Pickled Tomatoes, Chutney, Mince, Catchup & more
In the 1800s, people could only eat food in season unless they preserved it. Around 1860, home canning become popular because a tin smith, John L. Mason invented a glass jar with a threaded lip and a reusable metal lid: the Mason Jar. This new canning jar allowed people to safely can fruit, pickles, relishes, and sauces like ketchup. However, canning low-acid vegetables and meat was still too dangerous. SOURCE INFORMATION BELOW FROM 1800s COOKBOOKS PICKLING TOMATOES Scald* and peel a…