Sealing food containers

[10nycav]

Hi folks,

What is the most correct way to seal jars of homemade pickles, preserves, home-canned fruit etc? I know some stoneware jars had a lip so you could tie cloth over them with a string. Would wax or something also be applied to the cloth, or was a layer or lard or wax put directly over the food, then the cloth? (I think some mass-produced foods used a heavy waxed paper as well.)

For jars that were meant to be corked, was wax applied over the cork, what type of wax was used and how was it applied?

Thanks!
Ken Morris

[Virginia Mescher]

Re: Sealing food containers

Hi folks,

What is the most correct way to seal jars of homemade pickles, preserves, home-canned fruit etc? I know some stoneware jars had a lip so you could tie cloth over them with a string. Would wax or something also be applied to the cloth, or was a layer or lard or wax put directly over the food, then the cloth? (I think some mass-produced foods used a heavy waxed paper as well.)

For jars that were meant to be corked, was wax applied over the cork, what type of wax was used and how was it applied?

Thanks!
Ken Morris

Ken,

You've asked a multi-faceted question.

The commercially canned pickles and fruit on both the Arabia and Bertrand were sealed in a corked bottle and then the cork was secured with a piece of tinned foil (much thicker that modern tin foil).

In the June 1854 issue of _Godey's_ was an extensive article on the preservation of food. In many issues of both _Godey's_ and _Peterson's_ were numerous recipes for canning and preserving foods.

Home-canned pickles that were put up in storeware containers often did not have any additional covering other than a cover to keep the dust out, often a leather cover or thick cotton or linen cover, over which was spread a cement, probably containing rosin. Jams, jellies, and preserves were not really sealed for home use. Brandied paper or tissue paper brushed with egg white was used to seal these. I've used the tissue paper cover and it works very well. Anything that was preserved with vinegar, heavy sugar syrup, or alcohol did not need to be hot water bath canned. Just so the item was submerged in the liquid and covered to keep out the dust, the food would stay reletativley fresh. Meats were potted or covered with a good layer of fat and then covered. The fat kept out the air and prevented spoilage and oxidation.

Starting with the early 1850s, canning containers that employed a hot water bath started to become popular. Some of the Arthur's self-sealing jars were found on the Arabia. There were many types of these jars available and they cover was often tin and was seated in a channel containing a sealant such as wax and rosin. The contents were put in the containers hot and sealed.

I have not found any primary sources that used wax over the corks, but if they did use wax, it was probably beeswax, either natural or bleached.

As for the use of wax for sealing home canned foods, I have not found any primary sources for that method until the late 1880s.
From the _White House Cookbook_ by Mrs. F. L. Gillette (1887)

From the Preserves, Jellies, etc section: "Mold can be prevented from
forming on fruit jellies by pouring a little melted paraffine over the top.
When cool, it will harden in a solid cake, which can be easily removed
when the jelly is used, and saved to use over again another year. It is
perfectly safe and harmless.
Larger glass tumblers are the best for keeping jellies, much better than
large vessles, for by being opened frequently they soon spoil; a paper
should be cut to fit, and placed over the jelly; then put on the lid or
cover, with thick paper rubbed over the inside with the white of an egg."

Below is a reference to waxed paper use.

_Dick's Encyclopedia of Practical Reciepts and Processes_ by William B. Dick (1858). "To Make Wax
Paper. Take cartridge paper or some other paper, place it on a hot iron
and rub it with beeswax, or make a solution of the wax in turpentine, and
apply it with a large brush. It is generally prepared on a large scale by
taking a quire of paper and opening it flat upon a table, and then going
over it quickly with a very hot smoothing iron, against which is heald a
piece of wax and is absorbed by it. A little practice will soon determine
the amount of wax should be melted off from time to time. When the upper
sheet i saturated it is taken off, and the one below is treated in a
similar manner. Any excess of wax applied in the first instance readily
penetrates through the lower layers. Useful for making water or air-proof
pipes, for chemical experiments, also for tying up the necks of bottles,
covering preserve jars, and for enveloping tobacco and other substances
that require to be kept from the air, replacing generally tin-foil and
other similar substances."

The first patent for waxed paper (#257,791) was issued on 5/9/1882 to J. H. Ridgway. The title was "Water Proofing Paper." This patent stated that before this process, paper had just been saturated with melted paraffine. The patentee's process stated that paraffine was applied to paper by rubbing a thin film of paraffine on the paper by rubbing the paper with blocks, lumps, or granulated massses of paraffine on the paper. Pressure was applied under
the paper as it was run under the paraffine block.

The first mention of commercially made waxed paper was in the _Grocer's Handbook_ (1883). "Waxed paper - a new item in the market; is used to wrap butter, lard, cheese; bought at retail, and is very convenient and cleanly. Being very cheap, and, when well made, without taste or odor, it is rapidly getting into general use."

[KathyBradford]

Re: Sealing food containers

Virginia,

As always, you've shared fascinating and useful information. What would be the modern equivalent of cartridge paper?

Thank you,

[Virginia Mescher]

Re: Sealing food containers

Virginia,

As always, you've shared fascinating and useful information. What would be the modern equivalent of cartridge paper?

Thank you,

I'm glad I could help. I'm not exactly sure of modern equivalent to cartridge, but a light weight paper that is fairly porous. The first thing that comes to mind is either white newsprint or fairly thin fan-fold computer paper used for dot matrix printers.

