Green Dragon, Mason Jar question

[Talwin]

I've been reading the green dragon post and bought some appleton 151 75% alcohol. my question is, is the mason jar the type of jar that contains Classico Pasta sauce? The jar says Mason on it but i just want to make sure it won't blow up in my face. Also my kitchen fan isn't very strong but I have a kitchen door right across from the stove, would this be sufficent?

thanks for any advice or help.

[grumio]

Mason jars are meant for canning & can stand up to heat & repeated use. Kern and Ball are the most common brands in the states & can be found in some grocery stores &, oddly, harware stores. They're pretty cheap & damn useful.

Using a pasta sauce jar is more of a crap shoot - it may work just fine, & it may just... crack.

Your ventilation should be fine.

[Talwin]

thanks for the advice.

on the calssico pasta sauce bottle theres a imprint that reads "Mason Jar". Just to be on the safe side if the bottle cracks will it explode? Should I wear some sort of safety gear?

[Talwin]

sorry for double posting but i just doubled checked and the imprint actually says "ATLAS MASON" is this the proper type of container? Also I know i put these ATLAS MASON jars in the dishwasher on hot heat so im assuming it can stand the heat on the stove? Also i don't have a thermometer so can i just set the stove on medium low?

[Talwin]

or what about a pyrex measuring cup? would this be safer?

[grumio]

use the measuring cup. That's what I use.

[Coelho]

Well... the jar may explode only if the pressure into it grow stronger enough. If you let a small opening for the excess of pressure escape, there is no risk of the jar explode.

When i make green dragon i use an usual glass and cover it with a dish. The dish avoids excessive evaporation of the alcohol but lets the excess of pressure escape. There is, of course, some loss of alcohol due the evaporation, but it dont seems to be a problem.

[cuttle]

I now do this in a single cup coffee plunger. It has little stainless legs to keep the bottom of the pyrex container of the bottom of the saucepan and it has a built in plunger to separate the gd from the used bud. With the tall and narrow container, (importantly made of fairly thin glass) in a small saucepan, it is very easy to keep the temperature just on 75F. I just keep adding a few drops of 151 whenever it looks like getting too hot.