In summer 2016, Bernardin released its new tall, slim-line wide-mouth mason jars.
The jars have an advertised capacity of 750 ml — in less clinical terms, that’s 3/4 litre (3/4 US quart / 3 cups / 24 oz.)
They sport a bold new logo and have a satisfying feel in your hands.
They are sold in packs of 9, working out to be about $1.20 to $1.50 a jar, depending on where purchased. This makes them a little bit pricier than standard half or full litre jars, but the intermediate size could prove to be extremely useful in many households, and the quality is such that this is a lifetime purchase.
What are the physical features of these jars?
They are smooth-sided, so you won’t struggle to find somewhere to stick a label onto.
Because the jars are straight-sided with no shoulders, they can be used for freezing.
The jars are tall, so they make good vertical use of shelf-space.
They feel great in your hand and have a very satisfying heft to them.
Bernardin’s new logo
The jars are the first Bernardin product to sport a new logo, which Bernardin confirms will be their logo going forward. The new logo is cleaner, stronger, simpler and easier to read.
The metal canning rings are of course, re-usable.
What recipes can these 3/4 litre sized jars be used for?
This 3/4 litre / quart jar can be used for recipes that give processing times for either them or full litre / quart jars, because it’s smaller than those jars.
Remember the rule of thumb: you can use smaller jars than a tested recipe calls for, but not larger.
You may always use a smaller sized jar, but it is not recommended to use a larger jar.”1
When you use a smaller jar, you must process for the same processing time as for the suggested larger jar size, unless a separate processing time for the smaller jar is given. The authors of So Easy to Preserve advise,
Processing times have not been developed for many foods in half-pint, 12-ounce or 24-ounce [ED: 3/4 litre] (one and one-half pint jars .) If the recipe does not specify processing in one of these jars, process half-pint and 12-ounce jars for the same time as pints. Jars that hold 24 ounces [ED: 3/4 litre] (one and one-half pints) will need to be processed using quart jar times.”2
The reason is that larger jars usually requires a longer processing time for proper heat penetration to the food in the centre of the jar, and thus would require a longer tested and and verified processing time to ensure quality and food safety.
Usage ideas for these jars
These jars will be ideal for soups. Oftentimes, 1/2 litre (US pint) jar of soup is too little for a supper on your own, while a full litre (US quart) is too much. This jar size will allow just that extra half-bowl serving of soup to be satisfying on autumn evenings.
The jars will also be a great size for pie fillings for small pies, instead of a full litre / quart jar which can leave you with leftover pie filling at times in smaller pie tins.
The tall slimness of the jar also cries out to be filled with pickled asparagus spears (note: the only tested pickled asparagus recipe for this jar size is from Ball. It’s on their web site, and in the Ball All New Book, 2016, page 217.)
It’s the ideal size for pressure canned vegetables for a couple. Sometimes a 1/2 litre (pint) jar of green beans is too skimpy; while a full litre (quart) size jar is too much. This jar size can yield just the right amount for two of pressure canned green bean or carrot on a cold winter’s night.
This jar size would be especially great for combinations of green beans and carrots (remember to process for the longest time ingredient required, which is carrots in this case, and to process for litre / quart jars.) A smaller 1/2 litre (pint) combo jar really doesn’t provide much of either veg for two people.
Other Mason-type jars choices in this size
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