What is Reddit's opinion of Bormioli Rocco Fido Glass Canning Jar Italian - 4 Liter, SYNCHKG014693?

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Here's my process if that helps:

1. I pick a pineapple with minimal mold on bottom crown, maybe dont need to but the idea of mold is very off putting to me. A lot of pineapples from a variety of retailers are this way surprisingly
2. Then I wash pineapple thoroughly, I don't believe in needing to buy organic and not washing like Brad does...
3. cut off the top and cut off a fairly generous portion of the bottom.
4. take off rinds and core, put into jar
5. Have fairly consistent temperature and exposure to light area for fermenting
6. I used this jar for 1st ferment: https://www.amazon.com/Bormioli-Rocco-Glass-Canning-Italian/dp/B001AFL8MI
   1. I dont use boiling water to sanitize, just wash with soap and water and let dry
7. Sugar was added by volume, not weight, and I would constantly have to tweak the amount based on the brand and type (white versus brown, C&H versus Costco organic cane, etc) .
   1. I just bought the cheapest non white sugar; similar effect but the taste of brown is much nicer. Also gives final product a nice color.
   2. I believe I used 1/2 cup of sugar per jug... also your preferences for sweetness can be adjusted based on how soon you end the first ferment and also how much sugar you add. All up to you.
8. Water just filled to the top of above mentioned jar with regular filtered RO water
9. the process:
   1. first fermentation in the above linked jar
      1. ferment time is 2-4 days depending on temperature. I would prepare for 2nd ferment when I saw the activity start to trend downwards
      2. would develop "clear bubbles" that stayed on the top layer, never looked yeasty or moldy.. but they were solid enough to scoop off and hold shape on my scooper
      3. would taste after 1.5-2 days for sweetness level.
   2. second fermentation in pressure rated used kombucha bottles (sterilized)
   3. second ferment for about 2 days or when I saw the caps of the bottles pushing outward

Never had a "film" or any bubbles worth mentioning on 2nd ferment. I wouldnt shake the bottles, but I occasionally turned them to see if there was sediment on the bottom.. and I didn't do that for any reason other than to check out my fermentation babies, so it probably didn't help as it wasnt part of my normal routine (so I'm sure I missed batches of flipping them).

Sorry that might not have helped much but maybe you can look at what you're doing in comparison to the process I've used on maybe close to 40-50 batches over the last year and see if there's anything glaringly obvious

I use those glass jars with the rubber seal. It doesn't that any air-tighter and it looks decent as well. You won't be able to fit as many as in a tupperdor but it would look better and has a better seal.

https://www.amazon.com/Bormioli-Rocco-Glass-Canning-Italian/dp/B001AFL8MI