mason jars are expensive and the light kills vitamins in the food. the wax rimmed lid doesn't seal airtight unless you hot process the food, and you wouldn't want to do that, say, with dry macaroni.stupid question, but why wouldn't you just use canning jars? They come in different sizes, you can easily see what is in them. They can be stored on pretty much any shelf and can be easily sealed as well.
Not critizing, just wondering.