DETERMINING THE AGE OF FOOD BOTTLES

DATING YOUR FOOD RELATED BOTTLES

2004 DIGGER ODELL PUBLICATIONS

 

 

Early Forms 1800-1830

1820-1840

Preserve Jar

 

Characteristics: Early preserve jars are very crude and may not be mold blown.

Mid-Century Forms

1864 Fruit Jar

1850-1860 Fruit Jar

]

1864

Fruit Jar

1860-1870s

Pickles

1850-1860

Preserves-pickles

1860s

Mustard

1855-1865

Pickles

1855-1875

Peppersauce

Characteristics: All mold blown, crudely applied tops pontil bases before 1860. Aqua is the predominate color.

End of Century Forms

1870s

Wax seal jars

1880s

Pickles

1870-1890

Ketchup

1900

1900-1930s

Milks

1880-1890

Peppersauce

1886-1900

Globe Fruit Jar

 

Characteristics: Clear and aqua the most common colors.  Lips will be tooled not usually crude. Body will be fairly regualr may be some bubbles present.  Fairly uniform into the 1880-1910 period. Screw top jar lips will be mostly ground.

Modern Machine Forms

1920-1930

1930

1932

1923

 

Characteristics: Machine made almost exclusively clear glass.  Very uniform after the 1920s. Lips are smooth not ground.

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