Why this preserve jar earns its place
At 300 ml this is the jar for the things a kitchen makes in small quantity and uses fast: pickled shallots, a hot sauce, a cure, a garnish, a table condiment that needs to look like it came from somewhere rather than out of a catering tub. The size does some portion control on its own — what goes in is roughly what a section or a table gets through before it needs replacing, so nothing sits half-used at the back of a fridge losing its edge.
The lid closes onto a rubber ring and is pulled down by a clip, which seals the jar airtight and keeps the lid attached to it. Nothing to unscrew, nothing to lose, and it is obvious across a room whether a jar is open or shut. The ring wears before the jar does and can be replaced when it goes. Glass holds up to the acid and salt that live in this kind of contents without staining or picking up flavour, and it stays readable — the level, the colour and the date label are all visible without the seal being broken to check them.
