April 28, 2012
Ready for Canning Season
The jars are split roughly in half between wide mouth and regular mouth. Wide mouth is what I prefer, but I've decided to keep one box of regular mouth and give away or sell the rest of them. Most of the lids are shot, but a few of the rings are worth keeping. The jars are pretty equally divided between Ball and Kerr, with a bunch of no-name (possibly old mayo or pickle) jars thrown in. The quart no-names are going away, but the pint no-names I will probably keep. I keep finding little hand-written labels reading, "Beans - 1971" or "Hot Chili - '74". There are lots of peach labels, some from as far back as the early 1960s. And spiders. Lots and lots of long-dead spiders.
There were a few gems among this bounty. The photo above is a small sample of the older, rarer jars that we pulled out. There's a green Ball quart jar and a couple of smoke-colored Drey brand jars, as well as some Presto and Atlas jars and one that just says "Mason Jar" with a star in between the words. (The cobalt vase in the back was just to give the photo a little interest. Empty mason jars are a little difficult to photograph well, especially with a cell phone camera.)
The Amazing Husbandini checked out eBay in between innings and reported that "our" jars were selling for between $5 and $15 each online, but I think we'll just wash them up and keep them for decoration and kitchen storage. You can always use an empty glass jar for something, and I like the idea of putting the oldies up on a shelf where they can catch the light.
Now - about all those old mayo jars and the boxes and boxes (and boxes) of regular-mouth mason jars that are living on my dining room table. Anybody in the Denver area need some jars? I'll make you a great deal!
at 7:12 AM