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The company also acquired tin, steel, and later, plastic companies. [27] The Ball company faced additional challenges and opportunities during the Great Depression and World War II. Prior to 1933, Ball was the largest domestic manufacturer of home canning jars. In 1939 it manufactured 54% of all the canning jars made in the US.
Cast-iron cookware and stoves were especially popular among homemakers and housekeepers during the first half of the 20th century. Most American households had at least one cast-iron stove and cooking pan, and such brands as Griswold and Wagner Ware were especially popular; though several other manufacturers also produced kitchen utensils and ...
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 ...
The Ball brothers from left to right: George A. Ball, Lucius L. Ball, Frank C. Ball, Edmund B. Ball, and William C. Ball. The Ball brothers (Lucius, William, Edmund, Frank, and George) were five American industrialists and philanthropists who established a manufacturing business in New York and Indiana in the 1880s that was renamed the Ball Corporation in 1969.
We have an important announcement: Ina Garten's favorite cast iron pan is over 40% off. Now when Ina speaks, we listen. She is the queen (okay, the Contessa) of making life in the kitchen easy ...
Stainless steel. Stainless steel is an iron alloy containing a minimum of 11.5% chromium. Blends containing 18% chromium with either 8% nickel, called 18/8, or with 10% nickel, called 18/10, are commonly used for kitchen cookware. Stainless steel's virtues are resistance to corrosion, non-reactivity with either alkaline or acidic foods, and ...
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