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Anyone done any of this? Some of the sauces I want to can won't be used enough to warrant using mason jars for, and the smaller jars like pictured below might take up less space.
http://www.ebottles.com/bottlefamily...SS_BOTTLES.jpg
When used w metal lids, the manuf states they can be pressure canned.
Sure... as long as you have lids with sealing compound and jars rated for pressure canning, why not?
I'm cheap... I just use the half pint jelly jars.
Summerthyme
Yeah, my frugal side is winning that argument as well. Half pint jars can also be reused for a myriad of things that these fancy little bottles can't. Plus the stacking factor......
Well, if you can find a commercial product in the type jar you like for pouring, you could buy a couple, save the empties, clean them well, and then transfer your jelly jar of sauce into the "official" bottle to keep in the fridge...
Summerthyme
Some things I even can in the little 4 oz canning jars. DH hates cranberry sauce, so I can cranberries in the 4 oz jars and it's just one or two servings for me.