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In fact some of the vintage jars have a nice thicker glass to them when compared to some modern jars. The really old ones with the bubbles in the glass: they should not be used for canning. I don't know if there is a date where you can specifically know that the jar is ok to use in the pressure canner. When I say don't use antique jars for home canning, I don't mean just old canning jars. Fill them with pasta or dried beans for your kitchen countertop. Set them on a windowsill and let the light shine through. (I know some of you are concerned about that.)Best of all they are solar powered, they don’t use any electricity, and are so gorgeous out in my garden. Personally I would not use antique jars for canning. In fact some of the old ones are nice thick jars and seem sturdier than even new jars. Fill them with homemade cappuccino, or someones favorite nuts or make a soup in a jar gift. Make sure it is stable and not falling in and then use it for all those jars of food you will be canning up from your new garden. No canning jars are injured for the sake of prettiness.In general, food bottles have not inspired as much interest from collectors (the source of a large majority of bottle reference books) as other categories.Thus, foods have received a relatively limited amount of research in comparison to the relative commonness of the type.One prominent observer noted that "...bottles made for foods are quite numerous and, in fact, constitute a large portion of bottles made..." (Munsey 1970).This is likely true in regards to the numbers of items produced which if included with the Medicinal, Chemical & Druggist Bottles types would certainly represent a majority of bottles produced since the early 19th century.

His work was prompted by the offering of a reward in 1795 by the French government (12,000 francs) for a viable food preservation process.

Simply Canning answer: If you don't want them I do!

I think I’m the only one I have ever heard of that doesn’t just LOVE the new blue jars! but, the color is nothing compared to the blue in the antique jars, especially the ones with the bubbles in the glass.

In particular, bottles/jars intended for bulky solid food items (like preserved pickles, olives, fruits, etc.) had to have a relatively wide mouth (bore) in order to the facilitate the packing as well as extraction of these products.

(This is evident on the mid-19th century "cathedral" pickle bottle pictured to the above left.) Some liquid food containers like milk bottles (example to the right) also had relatively wide mouths for overall ease of use (and cleaning for re-use) though other more liquid food products (oil, sauces) worked quite well with narrow mouth bottles.

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