Abstract:
A canning system for a jar is described. The system includes a plunger configured to translate through a neck of the jar. A seal is in communication with the plunger and configured to flex its shape so as to conform to the size of the jar as it passes through the neck. The seal extending beyond the periphery of the plunger. A rod is configured to engage the plunger and selectively locate the position of the plunger within the jar. An optional cap may be used to assist in locating the plunger in the jar prior to sealing the jar with a lid.

Description:
[0001]    This application claims the benefit of U.S. Provisional Application No. 62/235,824, filed 1 Oct. 2015. The information contained therein is hereby incorporated by reference. 
     
    
     BACKGROUND 
       [0002]    1. Field of the Invention 
         [0003]    The present application relates generally to a canning system, and in particular to a canning system having a no-float insert device within the jar. 
         [0004]    2. Description of Related Art 
         [0005]    The process of fermenting food or canning food has been around for a long time. The act of fermenting or canning is partly done to help preserve foods for extended periods of time. The fermenting of foods can also introduce healthy microbes into the food, acting to help preserve the food, but can also provide health benefits. The microbes consist of an assortment of bacteria and yeasts. When it is done properly, the healthy bacteria tends to grow faster than unhealthy bacteria. Other terms used for fermenting foods can be: Cultured, Cured, Pickled, and Brined. Commonly fermented foods are: Sauer Kraut, Vinegar, Pickles, Milk, Salsa, Mustard, many types of condiments, Ketchup, Bread yeasts, and Hummus for example. 
         [0006]    The fermenting process is fairly well known in the art. First the food is prepared for insertion into the container. Second, ensure you have clean containers. The containers are often canning jars (glass jars with sealed lids). Third, pack the food into the jar and eliminate any bubbles or trapped air. Fourth, locate the food below the liquid surface depending on the use of open or closed fermenting. Make sure the food stays under the surface of the liquid if it is a brined food. If food pops to the surface or is exposed then mold may develop, the food may dry out, and other problems in fermenting are experienced. Fifth, leave the food to sit for the preferred amount of time. 
         [0007]    There is a difficulty in maintaining the food below the surface of the liquid when fermenting. In an effort to overcome this, some individuals try to push down the food with a weight. This is not very effective because the food is not always level or remains level if transported. Shifting food or a shifting weight can open paths for food to float to the surface. To correct for this, an individual has to open the jar and readjust the food, which is less than desirable. 
         [0008]    Although great strides have been made with respect to the fermenting process, considerable shortcomings remain. A canning system that fits existing jars and does not shift in the jar is needed to properly maintain the food below the liquid surface. 
     
    
     
       DESCRIPTION OF THE DRAWINGS 
         [0009]    The novel features believed characteristic of the application are set forth in the appended claims. However, the application itself, as well as a preferred mode of use, and further objectives and advantages thereof, will best be understood by reference to the following detailed description when read in conjunction with the accompanying drawings, wherein: 
           [0010]      FIG. 1  is an upper perspective view of a probiotic canning system according to a preferred embodiment of the present application; 
           [0011]      FIG. 2  is a lower perspective view of the probiotic canning system of  FIG. 1 ; 
           [0012]      FIG. 3  is a side view of a rod used in the probiotic canning system of  FIGS. 1 and 2 ; 
           [0013]      FIG. 4  is an upper perspective view of a plunger in the probiotic canning system of  FIGS. 1 and 2 ; 
           [0014]      FIG. 5  is an upper perspective view of a seal in the probiotic canning system of  FIGS. 1 and 2 ; 
           [0015]      FIG. 6  is a lower perspective section view of the probiotic canning system of  FIGS. 1 and 2 ; and 
           [0016]      FIG. 7  is a side section view of the probiotic canning system of  FIG. 6  in a jar. 
       
