One shelf and four different physics.
Acid: home canning and home pickling
Both turn on the pH 4.6 line and both want glass. The pickling leaf is served and the canning leaf is not, because there is no two-piece lid in this catalog.
Moisture: dehydrated storage
Below the 0.85 water activity gate, so outside both definitions in the regulation. Its container problem is keeping water out rather than acid in.
Which puts the liner at the center
53 heat induction seals and 28 F217 out of 183 closures, against 18 recorded as No Liner and 12 unrecorded.
Cold: freezer portion
A fourth problem again. Glass in a freezer is a thermal shock and an expansion question, and 19 of the 20 containers here are glass.
So the freezer leaf is poorly served
The one PET container is the only non-glass option, and a frozen preserve expanding in a rigid glass jar is a known failure.
Gas: home fermenting and kombucha
An active ferment produces carbon dioxide, which has to escape or the container has to hold it. Neither an airlock nor a pressure-rated jar is on this shelf.
Which the beer property establishes catalog-wide
There is no crown cap, swing top, cork or champagne hood anywhere in this catalog, so nothing here retains pressure.
A loosely closed jar is the usual home answer
And the 131 continuous thread polypropylene lids here will do it, which is an honest if unglamorous fit.
Sourdough starter and yogurt home
Both want a wide mouth glass jar that is opened daily and washed. 8 mason and paragon jars and 6 straight sided jars are exactly that.
So the shelf serves the open-and-close leaves best
Starter, yogurt, pickling and fermenting. The sealed ones and the frozen one are where it struggles.
Which is the opposite of what the group name suggests
Preserving implies sealing. This shelf is better at the jars you keep opening.
And 19 of 20 are full case only
With case packs from 12 to 144 and a median of 72. The 12 is approachable and the 144 is not, for a household quantity.
References
The Davis Pack Supply catalog, measured 19 October 2026. 203 rows: 20 containers and 183 closures, which is the second smallest container count in this library and the most lopsided closure ratio measured anywhere, at better than nine to one. 266 to 1,893 mL with a median of 473; 11 over a pint and 5 over a quart. 19 glass and 1 PET. 18 clear and 2 amber, which is the most monochrome shelf measured. 8 glass mason and paragon jars, 6 glass straight sided jars, 3 glass hex jars, 1 PET wide mouth container, 1 glass wide mouth short jar, 1 french square. Nine distinct neck finishes across 20 containers: 5 at 63TW, 4 at 89-400, 3 at 70-450G, 2 at 70TW, 2 at 70-400, and singles at 110-405, 70-450, 63-400 and 48-400. Liners on the closures: 53 heat induction seal, 28 F217, 22 pressure sensitive, 18 No Liner, 16 Plastis standard, 13 PE foam, 12 unrecorded, 11 Plastis pasteur, 9 foam. Buyability, a snapshot: 14 of 20 available, 6 not; 7 quote only; 19 of 20 full case only, with case packs from 12 to 144 and a median of 72.
The Davis Pack Supply catalog, measured 19 October 2026. Home canning uses a two-piece lid, a flat lid carrying a sealing compound plus a separate screw band. The 183 closures indexed to this group are 131 continuous thread polypropylene lids, 27 metal or aluminum CT caps, 12 dome lids, 11 metal lug or twist caps, 1 sealing disc and 1 metal overshell lid. None of them is a two-piece canning lid or a band, and a catalog-wide check finds none either. The shelf nevertheless holds 8 glass mason and paragon jars.
21 CFR 114.3. Acidified foods are defined as "low-acid foods to which acid(s) or acid food(s) are added", which "have a water activity (aw) greater than 0.85 and have a finished equilibrium pH of 4.6 or below". Low-acid foods are defined as "any foods, other than alcoholic beverages, with a finished equilibrium pH greater than 4.6 and a water activity (aw) greater than 0.85." Part 114 governs commercial processors of acidified foods; low-acid canned foods fall under part 113, which is not described here.
law.cornell.edu 