What is the name of the common glass jar, with a metal lid, in which we are used to seeing preserves, syrups and honey, or sauces and sauces?
In Liguria, for example, it is called "arbanella".
Its original name is Mason Jar, or Mason jar: name of the American tinsmith John Landis Mason, who patented it in 1858.
The jar is threaded at the level of the mouth: so that a band or ring can be inserted, around which the disc lid is screwed.
In the lid there is a rubber ring, which makes the seal airtight.
For this firm and secure closure, the Mason jar is perfect as a food container.
The jar was invented by John Landis, but its use for the sealed preservation of food is due to the French chef Nicolas Appert.
Once the jar and lid have been sterilized, the food to be stored is placed in the glass container, making sure that there is some space between it and the mouth of the jar.
The air space to leave depends on the type of food stored: for soft ingredients such as jams, sauces and jellies, half a centimeter is needed; for solid foods, such as pickles and fruits, it is good to leave an entire centimeter.
Now you can close the lid, taking advantage of the practical screwing of the jar and rubber band. Tap the cap, and the sides of the jar, to remove air bubbles concentrated in the food; and then the jar is placed in boiling water, completely submerging it in the liquid. Once extracted, these will cool, and the steam condensation process will make the seal airtight and well sealed.
This ingenious and at the same time simple ensures that food is preserved for a long time in purity.
We remind you that glass lends itself well to the packaging differentiation cycle: in Italy 73% of the packaging placed on the market is recycled every year.
Of this share, over 143 thousand tons are made of glass!
But let's remember that the Mason Jar can have infinite uses, as a container to keep stationery in order, and can be used as a pencil holder; or as a toothbrush holder, or as a jar for aromatic plants.
