Hi everyone! Have you seen September’s Country Living magazine yet? One of their feature articles takes an in-depth look at an extremely popular vintage item–canning jars.
I have several quart sized jars that I use regularly as vases, especially during summer months. This “Mason’s Patent” jar comes in a lovely shade of blue and it has a “shoulder seal” top, meaning the cap screws right down to the shoulder to create the proper seal. Most of this variety date to the last quarter of the 19th century.
I learned a while back that the numbers on the bottoms of most jars have nothing to do with their age. They merely reflect the particular factory mold used to produce the jar. Most factories had about ten or so molds, used to produce their jars. This one came from mold #11.
Using the guide I showed you a few weeks ago, I dated this shoulder seal Ball jar to 1900-1910. It is known as the “triple L” because the loop on the end looks like a third “L.” You can see a couple of large “seeds” (trapped air bubbles) under the “Ball.”
I showed you my mini collection of these 1/2 gallon jars a few weeks ago.
This Atlas Strong Shoulder Mason jar has a “bead” or “ledge” seal, commonly used in the first half of the 20th century. The benefit was a durable “strong shoulder” (prominent ridge) below the screw threads but above the actual shoulder of the jar. This particular quart jar dates to about 1920.
Here’s an earlier jar in the same classic blue Ball color. It’s distinctive “Lightning-type closure” was in use from 1870s-1960s. This type, with a neck ring, holding all the parts together dates to middle part of that period, 1900-1910.
Of course there are so many uses for canning jars; I can’t even begin to recommend them. Conducting a search on Pinterest reveals a gazillion different ideas. You could be boring (like me) and use them for food storage. How about using a vintage doily in place of a lid, tied on with a bow for a nice country look?
Some basil I’m hoping to keep fresh until I have time to whip up a batch of pesto. Did you know you can freeze pesto? If you freeze it in ice cube trays, then you have a tablespoon or two to add to your favorite recipes. Yum!
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Thanks so much for the feature ladies:
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