Preserving Jars

Glass jars for preserves, from 212 to 850 ml, in TO63 to TO100 finishes and with deep-mouth versions. For hot filling with a pasteurisable lid.

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Joshua Ivars
Joshua Ivars
With over 15 years of experience in beekeeping, Joshua collaborates with the national beekeeping congress as part of the scientific committee in the area of innovation and sustainability.

The wide mouth, which looks like a detail, is their best feature for honey

These jars are designed for putting solids in and getting them out, which is why their mouth is wider than a conventional honey jar's. For preserves that is functional; for honey it turns out to be a real advantage, because almost all honeys end up crystallising and crystallised honey is spooned out, not poured. With a narrow mouth the customer fights the jar; with a wide one, they do not.

What is worth checking before buying is the lid. A preserve jar usually comes with a closure meant for pasteurising, and you pay for that feature; for honey you do not need it. And the figure that must match is not the volume, it is the mouth diameter: a lid of another size will not close however hard you tighten. If you buy jar and lid separately, check both quote the same TO — and remember a lid is not reused: the inner compound deforms on sealing and without vacuum the honey takes on moisture.

Glass Jars for Preserves - Preserving jars

Preserving Jars

Preserving is the most demanding use in this family, because the jar does not just contain: it has to survive the process.

The lid decides, not the jar

The glass is the same as for honey and jam. What changes is that here the lid has to be pasteurisable and say so on the page: it carries a sealing compound that withstands hot filling and the later water bath. A standard lid of the same diameter can lose its seal and leave the whole batch without vacuum.

And the code has to match exactly: here there are TO63 to TO100 mouths, plus deep-mouth versions that do not cross over with the standard one of the same number. A 410 ml TO82 Deep jar will not seal with an ordinary TO82 lid. Lids are in lids and closures.

Wide mouth for anything with pieces

If you are packing whole vegetables, chopped tomato or pulses, a wide mouth — TO82, TO100 — saves you breaking the product going in and coming out. For sauces and purées a narrow mouth is fine, and it seals over less surface, which is marginally safer.

Capacities

From 212 ml (single portion) to 850 ml (family), by way of 228, 290 and 640 ml tubs. Packs run from 9 to 25 units depending on the format and the price on the page is for the complete pack.

One warning that is not about the glass but matters just as much: check the seal before storing. If the lid has not clicked inwards on cooling, that jar has no vacuum and does not go into storage as a preserve.

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How do you sterilise and reuse glass preserving jars?

Good preserving starts with properly sterilising the glass jars. Prepare yours by following these basic steps:

  1. Wash the jars in hot soapy water.
  2. Boil them in water for 10-15 minutes.
  3. Dry them carefully with a clean cloth before filling.

Our jars are also reusable, which makes them a sustainable choice for your kitchen. If you are after advice on reusing glass preserving jars, make sure the lids are in perfect condition to guarantee an airtight seal.

How long do preserves keep in glass jars?

Preserves in glass jars can keep for up to a year, provided they are stored properly somewhere cool, dark and dry. Glass, being a sterile, non-reactive material, is ideal for keeping food in good condition over that time. If you reuse glass jars, be sure to sterilise them properly before each use to avoid contamination. Tools such as a large pan or a pasteuriser also let you prepare large batches efficiently, saving time and money.

What kind of containers should be used for preserves?

The best containers for preserves are glass jars with an airtight or screw-top lid, since they give a secure seal that protects the food from air and micro-organisms. Glass jars are ideal for their sterile properties and because they do not alter the flavour or quality of the food. They usually have wide-mouth designs to make filling and reaching the contents easier, and their transparency lets you identify what is stored at a glance.

What are preserving jars?

Preserving jars are glass containers designed specifically to store food safely and extend its shelf life. They stand out for their wide mouth and airtight lids, which guarantee a secure seal once the preserving process is done. Glass is the material of choice for its hygienic properties: it does not react with food and allows effective sterilisation, making it the perfect ally for home preserving of fruit, vegetables, sauces and more.

How long should preserving jars be boiled?

To sterilise preserving jars properly:

  1. Stand the jars mouth-up in a deep pan and cover them completely with cold water (making sure there is at least 2.5 cm of water above the jars).
  2. Add the lids too, but do not tighten them yet.
  3. Boil the jars at a rolling boil for at least 10 minutes. At altitudes above 1,000 metres above sea level, increase the time to 15-20 minutes. This process ensures the jars are free of micro-organisms and ready to preserve your food safely.