Posted 8 years ago
fortapache
(3292 items)
This is a box of 10 #63 dome lids. These are for the small mouth jars.
As canning was not difficult enough ball had the lids and dome tops sold separately and then there were the rubbers.
This box has 10 lids each of which are 2 3/8" wide. These appear to be unused while the box seems to look about 50-70 years old. Still yet again I am not quite sure how old this is.
We had similar two piece lids by Fowler here in Australia when we preserved fruit in the 60s. I always wondered why?
Maybe the separate lid top allowed for some expansion if it happened to ferment?
Thank you very much racer4four. My mom used to do a lot of canning I could ask her. Or I could employ a search engine which I just did.
Let me see if I can sum it up. The preserves are hot when jarred. When all the hot air escapes the flat part (which is the pieces I posted) will pop. IE there is a suction such that it is vacuum sealed. The second part of the lid is to keep the flat part in place.
That makes sense. We had a big Fowlers Vacola pot that the sealed jars would go in and they would be heated for a while (can't remember how long) and the lids would suck down when cooled. Vacuum seal of course.
I don't miss preparing all the fruit!
Glad I could help racer4four. Seems reasonable to not miss canning. Seems like a lot of work.
Thank you
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Thank you SEAN68.