Canning and Bottling: Home Canning

At the end of the summer, many farmers and gardeners found themselves with a glut of fruit and vegetables. Canning with tin was difficult for individuals, and bottling was complicated and often unsuccessful. The need for easier means of preserving food in the home led to new techniques and devices for home canning. One important innovation was devised by New Jersey–born John L. Mason, who had set up a metalworking shop in New York. On 30 November 1858 Mason patented the glass jar and zinc lid. The screw-on lid pressed down on a rubber gasket and sealed out air. It greatly simplified home bottling and made it possible to reuse glass jars, thus revolutionizing fruit and vegetable preservation in the home. As the jars were relatively inexpensive, their popularity soared, and by 1860 mason jars were shipped throughout the United States. Home canning was important through the mid-twentieth century. Because of the low cost of canned and bottled commercial foods and a busy urban way of life, most Americans have forgotten the art of home canning.