Yeah, these jars are great for storing all kinds of stuff, and are perfect for larger-batch lacto-fermentation. That said, while the Amish and the Mennonites might be using them for canning, I’d under absolutely no circumstances eat any food prepared in such a way. Botulism is just way too terrifying a way to go.
https://nchfp.uga.edu/questions/FAQ_canning.html#16a
From the link:
The only processes that USDA, the National Center for Home Food Preservation and the University of Georgia have to recommend for half-gallon jars are for very acidic fruit juices (and juice only): Apple Juice and Grape Juice. This process time is not to be used for tomato juice, for example. There are no other research-tested processes for half-gallon jars.
Whatever process that the Amish and Mennonites are using to prepare canned food in a half-gallon jar like this is definitely not in line with the USDA’s recommendations for canning preservation of food. Just play it safe and use the appropriate sized jar for whatever recipe you are following.
