I don't think the jars need to say "mason" on them, but curing in some type of sealable container seems to be favored. I use stainless steel and ceramic cannisters with sealable bail lids. They're cheap, inert, and don't attract any attention on my kitchen counter, since they're mixed in with the cannisters of flour, rice, sugar, etc.

Congrats on getting them this far!