    
    
       [0017]    While the device and method of the present application is susceptible to various modifications and alternative forms, specific embodiments thereof have been shown by way of example in the drawings and are herein described in detail. It should be understood, however, that the description herein of specific embodiments is not intended to limit the application to the particular embodiment disclosed, but on the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the spirit and scope of the process of the present application as defined by the appended claims. 
       DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT 
       [0018]    Illustrative embodiments of the preferred embodiment are described below. In the interest of clarity, not all features of an actual implementation are described in this specification. It will of course be appreciated that in the development of any such actual embodiment, numerous implementation-specific decisions must be made to achieve the developer&#39;s specific goals, such as compliance with system-related and business-related constraints, which will vary from one implementation to another. Moreover, it will be appreciated that such a development effort might be complex and time-consuming but would nevertheless be a routine undertaking for those of ordinary skill in the art having the benefit of this disclosure. 
         [0019]    In the specification, reference may be made to the spatial relationships between various components and to the spatial orientation of various aspects of components as the devices are depicted in the attached drawings. However, as will be recognized by those skilled in the art after a complete reading of the present application, the devices, members, apparatuses, etc. described herein may be positioned in any desired orientation. Thus, the use of terms to describe a spatial relationship between various components or to describe the spatial orientation of aspects of such components should be understood to describe a relative relationship between the components or a spatial orientation of aspects of such components, respectively, as the device described herein may be oriented in any desired direction. 
         [0020]    The device in accordance with the present application overcomes one or more of the above-discussed problems commonly associated with conventional fermenting and canning systems. Specifically, the probiotic canning system of the present application is configured to pass through the neck of a jar and securely retain the food beneath the liquid surface. These and other unique features of the device are discussed below and illustrated in the accompanying drawings. 
         [0021]    The system will be understood, both as to its structure and operation, from the accompanying drawings, taken in conjunction with the accompanying description. It should be understood that various components, parts, and features of the system may be combined together and/or interchanged with one another, all of which are within the scope of the present application, even though not all variations and particular embodiments are shown in the drawings. It should also be understood that the mixing and matching of features, elements, and/or functions is expressly contemplated herein so that one of ordinary skill in the art would appreciate from this disclosure that the features, elements, and/or functions of one embodiment may be incorporated into another embodiment as appropriate, unless otherwise described. 
         [0022]    As seen in  FIGS. 1-7 , wherein like reference characters identify corresponding or similar elements in form and function, the system of the present application includes a plunger  103 , a seal  105 , a rod  107 , and a cap  109 . Probiotic canning system  101  is configured to be made from durable food grade plastic/rubber parts. Other materials may include stainless steel and silicone. System  101  is designed to fit inside the neck of the jar and expand in diameter within the jar, so as to hold down food below the liquid surface. Portions of system  101  may be closed within a sealed jar during fermenting and removed at a later time. The parts of system  101  may be reused over and over with different types of food. It is understood that system  101  may be operable with all different types of fermenting and canning processes and is not restricted to only one kind. Additionally, system  101  may operate with airlocks having one way valves and other types of fermenting/canning devices. 
         [0023]    Referring now to  FIGS. 1 and 2  in the drawings, perspective views of system  101  are illustrated. As stated previously, system  1  includes a plunger  103 , seal  105 , and rod  107 . Plunger  103  is configured to be a rigidly formed member configured to hold its shape and permit pressure to be applied to food within the jar without experiencing excessive flexure or breakage. Seal  105  is configured to couple to a portion of plunger  103  and expand against the walls of the jar after passing the neck of the jar. Rod  107  is used to pass through plunger  103  and is designed to selectively locate plunger  103  within the jar to ensure the food remains below the liquid surface. Rod  107  may be trimmed or selectively sized by a user to ensure that it fits within the jar. Plunger  103 , seal  105 , and rod  107  are configured to remain within the jar during the fermenting process wherein the jar has a sealed lid installed. 
