Mason jars, patented by John Landis Mason in 1858, transformed food storage with a two-piece metal lid that ensured safe home canning. Prior to this invention, home canning methods risked spoilage and illness due to unreliable seals. Today's Mason jars are made of thick, heat-resistant glass suitable for boiling water and pressure canning. Various sizes accommodate different food items, and the Ball and Kerr brands have become the most recognized names associated with these jars since the expiration of Mason's patent in the 1870s.
The original Mason jar introduced a threaded neck and a two-piece metal lid that made it possible to reliably preserve the harvest at home.
Before this innovation, home canning was risky business, as wax seals and corks often failed, ruining entire batches of food.
Modern Mason jars are still made from thick, heat-resistant glass, designed to survive boiling water baths and pressure canning.
The two most recognized names in the Mason jar world today are Ball and Kerr, despite Mason's patent expiring in the 1870s.
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