Canning jar dating

Large numbers of people began leaving farms for the city, refrigerators became ubiquitous, and canning was supplanted by freezing.As transportation systems improved, fresh fruits and vegetables became available year-round (even in New Hampshire), lessening the need for food preservation.People seeking a return to a more natural lifestyle filled their kitchens and cellars with goods preserved in Mason jars.

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Integral to this process is the Mason jar, which was created in 1858 by John Landis Mason, a New Jersey native.

The idea of “heat-based canning” emerged in 1806 and was popularized by Nicholas Appert, a French cook who had been inspired by the need to preserve foods for long periods during the Napoleonic wars.

Gawker’s piece on the cups, titled “7-Eleven Serving Assholes Drinks in Mason Jars,” inspired more than 200 comments, many of which were exchanges about who uses Mason jars—hipsters, foodies, southerners, weed growers, rednecks—and who has the more rightful claim to them.“Everyone I know who uses Mason jars is ‘foodie’ and ‘green,’” one commenter wrote, “so there's no way they would touch something like this.”“Interesting…” began the next response.

“Everyone I know who uses a Mason jar (for drinking purposes) is a redneck and only uses it to drink beer and/or tea.”“That's why the hipsters and organic foodies are doing it,” responded another, “because it's ironic!

Highly acidic foods—like fruits, jams, and pickles—respond well to the water bath.

Vegetables, meat, and poultry, however, need to be pressure canned, a process in which the contents are heated to more than 240 degrees Fahrenheit to destroy bacteria.

She would harvest the herbs throughout the summer, tying small bundles together with twine and drying them along a clothesline that ran the length of the basement.

The vegetable plants produced less regularly, but from mid-July onwards we could reliably eat fresh produce every evening, and by August we had a surplus.

At that point my mother would begin canning what we couldn’t eat, storing the vividly colored contents in transparent Mason jars that would reappear throughout the fall and winter—like a bit of summer preserved in amber. Like other kinds of preservation—drying, curing, pickling, freezing—canning maintains foods against the natural processes of this decay.

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