French glass jars for water-bath canning, homemade jam, pickling, fermentation and protecting dried ingredients.
The original Le Parfait jar, featuring a hinged glass lid, replaceable orange rubber seal and stainless-steel wire frame. Available in a broad range of sizes for water-bath canning, pickling, fermentation and everyday storage.
The same bail-and-seal closure as the Super Jar, but with a wider mouth. That broad opening makes them easy to pack with whole fruit, vegetables, and chunkier preserves, and they take water bath canning of high-acid recipes just as well.
The widest opening in the range, made for pâtés, terrines, and rillettes that need to come out in one piece. A flat metal lid and screw band seal them, so they work for gentle preserving and for serving straight at the table.
A simple twist-off metal lid, offered in nine lid colors. These are the everyday jars for dry goods, leftovers, and pantry storage, and the colored lids look good enough to leave out on a shelf or hand over as a gift.
Sized and shaped for jam, jelly, marmalade, and fruit butters. A jam jar holds a tidy batch, seals cleanly for the cupboard, and looks right when you give one away.
A more decorative jam jar, meant for serving as much as storing. Take honey, conserves, or a homemade spread from the fridge to the breakfast table without decanting into something else.
A straight-bodied jar with a wire-bail closure, sturdy enough for water bath canning of high-acid preserves and just as at home serving olives, sauces, or a small batch you put up. The faceted jars in the lineup are the Jam Jars and Jam Pots, not these.
Le Parfait preserving jars are designed as working kitchen vessels, not disposable containers. The glass is made in France, the closure systems are matched to specific jar families, and the sealing components can be replaced when needed so the jar can return to service.
Super Jars and Super Terrines pair a hinged glass lid with a fresh orange rubber seal and stainless-steel wire frame. Familia Wiss Terrines use a flat sealing cap beneath a reusable screw band. Bistrot Jars use a removable clip, glass lid and compatible rubber seal. Jam Jars use a pasteurizable metal twist lid for fruit preserves.
For every heat-processing project, confirm the jar family, use the correct fresh sealing component and follow the approved recipe and processing instructions. After the project is complete, inspect the glass and closure before returning the jar to storage or another kitchen use.
Water-bath canning is used for approved high-acid foods such as jams, jellies, marmalades, fruit in syrup, pickles, chutneys, salsas and properly acidified tomato recipes. During processing, filled jars are heated according to the recipe, allowing the closure to form its seal as the jars cool.
Super Jars, Super Terrines, Familia Wiss Terrines, Bistrot Jars and Jam Jars may be used for approved Le Parfait water-bath preserving projects when paired with the correct closure and fresh sealing component. Match the jar size to the recipe, leave the specified headspace and adjust the processing schedule for elevation when directed.
For low-acid foods, including plain vegetables, meats and many broths, follow the exact method provided by the approved recipe. Many low-acid recipes require pressure canning; do not substitute a general water-bath process unless the recipe has been specifically formulated and approved for that method.
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Jam has its own Le Parfait traditions. Jam Jars are designed for jams, jellies, marmalades, fruit curds and other fruit preserves, using a fresh compatible twist lid and the approved method for the recipe. Le Parfait America also supports the brand-approved inversion method for compatible Jam Jar recipes: the hot preserve is filled into the prepared jar, capped and inverted according to the complete recipe instructions so the heat of the preserve helps set the closure.
Jam Pots offer a different experience. Their vintage working-glass shape and reusable snap covers make them especially well suited to refrigerator jams, honey, curds, condiments, breakfast service, gifting and small portions. They also evoke the traditional French presentation of homemade conserves, including heritage methods once finished with a waxed surface. Today they are best used for refrigerator preserves, serving and gifting.
Use the Jamming 101 guide to compare jar styles, closures and approved methods before beginning.
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Preservation does not always require heat processing. Quick pickling uses vinegar and refrigeration to create crisp, tangy vegetables for everyday meals, while salt-based fermentation transforms ingredients through naturally active cultures.
Le Parfait glass does not absorb flavors or odors and makes it easy to monitor brine level, bubbles and changes in the ferment. Use compatible jars for sauerkraut, kimchi, preserved lemons and other approved recipes, keeping ingredients submerged and following the recipe’s salt, temperature and timing guidance.
For a fast place to begin, try Quick-Pickled Red Onions. For fermentation equipment, compatible jars and guided recipes, explore The Little Fermenter and the Fermentation collection.
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Drying preserves food only when the finished ingredients remain protected from returning humidity. Once herbs, mushrooms, fruit, vegetables or other foods are fully dehydrated and conditioned, transfer them to clean, dry jars with compatible closures.
A well-closed glass jar helps protect dried foods from humidity, odors and pantry pests. Clear glass also makes it easier to watch for condensation or other signs that additional drying may be needed. Label each batch with the ingredient and date, and store it according to the recipe or dehydration guide.
For everyday flour, grains, pasta, coffee and bulk pantry organization, continue to the Storage collection.
