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The jars are made with either a wide mouth (3 inches (76 mm)) or regular mouth (2 + 3 ⁄ 8 inches (60 mm)) opening. They come in a variety of sizes, from 4 ounces to a gallon. The half-gallon size and larger are not recommended for canning purposes. The most typical sizes used in canning are quart, pint, and half-pint.
A jar is a rigid, cylindrical or slightly conical container, typically made of glass, ceramic, or plastic, with a wide mouth or opening that can be closed with a lid, screw cap, lug cap, cork stopper, roll-on cap, crimp-on cap, press-on cap, plastic shrink, heat sealed lidding film, an inner seal, a tamper-evident band, or other suitable means.
Jars are commonly in either pint or quart capacities, with two opening diameters, known as "standard" and "wide mouth". When a jar has cooled and is properly sealed, pressing the dimple on the lid will not make any sound. An improperly sealed jar will allow the dimple to move up and down, sometimes making a popping noise.
On February 10, 1880 Putnam received a patent (#224,304) for the "Putnam Magic Stopper" that was an improvement to the Lightning stopper. He received Patent #256,857 on April 25, 1882, adapting the Lightning closure to wide-mouth jars. This became a successful challenger to the Mason jar’s screw cap. [3]
The mouth of the jars were typically wide, but jars used for storing wine can have relatively smaller mouths and were tightly covered to prevent the alcohol from evaporating. [1] Early native tapayan were mostly unglazed, while later tapayan and imported martaban were glazed (usually on the outside) and were thus more suited for storing liquids.
For instance, the wide mouth cook pots found commonly at Gallina sites are not seen among Rosa artifacts. Also, all jars found at Rosa sites have flat bottoms whereas the Gallina jars commonly have a tapering underbody that end in a point. [3] This was probably designed to allow the jar to be settled upright in a bed of ashes in the fire pit. [3]
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