Maybe someone more familiar with papers knows of a better substitution.

[markj]

Re: Sealing food containers

Starting with the early 1850s, canning containers that employed a hot water bath started to become popular. Some of the Arthur's self-sealing jars were found on the Arabia. There were many types of these jars available and they cover was often tin and was seated in a channel containing a sealant such as wax and rosin. The contents were put in the containers hot and sealed.

Greetings,

John Peterson, of Otter Creek Tinware, and I recently produced a prototype reproduction (2 lb. size) of an "Arthur's Self-Sealing Fruit Can" based on available documentation in "Godey's, "Peterson's," and "Arthur's" magazines" as well as Dr. Arthur's original 1855 patent application. If you'd like to see it, let me know and I'll post some pics.

Yours, &c.,

Mark Jaeger

[KathyBradford]

Re: Sealing food containers

Yes, please, and thank you.

[Virginia Mescher]

Re: Sealing food containers

Greetings,

John Peterson, of Otter Creek Tinware, and I recently produced a prototype reproduction (2 lb. size) of an "Arthur's Self-Sealing Fruit Can" based on available documentation in "Godey's, "Peterson's," and "Arthur's" magazines" as well as Dr. Arthur's original 1855 patent application. If you'd like to see it, let me know and I'll post some pics.

Yours, &c.,

Mark Jaeger

Mark,

Could you post a website, address or phone number for Otter Creek Tinware? I would be very much interested in purchasing one of the "Arthur's Self-Sealing Fruit Can_.

Thank you.

[mmurphy]

Wax Paper???

My lady is wanting to make up some rations for some of the guys at an upcoming event. She would like to use wax paper, but so far we haven't been able to find out if it is period. So my questions being are:
1: Can we use wax paper at an event and is it period?
2: If we cannot, then what kind of paper could be used to wrap food items in?

Thanks to all.

[crabby]

Re: Wax Paper???

A Brown wrapping paper dipped in wax will work.

Crabby

[Ross L. Lamoreaux]

Re: Wax Paper???

There was a great article in "The Watchdog" and issue or two ago about this very subject. It delved quite deeply into what was period or not, and included experiments with several different papers in making a finished product. Perhaps Mr. Barry can pipe in with what issue it was and how to get a copy. I do know their website is www.watchdogreview.com.

[GrumpyDave]

Re: Wax Paper???

"Waxed Paper" not the modern wax paper is correct.

[Canton Zouave]

Re: Wax Paper???

http://www.authentic-campaigner.com/forum/showthread.php?t=3393&highlight=waxed+paper

[Virginia Mescher]

Re: Wax Paper???

There was a great article in "The Watchdog" and issue or two ago about this very subject. It delved quite deeply into what was period or not, and included experiments with several different papers in making a finished product. Perhaps Mr. Barry can pipe in with what issue it was and how to get a copy. I do know their website is www.watchdogreview.com.

I'm glad you found the article interesting and hope that it was useful. It was fun to experiment with making the paper but I really haven't found it practical for wrapping foods in or sealing containers because the homemade waxed paper tends to crack.

The article was in the Winter 2007, Volume 15, No. 1 issue of the Watchdog. I'm sure if you contact Bill that he has back issues for sale.

You can wrap food items in cloth which was commonly done or use regular paper, either white or brown.

[calico_outlaw]

Re: Sealing food containers

Earlier it was stated that corked bottles dip in waxed was not known to them. The wax dipped corks seems to be mostly found with fruit preserves.
Covering for Jars For jellies or preserves, a nice way is after laying on the brandied paper next to the jelly, to cut soft nice paper an inch and a half larger round than the jar, then coat the under side with the white of an egg and whilst moist put it on, pressing down the edge well, which will adhere tightly better than paste, and exclude inscets as well as air.
Cement for Jars One third of yellow bees-wax, and two-thirds of finely pounded rosin; put them together into a clean sauce pan, and set it near the fire to melt slowly; when all is melted remove it from the fire, and stir in finely powdered red brick dust until it becomes the consistency of sealing wax; then dip the corked jars in twice. Cookery as it Should Be, 1856
Preserving Fruit in Bottles ...fill it up with boiling water to within an inch of the cork; drive the cork firmly, tie it over, and put it immediately into bottle-wax, and lay the bottle on its side, to keep the cork always damp, ... Another mode is to tie the corks before putting the bottles in the water. As soon as the bottles are cool enough, apply the sealing wax. Godey's Lady's Book, 1853
Small glass jars, or wide-mouthed bottles, are best for liquid preserves. The best white earthenware, or stone-china small jars, are good. Pint tumblers of common glass, or eathernware pots, are proper for jellies, marmalade, or jam. Glass jars may first be covered with tissue-paper, and fasted against the jar with a littlesugar boiled in water, and then tin tight-fitting covers put on. Glass bottles should first be corked tight, then dipped into coarse sealing-wax melted. jellies, jam, &c, may be secured by first pressing a piece of tissue-paper, fitting the top of the glass closely upon it; then wet another piece with sugar boiled to candy; paste it over the top of the tumbler, and over that put a third piece; this will prefectly secure them. Godey's Lady's Book, 1853
A bottle of olives recovered from the Hoff store had the tin foil covering, http://www.archeo-tec.com/sites/sites.php?x=hoff.