Mason jars are commonly used for co-packing commercial food such as spaghetti, mayonnaise, peanut butter, and pickles. People often ask if they can reuse commercial jars for canning.
No, I do not recommend reusing commercial jars for home canning. Only Mason jars manufactured for canning should be used. Canning jars are best because they have been specially tempered to withstand the heat necessary in the home-canning process.
According to the National Center for Home Food Preservation:
Most commercial pint- and quart-size mayonnaise or salad dressing jars may be used with new two-piece lids for canning acid foods. However, you should expect more seal failures and jar breakage. These jars have a narrower sealing surface and are tempered less than Mason jars, and may be weakened by repeated contact with metal spoons or knives used in dispensing mayonnaise or salad dressing. Seemingly insignificant scratches in glass may cause cracking and breakage while processing jars in a canner. Mayonnaise-type jars are not recommended for use with foods to be processed in a pressure canner because of excessive jar breakage. Other commercial jars with mouths that cannot be sealed with two-piece canning lids are not recommended for use in canning any food at home.
I personally have used repurposed spaghetti jars for canning and for the first time had breakage. I personally think that it is not worth the effort to reuse these jars for canning. But they are perfect for dry goods storage or repurposing for water bottles! I also use them with fermenting.