Fast delivery
Get in as fast as 1 hour
It’s all local
Shop your favorites
Direct chat
Connect with shoppers
Ball® Regular Mouth Quart Mason Jars
Ball® Regular Mouth Quart Mason Jars
12 ctPopular item
100% satisfaction guarantee
Place your order with peace of mind.
About
Details
32 oz (946 ml). Jars with lids and bands. Seals up to 18 months. www.FreshPreserving.com. Facebook: Pinterest: Instagram: (at)ballcanning. For recipes, tips or questions FreshPreserving.com. We would love to hear from you 1-800-240-3340. BPA free. Please recycle. Made in U.S.A.
Directions
Water Bath Canning Method for High-Acid Foods: Tomatoes; pickles; salsa; jelly; pie filling; jam; fruit; chutney. You will also need a Ball 21-Quart Water Bath Canner and a Ball Utensil Set for preserving, which includes: jar lifter; bubble remover; funnel. 1. Preheat Jars: Fill water bath canner to cover empty jars by at least 1 inch of water. Heat jars to simmer (180 degrees F) to prevent jar breakage. 2. Fill the Jars: Following a tested canning recipe, fill a hot jar with prepared food leaving space between the food and the rim (headspace) as indicated in the recipe. 3. Tighten Lids and Bands: Wipe any food from the rim of the jar. Center new lid on the jar, then twist on band just until fingertip tight. 4. Process Jars: Place filled jar onto rack in simmering water. Repeat steps 2 and 3 for additional jars. Filled jars should be covered by 1 inch of water. Place lid on canner and heat to steady boil. Boil jars for the time specified in recipe, adjusting for altitude (see chart). 5. Cool Down: Turn off heat and remove canner lid. Let jars stand in water for 5 minutes. Remove from water and cool jars upright on cutting board, wire rack or towel on countertop for 12 to 24 hours. Tips & Tricks: If you don't have a rack designed for home preserving, use a cake cooling rack or extra bands tied together to cover the bottom of the pot. Pressure Canning Method for Low-Acid Foods: Green beans; carrots; beets; meat; fish; poultry. You will also need a pressure canner with a flat canning rack and a Ball Utensil Set for preserving, which includes: jar lifter; bubble remover; funnel. 1. Preheat Jars: Fill pressure canner with 2 to 3 inches of water. Heat jars to simmer (180 degrees F) to prevent jar breakage. 2. Fill the Jars: Following a tested canning recipe, fill a hot jar with prepared food leaving space between the food and the rim (headspace) as indicated in the recipe. 3. Tighten Lids and Bands: Wipe any food from the rim of the jar. Center new lid on the jar, then twist on band just until fingertip tight. 4. Fill Canner with Jars: Place filled jar onto rack in simmering water. Repeat steps 2 and 3 for additional jars. Pressure canner should contain 2 to 3 inches of simmering water. Lock canner lid into place. 5. Process Jars: Turn heat to medium-high and open vent. Bring to boil and vent a stream of steam for 10 minutes. Close vent per manufacturer's instructions. Achieve and maintain recommended pressure for the time indicated in tested recipe, adjusting for altitude (see chart). 6. Cool Down: After processing is complete, follow manufacturer's guidelines for cooling and removing pressure canner lid. Remove from water and cool jars upright on cutting board, wire rack or towel on countertop for 12 to 24 hours. If you are preserving at an altitude higher than 1,000 feet above sea level, adjust processing time as indicated for water bath canning. For pressure canning, adjust pounds of pressure as indicated. Altitude Water Bath Canning: Altitude Feet: 1,001 - 3,000; Increase Processing Time: 5 minutes. 3,001 - 6,000; 10 minutes. 6,001 - 8,000; 15 minutes. 8,001 - 10,000; 20 minutes. Altitude Pressure Canning: Altitude Feet: 0 - 1,000; Weighted Gauge: 10; Dial Gauge: 11. 1,001 - 2,000; 15; 11. 2,0001 - 4,000; 15; 12. 4,001 - 6,000; 15; 13. 6,001 - 8,000; 15; 14. 8,001 - 10,000; 15; 15. Check the Seal: After cool down, press on center of lid. If jar is fully sealed, the lid will not flex up or down. Remove the bands and attempt to lift lids off with your fingertips. Properly sealed lids will remain attached. Wipe canning jars, lids and bands clean. Store sealed jars in pantry for up to 18 months. Jars may be stored with or without bands. If a lid fails to seal within 24 hours, immediately refrigerate the product. Or for directions on how to safely re-process the jar, see FreshPreserving.com or the Ball Blue Book Guide to preserving. Enjoy your homemade food or give as gift.
About
Details
32 oz (946 ml). Jars with lids and bands. Seals up to 18 months. www.FreshPreserving.com. Facebook: Pinterest: Instagram: (at)ballcanning. For recipes, tips or questions FreshPreserving.com. We would love to hear from you 1-800-240-3340. BPA free. Please recycle. Made in U.S.A.
