DW and I are going to can some chicken here in a bit. In with our mason jars there are a few wide mouth mayo jars. I know that's what they are because a couple still have the labels on them. My question is this: I've always read that you need to use quality mason jars, like Ball or Atlas. Has anyone ever reused mayo jars or the like for canning? Do they hold up to the temps/pressure generated by a pressure canner? We have plenty of regular mason jars but they're standard mouth and DW wants to use wide mouth for the chicken fillets. Thanks for the help!!