         [0024]    Referring now also to  FIG. 3  in the drawings, rod  107  is illustrated in more detail. Rod  107  is configured to include one or more tabs  113  selectively spaced along its length. The spacing of tabs  113  form one or more gaps  115 . Rod  107  is configured to selectively engage the one or more tabs  113  and gaps  115  with plunger  103  as a method of adjusting the height or location of plunger  103  and seal  105  within jar  102 . A handle portion  117  is located above plunger  103  and is operated by an individual to selectively rotate and secure rod  107  within plunger  103 . When secured, the user may push down on handle portion  117  and push plunger  103  into the jar. Many gaps  115  and tabs  113  are located along the length of rod  107  to provide proper height adjustments. The tabs  113  and gaps  115  can be different sizes along the length of rod  107 . Additionally, the length of rod  107  may be adjusted to the height and size of jar  102 . This is done by trimming rod  107 . 
         [0025]    Referring now also to  FIG. 4  in the drawings, plunger  103  is illustrated and described in more detail. Plunger  103  is a rigid member configured to be sized just smaller than the internal neck portion of jar  102 . Plunger  103  includes a number of vent holes  119  to permit the passage of liquid and gas but small enough to prevent the passage of food. Plunger  103  may be adapted to allow for the adjustment in sizing and pattern of holes  119 . This may be done by using an adjustable and removable screen or cover. Additionally, the holes  119  may include vent closures to allow the user to partially close or open certain holes  119 . 
         [0026]    Plunger  103  further includes rod attachment portion  121 . Portion  121  is configured to accept rod  107 . Portion  121  can be formed and operated in many different types of methods. One such way is by using an opposing set of flanges  123  that form slots  125 . Tabs  113  of rod  107  is configured to pass through slots  125  and alternatively configured to contact flanges  123  depending on their respective orientation within portion  121 . In a first orientation, tabs  113  are rotated (along with rod  107 ) such that the tabs align with slots  125 . In this orientation, rod  107  is permitted to translate through portion  121 . Here the tabs  113  are disengaged from the flanges  123 . In a second orientation, rod  107  is rotated to restrict the translation of rod  107  through portion  121 . Tabs  113  contact either or both an upper or lower surface of flanges  123 . Here the tabs  113  are engaged with flanges  123 . Flanges  123  are configured to pass through gaps  115 . In this orientation a user may push or pull plunger  103 , thereby locating it within jar  102 . 
         [0027]    Referring now also to  FIG. 5  in the drawings, seal  105  is illustrated and described in more detail. Seal  105  is configured and made from a pliable and conforming material (i.e. rubber) that allows it to flex and adapt to the contours of jar  102 . Seal  105  includes a skirt  127  configured to extend beneath or away from plunger  103 . Seal  105  releasably couples to plunger  103  to allow for the customizable application within each jar so as to accommodate for various diameters and ratios between neck diameters and body diameters. This is done in many different types of ways. An exemplary way is if seal  105  further includes a rib  129  configured to couple to a groove  131  (see  FIG. 6 ) in plunger  103 . Other methods are contemplated, such as using tabs, slots, ports or holes to name a few. Seal  105  extends beyond plunger  103  and contacts portions the internal sides of jar  102 . The flexible nature of seal  105  allows it to reach out to the sides of the body of jar  102  and contract when passing through the neck portion of jar  102 . 
         [0028]    Referring now also to  FIG. 6  in the drawings, an enlarged view of system  101  including cap  109  is illustrated. Plunger  103  is configured to translate within the internal surfaces of cap  109 . Cap  109  is placed on jar  102  and the user locates plunger  103  by adjusting and applying the necessary forces to rod  107 . As stated previously, a user may trim rod  107  to fit the size of jar  102 . When positioned appropriately, cap  109  is removed and a lid is coupled to jar  102 . Any one of plunger  103 , seal  105 , and rod  107  may be sealed inside jar  102 . 
         [0029]    Referring now also to  FIG. 7  in the drawings, a side section view of system  101  with cap  109  is illustrated within jar  102 . System  101  optionally includes cap  109 . Cap  109  is configured to translate partially within the neck portion of jar  102  with plunger  103 . Cap  109  is prevented from passing all the way through due to the use of an exterior flange  111  which is configured to rest on and over the surface of the rim of the neck. Plunger  103 , seal  105 , and rod  107  are configured to rest within the internal portions of cap  109  prior to insertion within jar  102 . Cap  109  helps to ensure that seal  105  is oriented appropriately to ensure a smooth transition into jar  102  and through the neck portion. 
         [0030]    The system of the present application includes a number of advantages, such as at least the following: 1) internally located plunger and seal; 2) food grade plastics; 3) selective adjustment of plunger in the jar; 4) customizable length of the rod; and 5) reusable after opening to keep food below the surface of the liquid. 
         [0031]    The particular embodiments disclosed above are illustrative only, as the application may be modified and practiced in different but equivalent manners apparent to those skilled in the art having the benefit of the teachings herein. It is therefore evident that the particular embodiments disclosed above may be altered or modified, and all such variations are considered within the scope and spirit of the application. Accordingly, the protection sought herein is as set forth in the description. It is apparent that an application with significant advantages has been described and illustrated. Although the present application is shown in a limited number of forms, it is not limited to just these forms, but is amenable to various changes and modifications without departing from the spirit thereof.