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In North America, home canning is usually done in Mason jars, which have thicker walls than single-use commercial glass jars. Unless the food being preserved has a high acid content (pH <4.6) or salt or sugar content resulting in water availability <0.85, such as pickles or jellies , the filled jars are also processed under pressure in a canner ...
The half-gallon size and larger are not recommended for canning purposes. The most typical sizes used in canning are quart, pint, and half-pint. The jars typically have their brand name embossed on the side, though jars may also have a decorative design such as a quilting pattern or may be completely blank and smooth.
The Ball Brothers' jars, which were produced in half-gallon, pint, and midget sizes, were manufactured during 1884, 1885, and 1886. “Buffalo” jar lids were produced in a Ball Brother metal fabricating factory. The brothers decided to add their logo onto the surface of the glass jars, which were amber or aqua (blue-green) at the time. [3 ...
John Landis Mason (c. 1832 in Vineland, New Jersey – February 26, 1902) was an American tinsmith and the patentee of the metal screw-on lid for antique fruit jars commonly known as Mason jars. Many such jars were printed with the line "Mason's Patent Nov 30th 1858". [ 1 ]
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The Kilner Jar was originally invented by John Kilner (1792–1857) and associates, [4] and made by a firm of glass bottlemakers from Yorkshire called Kilner which he set up. [5] The original Kilner bottlemakers operated from 1842, when the company was first founded, until 1937, when the company went into liquidation.
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