raising temp) I often get a shatter.

brian_martin2001

You might let them come up to room temperature before putting in the bath. Even tempered glass and borosilicate might crack coming out of the freezer and going into a hot bath.

montebello1964

I use Kerr jars, and I've never had a single one break. Not because they are so good, but because I put them in the water bath at 110°F and then ramp up the bath to 176°F or whatever the desired final temp. Maybe shorten the cook a few minutes to account for cooking on the ramp up, but a lot of these egg-based in-a-jar recipes are pretty flexible on temp and time, so it doesn't matter that much.

BTW, jars crack because of temperature shock, contrary to ChefSteps and basically everyone claiming that "finger-tip tightening" is important. It's not at these temps. Something that Alton Brown got right in his sous vide show.

Steve_Sebban_101687

I am using this Kerr jars (https://amzn.to/3wnchpe). I use them to store home-made frozen stock. I did not encounter any issues from hot to freezer or from freezer to cold water.