Post by Tak To Post by firstname.lastname@example.org Post by the Omrud Post by Richard Heathfield
Post by Kerr-Mudd,John Post by the Omrud
You bottle fruit in Kilner Jars.
No. I don't think we do.
Some do. I know several people who do.
My parents (in the English Midlands) bottled fruit in Kilner Jars in the
1950s and 1960s.
My impression is that in Canada in the last half century, most home-based
food preserving has been done in Mason jars, named after the American
who invented them in the 1850s. I suspect that's the case in the U.S.
I had to look up Kilner jars in Wikip to find out what they
were. It strikes me that the original Kilner jars are
not as practical as Mason jars or clip-top jars. I wonder
if when our Rightpondian friends say Kilner jars, they
mean the original Kilner jars, or Mason or clip-top jars
made by Kilner. Googling for images of "Kilner jar"
definitely yields a lot of clip-top ones.
The clip-top, or wire-bail, Kilner jars:Loading Image...
were not used for canning by my grandmother.
She used Ball jars:Loading Image...
Ball jars were made in Muncie, Indiana where she was originally from.
The Ball Brothers started making these when Mason's patent ran out
The Mason jar, named after John Landis Mason, was invented and
patented in 1858. It's a molded glass jar The jar's mouth has a
screw thread on its outer perimeter to accept a metal ring (or
"band"). The band, when screwed down, presses a separate stamped
tin-plated steel disc-shaped lid against the jar's rim. An integral
rubber ring on the underside of the lid creates a hermetic seal.
Both styles are still available here, but the wire-bail (clip-top) are
sold for food storage and the Mason or Ball jar for canning because,
according to the Wiki article:
In home canning, food is packed into the jar, leaving some empty "head
space" between the level of food and the top of the jar. The lid is
placed on top of the jar with the integral rubber seal resting on the
rim. A band is screwed loosely over the lid, allowing air and steam to
escape. The jar is heat sterilized in boiling water or steam and the
lid is secured. The jar is then allowed to cool to room temperature.
The cooling of the contents creates a vacuum in the head space,
pulling the lid into tight contact with the jar rim to create a
hermetic seal. Once cooled, the band is removed to prevent residual
water between the jar threads and the lid from rusting the band. If
the jar seal is properly formed, internal vacuum will keep the lid
tightly on the jar. Most metal lids used today are slightly domed to
serve as a seal status indicator. The vacuum in a properly sealed
mason jar pulls the lid down to create a concave-shaped dome. An
improper or failed seal or microbial growth will cause the dome to pop
Tony Cooper - Orlando, Florida