Mason / Ball Glass Jar

Mason jars — sold under brands like Ball, Kerr, and Bernardin — are made from soda-lime glass with a two-piece steel lid system: a flat disc with a sealing compound and a screw band. The glass body is completely inert for food storage purposes. Glass does not leach bisphenols, phthalates, or any of the compound classes associated with plastic containers. It does not absorb food odors, does not stain, and can be washed at any temperature without surface degradation. It is one of the oldest and most reliable food storage formats in use.

The one legitimate concern with mason jars is the lid. Ball and Kerr lids historically used a plastisol sealant on the disc liner — a PVC-based compound that traditionally contained BPA for flexibility. Ball transitioned away from BPA-containing lids for standard canning and storage lids several years ago, and current production Ball and Kerr lids are labeled BPA-free. However, older stock lids in circulation may predate this change. BPA-free replacement lids from Tattler, Weck, and other brands are widely available and can be substituted for original lids.

For dry storage — grains, flour, nuts, coffee, spices, dried legumes — mason jars are among the most functional and practical food storage vessels available. Wide-mouth jars accommodate large items and cleaning access. The standard sizing (half-pint, pint, quart, half-gallon) provides practical portion control for pantry organization. The transparent glass allows easy inventory without opening.

Mason jars are also functional for refrigerator storage of leftovers, salads, and liquids — and unlike most plastic containers, they can transition from refrigerator to hot water bath without concern. For canning and food preservation specifically, Ball and Kerr jars are designed and rated for the pressures involved in water bath and pressure canning, which requires both the jar and lid to meet specific safety standards.