The Vineland wine that wasn't: the evolution of Welch's Grape Juice

With increasing frequency, a drive around New Jersey countryside will have you riding past a vineyard or two, particularly in the southern part of the state. We're not talking big, Napa Valley-sized productions, but several viniculturalists are making a decent living producing and selling wine here.

Historically, though, the most famous product of our vineyards isn't wine at all.

It's hard to think of a time when unfermented grape juice didn't exist, but 160 years ago, it didn't. Sure, you could make the juice, but you couldn't store it very long without ending up with, well, wine. This was a problem for the many 19th century churches that advocated temperance: it was difficult to promote a life free from alcohol when your own ministers were providing wine at each Communion service.

The father of grape juice that doesn't ferment:
Thomas Bramwell Welch

It was especially problematic in Vineland, which had been founded as a utopian, dry community by Charles Landis in 1861. In an apparent contradiction, after discovering that the region's sandy soil was ideal for vineyards, he promoted the community as a worthy spot for Italian grape growers.

While not a viniculturalist by profession, dentist and ardent Methodist Thomas Bramwell Welch cultivated grapes in his Vineland backyard. He and his church's minister, Rev. A.K. Street, were both troubled by the presence of wine during services, and in 1869 they agreed that Welch would produce enough juice from his grapes to supply an alcohol-free Communion.

Welch harvested grapes from his own vines, squeezing them by hand to get the juice. The near-term issue was solved, but what would they do when the grape growing season was over? Even if he were able to bottle enough juice to supply the church for the winter months, they'd eventually end up with wine.

Ever the experimenter, Welch turned to new developments in science for an answer. He'd read about Louis Pasteur's experiments with wine, in which the liquid was briefly heated to about 140 degrees to kill the microbes that cause unwanted acidity. Perhaps modifying the process would eliminate the alcohol-creating organisms entirely, thus allowing pasteurized juice to be bottled and stored for long periods without the danger of it turning to wine.

After more experimentation, Welch hit upon the ideal process, and a new industry was born. Word of the "unfermented wine" quickly spread through the Methodist community, and Welch soon found himself struggling to keep up with the demand. He'd had no intention of starting a business but soon found himself building a small factory, purchasing machinery and incorporating the Welch Fruit Juice Company.

Welch himself didn't seem too impressed with the prospect of growing the business much further, but his son Charles saw possibilities beyond dry Communion. Buying his father out in 1873, he started on an ambitious promotional campaign that encouraged people to buy the drink for home use ("unfermented wine: it's not just for church anymore"?). He even exhibited at the 1893 Chicago World's Fair, where thousands of people got their first taste of New Jersey grape juice that wasn't fermented. Welch's Grape Juice was a big hit.

Though its "dry" beginnings and sandy soil were fertile ground for the start of the business, Vineland was the victim in Welch's success. When the demand for grape juice exceeded the ability of the surrounding farms to produce enough fruit, Charles moved the business to upstate New York, which was better able to supply the crop. It's since expanded its product line and become a staple of the American household. The company dutifully outlines its New Jersey roots in its website, but I'll bet few people actually realize where this quintessentially American beverage got its start.

Well preserved: the birth of the Mason jar

Few realize it, but New Jersey's southern counties could take a legitimate place among the pantheon of influential sites in preserved food technology. As we learned this summer from our visit to Upper Deerfield Township, Seabrook Farms was a pioneer in flash freezing vegetables and became America's largest frozen food processor. However, the groundbreaking work of Clarence Birdseye and C.F. Seabrook was preceded by another technology that helped millions of homemakers preserve the bounty of their farms and gardens without refrigeration.

Yup, the Mason jar was born in New Jersey, invented in 1858 by a Vineland native named John Landis Mason. To be fair, he was already established as a metalsmith in New York City when he came up with a practical way to extend the shelf life of preserved produce, but he returned to his native state to bring the concept to reality. It wasn't loyalty, just practicality that brought him back: he needed a good jar, and South Jersey's glass industry was in its heyday, with several factories using the local sand to turn out a superior product.

Mason was building on the work of Frenchman Nicolas Appert, who, nearly 50 years earlier, had theorized that the act of heating food would sterilize it to prevent spoilage. It wasn't known why -- Louis Pasteur wouldn't perform his groundbreaking work in germ theory until the 1860s -- but inventors quickly sought ways to capitalize on Appert's findings. The tin can was introduced as a storage option a few years later, but the technology wasn't practical for those who wanted to preserve their own food, nor was the food inside the cans visible. Others had come up with canning methods using cork and wax, both of which proved problematic.

Going a step farther, Mason designed a porcelain-lined zinc lid that would form a protective seal as the food cooled within the glass container. That, however, required a jar that could receive the lid effectively. Mason chose to work with Samuel Crowley, whose glassworks were on the Mullica River not far from Batsto. Outlining his concept, Mason asked if Crowley could make a jar with a threaded mouth that could accept a screw-top lid. Not long after, master glassblower Clayton Parker produced the prototype jar, and a month later, Mason received the patent for the jar that bears his name.

Having proven that the practicality of his concept, Mason returned to New York and went into business with partners there to manufacture his new invention. He eventually returned to New Jersey, moving his family to New Brunswick and working with the Consolidated Fruit Jar Company, which gained rights to his invention. According to the Encyclopedia of New Jersey, he later patented a soap dish and a life raft, but to my knowledge, those have fallen into oblivion.

Today, "Mason jar" is one of those iconic names that has stuck to a group of products, despite the fact that other manufacturers have become far more prevalent. Some still use them for canning, others as beverage glasses. However you come upon them next, take a moment to raise a drink -- or some preserves -- to the man from Vineland who made them possible.