Jars are made hold vacuum, not sure how they handle pressure.
Can't you turn the lid upside-down?
I bought some jars to seal hops, and as I recall they werent that cheap, not compared to buying regular bottles.
Also, bottles are brown, jars are clear, there is a reason they are brown.
Skunking is only a worry in fermented beer. Hops grow outside don't forget.I thought bottles were brown due to the affect light has on hops, but you put the hops in the jars? Are the hops in the bags?
It's simple.
Think of it this way.... Pressure = Outward
Vacuum = Inward.
The seals on canning jars are made to handle a vacuum, not pressure.
They work by creating a vacuum when you can under pressure... WHen you put your food in the jar, seal the jar and stick it inside the boiling water bath, the vacuum draws the seal downward or inward that's why the dimple on a can is supposed to be pushed inward, and if you ever come a cross a can where it is bulging outward you are in trouble...
When you bottle, the gas builds up til it maxes out the head room (held in place by the crimped cap or the cork with wire or the gasket on a grolh bottle.....The co2 hits the barrier, maxes it and then goes back into solution/
With a mason jar you would either blow the seal and all the co2 would escape or if you were lucky enough that the seal held, more than likely the glass of the jar would explode and you would have a nice bottle grenade....
Because it is different
It's pretty common to have beer server in mason jars in some areas down south. Homemade wine/hooch is also typically done in mason jars from what I've seen. Never made any sense to me economically, or beer-quality wise, but it's just cool for some people.
I've also seen this done, but I think it's more form a serving standpoint than anything else. A mason jar makes for a cheap, kind of nifty serving glass. But I don't think they're actually using them to store the beer. Moonshine on the other hand would be fine stored in mason jars. But we all know that's illegal...
Pressure is pressure, and if it can handle vacuum, it can typically hand the same pressure differential in positive pressure (we use the same chambers for vacuum and pressure tests). I'm not sure how much of a vacuum canning pulls, but as long as you're not carbonating past that limit, I'd imagine that you'd be fine.
Well, first, serving and carbonating are two different things. And moonshine it not usually carbonated either.
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