Directions
Water Bath Canning Method for High-Acid Foods: Tomatoes; pickles; salsa; jelly; pie filling; jam; fruit; chutney. You will also need a Ball 21-Quart Water Bath Canner and a Ball Utensil Set for preserving, which includes: jar lifter; bubble remover; funnel. 1. Preheat Jars: Fill water bath canner to cover empty jars by at least 1 inch of water. Heat jars to simmer (180 degrees F) to prevent jar breakage. 2. Fill the Jars: Following a tested canning recipe, fill a hot jar with prepared food leaving space between the food and the rim (headspace) as indicated in the recipe. 3. Tighten Lids and Bands: Wipe any food from the rim of the jar. Center new lid on the jar, then twist on band just until fingertip tight. 4. Process Jars: Place filled jar onto rack in simmering water. Repeat steps 2 and 3 for additional jars. Filled jars should be covered by 1 inch of water. Place lid on canner and heat to steady boil. Boil jars for the time specified in recipe, adjusting for altitude (see chart). 5. Cool Down: Turn off heat and remove canner lid. Let jars stand in water for 5 minutes. Remove from water and cool jars upright on cutting board, wire rack or towel on countertop for 12 to 24 hours. Tips & Tricks: If you don't have a rack designed for home preserving, use a cake cooling rack or extra bands tied together to cover the bottom of the pot. Pressure Canning Method for Low-Acid Foods: Green beans; carrots; beets; meat; fish; poultry. You will also need a pressure canner with a flat canning rack and a Ball Utensil Set for preserving, which includes: jar lifter; bubble remover; funnel. 1. Preheat Jars: Fill pressure canner with 2 to 3 inches of water. Heat jars to simmer (180 degrees F) to prevent jar breakage. 2. Fill the Jars: Following a tested canning recipe, fill a hot jar with prepared food leaving space between the food and the rim (headspace) as indicated in the recipe. 3. Tighten Lids and Bands: Wipe any food from the rim of the jar. Center new lid on the jar, then twist on band just until fingertip tight. 4. Fill Canner with Jars: Place filled jar onto rack in simmering water. Repeat steps 2 and 3 for additional jars. Pressure canner should contain 2 to 3 inches of simmering water. Lock canner lid into place. 5. Process Jars: Turn heat to medium-high and open vent. Bring to boil and vent a stream of steam for 10 minutes. Close vent per manufacturer's instructions. Achieve and maintain recommended pressure for the time indicated in tested recipe, adjusting for altitude (see chart). 6. Cool Down: After processing is complete, follow manufacturer's guidelines for cooling and removing pressure canner lid. Remove from water and cool jars upright on cutting board, wire rack or towel on countertop for 12 to 24 hours. If you are preserving at an altitude higher than 1,000 feet above sea level, adjust processing time as indicated for water bath canning. For pressure canning, adjust pounds of pressure as indicated. Altitude Water Bath Canning: Altitude Feet: 1,001 - 3,000; Increase Processing Time: 5 minutes. 3,001 - 6,000; 10 minutes. 6,001 - 8,000; 15 minutes. 8,001 - 10,000; 20 minutes. Altitude Pressure Canning: Altitude Feet: 0 - 1,000; Weighted Gauge: 10; Dial Gauge: 11. 1,001 - 2,000; 15; 11. 2,0001 - 4,000; 15; 12. 4,001 - 6,000; 15; 13. 6,001 - 8,000; 15; 14. 8,001 - 10,000; 15; 15. Check the Seal: After cool down, press on center of lid. If jar is fully sealed, the lid will not flex up or down. Remove the bands and attempt to lift lids off with your fingertips. Properly sealed lids will remain attached. Wipe canning jars, lids and bands clean. Store sealed jars in pantry for up to 18 months. Jars may be stored with or without bands. If a lid fails to seal within 24 hours, immediately refrigerate the product. Or for directions on how to safely re-process the jar, see FreshPreserving.com or the Ball Blue Book Guide to preserving. Enjoy your homemade food or give as gift.
Common questions
Learn more about how to place an order here.
Then, when you arrive at the store of your choice, use the Instacart app to notify us. Depending on the store, a shopper or store employee will bring the groceries to your car, or you can pick them up at the designated area.
Learn more about pickup orders here.
- Delivery fees start at $3.99 for same-day orders over $35. Fees vary for one-hour deliveries, club store deliveries, and deliveries under $35.
- Service fees vary and are subject to change based on factors like location and the number and types of items in your cart. Orders containing alcohol have a separate service fee.
- Tipping is optional but encouraged for delivery orders. It's a great way to show your shopper appreciation and recognition for excellent service. 100% of your tip goes directly to the shopper who delivers your order.
With an optional Instacart+ membership, you can get $0 delivery fee on every order over $35 and lower service fees too.
Instacart pickup cost:
- There may be a "pickup fee" (equivalent to a delivery fee for pickup orders) on your pick up order that is typically $1.99 for non-Instacart+ members. Instacart+ membership waives this like it would a delivery fee.
- Pick up orders have no service fees, regardless of non-Instacart+ or Instacart+ membership.
Learn more about Instacart pricing here.
You can set item and delivery instructions in advance, as well as chat directly with your shopper while they shop and deliver your items. You can tell the shopper to:
- Find Best Match: By default, your shopper will use their best judgement to pick a replacement for your item.
- Pick Specific Replacement: You can pick a specific alternative for the shopper to purchase if your first choice is out-of-stock.
- Don't Replace: For items you'd rather not replace, choose "Don't replace" to get a refund if the item is out of stock.
Learn more about instructions for specific items or replacements here.
- Missing items
- Incorrect items
- Damaged items
- Poor replacements
- Early/late orders
If an order never came, or you get someone else's order, you can reach out to Instacart Customer Experience.