Unless the jar is date stamped (rare) all you will get is a ballpark date. And, that is the early 1900's.
When doing any type of canning or perserving, do not use regular table salt, which can alter the color. Instead use canning salt or sea salt.
They were black. All General officer's shoulder boards were black until 1877 when the branch of service color could be worn instead.
Primary Color: SteelSecondary Color: RedHelmet: EVA [C]Left Shoulder: OperatorRight Shoulder: SecurityChest: ASSAULT/SapperWrist: ASSAULT/BreacherUtility: TACTICAL/SoftcaseVisor Color: DefaultKnee Guards: FJ/Para
The drill team red cord goes on the left shoulder, and the color guard white cord goes on the right shoulder.
<strong style="color: red;">Red Bold</strong>
Johannes Rohen has written: 'Color Atlas of Anatomy, 2nd ed'
A strong yellow color, from sodium
It is a goldish, yellowish color (or a strong red).
R. C. Curran has written: 'Farbatlas der Histopathologie' 'Color atlas of histopathology' -- subject(s): Atlases, Pathological Histology, Pathology 'Color Atlas of Histopathology (Oxford Colour Atlases of Pathology)' 'The pathological basis of medicine' -- subject(s): Pathology
It is reasonable to expect 3 or 4 years from canning, even though the "best if used by" date is usually only 2 year from canning. However commercially canned foods have been opened more than 50 years after canning are usually still perfectly safe to eat, but color and flavor usually have changed some. Commercial canning is one of the safest ways to preserve foods for long term storage.
B.K.B Berkovitz has written: 'Color Atlas and Textbook of Oral Anatomy, Histology and Embryology'
If you are referring to the color on there shoulders those are ranks.