Containers

What we actually stock for this

Updated October 2026

On this page8

The shelf, measured The forms All rated to 300 F The necks are varied and that matters Color The closures Those 11 pasteurization liners are the specific set References

Eighteen containers, every one glass, and a process authority will narrow that further.

The shelf, measured

Eighteen containers from 266 to 946 mL, all 18 of them glass, with 171 closures. It is the third smallest container shelf in this library, and the narrowness is appropriate rather than a gap.

The forms

Eight mason and paragon jars, six straight sided jars, three hex jars and one square. Wide mouths throughout, which the archetype correctly requires for filling a chunky product and for serving it with a spoon.

All rated to 300 F

Every one of the 18 carries a 300 F maximum fill temperature in the catalog’s material data, because they are glass. For a hot fill that is the material doing its job, and it is why nothing here is plastic.

The necks are varied and that matters

63TW on 5, 70-450G on 3, 89-400 on 3, 70TW on 2, 70-400 on 2, and one each of 70-450, 63-400 and 48-400. The TW finishes are twist-off lug style, which is the closure a pasteurized product usually uses.

Color

Sixteen clear and two amber. Clear is right for a product sold on looking like food, and for a soup or a broth the customer wants to see it.

The closures

147 continuous thread, 12 dome lids, 11 lug and twist and one specialty. By liner 49 carry HIS, 28 F217, 20 pressure-sensitive, 15 a standard plastisol, 15 none, 13 PE foam and 11 a pasteurization plastisol.

Those 11 pasteurization liners are the specific set

A plastisol formulated for a hot fill and a pasteurization hold, on a lug closure, is what a hot-filled product actually uses. Eleven of each is a narrow and relevant choice, and it is the part of this shelf to ask about.

References

21 CFR 113.3, the definitions for thermally processed low-acid foods packaged in hermetically sealed containers. Paragraph (j) defines a hermetically sealed container as one designed and intended to be secure against the entry of microorganisms so as to maintain commercial sterility; (n) defines low-acid foods as those with a finished equilibrium pH greater than 4.6 and a water activity greater than 0.85, excluding tomatoes and tomato products below pH 4.7; (r) requires a scheduled process at least equivalent to one established by a competent processing authority. law.cornell.edu

Written from federal regulation, not from a production kitchen. Nothing here is a scheduled process, and nothing here is a substitute for a competent processing authority. If you are considering a shelf-stable low-acid product, the first call is to a process authority rather than to a packaging supplier.