It seems logical to me that you could just seal these jars completely with a lid and ring combination and submerge them in a water bath canner so they're totally covered, not for real canning and preservation, but just for cooking them. I don't know if condensation would be a problem under the lids when they're cooling. But I think braising meat would be fun in jelly jars, and the way different people in this house hold like and dislike different ingredients, or because of allergies, just create everybody's serving in a different jar and everybody gets what they want without having to cook in a bunch of different pots and pans.

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