Anonymous Modernist 7043

I'm about to embark on my first set of recipes from Modernist Cuisine at Home. ”˜Pressure-Cooked Garlic Confit‚’ and ”˜Pressure-Caramalized Onions‚’ are among those recipes. My question relates to canning jars. On page 33 there is a discussion on ”˜Pressure Cooking in Canning Jars‚’ and mentions mason jars specifically. Unfortunately I did not remember this as I purchased canning jars from the local kitchen supply store. I did not realise at the time that the ones I purchased were not mason jars; they do not have the separate sealing lid which fits inside the screw-top lid. The lid is all one piece. Can these be used as canning jars for pressure cooking?

Some of the recipes in Modernist Cuisine call for Protanal Ester BV 4830, which is propylene glycol alginate. Modernist Pantry can supply propylene glycol alginate, but do not specify the FMC BioPolymer brand. Has anyone tried any recipes, such as the 'ultrastable beurre blanc', using a generic propylene glycol alginate instead of the FMC BioPolymer brand? Would this work?