Begin with the preserving method, then choose the jar. Water-bath recipes require a compatible heat-processing jar and closure. Fermentation depends on headspace, brine coverage and the equipment used. Refrigerator pickles and preserves may use closures designed for cold storage. Dried foods need a clean, dry jar that closes securely.
Capacity matters, but it is not the only consideration. Smaller jars are convenient for jams, condiments, relishes and sauces. Medium and larger jars suit pickled vegetables, whole fruit, fermentation and batch storage when the approved recipe supports that size. For broth and other low-acid foods, follow the exact jar size, closure and processing method stated in the approved recipe; many low-acid recipes require pressure canning.
Use the Jar Size Guide to compare capacities, shapes, openings and closure systems, and keep fresh replacement seals or caps ready for the next preserving project.
Classic glass-lid jars for water-bath canning, pickling, fermentation and everyday storage.
ShopTapered, wide-opening jars for whole fruit, chunky preserves, pâtés, terrines and easier filling or unmolding.
ShopStraight-sided terrines for approved preserving recipes, batch preparation, meal storage and organized stacking.
ShopCompact glass jars for approved preserving, sauces, olives, meal storage and polished serving.
ShopJam Jars with compatible twist lids for approved fruit-preserve methods; Jam Pots for refrigerator preserves, serving and gifting.
ShopColorful lids for dry storage and organization, with separate compatible metal closure components for approved preserving applications.
ShopFresh seals, lids, bands and closure hardware, plus fit and care guidance for preparing jars for the next project.
ExplorePurpose-built tools for preparing, filling, measuring, processing and finishing preserving projects.
ExploreA step-by-step Le Parfait guide to preparing jars and processing approved high-acid preserves.
Le Parfait's approved method for preparing jams, jellies and marmalades in compatible Jam Jars.
Set up The Little Fermenter with a compatible Le Parfait jar for guided vegetable fermentation.
The Easiest Tomato Sauce Ever (Don't Tell Your Nonna!)Turn garden-fresh tomatoes into a smooth pantry sauce using an approved Le Parfait water-bath preserving method.View recipe
Classic Strawberry JamCapture peak-season strawberries in a bright homemade jam using compatible Le Parfait Jam Jars and the approved recipe method.View recipe
Herbs de Provence Small-Batch SauerkrautBegin a crisp, French-inspired vegetable ferment with The Little Fermenter and a compatible Le Parfait jar.View recipeYes. Super Jars, Super Terrines, Familia Wiss Terrines, Bistrot Jars and Jam Jars may be used for approved Le Parfait water-bath preserving projects when paired with the correct closure, a fresh sealing component and the complete instructions for the recipe, jar size and elevation.
Super Jars have the brand's classic rounded preserving silhouette. Super Terrines have a wider opening and tapered shape, making them especially convenient for packing whole ingredients, preparing pates and terrines, and unmolding finished recipes.
Yes. Clear, non-reactive Le Parfait glass is easy to clean and makes it simple to monitor brine level, bubbles and changes in sauerkraut, kimchi, preserved lemons and other approved ferments. For compatible equipment and guided recipes, explore The Little Fermenter and the Fermentation collection.
Use a fresh orange rubber seal for each heat-processing event. For refrigerator or everyday storage, a seal may be reused while it remains clean, flexible, evenly shaped and free from cracks, stretching or other damage.
Jam Jars are designed for jams, jellies, marmalades and other fruit preserves using a fresh compatible twist lid and the approved method for the recipe, including designated Le Parfait inversion recipes. Jam Pots are best suited to refrigerator preserves, honey, curds, serving, gifting and small portions.
Yes. Le Parfait glass preserving jar families have been manufactured in France since 1930. Tools and accessories from Les Essentiels by Le Parfait have product-specific manufacturing information listed on their individual product pages.
Yes. Le Parfait jars can be used for refrigerator pickles and approved water-bath pickling recipes. For a quick place to begin, try Quick-Pickled Red Onions, or follow an approved recipe for processed pickled vegetables.
Approved high-acid recipes such as jams, jellies, marmalades, fruit in syrup, pickles, chutneys, salsa and properly acidified tomato recipes are well suited to water-bath canning. Try The Easiest Tomato Sauce Ever for a Le Parfait tomato-preserving project.
Smaller jars work well for jams, condiments, relishes and sauces. Medium and larger formats suit pickled vegetables, whole fruit, fermentation and batch storage when the approved recipe supports that size. For broth and other low-acid foods, follow the exact jar size, closure and processing method stated in the approved recipe; many low-acid recipes require pressure canning.
Each jar family uses its own closure system. Super Jars and Super Terrines use a glass lid, orange rubber seal and wire frame. Familia Wiss Terrines use a fresh sealing cap and reusable screw band. Bistrot Jars use a glass lid, rubber seal and removable clip. Jam Jars use compatible metal twist lids, while Screw Top Jars and Jam Pots use closures selected for their specific storage or preserving application. Shop Replacement Parts & Care to find the correct fit.
