Jar
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Jar
Candy jar, by Christian Dorflinger, 1869-1880, glass, diameter: 12.1 cm, Cleveland Museum of Art (USA)
Hexagonal jar decorated with flowers and birds, late 17th century, porcelain with overglaze enamels, height: 31.1 cm, diameter: 19.1 cm, Metropolitan Museum of Art (New York City)

A jar is a rigid, cylindrical or slightly conical container, typically made of glass, ceramic, or plastic, with a wide mouth or opening that can be closed with a lid, screw cap, lug cap, cork stopper, roll-on cap, crimp-on cap, press-on cap, plastic shrink, heat sealed lidding film, an inner seal, a Tamper-evident band, or other suitable means.

Jars can be used to hold solids too large to be removed from, or liquids too viscous to be poured through, a bottle's neck; these may be foods, cosmetics, medications, or chemicals. [1] Glass jars--among which the most popular is the mason jar--can be used for storing and preserving items as diverse as jam, pickled gherkin, other pickles, marmalade, sun-dried tomatoes, olives, jalapeño peppers, chutneys, pickled eggs, honey, and many others.

Jars are sterilised by putting them in a pressure cooker with boiling water or an oven for a number of minutes. Glass jars are considered microwavable.[2]

Some regions[In what country?] have a legally mandated deposit refundable upon return of the jar to its retailer, after which the jar is recycled according to the SPI recycling code for the material.[3]

Gallery

See also

References

  1. ^ Yam, K. L., "Encyclopedia of Packaging Technology", John Wiley & Sons, 2009, ISBN 978-0-470-08704-6
  2. ^ Ahvenainen; Heiniö, R.-L. (1993). "Factors affecting the suitability of glass jars for heating in microwave ovens. Comparison with plastic jars and paper board tubs". Packaging Technology and Science. 6 (1): 43-52. doi:10.1002/pts.2770060108.
  3. ^ Soroka, W, "Fundamentals of Packaging Technology", IoPP, 2002, ISBN 1-930268-25-4

External links


  This article uses material from the Wikipedia page available here. It is released under the Creative Commons Attribution-Share-Alike License 3.0.

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