u/Desperate-Low-3791

I have some mason jars I've used in the kitchen for years. They aren't chipped and look fine. I wonder if I can use them for pressure canning, provided I get new lids?

Last year, I made my first preserves, and this year I'm determined to do much more with my garden harvest. I just bought a Nesco 9-quart Smart Canner (I have an induction stove, and it's very difficult to find stainless steel pressure canners in my area).

Regarding jars, I currently have some Bernardin ones, but I really prefer Weck jars because they have very little synthetic or chemical contact with the food. However, I have some doubts: How many Weck jars can I fit into this specific canner? And should I adjust the processing times? I'm currently trying to decide whether to stick with Mason jars or fully switch to Weck. Any thoughts?