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"brandied cherries), cold storage (when available), and a few other methods less often.The milestone event in the containerized preservation of food was the development of the hermetically sealed container by the French inventor M.The category of food (aka "culinary") bottles - including fruit/canning jars - is yet another very large group of bottles and jars with a very high degree of diversity of shapes and sizes as shown in the image above (Switzer 1974).
In short, there are many ways to divide and classify the universe of "food" bottles (also called "culinary" bottles by some authors) and the author makes no claim that his way is necessarily better than those used by other authors (Munsey 1970; Switzer 1974).
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.
Contrary to most other food bottle categories, canning jars have indeed received significant attention from researchers.
The incredible variation in jar brands, and in particular, the hundreds of different closure types, has piqued the interest of collectors and researchers for decades and inspired many authors to approach this category with zeal and research depth (Toulouse 1969; Creswick & Rodrigues 1969; Roller 1983; Creswick 1987; others).