Xuzhou Cui Can Glass Products Co., Ltd is located in the Xuzhou City of Jiangsu Province, specializing in the manufacturing and marketing of all kinds of glass products,
including cosmetic and perfume bottles, wine bottles, food-grade bottles and other related products.
Our factory covers an area of 20,000 square meters and has advanced production lines that provide 10 production lines for making glass bottles.
We have more than 300 million pieces per year output with professional glass painting, printing, hot stamping and polishing services.
| Capacity : | 40ML/110ML/210ML/300ML/450ML |
| Use: | Food ，honey ,jam and so on |
| Moq: | 5000pcs |
| Sample : | Freely |
| Lead time : | About 30 days after we get the deposit |
| Cap : | Screw mouth |
| Logo : | Accept to make all kinds of logos |
4 oz Jelly Jars – Best for jams, jellies, mustards, dipping sauces, and small portion sizes. 8 oz Jelly Jars – Best for jams, jellies, conserves and preserves. 12 oz Jelly Jars – Best for large portions of jams, jellies, and marmalades.
The two most common and popular mason jar sizes tend to be 8 and 16 ounces. Bulk packaging prices for both jars and lids help control costs and increase profit margins. Jams and jellies in 12-ounce mason jars fit neatly inside refrigerator doors.
You can use smaller jars than a tested recipe calls for, but not larger ones. The reason is that larger jars usually require 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 verified processing time to ensure quality and food safety.
Mayonnaise-type jars are not recommended for use with foods to be processed in a pressure canner because of excessive jar breakage. Other commercial jars with mouths that cannot be sealed with two-piece canning lids are not recommended for use in canning any food at home.
If too little headspace is allowed the food may expand and bubble out when air is being forced out from under the lid during processing. The bubbling food may leave a deposit on the rim of the jar or the seal of the lid and prevent the jar from sealing properly.
Two-piece lids are recommended for canning foods. According to So Easy to Preserve, “When using two-piece lids, place the treated lid on the filled jar, center it, and hold it in place with fingers. Then screw down the band fingertip tight. These lids should not be tightened further after processing.”
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