I don't boil in them but I use .5 gallon mason jars for my starters. Once I get organized I intend to run off some extra wort from each light colored mash and preasure can 1 quart per half gallon jar so it's just a matter of pulling the jar out of the cupboard, cracking the seal, pitching the yeast and done. Drop the dome lid losely on top and I won't even need sanitized foil. my preasure canner will handle 2 or 3 half gallons which is really all I should need from any given brew day
You're using a stirplate with the mason jars? I thought their bottoms were concave.
nope, don't use a stir plate. I shake it up everytime I walk past and my wife has standing orders to do the same. I don't know that I beleive that you really get much o2 into the wort with a stir plate, particularly in a flask. I am sure there is some but I feel like a good shake now and again will get the air above the wort more saturated with o2 than the constant gentle spinning of the stir plate. I have 0 science to support this however.
**EDIT to be pedantic about my own post**
I suspect that 'more saturated' is not a valid phrase in the same way 'more unique' is not valid. I appologize.
Also, in reference to the SWMBO thread, Let me change 'Standing Order' to 'Standing Request'