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Ball was a charter member of Institute of Food Technologists when it was founded in 1939, and its president in 1963–64. He won the Nicholas Appert Award in 1947, and was among the first class of 27 fellows inducted in 1970. Ball was the first editor-in-chief of Food Technology from 1947 to 1950.
Ball stock has split two-for-one six times since going public. Ball's trading symbol is BALL. Ball no longer produces its glass canning jars. In 1996, Ball exited the home-canning business when it established a subsidiary named Alltrista, which consisted of seven smaller Ball subsidiaries that included the Ball jar and other canning-related ...
The Ball brothers, whose glass company became known for its home canning jars, went into business together in 1880, and made the decision to move their glass manufacturing operations from Buffalo, New York to Muncie, Indiana, in 1886, due to the abundance of natural gas in the area. The brothers opened their factory in Muncie in 1888.
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Canning is a method of food preservation in which food is processed and sealed in an airtight container (jars like Mason jars, and steel and tin cans). Canning provides a shelf life that typically ranges from one to five years, [ a ] although under specific circumstances, it can be much longer. [ 2 ]
Pressure canning is the only safe home canning method for meats and low-acid foods. This method uses a pressure canner — similar to, but heavier than, a pressure cooker . A small amount of water is placed in the pressure canner and it is turned to steam, which without pressure would be 212 °F (100 °C), but under pressure is raised to 240 ...
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John Landis Mason, inventor of the Mason jar. In 1858, a Vineland, New Jersey tinsmith named John Landis Mason (1832–1902) invented and patented a screw threaded glass jar or bottle that became known as the Mason jar (U.S. Patent No. 22,186.) [1] [2] From 1857, when it was first patented, to the present, Mason jars have had hundreds of variations in shape and cap design. [8]
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