WHY THE FRUIT JAR?

In the early to middle 1800's, commercial and home preservation of food evolved.  The need for preserved food was driven by world-wide urbanization, exploration, and warfare. Countries such as the United States, Canada, Germany, France, and Australia had seasonal surpluses of agricultural crops which could then be conveniently used throughout the year. Storage containers gradually were redesigned to preserve the food as well. These early food containers could be sealed to exclude air, a known factor in food spoilage, although the microorganisms that are the direct cause of food loss were not discovered until the late 1800's.

The earliest preserving jars were generally known as fruit jars. Please note that the most commonly preserved foods were fruit, not vegetables or meat.  Fruits are often abundant on a seasonable basis, most important for their chemically acidic and high in sugar. Acid conditions and sugar discourage harmful bacterial and mold growth. Although many of the 19th century jars were successful in preventing biological spoilage, chemical deterioration can continue, especially in the presence of sunlight. 

Early jar manufacturers used colored glass (such as amber) to attempt to reduce color and taste loss. Although fruit jars are still manufactured today, the golden age of home preservation using fruit jars spans the period of 1860 to 1945.  Of course, today food preservation is based mostly on refrigeration, freezing, and commercial canning.  World-wide transportation development has also provided us with fresh foods outside their traditional seasonal availability.