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@Kerosena: For what it's worth, I've nuked Mason jars (without their metal rings or lids) in the past with no repurcussions.

According to the FDA you should only use vessels labeled as safe for microwave use.

Less conservatively, a Michigan State University page I found provided the following guidelines for determining the microwave safety of a glass vessel: Microwave the empty container for one minute. It's unsafe for the microwave if it's warm; it's OK for reheating if it's lukewarm; and it's OK for actual cooking if it's cool.

You can read more from both points of view here:
http://www.foodsafety.gov/~fsg/fs-mwave.html
http://web1.msue.msu.edu/imp/mod02/01500615.html

As an aside, several other websites I found pointed to the benefits of using microwave-proof glass or ceramics for microwaving, especially for fatty foods, in order to avoid the possibility of the migration of toxic constituents from plastics to food during heating.

I grew up on a farm where Mason jars were reserved just for canning and used everywhere, particularly the wood shop. If you attach the lid to a surface, you can unscrew the jars and fill them with nails, tacks, screws and so on. My friend used one as the cover for his light bulb in his very beautiful sandstone tiled shower. It looks clean and clever and does not detract from the overall design. From year to year, I replace the lid linings but not the screw caps - these are good for years as long as, after you eat the jar's food contents, you wash and dry them. I can's imagine using a plastic lid - seems antithetical to the jar's purpose.

@Maureen: I'd say Mason jars definitely beat plastic containers for storing spices. Glass has little or no permeability, but some/most plastics have quite a bit (which is why plastic containers tend to stain and hold on to flavors and aromas, despite washing and soaking). Mason lids in good condition also seal very well - in my experience far better and more reliably than most plastic storage containers - keeping contents fresh. The one thing to keep in mind with spice storage, no matter how airtight or impermeable, is that spices are light sensitive and should be stored away from direct light sources (e.g. in a cabinet or closet), particularly if they're being stored in clear glass or plastic containers that provide little protection from light degradation.

I use these for so many things, I make sure I keep a box each of the Wide Mouth quart, pint and 8 oz in my pantry. I store my different salts in them, dressings, marinara for freezing, canning jams & jellies, storage in my shop in the garage..just about everything!

The other weekend I even used the large metal rings as molding forms for a recipe!

I buy my mason jars at the local 5 & 10 store. I shudder as I type, but I've also seen 'em in Wal Mart. For those of you wondering about lids, you just need the metal rings (these are reusable) and the metal discs (these are SINGLE USE only if you want the jar completely air-tight). I also have seen plastic lids, but you cannot use these for canning as they do not seal 100%.

I recently became a Mason jar convert and now use them for the bulk of my dry goods storage (and I have a lot of them -- 6 kinds of rice, 7 kinds of grains, 5 nuts, and so on) . Some other advantages that I see are

* The same lid will fit multiple jar sizes (8 oz., 16 oz., 32 oz., 64 oz.) so no need to hunt around for the right lid, just grab a narrow mouth or wide mouth.
* Can handle hot liquids. I often strain hot soup stocks directly into a jar without worry of melting or leaching.
* Many brands are made in the U.S.A., thus subject to stricter environmental regulations and better labor laws than plastics made in Asia.
* Fully recyclable (plastic is recyclable, but harder to deal with because of problems from mixed streams).
* Convenient to run through the dishwasher.

Another 'hack' is to use a Mason jar to make sprouts: cut a piece of screen into the shape of the lid and use it instead of the lid. Follow sprouting guidelines for preparing and maintaining the mixture (like these).

I have a huge collection in many sizes and ages of canning jars. I use them for many things. I also often make candles in the smaller ones. Jam, pickles, tomatoes with basil, and dry spices. I guess I am old fashioned I like my staples in sealed containers.

@wookie...you can get mason jars just about anywhere....I've even seen them at Dollar General & places like that. My favorite place to pick up mason jars are at estate & garage sales....I've picked up boxes full, really cheap. You can get the lids @ most grocery stores, usually in the aisle w/kitchen supplies and/or canning supplies.
I think I use mine for every use listed in every post....I find them to be the most versatile kitchen tool I have! Great thread!

Personally, I save my true mason jars for actual canning, and re-use commercial glass jars from sauces and condiments for dry-good storage. Since not all glass jars can be used safely for canning, I prefer not to jeopardize my supply by storing non-canned goods in my good canning jars.

@jenilowrance/Amanda Clarke - Ball jars makes a freezer jar now...though, as they are made of plastic, kinda defeats the purpose. Oh well, scratch that. :)

I like to save the plastic Mason-size lids from plastic mayo jars. They often work to replace the metal lids which come (say on pasta sauce) and tend to get rusty after a couple of reuses. The plastic ones don't seal as well at the metal though.

Thanks all for your comments.

Jenilowrance - I'm so with you on freezing. Some of my jars are even embossed with "for freezing --- fill here" lines. It's just important to be careful not to give frozen jars too much of a temperature shock during thawing to avoid possible breakage.

Thanks for the smoked turkey idea - I will need to find a good local source. I have had "straight" smoked turkey legs and I love it right off the bone - I feel like a Henry the 8th skit when I eat them. They are a bit of work, to remove the meat from the connective tissue in a leg, but they could be a nice ham alternative.

Making my own bread and pasta are the next frontiers for us. I have carpel tunnel and can't knead, but I am looking for a decent used bread machine and a pasta machine at this summer's yard sales - someone must have gotten one for Christmas a few years ago, and has now accepted that they are not going give it a try. I want to get rid of the high fructose corn syrup we get in most commercial bread (even whole grain), and artisan bread can be a budget killer.