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  2. Drink can - Wikipedia

    en.wikipedia.org/wiki/Drink_can

    One of the more recent modifications to can design was the introduction of the "wide mouth" can in the late 1990s. [42] The American Can Company, now a part of Rexam, [43] and Coors Brewing Company have owned wide mouth design patent (number D385,192) [44] since 1997. Other companies have similar designs for the wide mouth.

  3. Mason jar - Wikipedia

    en.wikipedia.org/wiki/Mason_jar

    An array of Mason jars in varying sizes. A complete Mason jar is composed of a tempered glass jar, a flat self-sealing lid, and a metal band. [20] 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.

  4. Reagent bottle - Wikipedia

    en.wikipedia.org/wiki/Reagent_bottle

    Common cap sizes include 33-430 (33mm), 38-430 (38mm), and GL 45 (45mm). Caps range in size from narrow mouthed to wide mouthed and often a glass or plastic funnel is needed to properly fill a reagent bottle from a larger or equal sized container's mouth.

  5. Jar - Wikipedia

    en.wikipedia.org/wiki/Jar

    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.

  6. Funnel - Wikipedia

    en.wikipedia.org/wiki/Funnel

    A typical kitchen funnel A ceramic Roman kitchen funnel (1st–3rd century AD) A funnel is a tube or pipe that is wide at the top and narrow at the bottom, used for guiding liquid or powder into a small opening. [1] [2] Funnels are usually made of stainless steel, aluminium, glass, or plastic. The material used in its construction should be ...

  7. Home canning - Wikipedia

    en.wikipedia.org/wiki/Home_canning

    In North America, home canning is usually done in Mason jars, which have thicker walls than single-use commercial glass jars. Unless the food being preserved has a high acid content (pH <4.6) or salt or sugar content resulting in water availability <0.85, such as pickles or jellies , the filled jars are also processed under pressure in a canner ...

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