The 2-Minute Rule for red brand canners hbr case solution

L&P bottles with the A C B Co on The bottom day within the late 1850s or early 1860s to about 1877.  (Observe: This base embossing can be found on bottles imported into Canada up until finally the early nineteen twenties [Lunn 1981].)

Equipment-built examples with J D S on The bottom date with the mid 1910s to 1920 or 1921, at which issue John Duncan's Sons began using plain, unembossed bottles of exactly the same condition.

A lesser recognised however substantial way of entering into the home was that canning jars were being also commonly ordered via the foodstuff packing trade and marketed to individuals with various food items goods packed inside of.  Meals packers "...regarded the worth of presenting The customer a re-usable property canning jar coupled with their product or service" so canning jars were being also usually commercial food containers (Caniff 1997).  Click the next inbound links to discover an illustration of a LAFAYETTE fruit jar (an example is pictured into the far ideal in the impression above) that was utilized by a food stuff packer for pickles: look at of the complete jar with embossing in direction of the digicam; look at of the label around the reverse; see in the bead design finish without the closure.

Vertically ribbed:  Tall, reasonably narrow sauce bottles with various forms of vertical ribs, ridging or fluting were being a very common conformation from as early as being the late 1840s or early 1850s very well into your early 20th century (Switzer 1974; Zumwalt 1980).  Mouth-blown vertically ribbed sauce bottles were being commonly product of aqua glass, while colorless or gentle amethyst (manganese dioxide decolorized glass) examples are reasonably widespread and deeper greens and blues at times seen.

Begin to see the introduction to this "Canning Jars" section earlier mentioned for normal production connected diagnostic courting facts for canning jars.

Other photos of ketchup bottles are available by clicking on the next one-way links.  This can help present a certain amount of the diversity of condition present in these bottles:

The club style sauce bottle is a distinctive condition that may be closely identified with sauces intended for meats, and specifically, various brands of Worcestershire sauce.  The origin of this style was apparently the bottle created by or with the Lea & Perrins® (L&P) company (illustration underneath & photo to the still left) and which was to start with reportedly used in the 1840s (Rinker 1968; Rock 2001).  As a result of outstanding achievement of L&P, the sauce was copied by scores of other businesses and put up in bottles of the exact same condition as L&P - often Along with the exact same embossing pattern (just diverse lettering to the producer).

The aqua barrel bottle to the best is somewhere around 4" tall, has a rolled (outward) complete  It may be of possibly American or European origin and sure dates with the 1860 to 1880 period.  Aqua was definitely the second most typical shade for this type, though nonetheless lags guiding colorless glass which was for many rationale the regular "color" of option for mustard bottling.

Mouth-blown examples with J D S  on the base day from no earlier than about 1878 and as late as the early to mid 1910s.

On the other hand, Lea & Perrins® bottles do have some rather precise relationship parameters as follows.  Be sure to Be aware that these relationship parameters pertain to bottles present in the U. S., not Canada or other nations around the world (Lunn 1981):

The earliest bottles used for mustard (dry and/or well prepared) throughout Colonial instances plus the early days of the U. S. have been similar to People useful for snuff (McKearin & Wilson 1978).  Simply click mid-nineteenth century snuff bottle to find out an case in point.  Mustard was most commonly packaged in stylized "barrel" shaped bottles in the mid-19th century until eventually perfectly to the 20th.  Just like many of the sauces/condiments protected below, mustard was Practically a culinary need in the 19th century (and just before as its use dates back to ancient occasions) to spice up in any other case bland dishes and also to include up the off flavors of foods while in the age before refrigeration together with other helpful food stuff preservation approaches.

Then I advised Keri that I favor the flavor of sardines in olive oil, and the condition is usually that olive oil is omega-six. Are sardines in h2o better for us than People packed in olive oil?

I can picture that our ancestors, who largely lived close to the drinking water’s edge would have eaten the minor minnow fish that swim alongside the banks of pretty much any river. You'll find numerous them, they’re straightforward to capture, plus they don’t Chunk!

Olive oil was bottled in an assortment of various shaped bottles in the course of the period protected by this Web-site (early nineteenth to mid-20th hundreds of years) with most kinds staying cylindrical or spherical in cross-section - the subject covered by this part.  (Square/rectangular models are lined in another portion.)  These bottles also probably contained other vegetable oils Despite the fact that olive oil was certainly the most popular and offered pop over here during many of the observed period of time (Toulouse 1970a).