Storing and heating food in plastic is a very large source of nanoplastic and microplastic consumption

Dont microwave them, that's for sure

Go get some straight-sided canning jars. Look for jars with no shoulders, like the half-pint size normal mouth lids or the pint size wide mouth lids.

Jars with shoulders are not freezer safe; the necks prevent the contents from expanding as they freeze so the jar cracks. Straight sided jars are tapered on the inside so the contents can expand up into the head space of the jar safely.

Canning jars are quite thick, they're intended to be handled and used for years on end. They aren't indestructible but they'll survive handling that would crack a grocery store pickle jar. They're specifically designed to be repeatedly boiled and even pressure cooked.

The lid specs for these jars is a LONG running standard, canning lids are probably carried by your favorite grocery store at least some of the year, and you can get reusable non-canning lids to fit these jars in a variety of materials and styles.

I have been using beeswax wraps on borosilicate glass containers

Part of me wonders if silicones act like microplastics too

Ikea 365 has a bunch of shapes with differing lids incl. silicon and bamboo. Lids can be bought separately for replacement

Home canner here:

It's not a great idea to re-use commercial food jars for home canning. You are correct in that you must use 2-piece lids for the home canning process, and the jar must have one of the two correct diameter mouths and the correct threads to engage with the ring. Most pickle jars have multi-lug lids (you only have to turn them a fraction of a turn to release them) so they aren't compatible.

They're also not meant to withstand the rigors of repeated home canning. Assuming you have a jar with lids compatible with Ball lids, you'll notice they're thinner than canning jars. They're more likely to break during the process.

Finally, heat penetration is a factor. The size and shape of canning jars is important, processing times are calculated to guarantee the entire contents of the jar have reached a high enough temperature for long enough that the contents have been sterilized. Commercial jars may not conform to those size or shape standards, so especially with solid foods like fruit or vegetable slices you can't guarantee the entire batch has been preserved in strangely shaped or sized jars.

Canning jars are widely available and inexpensive, just buy a set.

Re-using them for leftovers like tupperware is perfectly fine; I actually use salsa jars to mix wood finish in instead of buying the buckets they have for that purpose at the hardware store.

No wonder considering all the concrete being poured into large construction projects.

Glass uses sand unsuitable for construction

Concrete needs sharp sand, glass can use round sand

There's not much sharp sand

Glass recycles back into glass. Just gotta quit putting it in the landfill.