The one significant exception to this statement would be the fruit/canning jar category which has generated significant interest (and references) from collectors (Munsey 1970).

Historically, many processes were used to preserve food for the long term including drying, smoking, pickling (like for the cucumber pickles that likely were contained in the ornate bottle to the left), sugaring, salting, alcohol (i.e.

(This was during the Napoleonic War era and was done, not surprisingly, for military reasons.) Appert's experiments with the application of high heat along with the exclusion of air from a sealed container led directly to the development of a canning process in 1809 (and Appert's award of the prize money) that allowed for the relatively long term storage of animal and vegetable products in sealed containers of various materials (Munsey 1970; Roller 1983; Bender 1986; Jones 1993).

Appert's process involved the killing of the bacteria by heating followed by exclusion from further contamination in a sealed container, although the actual scientific reasons as to why the process worked were unknown at the time.

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).

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).

As with most of the other major bottle type categories covered on this website, the examples described and illustrated on this Food Bottles & Canning Jars typology page comprise a brief overview and sampling of the variety of food bottles produced during the era covered by this website - the 19th century through the middle of the 20th century.

Experimentation, containment, study, incubation, medical reasons or just plain old sucking out their Life Force.